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Dorothy Thomas

Blueberry Bread Recipe

A moist, tender, and lightly sweet blueberry bread bursting with fresh blueberries and a hint of lemon. Perfect for breakfast, brunch, or a snack!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 1 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • (190g) 1 ½ cups All-purpose flour
  • 2 tsp Baking powder
  • ½ tsp Salt
  • 150g ¾ cup  Granulated sugar
  • 1 large Egg
  • 120ml ½ cup Milk
  • 80ml ⅓ cup Vegetable oil
  • 1 tsp Vanilla extract
  • 1 tsp Lemon zest
  • 150g 1 cup Fresh blueberries
  • 1 tsp Turbinado sugar (topping, optional)

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Grease a 9x5-inch loaf pan or line it with parchment paper.
  3. In a bowl, whisk together flour, baking powder, and salt.
  4. In another bowl, beat sugar, egg, milk, oil, vanilla, and lemon zest until smooth.
  5. Gradually fold dry ingredients into wet ingredients until just combined (do not overmix).
  6. Gently fold in blueberries (tossed in 1 tbsp flour to prevent sinking).
  7. Pour batter into the loaf pan.
  8. Sprinkle turbinado sugar on top (optional).
  9. Bake for 50-60 minutes or until a toothpick comes out clean.
  10. Let cool in the pan for 10 minutes, then transfer to a wire rack.
  11. Slice and enjoy!

Notes

✔ Storage: Keep in an airtight container for 3 days or freeze for up to 1 month.
✔ Substitutions:
  • Use frozen blueberries (do not thaw) if fresh aren’t available.
  • Replace milk with buttermilk for extra tenderness.
    ✔ Variations: Add a lemon glaze (½ cup powdered sugar + 1 tbsp lemon juice) for extra sweetness.