Blueberry Loaf Bread is a comforting baked treat that highlights the natural sweetness and tartness of fresh blueberries. The dough transforms during baking into a golden-brown loaf with a crisp crust and a tender interior, dotted with juicy berries that burst and release their vibrant purple juices. This bread is perfect for breakfast, afternoon tea, or as a wholesome dessert. Its rustic appearance and rich flavor make it a versatile recipe that appeals to both casual bakers and seasoned enthusiasts. The combination of soft crumb and fruity bursts creates a delightful balance, offering warmth and satisfaction in every slice.
INGREDIENTS
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt or sour cream
- 1 1/2 cups fresh blueberries (tossed lightly in flour to prevent sinking)
INSTRUCTION
- Prepare the oven and pan Preheat the oven to 350°F (175°C). Grease a loaf pan and line with parchment paper for easy removal.
- Mix dry ingredients In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar In a separate large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine wet and dry Add the dry mixture to the butter mixture alternately with yogurt, beginning and ending with the dry ingredients. Mix gently until just combined.
- Fold in blueberries Gently fold in the floured blueberries, ensuring they are evenly distributed throughout the batter.
- Bake the loaf Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Cool and serve Allow the loaf to cool in the pan for 10 minutes before transferring to a wire rack. Slice once fully cooled to enjoy the tender crumb and juicy blueberry bursts.
SERVINGS
Makes 8–10 slices.
NOTE
- Tossing blueberries in flour prevents them from sinking to the bottom of the loaf.
- Yogurt or sour cream adds moisture and tenderness to the bread.
- For a sweeter finish, sprinkle a tablespoon of sugar on top of the batter before baking to create a light crust.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- This loaf can be frozen; wrap tightly and thaw before serving.