The Ultimate Moist Blueberry Loaf (Easy Quick Bread Recipe!)

Imagine slicing into a warm loaf and inhaling the gentle perfume of browned butter, vanilla, and bright summer blueberries—each bite a pillow-soft crumb studded with juicy bursts that pop on your tongue. The crust offers a tender, golden snap while the interior is wonderfully moist from a hit of sour cream that keeps this quick bread from ever feeling dry. It’s the kind of loaf that stirs memories: sleepy weekend breakfasts, the hush of house-guests lingering with second helpings, or the comfort of a mid-afternoon coffee break.

This blueberry loaf is perfect for cozy mornings, casual brunches, bake-sale contributions, or as a thoughtful homemade gift during the holidays. It’s quick enough for a last-minute treat and elegant enough to bring to a gathering. If you love easy quick breads, you might also enjoy the texture and simplicity of this classic moist banana bread—they share the same comforting appeal.

Dish Snapshot

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 10–15 minutes (including brief cooling)
Servings: 10 slices (one 9×5-inch loaf)
Difficulty Level: Easy — beginner-friendly; requires basic mixing and baking skills

Nutrition Highlights

Estimated nutrition per serving (1 slice, loaf divided into 10 slices). Nutrient values are approximate, calculated using ingredient-level data from USDA FoodData Central and typical product labels; adjust slightly for brands and portion sizes.

Calories: ~280 kcal
Protein: ~3.8 g
Total Carbohydrates: ~38 g
- Sugars: ~18–20 g (includes added sugar and natural fruit sugars)
- Dietary Fiber: ~1.0–1.5 g
Total Fat: ~12.5 g
- Saturated Fat: ~7.5 g
Sodium: ~100–150 mg

Notes: These are estimates. For precise monitoring (medical or dietary needs), consult nutrition labels for your specific ingredients or use a trusted nutrition calculator such as USDA FoodData Central. For general health guidance, resources like the CDC and Mayo Clinic provide evidence-based recommendations for balanced eating and portion control.

Why You’ll Love It

Irresistible texture: The sour cream creates an ultra-moist, tender crumb that keeps this loaf tasting fresh day after day.
Bright flavor contrast: Sweet, aromatic batter and tart-sweet blueberries create a lively flavor balance that never feels heavy.
Crowd-pleaser and versatile: It’s fuss-free enough for weekday breakfasts but pretty enough for brunch with friends or as a hostess gift.
Speed and simplicity: One bowl for wet ingredients and one for dry, minimal equipment, and a single loaf pan—easy clean-up and reliable results.
Seasonal or year-round: Fresh summer berries shine, but frozen berries work beautifully in off-season months.

How to Make The Ultimate Moist Blueberry Loaf (Easy Quick Bread Recipe!)

Ingredients

1 1/2 cups all-purpose flour (primary structure for a soft, tender loaf)
1 tsp baking powder (for lift)
1/2 tsp baking soda (balances acidity from sour cream)
1/4 tsp salt (balances sweetness & boosts flavor)
1/2 cup unsalted butter, softened (for richness and tender texture)
1 cup granulated sugar (for sweetness and aeration when creamed)
2 large eggs, room temperature (adds structure and richness)
1 tsp vanilla extract (warm aromatic background)
1/2 cup full‑fat sour cream (key to an ultra‑moist crumb)
1 1/2 cups fresh blueberries (juicy, sweet-tart bursts)
1 Tbsp all-purpose flour (for tossing berries to prevent sinking)
Powdered sugar (for dusting the cooled loaf)

Optional ingredients and substitutions

Swap 1/4 cup of butter for 1/4 cup neutral oil (extra moisture)
Use Greek yogurt in place of sour cream (same proportion) for tang with more protein
Substitute half the all-purpose flour with whole wheat pastry flour for a nuttier flavor (texture will be slightly denser)
Use 1 cup frozen berries (do not thaw; toss with the tablespoon of flour as below)
Add 1 tsp lemon zest for a bright citrus lift

Method (step-by-step)

Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan. Line with a parchment sling for easy removal.
In a bowl, whisk flour, baking powder, baking soda, and salt until evenly combined; set aside.
In a large bowl, beat butter and sugar on medium-high 2–3 minutes until pale and fluffy.
Beat in eggs one at a time, then vanilla. Reduce speed and mix in sour cream until smooth.
On low speed, add dry mixture just until flour streaks disappear. Do not overmix.
Toss blueberries with 1 Tbsp flour. Gently fold into batter with a spatula to distribute evenly.
Spread batter in pan. Bake 55–65 minutes until a toothpick in the center comes out clean or with a few moist crumbs. Tent with foil during last 15 minutes if browning too quickly.
Cool 10–15 minutes in pan, then lift out to a rack to cool completely. Dust with powdered sugar before slicing.

Practical tips while baking

Avoid overmixing after adding flour: overworked gluten yields a dense loaf. Fold gently until streaks disappear.
Tossing berries in flour prevents sinking and helps even distribution. If using frozen berries, fold them in straight from the freezer to reduce bleeding.
Check doneness at 55 minutes: insert a toothpick into the center—expect a few moist crumbs but no raw batter. If the top browns too fast, tent with foil.
Use room-temperature eggs and butter for better emulsion and loft.

As you experiment with other quick bread recipes, you may enjoy trying a caramel-swirl banana loaf for a different flavor profile; it’s a great companion idea for your baking rotation and pairs well with this loaf—see this banana bread caramel swirl recipe for inspiration.

Serving Suggestions

Plain slices: warm or cooled, right from the loaf.
With a smear of salted butter or a thin layer of cream cheese for richness.
Toast lightly and top with ricotta and a drizzle of honey for an elegant snack.
Pair with coffee, black tea, or a lightly milky latte for brunch.
Serve small slices with yogurt and fruit for a brunch buffet or potluck.

Keeping it Fresh

Room temperature: Store wrapped tightly in plastic wrap or an airtight container for 2–3 days. Keep in a cool, dry place away from direct sunlight.
Refrigeration: For longer freshness, refrigerate wrapped or in an airtight container for up to 7 days. Bring to room temperature or warm gently before serving to restore texture.
Freezer: Wrap slices individually in plastic wrap and place in a freezer bag; freeze for up to 3 months. Thaw overnight in the fridge or at room temperature; reheat if desired.

Expert Tips

Butter temperature is key: softened (not melted) butter creams with sugar to trap air—this gives the loaf lift. If butter is too cold, batter will be lumpy; too warm and it won’t aerate.
Relative humidity and altitude matter: at higher altitudes reduce baking powder slightly and monitor baking time closely.
For even crumb and fewer blue streaks: use fresh berries, or if using frozen, fold in quickly and accept some color bleed; chilling the batter briefly (10–15 minutes) can reduce streaking.
Perfect slice: chill the cooled loaf slightly before slicing for cleaner cuts, or use a serrated knife with a gentle sawing motion.

Creative Twists

Lemon-Blueberry: Add 1–2 tsp lemon zest to the batter and a simple powdered sugar-lemon glaze over the cooled loaf for a bright, classic combo.
Almond-Blueberry: Replace 1/4 cup flour with 1/4 cup almond flour and add 1/2 tsp almond extract for a nutty depth; sprinkle sliced almonds on top before baking.
Vegan version: Use 1/2 cup vegetable oil + 1/2 cup unsweetened applesauce instead of butter and eggs; swap sour cream for full-fat coconut yogurt—texture will be slightly different but still delicious.
Streusel top: Combine 1/3 cup brown sugar, 2 Tbsp flour, 2 Tbsp cold butter, and 1/4 tsp cinnamon; crumble over batter before baking for a crunchy, sweet top.

Frequently Asked Questions

Q: Can I use frozen blueberries?
A: Yes—do not thaw. Toss frozen berries with the tablespoon of flour and fold them into the batter straight from the freezer to reduce color bleed and sogginess.

Q: Why did my blueberries sink to the bottom?
A: Usually because batter was too thin or berries weren’t floured. Tossing berries with a little flour and folding gently helps keep them suspended.

Q: How can I make this loaf less sweet?
A: Reduce sugar by 1/4 cup (to 3/4 cup) without drastically affecting texture. You may notice a slightly less golden crust.

Q: Can I double this recipe?
A: Yes, but bake in two pans rather than one large pan to maintain proper bake time and even cooking.

Q: How do I revive slightly dry slices?
A: Warm slices gently in the microwave for 8–12 seconds or spread with butter or jam to add moisture.

Conclusion

I hope this recipe inspires you to bake a loaf that fills your kitchen with bright berry aroma and offers that perfect balance of tender crumb and juicy fruit. Share your results, tweaks, and photos—there’s nothing better than community baking. For another simple quick-bread approach, check out this popular Plated Cravings blueberry bread, and if you’re tempted by a citrus twist, this Lemon Blueberry Bread from Glorious Treats is a lovely variation. Happy baking!