This moist and flavorful Blueberry Bread combines sweet blueberries with a tender crumb, perfect for breakfast or a delightful snack anytime.

Units Scale

Cook Mode Prevent your screen from going dark

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23 cm) loaf pan, then line it with parchment paper for easy removal.
Cream butter and sugar: In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy.
Add eggs, vanilla, and milk: Add the eggs, vanilla, and milk one at a time, beating well after each addition.
Sift dry ingredients: In a separate bowl, sift together 2 cups (250 g) of flour and the baking powder. Reserve 1 tablespoon (8 g) of flour if you want to toss the blueberries before folding them in.
Combine dry with wet: On low speed, slowly mix the dry ingredients into the wet ingredients until just combined, do not overmix.
Pour batter into pan: Pour about one-third of the batter into your prepared loaf pan.
Fold in blueberries: Gently fold the blueberries into the remaining batter, being careful not to crush them. Pour this mixture over the batter in the pan and press a few extra berries onto the top for a pretty finish.
Bake: Bake for 60 – 80 minutes, or until a cake tester inserted into the center comes out clean. Start checking at 60 minutes. If the top browns too quickly, tent with foil.
Cool: Allow the bread to cool in the pan for 20 minutes. Remove from the pan and allow to fully cool on a wire rack before slicing to prevent crumbling.

If the top browns too quickly during baking, tent the bread with foil to prevent over-browning.
Allowing the bread to fully cool before slicing helps prevent crumbling.
Reserving 1 tablespoon of flour to toss the blueberries in helps prevent them from sinking during baking.