Blueberry Muffin Bread

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This blueberry muffin bread is soft, buttery, and loaded with fresh blueberries in every single slice. Made in one bowl with sour cream and lemon zest, it bakes up moist and tender every time.

Prep Time10

Cook Time52

cooling time20

Total Time1 22

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: slices

Calories: 310kcal

Author: Jennifer Fishkind

Ingredients

Bread

9 tablespoons salted butter melted and cooled for a few minutes
½ cup granulated sugar
¼ cup light brown sugar packed
1 zest of lemon
1 cup sour cream
2 large eggs
1 tablespoon vanilla extract
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
¾ teaspoon salt
1½ cups fresh blueberries

Topping

¼ cup blueberries optional
3 tablespoons coarse sugar optional, like turbinado

Instructions

Preheat the oven to 350 F and line a 9x5 bread pan with parchment paper. Spray any part of the pan not covered in parchment paper with cooking spray.
In a large mixing bowl whisk together the melted butter, sugar, brown sugar, lemon zest, eggs, and vanilla extract until well combined.
9 tablespoons salted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 1 zest of lemon, 2 large eggs, 1 tablespoon vanilla extract
Sprinkle the flour, baking powder, baking soda, and salt over the top and mix until almost combined *see note. You want there to still be some flour streaks. Add the blueberries and mix until just combined.
1½ cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon salt, 1½ cups fresh blueberries
Tip the batter into the prepared loaf pan and spread to create a level top. Dot the top with the ¼ cup blueberries and sprinkle coarse sugar on top, if desired.
¼ cup blueberries, 3 tablespoons coarse sugar
Bake for 52-57 minutes until a toothpick inserted comes out with a few moist crumbs. *see note on covering with foil.
Place the pan on a wire cooling rack and let cool for 10 minutes. Run a knife around the edge of the pan and invert to tip the loaf out. Let cool for another 10-15 minutes before slicing.

Notes

Storage and Tips :

At room temperature: Once the bread has fully cooled, wrap it tightly or place it in an airtight container. It will stay fresh at room temperature for up to 3 days.
In the refrigerator: Store in the fridge for up to 5 days. For best texture, let slices come to room temperature before serving or warm them in the microwave for 20–30 seconds.
In the freezer: This bread freezes beautifully. Slice it first, wrap each piece well, and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or heat straight from frozen in the microwave for a quick, easy breakfast.

Tips:

Sprinkle, don’t dump. This is one of the most important mixing tips in the recipe. Lightly sprinkling the dry ingredients over the batter (instead of adding them all at once) helps everything combine evenly without overmixing. And overmixing leads to dense, tough bread, so mix just until almost combined, then gently fold in the blueberries.
Watch the top and cover if needed. Every oven bakes a little differently. If the top is nicely golden around the 40-minute mark but the bread needs more time, loosely tent it with foil. This keeps the top from over-browning while the center finishes baking.
Let it cool before slicing. The bread continues to set as it cools, so try not to cut into it too soon. Waiting about 20 minutes gives you cleaner slices and helps the loaf hold together nicely.

Nutrition