Lovely blueberry buttermilk loaf, light in texture and sweetness, flavoured with buttermilk and full of blueberries. Perfect to enjoy any time of day!
Of all the treats that grace my counter, this one is probably the blueberry bake that makes the most appearances. There is really nothing nicer, any time of day. It’s perfect for breakfast, as a mid-afternoon treat or on a plate with a fork after-dinner (maybe with a scoop of ice cream :)
Light in texture and sweetness, beautifully moist and full of blueberries, I think you’ll love this classic blueberry loaf, too!
Ingredients and substitutions
Blueberries – I love lots of blueberries in my loaf, so I use about 1 pint of large blueberries. You can use less, if you don’t have quite a pint. I generally use fresh blueberries in this loaf and especially nice, large blueberries. Smaller wild blueberries will work, as will frozen blueberries. For frozen blueberries, thaw them and dry them, before tossing in the flour.
Buttermilk – Real buttermilk is recommended, but see the Baking Tips below for how-to make your own buttermilk from regular milk.
Unsalted Butter – If using salted butter, rather the unsalted butter that is specified, be sure you reduce the added salt in the loaf to just a pinch.
How to make this buttermilk blueberry loaf
Recipe tips!
- Be sure to remember to set the buttermilk and eggs out to come to room temperature, along with the butter.
- Make your own buttermilk by combining 3/4 whole or 2% milk with 2 tsp of white vinegar or lemon juice. Stir and allow to stand 10 minutes before using.
- I love this simple loaf with just blueberries, but if you’re craving a little citrus with your blueberry loaf, add the zest of 1 lemon or lime to the batter when adding the vanilla.
Storing and freezing
Store the cooled loaf well-wrapped at room temperature for 2-3 days. This blueberry loaf will also freeze well up to 3 months.
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Get the Recipe: Classic Blueberry Buttermilk Loaf
Ingredients
- 2 1/4 cups all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt, reduce to a pinch if using salted butter
- 1 pint fresh blueberries, *or see Notes below for frozen blueberries
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 3/4 cup buttermilk, at room temperature *see Notes below for how to make your own buttermilk
- Icing/Confectioners’ sugar, for garnish
Instructions
- Preheat oven to 350F (regular bake setting/not fan assisted) with rack in centre of the oven.
- Grease and line a 9×5 or 4×11 loaf pan with parchment paper that overhangs the sides by about 1 inch. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another medium bowl, toss the fresh blueberries with 1 Tbsp of the flour mixture. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar at medium speed until light in colour and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between each addition.
- *Take a moment at this point to scrape down the bowl well, especially the bottom of the bowl, where unincorporated butter sometimes hide. After scraping, beat for 30 seconds to incorporate any bits. Beat in the vanilla.
- With the mixer on low, mix in half of the flour mixture, then add all of the buttermilk, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix in.
- Remove the mixer bowl from the mixer. Use a rubber spatula to gently fold in the blueberries and any excess flour in the bowl with the blueberries.
- Spoon the batter into the prepared loaf pan, mounding it slightly in the centre.
- Bake the loaf for 55-60 minutes for a 4×10 pan or up to 70-75 minutes for a 9×5 pan (but check regularly towards the end of baking) A skewer inserted into the middle of the cake should come out clean.
- Allow the loaf to cool in the pan for 10 minutes, then gently lift it out of the loaf pan by grabbing the edge of the parchment along the sides. Place onto a cooling rack. Allow to cool a few minutes more, then gently remove the parchment. Allow the loaf to cool completely.
- Serve garnished with some icing/confectioners’ sugar, if desired.
Notes
- You can make your own buttermilk by combining 3/4 cup whole or 2% milk with 2 tsp of white vinegar or lemon juice. Stir, then allow to stand 10 minutes before using.
- For frozen blueberries, thaw well, then dry, before tossing in the flour.
- This loaf freezes well.
More blueberry recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
This is amazing
I always make a double recipe so I can give one to my neighbour, it’s her favourite thing ever
The only thing I changed is I add 3 tsps of lemon extract and 1 vanilla and make a lemon glaze for the top, I drizzle it on with a fork
It’s amazing 🤩
Sounds lovely Jo. So glad you and your neighbour are enjoying it. Thanks!
Able to make. Easy to follow instructions. Thank you!
Thanks so much, Debra!
Made this today and it is some of the best blueberry bread I have ever made. Just the right amount of sweetness and very moist. I followed the recipe to a T except I added 1 cup of frozen blueberries(I did not thaw them and also stirred them into a tablespoon or so of flour). They were very well distributed through out the bread. I will be saving this recipe
So glad you enjoyed it, Karli! Thanks so much :)
I made a double batch and gave 1 to my neighbor
I found it absolutely delicious almost dangerously, so lol
And so did my neighbour and her family
Thank you so much for the recipe, I’m making it again this weekend
I’m so pleased everyone is enjoying it, Jo :) Thanks so much!
Delicious! A keeper recipe :)
So pleased you enjoyed it, Beverly :) Thanks so much!