Feastical

The Loaf That Feels Like a Sunny Morning: Your New Favorite Blueberry Bread

Hey friends, Beau here from Feastical! Let’s talk about that magical moment when you slice into a loaf of something homemade. The gentle crackle of the crust, that soft, tender crumb, and the burst of juicy blueberries… it’s pure kitchen happiness. Today, I’m handing you the keys to my all-time favorite Blueberry Bread – but with a Feastical twist that’ll make you feel as good as it tastes.

We’re ditching the sugar mountain for a touch of natural sweetness, keeping things light and airy with some smart swaps, and loading it up with so many berries, every bite is a little fruity celebration. This isn’t a dense, heavy brick of a loaf. Oh no. This is moist, light, and just sweet enough – the kind of bread that feels right at home on your breakfast table, in a lunchbox, or as a not-too-guilty dessert with a cup of tea. It’s uncomplicated joy, baked into a perfect golden loaf. So, tie on your apron, find that spatula (check the dishwasher!), and let’s bake up some warmth together.

More Than Just Berries: A Tin-Foil Memory

This recipe always takes me back to my grandma’s linoleum-tiled kitchen. She wasn’t a fancy baker, but she had a blueberry buckle recipe that was legendary. Every summer, we’d pick berries until our fingers were stained purple, and she’d let me “help” by stirring the batter (and inevitably flouring the entire countertop). Her secret weapon? She’d always toss a handful of extra berries on top right before baking. “Beau,” she’d say, winking, “the ones on top get all jammy and sweet. They’re the best part.”

I’ve carried that spirit into this bread. That promise of a juicy, jammy berry in every slice. My version is a little lighter, a tad healthier than her butter-laden buckle, but the soul is the same. It’s about creating a simple, wonderful thing that makes people pause, smile, and ask for just one more sliver. That’s the real magic of baking, isn’t it?

Gathering Your Blueberry Bliss Brigade

Here’s the dream team! Simple ingredients, big flavor. Let’s break them down.

• 1 cup fresh or frozen blueberries: The star of the show! Frozen work brilliantly—no need to thaw, just toss them in frozen to prevent turning your batter purple. If using fresh, give them a quick rinse and pat dry.
• 1 1/2 cups all-purpose flour: Our trusty foundation. For a heartier twist, you can swap out 1/2 cup for whole wheat pastry flour.
• 1/2 teaspoon salt: The flavor enhancer. It might seem small, but it makes the sweetness pop. Don’t skip it!
• 2 teaspoons baking powder: Our lift and fluff agent. Make sure it’s fresh for the best rise.
• 1/2 to 2/3 cup stevia (adjust to sweetness preference): Here’s our healthy twist! I use a stevia blend that measures cup-for-cup like sugar. Start with 1/2 cup if you like a just-sweet bread, or go for the full 2/3 cup if you have a sweeter tooth. You can also use monk fruit or regular sugar if you prefer.
• 1/3 cup plain Greek yogurt: The secret weapon for incredible moisture and a slight tang. It also adds a protein boost! No Greek yogurt? Sour cream or even applesauce works in a pinch.
• 1 large egg: Our binder, bringing everything together beautifully.
• 2/3 cup skim milk: Keeps things light. Any milk you have works—almond, oat, whole—you do you!
• 1 teaspoon pure vanilla extract: The warm, aromatic finish. It rounds out all the flavors perfectly.

Let’s Get Baking: The Foolproof, Fun Part

This is where the magic happens. Follow these steps, throw in a little love, and you’re golden (literally).

1. Preheat & Prep: Fire up your oven to 350°F (175°C). Grab a standard 9×5 inch loaf pan. Now, my favorite hack: line it with parchment paper, leaving an overhang on the two long sides. This creates a “sling” so you can lift the entire loaf out perfectly after baking. No sticking, no fuss. Lightly greasing works too, but the sling is a game-changer.
2. Mix the Dry Team: In a medium bowl, whisk together your flour, salt, baking powder, and stevia. Give it a good 30-second whisk. This isn’t just mixing; it’s aerating and making sure our leavening is evenly distributed. No one wants a baking powder pocket!
3. Whisk the Wet Crew: In a larger bowl (you’ll add the dry to this one), whisk the Greek yogurt and egg until smooth and creamy. Then whisk in the milk and vanilla. It should look like a smooth, thin custard.
4. The Grand Union: Pour the dry ingredients into the wet ingredients. Now, here’s the most important tip: use a spatula and fold gently. Stir just until the last streaks of flour disappear. A few lumps are FINE. Overmixing is the enemy of a tender, light bread! It develops the gluten and leads to a tough loaf. We want gentle.
5. Berry Incorporation: Toss your blueberries in a tablespoon of the flour mixture (this helps them stay suspended in the batter). Gently fold them into the batter with just 3-4 folds. Don’t overdo it, or you’ll get a purple swamp loaf (tasty, but not as pretty).
6. Pan & Bake: Pour the beautiful, berry-studded batter into your prepared pan. Smooth the top with the spatula. For a professional touch, sprinkle a few extra blueberries on top—they’ll get all jammy like Grandma’s. Slide it into the oven.
7. The Bake & The Test: Bake for 45-55 minutes. Start checking at 45 minutes. The bread is done when it’s golden brown on top, pulls away slightly from the edges, and a toothpick inserted into the center comes out clean or with a few moist crumbs (but not wet batter).
8. The Crucial Cool: This is the hard part. Let the loaf cool in the pan for 15 minutes. Then, using your parchment sling, lift it out onto a wire rack to cool completely. Slicing into a warm loaf is tempting, but it will be gummy. Letting it cool sets the structure for perfect slices.

How to Serve Your Masterpiece

Alright, it’s cooled, it’s gorgeous, and your kitchen smells incredible. Time for the payoff!

For the ultimate experience, use a serrated bread knife and saw gently for clean slices. This bread is a chameleon. Enjoy a plain slice with your morning coffee—it’s moist enough to need nothing at all. Feeling indulgent? A thin schmear of whipped cream cheese or almond butter is divine. For a simple dessert, toast a slice lightly and add a dollop of Greek yogurt and a drizzle of honey. It’s perfect alongside a hot cup of tea on a lazy afternoon. However you serve it, do it with a smile. You made this!

Make It Your Own: Fun Twists & Swaps

Got a creative itch? Here are some delicious ways to play with this recipe:

• Lemon-Zested Sunshine: Add the zest of one large lemon to the wet ingredients. That bright, citrusy note with the blueberries is a classic for a reason—it’s perfection.
• Nutty Crunch: Fold in 1/2 cup of chopped walnuts or pecans with the blueberries. The texture contrast is amazing.
• Vegan Friendly: Use a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 mins), plant-based yogurt, and your favorite non-dairy milk. Easy peasy.
• “Bakery Style” Streusel Top: Mix 2 tbsp each of flour, oats, and your sweetener of choice with 1 tbsp melted butter or coconut oil until crumbly. Sprinkle over the batter before baking for a delightful crunchy top.
• Mixed Berry Bonanza: Out of blueberries? Use a mix of raspberries, blackberries, and chopped strawberries. Just keep the total at about 1 cup.

Beau’s Kitchen Notes & Stories

This recipe has been my trusty sidekick for years. It’s evolved from a more traditional, sugar-loaded quick bread into this lighter version that I can enjoy any day of the week. The Greek yogurt swap was a total “aha!” moment during a desperate fridge clean-out, and now I’ll never go back.

A funny story: I once accidentally used salted butter to grease the pan AND added the salt to the batter. Let’s just say it was a… *salty* experience. We laughed, we grimaced, we learned. Always taste your ingredients if you’re unsure! Now, I keep my baking soda and powder in clearly labeled jars. Live and learn, right? The beauty of this bread is its forgiveness and flexibility. Make it, share it, love it.

Your Questions, Answered

Q: My blueberries all sank to the bottom! What happened?
A: The most common culprit is berries that are too wet or heavy. Always toss them in that tablespoon of flour from the dry mix. Using frozen berries straight from the freezer (don’t thaw) also helps them stay put.

Q: The center is still gooey but the top is getting dark. Help!
A: This is an oven hot-spot issue. Tent the loaf loosely with aluminum foil for the remaining bake time. This will slow down the browning while the center finishes cooking. Also, ensure your oven is properly calibrated—an oven thermometer is a baker’s best friend.

Q: Can I make this into muffins?
A> Absolutely! This batter makes fantastic muffins. Divide it into a lined muffin tin and bake at the same temperature for 18-22 minutes. Perfect for grab-and-go breakfasts!

Q: How do I store it to keep it moist?
A: Once completely cool, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for 2-3 days. For longer storage, slice and freeze individual portions for up to 2 months. Just thaw and toast!

Blueberry Bread : Moist, Light, and Naturally Sweetened

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• Author: BeauCollier

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Description

There’s something special about slicing into a homemade loaf—soft, fragrant, and dotted with juicy blueberries. This blueberry bread is light, moist, and gently sweet, made with simple ingredients and a few smart swaps. It’s perfect for breakfast, a snack, or a cozy afternoon treat with tea. Easy to make, comforting to eat, and just sweet enough to feel like a little celebration in every bite.

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Ingredients

Scale 1x2x3x

• 1 cup blueberries (fresh or frozen)

• 1½ cups all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• ½ to ⅔ cup stevia or sugar substitute (cup-for-cup style, adjust to taste)

• ⅓ cup plain Greek yogurt

• 1 large egg

• ⅔ cup milk (skim, whole, or plant-based)

• 1 teaspoon vanilla extract

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Instructions

• Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.

• Mix dry ingredients: In a bowl, whisk together flour, baking powder, salt, and stevia.

• Mix wet ingredients: In a larger bowl, whisk the Greek yogurt and egg until smooth. Add milk and vanilla and whisk again.

• Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.

• Add blueberries: Toss blueberries with 1 tablespoon of flour, then gently fold them into the batter.

• Bake: Pour batter into the pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.

• Cool: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Frozen blueberries work great—add them straight from the freezer to prevent color bleeding.

• Do not overmix the batter; this keeps the bread soft and tender.

• If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.

• For extra flavor, add lemon zest or a few blueberries on top before baking.

Nutritional Highlights (A Chef’s Perspective)

While I’m not a dietitian, I love knowing what’s in my food! This Blueberry Bread is a lighter option that doesn’t skimp on satisfaction. By using stevia, we cut the refined sugar significantly. Greek yogurt adds protein and moisture, allowing us to use less fat. Skim milk keeps it lean. And of course, those gorgeous blueberries are packed with antioxidants and fiber. It’s a treat you can feel genuinely good about. Each slice is a balanced bite of comfort—sweet, satisfying, and smart.

One Last Slice of Wisdom

And there you have it, friends—my heart-warming, berry-packed, feel-good Blueberry Bread. This recipe is more than just a list of steps; it’s an invitation to slow down, create something with your hands, and fill your home with the kind of smell that makes everyone gather in the kitchen.

Remember, baking is supposed to be fun. Don’t stress over perfection. So what if a few berries sink? It’ll still taste incredible. The real secret ingredient is always the joy you bake into it. I hope this loaf becomes a regular in your rotation, just like it is in mine. Now, go enjoy the fruits of your labor (literally!). And if you make it, tag me over at @Feastical—I’d love to see your beautiful creations!

Happy Baking,
Beau