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Fluffy Blueberry Muffin Bread Loaf That’ll Brighten Mornings

A soft, tender blueberry quick bread with the flavor of classic blueberry muffins, baked in an easy sliceable loaf.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 241
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup milk
Blueberries and Finishing
  • 2 cups blueberries fresh or frozen
  • 1 tablespoon all-purpose flour for tossing blueberries
  • 1 tablespoon coarse sugar optional, for topping
  • 1 powdered sugar optional, for dusting

Equipment

  • 1 9x5-inch loaf pan
  • 1 mixing bowl large
  • 1 mixing bowl medium
  • 1 whisk
  • 1 hand mixer or stand mixer
  • 1 spatula
  • 1 Wire rack for cooling

Method
 

Prepare the Batter
  1. Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper if desired.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and granulated sugar until pale and fluffy.
  4. Beat in the eggs one at a time, then mix in the vanilla extract.
  5. Add the dry ingredients in two additions, alternating with the milk, and mix just until combined.
  6. Toss the blueberries with 1 tablespoon flour, then gently fold them into the batter.
Bake the Loaf
  1. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if using.
  2. Bake for 50 to 55 minutes, until the loaf is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  3. Cool the loaf in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  4. Dust with powdered sugar if desired, then slice and serve.

Notes

Use fresh or frozen blueberries. If using frozen berries, do not thaw before adding. Mix the batter just until combined for a tender crumb, and cool fully before slicing for the neatest texture.