Moist Blueberry Bread Recipe

If you’re looking for a bread recipe that is easy to make and perfect for beginners like you, start with this blueberry bread recipe from Natashas Kitchen. This moist loaf bread will definitely become a staple in your home cooking. It comes together so quickly and easily that you must prep the ingredients before making it. 

RELATED: Easy-To-Make Blueberry Pull-Apart Bread

What I love about this recipe is that it’s straight to the point and perfect for novice bakers. You can also switch out the blueberries into other berries if you like. Watch the video below to learn the full recipe.

Ingredients:

• 1 1/2 cups all-purpose flour, plus 1/2 tbsp to dust blueberries
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup whole milk, room temperature
• zest of 1 large lemon
• 6 tbsp unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups blueberries, rinsed and patted dry

Lemon Glaze Ingredients:

• 1 cup powdered sugar
• 1 1/2 to 2 tbsp freshly squeezed lemon juice
• 1/2 tsp reserved lemon zest

Directions:

Step 1

Preheat your oven to 350 degrees F, grease your loaf pan with melted butter, then dust it with flour. Set it aside. Next, combine 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a mixing bowl. Mix well. Combine 6 tbsp softened unsalted butter in a second mixing bowl and half of your sugar. Blend using a handheld mixer. Once incorporated, add the rest of the sugar. Continue whisking for two minutes or until creamed together. Next, add 2 large eggs, 1 tsp vanilla extract, and 1 tsp fresh lemon zest. Mix until just combined.

Step 2

After this, add the flour mixture into two parts while still mixing, then add 1/4 cup whole milk and the rest of the flour mixture. Toss the blueberries with some flour, then gently fold them into the batter. Transfer the batter to the prepared loaf pan and even the top nicely. Place it in the preheated oven and bake for 50 to 60 minutes. After baking, transfer the loaf to a wire rack and let it cool for ten to fifteen minutes. In the meantime, make the glaze. Combine 1 cup powdered sugar, 1/2 tsp reserved lemon zest, and 2 tbsp freshly squeezed lemon juice. Stir together with a spoon. Drizzle it over the cooled loaf.

Moist Blueberry Bread Recipe