Some flavor pairings are just meant to be. Apple and cinnamon, chocolate and peanut butter, and the one we’re celebrating today: sweet, comforting banana and bright, juicy blueberry. If you’re looking for a delightful twist on a classic, you are going to fall in love with this incredible Blueberry Banana Bread recipe.
This is the loaf that brings a little bit of summer sunshine to a cozy autumn day. We start with my signature, super-moist banana bread recipe—the one that guarantees a perfectly tender crumb every time. Then, we fold in handfuls of sweet, plump blueberries that burst with juicy flavor as the bread bakes. A hint of fresh lemon zest makes the berry flavor pop, and a crunchy sugar topping gives every slice a delightful, bakery-style finish.
It’s a simple, no-fail recipe that’s bursting with fresh, fruity flavor. I’ll even share the foolproof baker’s trick to make sure your blueberries don’t all sink to the bottom! Get ready to bake a truly beautiful and delicious loaf.
A Slice of Summer Sunshine for a Cozy Day
This recipe feels like the best of both worlds. It has all the warm, comforting, and nostalgic qualities of a classic banana bread, which is just what I crave on a cool October day here in Heek. But the bright, juicy bursts of blueberry add a fresh, vibrant, and fruity element that reminds me of sunny summer afternoons. It’s a truly joyful loaf to bake and eat.
To make this classic pairing absolutely perfect, we rely on two simple but crucial baker’s tricks. First, a little bit of fresh lemon zest in the batter. You won’t taste “lemon,” but the zest magically brightens and intensifies the flavor of the blueberries. Second, we’ll toss our berries in a spoonful of flour before folding them in. This is the simple, game-changing secret that prevents all those lovely berries from sinking to the bottom of the pan, ensuring you get juicy blueberries in every single bite.
Why You’ll Love This Fruity Twist:
- Juicy Bursts of Blueberry in Every Bite: This bread is loaded with fresh, fruity flavor that perfectly complements the sweet banana.
- Incredibly Moist and Tender Crumb: This recipe is built on my proven, no-fail banana bread base, which guarantees a soft, moist texture that lasts for days.
- The Blueberries Don’t Sink!: We’re using a classic, simple trick to ensure your berries are perfectly distributed throughout the entire loaf.
- A Beautiful, Crowd-Pleasing Loaf: The purple-blue specks from the berries and the sparkling, crunchy sugar top make this a truly beautiful bread to slice and serve.
Ingredients & Equipment
For the Blueberry Banana Bread:
- Blueberries (Blaubeeren / Heidelbeeren): 1 cup (about 150g), fresh or frozen.
- All-Purpose Flour (Mehl Type 405): 260g (2 cups), plus 1 tablespoon for tossing the berries.
- Baking Soda (Natron): 1 teaspoon.
- Salt: ½ teaspoon.
- Very Ripe Bananas: 3 large, mashed well (about 1 ½ cups).
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Sour Cream or Full-Fat Greek Yogurt: 60g (¼ cup).
- Granulated Sugar: 200g (1 cup).
- Egg: 1 large, at room temperature.
- Vanilla Extract: 1 teaspoon.
- Lemon Zest: 1 teaspoon (from about half a lemon).
- Coarse Sugar (like Turbinado or Hagelzucker): 1 tablespoon, for the topping.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A large mixing bowl.
Time Estimates
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Total Time: Approximately 1 hour 20 minutes
Step-by-Step Instructions
Let’s bake this bright and beautiful loaf!
Step 1: Prepare Oven and Pan Preheat your oven to 175°C (350°F). Grease and flour your loaf pan, or line it with parchment paper leaving an overhang on the two long sides.
Step 2: Prepare the Blueberries In a small bowl, gently toss your fresh or frozen blueberries with 1 tablespoon of flour until they are lightly coated. This is the secret to preventing them from sinking! Set aside.
Step 3: Mix the Wet Ingredients In a large bowl, mash the ripe bananas. Whisk in the melted butter, sour cream (or yogurt), sugar, egg, vanilla extract, and the fresh lemon zest until everything is well combined.
Step 4: Combine the Dry Ingredients In a separate medium bowl, whisk together the remaining 2 cups of all-purpose flour, the baking soda, and the salt.
Step 5: Fold the Batter Together Add the dry ingredients to the wet ingredients. Use a rubber spatula to gently fold everything together just until the streaks of flour disappear. Be careful not to overmix the batter.
Step 6: Fold in the Blueberries Gently fold the flour-coated blueberries into the batter. Stir just a few times to distribute them—again, don’t overmix!
Step 7: Bake Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the coarse sugar evenly over the surface. Bake for 60-70 minutes. The addition of berries adds moisture, so this loaf may take longer to bake than a plain version. It’s done when the top is a deep golden brown and a wooden skewer inserted into the center comes out with moist crumbs attached, but no wet batter. If the top is browning too quickly, you can loosely tent it with foil for the last 15 minutes.
Step 8: Cool Before Slicing Let the blueberry banana bread cool in the loaf pan on a wire rack for 20 minutes. Then, lift it out and let it cool for at least one hour on the wire rack before slicing.
Notes, Tips & Variations
- The No-Sink Blueberry Trick: Tossing the berries in a small amount of flour before adding them to the batter is a simple but magical step. The flour absorbs some of the berry juice and helps them “grip” the batter, keeping them suspended as the bread bakes.
- Lemon Zest is Your Friend: Don’t skip it! It won’t make your bread taste like lemon. It simply brightens all the other flavors and makes the blueberries taste even more delicious and vibrant.
- Using Frozen Blueberries: If you’re using frozen blueberries, do not thaw them first! Tossing them in the flour while they are still frozen will help prevent their color from bleeding into and turning your entire loaf a murky purple-grey.
- Other Berries: This recipe is also wonderful with fresh or frozen raspberries, blackberries, or a mixed berry blend.
The Best Blueberry Banana Bread Recipe
Ingredients
- 1 cup 150g blueberries, fresh or frozen
- 2 cups 260g all-purpose flour, divided
- 1 tsp baking soda
- ½ tsp salt
- 3 large very ripe bananas mashed
- 115 g ½ cup unsalted butter, melted
- 60 g ¼ cup sour cream or full-fat Greek yogurt
- 200 g 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 tbsp coarse sugar for topping
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a loaf pan. In a small bowl, toss the blueberries with 1 tablespoon of the flour.
- Mix Wet: In a large bowl, mash the bananas. Whisk in the melted butter, sour cream, sugar, egg, vanilla, and lemon zest.
- Mix Dry: In a separate bowl, whisk together the remaining 2 cups of flour, baking soda, and salt.
- Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in Berries: Very gently fold the flour-coated blueberries into the batter.
- Bake: Pour the batter into the pan and smooth the top. Sprinkle with coarse sugar. Bake for 60-70 minutes, until a toothpick inserted into the center comes out with moist crumbs.
- Cool: Cool in the pan for 20 minutes before transferring to a wire rack to cool completely.
Notes
- The key to preventing the blueberries from sinking is to toss them in a tablespoon of flour before folding them into the batter.
- If using frozen blueberries, do not thaw them first.
- This recipe also works well with raspberries or other mixed berries.
Frequently Asked Questions (FAQ)
1. How do I stop my blueberries from sinking to the bottom of the bread? This is the most common issue with any berry-filled bake! The solution is simple: before you fold the blueberries into your batter, toss them gently in a tablespoon of the flour from your recipe. This light coating of flour helps the berries grip the batter and prevents them from all sinking to the bottom as the bread rises and bakes.
2. Can I use frozen blueberries for this recipe? Yes, absolutely! Frozen blueberries work perfectly. The most important tip is do not thaw them before you use them. Tossing them in the flour while they are still frozen will help prevent their dark juices from bleeding into the batter and turning your whole loaf a greyish-purple color.
3. My bread seems undercooked or gummy in the middle. Why? Adding fruit like blueberries introduces extra moisture to the batter, which can sometimes make the center take longer to cook through than a plain loaf. It’s important to rely on the toothpick test. Make sure the toothpick inserted into the very center comes out with either dry or moist crumbs, but no wet, gooey batter. If the top is getting too brown but the center isn’t done, just loosely tent the pan with aluminum foil for the remainder of the bake time.
4. Can I use other types of berries? Of course! This banana bread base is a fantastic canvas for all sorts of berries. Fresh or frozen raspberries (which add a lovely tartness), chopped strawberries, or a mixed berry blend would all be delicious. Just remember to toss them in a little flour before you fold them in!
Ready for a Slice of Fruity Comfort?
This Blueberry Banana Bread is such a happy, cheerful loaf to bake. It’s the perfect way to brighten up your day. I hope you love the combination of sweet banana and juicy, bursting blueberries as much as I do. If you bake a loaf, I would be so happy if you left a comment and a star rating below!
For more cozy baking inspiration, be sure to follow me on Pinterest and Instagram. Enjoy a warm slice for breakfast, an afternoon snack, or a simple and delicious dessert! And try my Banana Nut Bread.