Vanilla Blueberry Bread Loaf Recipe

This vanilla blueberry bread loaf delivers a moist, tender crumb packed with juicy berries and a hint of warm vanilla. Ready in about 10 minutes of prep with one bowl and no mixer, it bakes into a perfect treat for breakfast, snacks or dessert.​

Why This Recipe Works

Yogurt and oil create an ultra-moist texture that stays fresh for days. Fresh or frozen blueberries work seamlessly, and a simple vanilla glaze adds just the right sweetness. Each slice bursts with fruit while keeping the loaf light and fluffy.​

Ingredients

Gather these pantry staples for 10 generous slices.

Dry Ingredients:

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 cup granulated sugar (caster or superfine preferred)
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 1 cup plain yogurt (full-fat Greek yogurt for best moisture)
• 2 large eggs (room temperature)
• 1/2 cup canola oil or vegetable oil (keeps crumb soft)
• 1 tablespoon vanilla extract (pure for best flavor)
• 1 teaspoon lemon zest (optional, brightens berries)

Blueberries:

• 2 teaspoons flour (for coating)
• 1 1/2 cups blueberries (fresh or frozen, no need to thaw)

Vanilla Glaze (Optional):

• 1 cup powdered sugar (sifted)
• 1-2 tablespoons milk
• 1/2 teaspoon vanilla extract

Equipment: 8.5 x 4.5-inch loaf pan, parchment paper, mixing bowl, whisk, spatula.​

Step-by-Step Instructions

Follow these numbered steps for foolproof results. Total time: 1 hour 20 minutes (10 min prep, 60-70 min bake, 10 min cool).

1. Preheat and Prep Pan: Heat oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan and line with parchment paper, leaving overhangs for easy removal. Lightly butter the paper to help it stick.​
2. Coat Blueberries: Toss blueberries with 2 teaspoons flour in a small bowl. This prevents sinking and color bleeding. Use more flour if frozen.​
3. Whisk Dry Ingredients: In a large bowl, whisk flour, sugar, baking powder and salt until combined.​
4. Add Wet Ingredients: Make a well in the dry mix. Add yogurt, eggs, oil, vanilla and lemon zest (if using). Whisk until smooth, about 1 minute. Stop when no flour streaks remain to avoid toughness.​
5. Fold in Blueberries: Gently fold floured blueberries into batter, including any excess flour. Pour into prepared pan, smoothing the top.​
6. Bake: Bake 50 minutes, then tent with foil. Continue 15-25 minutes until a toothpick inserted in center comes out clean or with moist crumbs. Fresh berries bake faster; frozen may need extra time.​
7. Cool: Cool in pan 10 minutes, then lift onto wire rack. Cool completely before glazing (about 1 hour).​
8. Make Glaze: Whisk powdered sugar, milk and vanilla until thick but drizzle-able. Adjust milk for consistency. Drizzle over cooled loaf; let set 20 minutes before slicing.​

Pro Baking Tips

Room temperature eggs and yogurt blend smoothly for even rise. Spoon flour into cup and level; packing makes dense bread. Test doneness early to prevent overbaking. For taller loaf, use smaller pan; larger pan bakes 5 minutes faster.​

Variations

• Lemon Twist: Swap vanilla glaze for lemon juice and zest.
• Nutty Crunch: Fold in 1/2 cup chopped pecans or walnuts.
• Berry Mix: Use raspberries or blackberries.
• Streusel Top: Mix 1/4 cup flour, 2 tbsp sugar, 2 tbsp butter; sprinkle before baking.
• Vegan: Use plant yogurt, flax eggs (1 tbsp flax + 3 tbsp water each), almond milk glaze.​

Storage and Freezing

Store airtight at room temperature up to 5 days or refrigerate 2 weeks. Freeze slices or whole loaf wrapped tightly up to 3 months. Thaw overnight; glaze after thawing.​

Nutrition Per Slice (10 servings, estimated)

Nutrient	Amount
Calories	280
Carbohydrates	38g
Protein	4g
Fat	12g
Fiber	1g
Sugar	24g

Values approximate; varies by ingredients. Slice yields 10.​

Frequently Asked Questions

Can I use frozen blueberries?
Yes, toss in flour without thawing to avoid streaks.​

Why do blueberries sink?
Coating in flour and layering plain batter first keeps them suspended.​

Gluten-free version?
Swap 1:1 gluten-free flour blend; add 1/4 tsp xanthan gum.​

How to know it’s done?
Toothpick clean or moist crumbs after 65 minutes total.​

Enjoy this loaf warm with coffee or toasted for breakfast. Share your tweaks in comments!​

Print