Description
A moist and tender blueberry bread with a zesty, crunchy topping that combines simple pantry staples and frozen blueberries for an easy, comforting homemade treat.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (115 g) unsalted butter, melted
- ¾ cup (180 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (225 g) fresh or frozen blueberries
- 3 tablespoons turbinado sugar (for topping)
- 1 teaspoon fresh lemon zest (for topping)
- 2 tablespoons finely chopped almonds or pecans (optional, for topping)
- ¼ teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar with melted butter until smooth. Add eggs one at a time, beating well after each. Stir in buttermilk and vanilla extract.
- Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Do not overmix.
- Coat blueberries lightly in flour and fold them into the batter.
- In a small bowl, mix turbinado sugar, lemon zest, chopped nuts (if using), and cinnamon for the topping.
- Pour batter into the prepared loaf pan and sprinkle the topping evenly over the surface without pressing it in.
- Bake for 50–60 minutes, checking at 50 minutes with a toothpick. It should come out clean or with a few moist crumbs.
- Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Use frozen blueberries straight from the freezer to prevent the batter from turning purple and watery. Toss blueberries in flour before folding to keep them from sinking. Avoid overmixing the batter to maintain moistness. Start checking the bread at 50 minutes with a toothpick. If topping browns too fast, tent with foil. For gluten-free, use a 1:1 gluten-free flour blend. Vegan adaptations include flax eggs and plant-based butter with almond or oat milk plus lemon juice.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Breakfast, Brunch, Snack
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/10t
- Calories: 250
- Fat: 5
- Carbohydrates: 40
- Protein: 3
Keywords: blueberry bread, moist blueberry bread, zesty crunch topping, easy homemade bread, blueberry loaf, breakfast bread, brunch recipe