This blueberry bread is soft, moist, and packed with juicy blueberries in every bite. It’s simple to make, perfectly sweet, and ideal for breakfast, dessert, or an afternoon snack!
Why You’ll Love This Blueberry Bread Recipe
This blueberry bread recipe is honestly SO good. It’s soft, buttery, packed with juicy blueberries, and topped with the most delicious buttery crumble. It’s one of those easy quick bread recipes that feels cozy and bakery-worthy at the same time! Here’s why you’ll love it:
Soft, Moist Blueberry Bread
This blueberry bread has the softest, fluffiest texture while still staying super moist and buttery. The combination of butter and oil gives you the best of both worlds — rich flavor from the butter and extra moisture from the oil.
Packed with Juicy Blueberries
There are blueberries in every bite of this loaf! Tossing the fresh blueberries in a little flour helps stop them from sinking, so they stay evenly distributed throughout the bread while baking. The little pops of juicy blueberry with the fresh lemon flavor are honestly SO good (just like my simple blueberry muffins and lemon blueberry layer cake).
Buttery Crumble Topping
The crumble topping takes this blueberry bread to the next level. It bakes up buttery, slightly crisp, and perfectly crumbly on top, adding the best texture and extra cozy flavor to the loaf.
So Easy to Make
This easy recipe uses simple pantry staples and comes together really quickly — no mixer needed! It’s perfect for breakfast, brunch, afternoon tea, or just as a cozy snack with a cup of coffee or tea.
For more cozy baking recipes, check out my banana bread, lemon loaf cake, and sticky toffee pudding recipes!
How to Make Blueberry Bread
You can find the full list of ingredients for this lemon blueberry bread in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat the oven to 350℉ (180℃) conventional bake. Lightly grease an 8.5×4.5-inch loaf tin and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later.
Crumble Topping
In a bowl, combine the soft brown sugar, flour, cinnamon, and salt and mix until well combined. Add the melted butter and mix until crumbly. It will look quite wet. Place into the fridge while you prepare the blueberry bread batter.
Blueberry Bread Batter
In a medium bowl, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
In a large bowl, combine the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
Add the pre-sifted flour mixture to the wet ingredients and, using a spatula, gently fold until just combined. Avoid overmixing.
To finish the batter, toss 1¼ cups (187g) of the blueberries with 1 tbsp of all-purpose flour. Add them to the batter, discarding any excess flour, and gently fold with a spatula until just combined. Do not overmix.
Pour the batter into the prepared loaf pan. Evenly dot the remaining ¼ cup (38g) of blueberries over the top.
Remove the crumble topping from the fridge and break it up slightly with your hands, then evenly sprinkle it over the top of the loaf.
Bake for 50 minutes, or until a skewer or butter knife inserted into the center comes out clean.
Allow the blueberry bread to cool in the pan for about 15 minutes. Then run a thin knife along the edges that do not have parchment paper to release the loaf from the pan. Using the parchment paper overhang, lift the bread out of the loaf tin and place it onto a wire rack. Cool to room temperature before slicing the cooled loaf and serving. Enjoy!
How to Store Blueberry Loaf
Store the blueberry bread in an airtight container at room temperature for up to 3 days. If your kitchen is quite warm, you can also store it in the fridge for up to 5 days. Just let it come to room temperature before serving, or warm up a slice slightly for that fresh-baked taste!
Moist Blueberry Bread
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Crumble
- ¼ cup (30 g) all-purpose flour
- 3 tbsps (38 g) soft light brown sugar
- ¼ tsp ground cinnamon
- 1 pinch salt - omit if using salted butter
- 2 tbsps (28 g) unsalted butter - melted
Blueberry Bread Batter
- 1½ cups (180 g) all-purpose flour
- 1¾ tsps baking powder
- ¼ tsp salt - omit if using salted butter
- ½ cup (100 g) white granulated sugar
- 1 large egg - room temperature
- 3 tbsps (34 g) unsalted butter - melted
- 3 tbsps (39 g) unflavoured vegetable oil - I use canola oil
- ½ cup (120 g) whole milk - room temperature
- 1½ tsps vanilla extract/essence
- 1½ tsps lemon zest
- 2 tsps lemon juice
- 1½ cups (225 g) blueberries - fresh or frozen (do not thaw if using frozen blueberries). Divided into 1¼ cups (187g) and ¼ cup (38g).
- 1 tbsp all-purpose flour - for tossing berries in
Instructions
- Preheat the oven to 350℉ (180℃) conventional bake (see note 1 if using a convection oven). Lightly grease an 8.5x4.5-inch loaf tin and line it lengthways with parchment paper, leaving some overhang on the sides so it is easy to lift out later. Set aside.
Crumble Topping
- In a bowl, combine the soft brown sugar, flour, cinnamon, and salt and mix until well combined. Add the melted butter and mix until crumbly. It will look quite wet. Place into the fridge while you prepare the blueberry bread batter.
Blueberry Bread Batter
- In a medium-sized bowl, sift together the flour, baking powder, and salt. Using a whisk, mix until well combined, then set aside.
- In a large bowl, combine the sugar, egg, melted butter, vegetable oil, milk, vanilla, lemon zest, and lemon juice. Using a whisk, mix until well combined.
- Add the pre-sifted dry ingredients to the wet ingredients and, using a spatula, gently fold until just combined. Do not overmix.
- To finish the batter, toss 1¼ cups (187g) of the blueberries with 1 tbsp of all-purpose flour. Add them to the batter, discarding any excess flour, and gently fold with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan. Evenly dot the remaining ¼ cup (38g) of blueberries over the top.
- Remove the crumble topping from the fridge and break it up slightly with your hands, then evenly sprinkle it over the top of the loaf.
- Bake for 50 minutes, or until a skewer or butter knife inserted into the center comes out clean.
- Allow the blueberry bread to cool in the pan for about 15 minutes. Then run a thin knife along the edges that do not have parchment paper to release the loaf from the pan. Using the parchment paper overhang, lift the bread out of the loaf tin and place it onto a wire rack. Cool to room temperature before serving. Enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
