Juicy Blueberry Bread with Crackly Sugar Top Recipe
This classic Blueberry Bread features a soft, lemon-zested loaf studded with fresh blueberries and topped with a crackly sugar crust. Made with simple pantry staples like flour, sugar, baking powder, milk, egg, and vanilla, it’s easy to prepare and perfect for any time of day—whether as a snack, breakfast, or a sweet treat. The key to its beautiful texture and presentation is coating the blueberries in flour to prevent sinking and folding them gently into the thick batter. Baked to a golden perfection, this loaf invites irresistible aroma and delicious flavor with every bite.
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Bread:
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
- 1 tsp lemon zest
- 1/4 tsp ground cinnamon
For the Topping:
- 1 1/2 tbsp sugar
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan thoroughly with vegetable oil or butter, making sure to coat the bottom and all sides evenly to prevent sticking and ensure even browning.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp baking powder, 3/4 tsp salt, 1 tsp lemon zest, and 1/4 tsp ground cinnamon. This evenly distributes the leavening agents and spices for consistent flavor and rise.
- Combine Wet Ingredients and Mix the Batter: In a separate bowl, whisk 3/4 cup milk, 1/4 cup vegetable oil, 1 large egg, 1 tsp vanilla extract, and 1/2 cup sugar until well combined. Pour the wet mixture into the dry ingredients and stir with a spatula just until combined; don’t overmix. The batter should be thick and slightly lumpy.
- Fold in Blueberries and Transfer to Pan: Toss 1 1/2 cups blueberries lightly in a spoonful of the dry flour mixture to coat them—this prevents sinking. Gently fold the blueberries into the batter with care to avoid crushing. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Reserve a few blueberries to press gently into the top for a nice presentation.
- Top with Sugar and Bake: Sprinkle 1 1/2 tablespoons sugar evenly over the top of the batter to create a thin, crackly crust. Bake in the preheated 350°F oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the top is golden brown.
- Cool and Rest: Remove the bread from the oven and let it cool in the pan for 15 minutes to allow the crumb to set. Then turn the loaf out onto a wire rack to cool completely for at least 1 hour before slicing to ensure clean cuts and optimal texture.
Notes
- Coating blueberries in flour prevents them from sinking to the bottom of the loaf.
- Use fresh blueberries for best presentation; frozen berries can also be used without thawing but may extend baking time by 5-10 minutes.
- Do not overmix the batter to avoid tough bread texture.
- Letting the bread cool completely before slicing results in better texture and cleaner slices.
- Store the bread wrapped tightly at room temperature for up to 2 days, refrigerated up to 6 days, or freeze sliced pieces individually for longer storage.
- Rest the batter 5 minutes before baking if possible to thicken and help blueberries stay suspended.
- If batter is too thin, add an extra tablespoon of flour to achieve a thicker consistency that can support the berries.
Keywords: blueberry bread, lemon zest bread, homemade quick bread, blueberry loaf, easy baking recipe, sweet bread, breakfast bread
