Every bite of this quick bread is studded with juicy blueberries! The blueberry bread remains moist thanks to the sour cream in the batter, and the cinnamon streusel topping is the perfect finishing touch.

An overhead view of blueberry streusel bread slices stacked on their sides.

This quick bread recipe is all about the blueberries! It’s reminiscent of blueberry coffee cake and blueberry muffins, but there are no extracts, spices, or citrus zests in the batter to compete with the fresh blueberries.

Instead of a glaze, the bread is topped with streusel before being baked. The ½ teaspoon of cinnamon in the streusel doesn’t make the bread taste strongly of cinnamon, it simply lends warmth and that extra “something” to make the loaf taste like it came from a bakery.

This recipe also works with frozen blueberries as well, but nothing beats fresh, in-season berries!

An overhead view of the ingredients for blueberry bread with streusel topping.

Recipe Ingredients

  • Blueberries: I prefer to use fresh blueberries in this recipe, but frozen blueberries will also work. If using frozen berries, do not thaw before folding them into the batter.
  • All-Purpose Flour: In addition to the flour needed for the batter, you’ll also want to coat the blueberries in flour to prevent them from sinking to the bottom of the bread as it bakes. It’s also extremely important to spoon and level your flour into the measuring cup so you don’t end up with too much. If you’re new to baking, I have a post on how to measure flour correctly.
  • Sour Cream: Keeps the bread moist without making it too dense. If you don’t have sour cream, full-fat plain Greek yogurt may be substituted.
  • Sugar: I prefer using granulated sugar in the quick bread batter and brown sugar in the streusel topping.
  • Milk: Any kind of milk will work, but whole milk is best for a moist and flavorful bread.
  • Unsalted Butter: I recommend sticking with unsalted butter so that you can control the exact amount of salt in the recipe. My post on salted vs. unsalted butter explains more about the difference between the two and substituting one for the other.

How To Make Blueberry Bread

  1. Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Combine the wet ingredients: In another mixing bowl, cream together the butter and sugar until fluffy. Mix in the eggs one at a time, followed by the sour cream and vanilla.
  1. Prepare the batter: Add half of the dry ingredients to the wet ingredients, then the milk. Stir to combine, then add the remaining half of the dry ingredients.
  2. Add the blueberries: Toss the blueberries with flour before gently folding them into the batter. Turn the batter into a parchment paper-lined 9×5-inch loaf pan.
  1. Make the streusel topping: Combine the flour, brown sugar, cinnamon, and salt in a mixing bowl. Cut the cold butter into the flour mixture until the mixture becomes crumbly.
  2. Assemble and bake: Sprinkle the streusel topping over the batter, then bake the bread until a toothpick inserted in the center comes out clean.
A close-up view of a sliced loaf of blueberry bread topped with streusel.

Frequently Asked Questions

Can this recipe be flavored with lemon?

You could add one to two tablespoons of lemon zest to the batter or skip the streusel topping and add a lemon glaze instead.

If you want to make this recipe ultra lemony though, I suggest making my lemon blueberry bread.

Can this bread be made with frozen blueberries?

Definitely! If using frozen blueberries, do not thaw them first. Take them straight from the freezer, toss them with a little flour, and then fold into the batter. You might need to add a few minutes to the bake time since frozen blueberries will release more moisture.

Can the streusel topping be omitted?

If you’d rather not add the streusel topping, you’re welcome to omit it. However, I highly suggest using it because it adds so much texture and flavor to the bread.

Does the bread freeze well?

Yes, this blueberry bread freezes well! Let it cool to room temperature before sealing in a freezer bag. You can freeze the entire loaf or individual slices.

An overhead view of a slice of blueberry streusel bread on a speckled white plate.

Baking Tips

  • If you want to simplify this recipe, you can prepare the streusel topping ahead of time and refrigerate it for 2 to 3 days.
  • To prevent the blueberry bread from becoming too brown on top, I suggest tenting it loosely with aluminum foil for the last 15 minutes of baking.
  • The parchment paper is completely optional, but it will make it much easier to remove the bread from the pan.
A loaf of blueberry bread that's been sliced on a wooden cutting board.

Blueberry Bread

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 35 minutes
Every bite of this blueberry bread is studded with juicy blueberries! The bread remains incredibly moist thanks to the sour cream in the batter, and the cinnamon streusel topping is the perfect finishing touch.


Servings: 1 loaf

Blueberry Bread

  • 2 cups all-purpose flour spooned & leveled (250 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened (115 grams; 1 stick)
  • ¾ cup granulated sugar (150 grams)
  • 2 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • ¾ cup sour cream or plain Greek yogurt at room temperature (175 grams)
  • ¼ cup whole milk at room temperature (60 ml)
  • 1 ½ cups fresh blueberries (225 grams) plus 1 tablespoon flour (8 grams)

Streusel Topping

  • ¼ cup plus 2 tablespoons all-purpose flour spooned & leveled (48 grams)
  • ¼ cup packed light brown sugar (50 grams)
  • ½ teaspoon ground cinnamon
  • tiny pinch of salt
  • 3 tablespoons cold unsalted butter cubed into pieces (45 grams)


  • Preheat the oven to 350°F (177°C). Spray a 9×5-inch loaf pan with nonstick cooking spray, line the pan with parchment paper, and set aside.
  • To make the blueberry bread: In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a separate large mixing bowl using a hand-held mixer, cream together the butter and sugar for 3 to 4 minutes or until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract until well combined, stopping to scrape down the sides of the bowl as needed.
  • Add half of the dry ingredients to the wet ingredients and mix until just combined, then mix in the milk. Add the remaining half of the dry ingredients and mix until just combined, making sure not to over mix the batter.
  • In a separate bowl, toss the blueberries with 1 tablespoon of flour. Add the blueberries to the batter (leave behind any extra flour) and gently fold them in.
  • Scoop the batter into the prepared loaf pan and spread it out into one even layer.
  • To make the streusel topping: Add the flour, brown sugar, cinnamon, and salt to a small mixing bowl and stir until well combined.
  • Add the cubed butter and cut it into the mixture with a pastry cutter or a fork until the mixture starts to come together and is crumbly.
  • Sprinkle the streusel topping evenly over the top of the batter in the loaf pan.
  • Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cover loosely or tent with foil for the last 15 to 20 minutes of baking to prevent excess browning on top of the bread.
  • Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the pan and transfer to a wire rack to cool.


Storage Instructions: Bread may be stored in an airtight container at room temperature for up to 4 days.
Freezing Instructions: Bread will freeze well for up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Cuisine: American
Course: Dessert
Author: Danielle Rye
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