Tender Blueberry Bread🍰 Dessert
This delightfully soft quick bread features just the right amount of sweetness and is studded with berries in every slice. Coating the blueberries in flour beforehand keeps them evenly distributed instead of dropping down while baking.
By Priya Patel, Recipe Curator
There's something wonderfully comforting about a slice of blueberry bread with your morning coffee or afternoon tea. This particular loaf strikes that perfect balance between cake and bread—tender enough to feel like a treat, but not so sweet that you can't justify it for breakfast. The combination of butter and oil in the batter creates an incredibly moist crumb that stays fresh for days, while the Greek yogurt adds a subtle tang that keeps each bite interesting.
The secret to success here is bringing your eggs to room temperature before you start mixing. Cold eggs can cause the melted butter to seize up, creating little lumps in your batter that affect the final texture. Simply place them in a bowl of warm water for five minutes while you prep your other ingredients. When folding in the wet and dry ingredients, resist the urge to overmix—those few streaks of flour will disappear during baking, and stopping early ensures your bread stays pillowy soft rather than dense.
This recipe is endlessly adaptable to whatever you have on hand. Swap the blueberries for raspberries or diced strawberries, or try a combination of berries for a mixed fruit version. The icing is optional but adds a lovely bakery-style finish; if you prefer something simpler, a light dusting of confectioners' sugar or a sprinkle of coarse sugar before baking works beautifully too. Serve slices plain, lightly toasted with butter, or even alongside a scoop of vanilla ice cream for an easy dessert.
Ingredients
For the Blueberry Loaf
- 2 cups all-purpose flour, spooned and leveled
- 1 tbsp all-purpose flour, for tossing with blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/4 cup unsalted butter, melted
- 1/4 cup neutral oil, such as safflower or vegetable oil
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup full-fat Greek yogurt or sour cream
- 2 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries (do not thaw)
- 10 blueberries, for the top
For the Icing
- 1 cup confectioners' sugar
- 1/4 tsp vanilla extract
- 1 tbsp full-fat Greek yogurt or sour cream
- 1 tbsp whole milk, or more as needed
Nutrition (Per 10 servings)*
* AI-estimated values only — not a substitute for professional nutrition labeling.
Instructions
For the Blueberry Loaf
- Heat the oven to 350°F (180°C). Lightly grease a 9-by-5-inch loaf pan and line with parchment paper, leaving an overhang on the long sides.
- In a large bowl, whisk the 2 cups of flour, baking powder, baking soda, salt, and cinnamon until well blended.
- In a medium bowl, whisk the melted butter, oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Whisk in the yogurt and vanilla until combined.
- Pour the wet ingredients into the dry. Using a flexible spatula, fold the mixture until only a few streaks of flour remain.
- In a small bowl, toss the blueberries with 1 tablespoon of flour until coated. Stir into the batter.
- Scrape the batter into the prepared pan and smooth the top. Scatter 10 more blueberries on top (they do not need to be floured). Bake until the loaf is golden brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs, 55 to 70 minutes. (If the top browns too quickly, tent loosely with foil.)
- Let the loaf cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Let cool completely before icing.
For the Icing
- In a medium bowl, stir the confectioners' sugar, vanilla, yogurt, and a tablespoon of milk until smooth. When you lift your spoon, it should fall slowly back as a ribbon. If it is too thick, add a teaspoon of extra milk to achieve the desired consistency.
- Spread the icing over the cooled bread, allowing some to drip down the sides. Slice and serve.
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