25+ Irresistible Buttermilk Blueberry Bread Recipes to Bake Today

There’s something undeniably comforting about freshly baked bread, especially when it’s infused with the delightful flavors of blueberries and the tangy richness of buttermilk.

Buttermilk blueberry bread is a versatile treat that can be enjoyed for breakfast, as a snack, or even as a dessert.

With its moist texture, sweet bursts of blueberries, and hint of tanginess from buttermilk, this bread is sure to become a favorite in your home.

Whether you prefer a classic loaf, a crumbly variation, or a savory twist, there’s a buttermilk blueberry bread recipe that will suit your taste.

In this article, we present over 25 delightful recipes for buttermilk blueberry bread that showcase the versatility and deliciousness of this classic dish.

From traditional recipes to innovative takes, you’ll find inspiration to bake the perfect loaf for any occasion.

Get ready to fill your kitchen with the sweet aroma of blueberries and discover how easy it is to create your own delicious bread.

25+ Irresistible Buttermilk Blueberry Bread Recipes to Bake Today

Buttermilk blueberry bread is not just a recipe; it’s a warm hug in the form of a loaf.

The combination of sweet blueberries and tangy buttermilk creates a harmonious flavor that appeals to both the young and the young at heart.

With over 25 unique recipes to explore, you have a treasure trove of options to suit every palate and occasion.

Whether you’re baking for a special gathering, meal prepping for busy mornings, or simply indulging in a slice with your afternoon tea, these recipes will elevate your baking game.

So, roll up your sleeves, preheat your oven, and get ready to create delicious memories in your kitchen with these buttermilk blueberry bread recipes.

Your family and friends will be asking for seconds—and perhaps even thirds!

Classic Buttermilk Blueberry Bread

This classic buttermilk blueberry bread is moist, tender, and bursting with fresh blueberries. It’s perfect for breakfast, a snack, or even dessert. The combination of tangy buttermilk and sweet blueberries creates a delightful flavor profile that will leave you wanting more.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

This classic buttermilk blueberry bread is best enjoyed fresh out of the oven, but it also keeps well for several days at room temperature. The flavors develop even more over time, making it a fantastic option for meal prep or gatherings. Whether you slather it with butter or enjoy it plain, this bread will surely become a favorite.

Lemon Buttermilk Blueberry Bread

For a refreshing twist, this lemon buttermilk blueberry bread combines the tanginess of lemon with the sweetness of blueberries, creating a vibrant and flavorful loaf. It’s ideal for spring and summer gatherings, bringing a bright touch to any occasion.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• Zest of 1 lemon
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then mix in the lemon zest, lemon juice, and vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Carefully fold in the blueberries, ensuring they are evenly distributed without overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This lemon buttermilk blueberry bread is a delightful option for brunch or a light dessert. The bright citrus flavor pairs beautifully with the blueberries, making each bite refreshing and delicious. Serve it with a drizzle of lemon glaze or a dollop of whipped cream for an extra special treat.

Buttermilk Blueberry Bread with Streusel Topping

This buttermilk blueberry bread is topped with a sweet and crunchy streusel, adding an extra layer of texture and flavor. It’s perfect for those who enjoy a little bit of crunch in their bread and makes for an impressive centerpiece at any brunch or gathering.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• For the Streusel Topping:
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup rolled oats (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. For the streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Stir in the melted butter until crumbly. If using oats, mix them in as well.
8. Pour the bread batter into the prepared loaf pan and sprinkle the streusel topping evenly over the batter.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The streusel topping adds a delightful crunch to this buttermilk blueberry bread, making it a standout dish for any occasion. This bread can be enjoyed warm or at room temperature, and it pairs wonderfully with coffee or tea. It also makes for a fantastic gift when wrapped in decorative paper. Enjoy each slice knowing that the combination of soft, fluffy bread and crunchy topping creates a delightful experience for your taste buds.

Buttermilk Blueberry Banana Bread

This buttermilk blueberry banana bread combines the rich flavor of ripe bananas with juicy blueberries, resulting in a moist and flavorful loaf that’s perfect for breakfast or as a snack. The banana adds natural sweetness, while the blueberries provide a burst of flavor in every bite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh blueberries (or frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This buttermilk blueberry banana bread is an excellent way to use overripe bananas while incorporating the deliciousness of blueberries. It’s incredibly versatile—enjoy it plain, with a smear of cream cheese, or even toasted with a pat of butter. This recipe not only highlights the delightful marriage of flavors but also offers a great way to make use of leftover ingredients.

Buttermilk Blueberry Bread with Walnut Crumble

This buttermilk blueberry bread is enhanced with a crunchy walnut crumble that adds a nutty flavor and delightful texture. It’s a fantastic way to elevate your standard blueberry bread, making it perfect for brunch or a cozy afternoon treat.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• For the Walnut Crumble:
  • ½ cup all-purpose flour
  • ½ cup chopped walnuts
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup unsalted butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. In a small bowl, combine the crumble ingredients until well mixed. The mixture should resemble coarse crumbs.
8. Pour half of the batter into the prepared loaf pan, sprinkle half of the walnut crumble over it, then add the remaining batter. Top with the remaining crumble.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry bread with walnut crumble is a perfect blend of sweetness and crunch. The walnuts provide a satisfying texture, while the blueberries offer bursts of flavor throughout the loaf. Whether served warm or at room temperature, this bread is sure to impress your guests and become a staple in your baking repertoire.

Chocolate Chip Buttermilk Blueberry Bread

This unique recipe combines the delightful flavors of blueberries and chocolate chips, creating a decadent buttermilk blueberry bread that’s sure to satisfy your sweet tooth. It’s a fantastic choice for dessert or a special treat during brunch.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Carefully fold in the blueberries and chocolate chips, ensuring they are evenly distributed without overmixing.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

This chocolate chip buttermilk blueberry bread is a delicious twist on traditional blueberry bread. The combination of sweet blueberries and rich chocolate creates a mouthwatering treat that’s hard to resist. Perfect for breakfast or an afternoon snack, this bread can also be served warm with a scoop of vanilla ice cream for a delightful dessert. Enjoy it fresh or toasted, and savor every indulgent bite!

Buttermilk Blueberry Bread with Lemon Zest

This buttermilk blueberry bread is infused with bright lemon zest, which elevates the flavor profile and adds a refreshing twist to the classic recipe. The combination of tart and sweet makes it perfect for any occasion, from breakfast to dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the lemon zest and vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk and lemon juice, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry bread with lemon zest is a delightful way to enjoy the flavors of summer all year round. The bright, citrusy notes balance perfectly with the sweetness of the blueberries, making each slice a refreshing treat. Enjoy it plain or with a light glaze of lemon icing for an extra special touch.

Cinnamon Swirl Buttermilk Blueberry Bread

This cinnamon swirl buttermilk blueberry bread features a delightful layer of cinnamon sugar that runs through the loaf, adding an aromatic and flavorful surprise to each slice. The warm spices and juicy blueberries create a comforting and inviting bread that’s perfect for any time of day.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• For the Cinnamon Swirl:
  • ¼ cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. In a small bowl, combine the granulated sugar and ground cinnamon for the swirl mixture.
7. Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter, then add the remaining batter on top. Finish with the remaining cinnamon sugar mixture.
8. Using a knife or a skewer, gently swirl the batter and cinnamon mixture together to create a marbled effect.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cinnamon swirl buttermilk blueberry bread is an indulgent treat that brings warmth and comfort to any meal. The aromatic cinnamon adds depth to the sweet blueberries, making it an excellent choice for breakfast or dessert. Serve it warm or toasted for a delightful experience, and watch it become a favorite in your home.

Buttermilk Blueberry Coconut Bread

This buttermilk blueberry coconut bread introduces shredded coconut for a tropical twist that pairs beautifully with the blueberries. The added coconut creates a moist and flavorful loaf that transports you to a sunny beach with every bite.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 1 cup sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries and shredded coconut, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry coconut bread is a delightful blend of flavors that brings a touch of paradise to your table. The coconut adds richness and a subtle sweetness, complementing the blueberries perfectly. Enjoy it fresh or toasted with a smear of butter or cream cheese for a deliciously tropical treat!

Buttermilk Blueberry Bread with Almonds

This buttermilk blueberry bread is enhanced with crunchy almond slices, adding texture and a delightful nutty flavor that pairs beautifully with the sweetness of the blueberries. It’s perfect for breakfast or as a midday snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon almond extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• ½ cup sliced almonds, plus extra for topping

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the almond extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries and sliced almonds, being careful not to overmix.
7. Pour the batter into the prepared loaf pan, smoothing the top. Sprinkle additional almond slices on top for garnish.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry bread with almonds is a fantastic blend of flavors and textures. The nutty crunch from the almonds complements the tender blueberries perfectly, making it an ideal choice for brunch or a delightful afternoon treat. Slice it thick, toast it, and enjoy it with a drizzle of honey for an extra special touch!

Chocolate Chip Buttermilk Blueberry Bread

This buttermilk blueberry bread features the irresistible addition of chocolate chips, making it a decadent treat that appeals to both fruit lovers and chocolate enthusiasts alike. It’s a delightful combination that’s sure to please any palate.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries and chocolate chips, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip buttermilk blueberry bread is a delightful dessert that brings together the best of both worlds. The burst of fresh blueberries combined with the richness of chocolate makes for an indulgent snack or dessert. Serve it warm with a scoop of vanilla ice cream for an unforgettable treat!

Spiced Buttermilk Blueberry Bread with Nutmeg

This buttermilk blueberry bread is flavored with warm spices like nutmeg and cinnamon, creating a comforting and aromatic loaf that’s perfect for fall and winter gatherings. The spices enhance the blueberries, making each bite a warm and cozy experience.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced buttermilk blueberry bread with nutmeg offers a delightful twist on a classic favorite. The warm spices evoke feelings of comfort and nostalgia, making it an excellent choice for holiday gatherings or cozy family breakfasts. Serve it warm with a pat of butter or a dollop of whipped cream for a satisfying indulgence!

Buttermilk Blueberry Banana Bread

This delicious blend of buttermilk, blueberries, and ripe bananas creates a moist and flavorful loaf that’s perfect for breakfast or as a snack. The sweetness of the bananas complements the blueberries beautifully, making each bite a delightful experience.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry banana bread is a fantastic way to use up ripe bananas while indulging in the sweet, juicy flavors of blueberries. The combination of the two fruits results in a rich, moist loaf that’s perfect for any time of day. Enjoy it fresh or toasted with a smear of butter for a delightful breakfast or snack.

Buttermilk Blueberry Bread with Crumb Topping

This buttermilk blueberry bread features a crunchy crumb topping that adds an irresistible texture and extra sweetness. Perfect for brunch or dessert, this bread is sure to impress with its delicious contrast between the tender loaf and the crisp topping.

Ingredients:

• For the Bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• For the Crumb Topping:
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ¼ cup unsalted butter, melted
  • ½ teaspoon ground cinnamon
  • Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. In a small bowl, combine the crumb topping ingredients: flour, brown sugar, melted butter, cinnamon, and salt. Mix until crumbly, then sprinkle over the batter in the pan.
9. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This buttermilk blueberry bread with crumb topping is a delightful treat that brings a touch of elegance to any gathering. The crunchy topping adds a wonderful contrast to the moist, flavorful bread, making it a perfect accompaniment to coffee or tea. Slice it up for brunch, and watch it disappear quickly!

Savory Buttermilk Blueberry Bread with Cheese

This unique savory take on buttermilk blueberry bread incorporates sharp cheddar cheese, balancing the sweetness of the blueberries with a cheesy, savory flavor. It’s an exciting option for those looking to try something different that works great for brunch or as a snack.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh blueberries (or frozen, thawed and drained)
• 1 cup sharp cheddar cheese, shredded

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Gradually mix in the dry ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the blueberries and shredded cheese, being careful not to overmix.
7. Pour the batter into the prepared loaf pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This savory buttermilk blueberry bread with cheese is a delicious twist on traditional sweet breads. The sharpness of the cheddar cheese contrasts beautifully with the sweetness of the blueberries, creating a unique flavor combination that’s both satisfying and memorable. Serve it warm with butter for a delightful addition to your next brunch or picnic!

Note: More recipes​ are coming soon!