Description

This easy blueberry quick bread is soft, moist, and bursting with juicy blueberries in every bite. Perfect for breakfast, brunch, or a sweet snack, it comes together quickly with simple pantry ingredients and no mixer required.

Ingredients

Scale

2 cups all-purpose flour (250g)
3/4 cup granulated sugar (150g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (240ml)
1/2 cup vegetable oil (120ml, such as canola or other neutral oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups fresh blueberries (225g; frozen may be used, do not thaw)
1 tablespoon flour (for tossing blueberries)
Optional: Zest of 1 lemon
Optional: Turbinado sugar (for sprinkling on top)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal, if desired.
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and lemon zest if using.
In a separate bowl or large measuring jug, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract until smooth.
In a small bowl, gently toss the blueberries with 1 tablespoon flour to coat.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix.
Fold in the floured blueberries gently.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar if desired.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the loaf is browning too quickly, tent with foil after 40 minutes.
Cool in the pan for 10-15 minutes, then lift out and cool completely on a wire rack.
Slice and serve warm or at room temperature.

Notes

For best results, use room temperature eggs and buttermilk. Tossing blueberries with flour prevents them from sinking. Do not overmix the batter to keep the bread tender. If using frozen blueberries, add them straight from the freezer. The bread keeps well at room temperature for 2-3 days, or can be frozen for up to 3 months. Optional lemon zest brightens the flavor. For a crunchy top, sprinkle turbinado sugar before baking.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snack, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 210
Sugar: 12
Sodium: 180
Fat: 7
Saturated Fat: 1
Carbohydrates: 33
Fiber: 1
Protein: 3

Keywords: blueberry quick bread, blueberry loaf, easy quick bread, moist blueberry bread, homemade blueberry bread, brunch bread, summer baking, blueberry recipes