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–+ servings
A loaf of blueberry bread that's been sliced on a wooden cutting board.

Blueberry Bread

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Every bite of this blueberry bread is studded with juicy blueberries! The bread remains incredibly moist thanks to the sour cream in the batter, and the cinnamon streusel topping is the perfect finishing touch.
Course Dessert
Cuisine American
Keyword blueberry bread
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 1 loaf
Author Danielle Rye

Ingredients

Blueberry Bread

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup sour cream or plain Greek yogurt at room temperature (175 grams)
  • ¼ cup whole milk at room temperature (60 ml)
  • 1 ½ cups fresh blueberries (225 grams) plus 1 tablespoon flour (8 grams)

Streusel Topping

  • ¼ cup plus 2 tablespoons all-purpose flour spooned & leveled (48 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • ½ teaspoon ground cinnamon
  • tiny pinch of salt
  • 3 tablespoons cold unsalted butter cubed into pieces (45 grams)

Instructions

  • Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • To make the blueberry bread: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a separate large mixing bowl using a hand-held mixer, cream together the butter and sugar for 3 to 4 minutes or until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
  • Add half of the dry ingredients to the wet ingredients and mix until just combined, then mix in the milk. Add the remaining half of the dry ingredients and mix until just combined, making sure not to over mix the batter.
  • In a separate bowl, toss the blueberries with 1 tablespoon of flour. Add the blueberries to the batter (leave behind any extra flour) and gently fold them in.
  • Scoop the batter into the prepared loaf pan and spread it out into one even layer.
  • To make the streusel topping: Add the flour, brown sugar, cinnamon, and salt to a small mixing bowl and stir until well combined.
  • Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
  • Sprinkle the streusel topping evenly over the top of the batter in the loaf pan.
  • Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cover loosely or tent with foil for the last 15 to 20 minutes of baking to prevent excess browning on top of the bread.
  • Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool.

Video

Notes

Storage Instructions: Bread may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Bread will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.