Blueberry bread

Here’s a moist and delicious Blueberry Bread recipe — perfect for breakfast, snacking, or gifting. It’s packed with fresh (or frozen) blueberries and has a tender crumb with just the right amount of sweetness.

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🍞 Blueberry Bread

🍽 Servings: 8–10 slices

⏱ Total Time: 1 hour

• Prep: 10 minutes

• Bake: 45–50 minutes

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🛒 Ingredients:

• 1 ½ cups all-purpose flour

• ¾ cup granulated sugar

• 2 tsp baking powder

• ½ tsp salt

• ½ cup milk

• ⅓ cup vegetable oil (or melted butter)

• 2 eggs

• 1 tsp vanilla extract

• 1 ½ cups fresh or frozen blueberries (do not thaw if frozen)

• Optional: 1 tbsp flour (to coat berries)

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tsp milk or lemon juice

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👨‍🍳 Instructions:

1. Preheat oven to 350°F (175°C).
   Grease and flour a 9×5-inch loaf pan, or line with parchment.

2. Mix dry ingredients:
   In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Mix wet ingredients:
   In another bowl, whisk together milk, oil, eggs, and vanilla.

4. Combine:
   Add wet ingredients to dry, stirring just until combined — don’t overmix.

5. Add blueberries:
   Toss berries with 1 tbsp flour (to prevent sinking), then gently fold them into the batter.

6. Bake:
   Pour batter into the prepared loaf pan and smooth the top.
   Bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool:
   Let cool in pan for 10 minutes, then transfer to a wire rack.

8. Optional glaze:
   Mix powdered sugar and milk/lemon juice until smooth, then drizzle over cooled bread.

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✅ Tips & Variations:

• Add lemon zest to the batter for a blueberry-lemon twist.

• Use Greek yogurt or sour cream in place of some of the milk for extra moisture.

• Add a streusel topping (butter, flour, sugar crumble) for a bakery-style finish.

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Would you like a gluten-free, low-sugar, or muffin version of this recipe?