Blueberry Bread

A soft, buttery homemade bread packed with juicy blueberries and baked until golden brown. The blueberries create beautiful bursts of color and flavor throughout the tender loaf, making it perfect for breakfast, brunch, or an afternoon treat.

Ingredients

• 3 cups all-purpose flour
• 2 ¼ teaspoons active dry yeast
• ¼ cup granulated sugar
• ¾ teaspoon salt
• ¾ cup warm milk
• 1 large egg
• 4 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 tablespoon flour, for coating the blueberries

Instructions

1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5–10 minutes until foamy.
2. Add the remaining sugar, egg, melted butter, vanilla, and salt. Mix well.
3. Gradually add the flour, mixing until a soft dough forms.
4. Knead the dough for about 7–10 minutes, until smooth and elastic.
5. Place the dough in a lightly greased bowl, cover, and let rise for about 1–1½ hours, or until doubled in size.
6. Toss the blueberries gently with 1 tablespoon of flour. This helps prevent them from sinking and releasing too much juice.
7. Gently flatten the risen dough and fold the blueberries into it, being careful not to crush them.
8. Shape the dough into a round loaf and place it on a parchment-lined baking sheet or in a round baking dish.
9. Cover and let rise again for 30–45 minutes.
10. Preheat the oven to 375°F (190°C).
11. Brush the top lightly with milk or beaten egg for a golden finish.
12. Bake for 30–40 minutes, until deeply golden and cooked through.
13. Let cool for at least 20 minutes before slicing.

Q&A

Can I use frozen blueberries?
Yes. Add them frozen rather than thawing them, and fold them into the dough gently.

Can I make this bread less sweet?
Yes. You can reduce the sugar to 2–3 tablespoons without significantly changing the texture.

How should I store it?
Keep it in an airtight container at room temperature for up to 2 days, or refrigerate it for longer storage.

Can I use other berries?
Absolutely. Raspberries, blackberries, or a mixture of berries work well.

Can I make this without an egg?
Yes. Replace the egg with about 3 tablespoons of plain yogurt or milk, though the loaf may be slightly less rich.