Best 17 Blueberry Loaf Recipes

BLUEBERRY LOAF CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine flour and baking powder; add to creamed mixture just until combined. Gently fold in blueberries. , Pour into a greased 9x5-in. loaf pan. Combine sugar and cinnamon; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

GLAZED LEMON-BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.
• In medium bowl, beat butter and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, vanilla, sour cream, lemon peel and juice. Stir in flour, baking soda and baking powder.
• Fold in 3/4 cup of the blueberries. Spoon batter into pan. Sprinkle remaining 1/4 cup blueberries on top.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely.
• In small bowl, mix glaze ingredients until smooth. Drizzle glaze over loaf. Let stand until set before slicing.

BLUEBERRY STREUSEL LOAF CAKE

Steps:

• Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.
• Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.
• Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.
• Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.
• Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.
• Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.
• Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.
• Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it's browning too quickly.
• Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

LEMON BLUEBERRY BREAD ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried blueberries with flour.
• (If dough is too dry or stiff or too soft or slack, adjust dough consistency) Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade.
• If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency.
• If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time.
• Recommended cycle: Basic/white bread cycle; light or medium/normal color setting.

LEMON-BLUEBERRY LOAF

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Whisk together sugar, melted butter, sour cream, and lemon juice in a large bowl until thoroughly blended. Mix in milk.
• Stir together flour, baking powder, salt, and lemon zest in a separate bowl. Remove 2 tablespoons flour mixture and place in a third, smaller bowl with frozen blueberries; stir to coat. Stir remaining flour mixture into milk-sour cream mixture with a rubber spatula or wooden spoon, blending until just combined. Fold floured blueberries into batter and transfer into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
• Meanwhile, mix together icing sugar, lemon juice, and lemon zest in a small bowl for the topping.
• Remove loaf from the oven and immediately poke holes all over the top with a toothpick. Pour topping over the top of the loaf and let cool in the pan for 10 minutes. Remove loaf to a wire rack to cool completely.

BLUEBERRY BANANA LOAF

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 9x5-inch loaf pan.
• In a bowl combine the flour with the next 4 dry ingredients.
• In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
• Add in eggs, and beat well (about 2-3 minutes).
• Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
• Fold in the blueberries.
• Transfer to prepared baking pan.
• Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.

LEMON-BLUEBERRY YOGURT LOAF

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan. In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes.
• Run knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• In small microwavable bowl, microwave vanilla baking chips on High 30 seconds. Stir until melted; if necessary, microwave in additional 10-second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency. Drizzle icing over loaf. Let stand until icing is set before storing.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees. Toss one cup of the blueberries in a bowl with one-half tablespoon flour and set aside. Butter a 9-by5-by-3-inch baking pan and dust with one-half tablespoon flour.
• Sift the remaining all-purpose flour with the whole wheat flour, baking powder, baking soda, cinnamon and cardamom and set aside.
• Cream the butter and sugar together until smooth. Beat in the eggs one at a time. Stir in the flour mixture alternately with the milk. Stir in the vanilla. Fold in the cup of blueberries and spoon the batter into the prepared pan. Scatter the remaining blueberries on top.
• Place in the oven and bake about an hour and 10 minutes, until browned and a cake tester inserted in the center comes out clean. Allow to cool 10 minutes, then remove cake from the pan to continue cooling on a rack.

BLUEBERRY COBBLER LOAF BREAD

Steps:

• TOPPING: mix together melted butter, brown sugar, flour, cinnamon and chopped walnuts. Mix all ingredients until crumbly and set aside.
• Line the bottom of a 9x5x3-inch loaf pan with parchment paper or grease it.
• In a medium bowl, mix together the flour, sugar, baking powder and baking soda. Make a well in the center and set aside. In a large mixing bowl, combine beaten eggs, milk, vegetable oil, and vanilla extract; add to the well in dry ingredients. Stir just until batter is moistened.
• Carefully stir in 1 tablespoon flour into the blueberries, then fold the blueberries and lemon peel into the batter mixture.
• Place the topping mixture onto the top of the bread batter.
• Bake at 350º F. and bake for about 50-60 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf, but just check that the topping is not burning, (thanks the reviewer for this suggestion).
• Remove from oven and cool blueberry bread in pan on a rack.
• NOTE: for best flavor, wrap and store overnight; or refrigerate wrapped for 2 days, or freeze for 2 weeks.

WHITE CHOCOLATE-ICED BLUEBERRY LOAF

Steps:

• Heat oven to 350 degrees Fahrenheit.
• Grease bottom only of 9X5-inch loaf pan.
• In large bowl, mix flour, sugar, baking powder, salt and allspice with spoon. Beat in buttermilk, butter and eggs until blended. Stir in blueberries and pecans. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean.
• Cool in pan on wire rack 10 minutes.
• Run knife round edges of pan to loosen loaf.
• Remove loaf from pan; place on wire rack.
• Cool completely, about 1 ½ hours.
• In small microwavable bowl, microwave white chocolate chips on high 30 seconds. Stir until melted; if necessary microwave in additional 10 second increments until melted.
• Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• Drizzle icing over loaf. Let stand until icing is set before storing.

LEMON BLUEBERRY ZUCCHINI LOAF

Steps:

• 1. preheat oven to 350. grease 2 9x5 inch loaf pans and coat sides with 1/4 cup sugar, set aside.
• 2. in large bowl, combine the flour, baking powder, baking soda and salt. add in the blueberries, toss to coat and set aside.
• 3. in a medium bowl, beat eggs with sugar, until light and fluffy. add in the canola oil and blend well. add the milk, lemon juice and lemon zest and blend until well combined. stir in zucchini, until evenly distributed in mixture.
• 4. add this mixture to the dry ingredients and blend everything together, until just combined.
• 5. pour batter into prepared loaf pans and bake at 350 for 45-60 minutes, or until toothpick inserted in center comes out clean.
• 6. cool in pan 10 minutes, then remove to a wire rack and cool completely. while loaf is cooling you can make the glaze.
• 7. in a small bowl, mix the powdered sugar, lemon juice and zest until well blended. spoon glaze over cooled loaf. let glaze set, then serve.

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350ºF (160ºC). Line an 8.5" x 4.5" (1.5 L) loaf pan with parchment paper.
• Streusel Topping: In bowl, combine granulated and brown sugars and flour. Cut in butter until mixture is very crumbly; set aside.
• Using electric mixer, cream butter and sugar together. Add eggs, one at a time, beating well after each addition, then vanilla. Combine flour, baking powder, salt and lemon rind. Using wooden spoon, alternately stir dry ingredients and milk into butter mixture, making three additions of dry and two of milk. Gently fold in blueberries. Transfer to prepared pan. Sprinkle with streusel.
• Bake in centre of preheated oven for 70 to 75 minutes or until topping is golden and cake tester inserted in centre comes out clean.
• Tips:.
• If using frozen blueberries, do not thaw. Toss gently with 1 tbsp (15 mL) all purpose flour before folding into batter, to prevent the blueberries from "bleeding".
• The streusel doubles and triples well. Use on top of muffins, open-faced pies and other quick breads.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

BLUEBERRY CREAM CHEESE BRAIDED LOAF

Steps:

• Preheat oven to 375°F
• Lightly spray a baking sheet with non-stick cooking spray or line with parchment paper; set aside.
• Beat cream cheese in a mixing bowl at medium speed with an electric mixer until creamy.
• Add egg yolk and 1/4 cup confectioners' sugar and beat well; set aside.
• Remove breadstick dough from can.
• Unroll and separate dough into two rectangles.
• Place dough rectangles side by side on prepared baking sheet.
• Press seams together to seal the two rectangles and down the center of the dough.
• Spoon cream cheese mixture onto the center of the dough.
• Wash, drain and dry blueberries.
• Sprinkle blueberries over cream cheese mixture.
• Separate dough at perforations up to the cream cheese mixtures, slightly stretching dough strips.
• Beginning at top edge of dough, braid strips to cover filling.
• Tuck the last two ends under at the bottom of loaf.
• In a small bowl, meat egg white and water with a fork until blended to form an egg wash.
• Bush egg wash over braided loaf.
• Bake about 20 minutes.
• Cool about 30-45 minutes on baking sheet.
• In a small bowl, combine remaining 1 cup of confectioners' sugar and orange juice; whisk until smooth.
• Drizzle glaze over braided loaf before serving.
• For best presentation, slice with an electric knife or a serrated knife.

WHITE CHOCOLATE - ICED BLUEBERRY LOAF

Steps:

• 1. Heat oven to 350 degrees. Grease bottom only of 9 x 5-inch loaf pan.
• 2. In large bowl, mix flour, sugar, baking powder and salt with a spoon.
• 3. Beat in buttermilk, butter and eggs until blended. Gently stir in blueberries and pecans. Spread batter in pan.
• 4. Bake for 1 hour 15 minutes to 1 hour 20 minutes or until toothpick is inserted in center comes out clean. Cool on rack for 10 minutes.
• 5. After cooling for 10 minutes, run a knife around edges of pan to loosen loaf. Remove loaf from pan; place on wire rack. Cool completely, about 1 hour 30 minutes.
• 6. A small microwaveable bowl, microwave the vanilla baking chips on High for 30 seconds. Stir until melted; if necessary, microwave in additional 10 second increments until melted. Beat in powdered sugar and enough milk until smooth and desired drizzling consistency.
• 7. Drizzle over loaf. Let stand until icing is set before storing.