blueberry fritter bread
This blueberry fritter bread tastes just like the blueberry fritter bread from your favorite bakery. Made with moist vanilla cake, a cinnamon brown sugar swirl, juicy fresh blueberries, and a sweet vanilla glaze, this easy quick bread is perfect for breakfast, brunch, or dessert.
blueberry fritter bread
If there’s one thing we always do here, it’s turn your favorite bakery treats into loaf cakes. Because while I love classic blueberry fritters, I don’t like standing over a pot of hot oil first thing in the morning. Enter: this blueberry fritter bread. It has all your favorite blueberry fritters: sweet bullets of juicy blueberries, buttery vanilla cake, ribbons of cinnamon brown sugar, and crackling vanilla glaze, all baked into an easy and incredibly moist quickbread.
Think of this as a cozy, hassle-free version of a blueberry donut. It’s soft and tender, with a gooey cinnamon swirl in the center and a golden rim that tastes like caramel straight out of the oven. And what about the glaze? Non-negotiable. Melts into the warm bread and delivers classic fritter flavor in every bite.
This is a recipe that disappears surprisingly quickly. Breakfast, afternoon snack, late night “one more bite”…she does it all.
Why you’ll love this blueberry fritter bread
Tastes exactly like blueberry fritters in loaf form
Super moist, buttery and soft Packed with juicy blueberries Every bite is swirled with cinnamon brown sugar An easy no-mixer quick bread recipe Finished with a dreamy vanilla glaze
blueberry fritter bread ingredients
This bread uses simple baking staples, but each ingredient plays an important role in creating the fritter-like flavor and texture.
Granulated sugar Brown sugar Cinnamon flour All-purpose flour Baking powder Salt Unsalted butter Eggs Sour cream Milk Vanilla extract Fresh blueberries For the vanilla glaze Powdered sugar Milk or heavy cream Vanilla extract
Tips for the best blueberry fritter bread
Use fresh blueberries if possible. Fresh blueberries hold their shape best and keep the bread from getting too wet. If using frozen blueberries, do not thaw them first. If you don’t thaw it, the blueberries will seep into the dough. Do not overmix the dough. Soft bread is created by gently mixing wet and dry ingredients. Stop mixing as soon as there are no large streaks of flour left. Layer the cinnamon-sugar: Rather than fully mixing the cinnamon-brown-sugar mixture, layer it onto the dough, creating gorgeous gooey ribbons all over the pan that mimic the inside of a fritter. Apply glaze while warm: Pour the glaze while the bread is still slightly warm to ensure it melts into all the nooks and crannies. This gives it the feel of an authentic bakery-style fritter.
How to make blueberry fritter bread
Step 1: Prepare the pot
Line a bread mold with parchment paper and coat well with oil. This bread is very moist, so using parchment paper makes it easy to peel.
Step 2: Make cinnamon sugar
Combine brown sugar and cinnamon in a small bowl. Let’s set it aside.
Step 3: Make the dough
Combine dry ingredients in one bowl and wet ingredients in another bowl. Mix the wet with the dry and gently add the blueberries.
Step 4: Layer the bread
Spread half of the batter into the prepared loaf pan. Sprinkle generously with the cinnamon-sugar mixture. Add remaining batter and top with remaining cinnamon sugar. Using a knife, gently mix everything together.
Step 5: Bake
Bake until the bread is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 6: Apply the glaze
Mix glaze ingredients and pour over warm bread. If you wait long enough, it will firm up a bit before slicing.
How to store blueberry fritter bread
You can also freeze the slices individually for easy breakfast grab-and-go. Simply warm it up before eating to enjoy the freshly baked taste.
This bread can be stored airtight at room temperature for 3 days or in the refrigerator for 5 days. Honestly, I think it tastes even better the second day when all the flavors meld together.
Enjoy baking, friends!
XXX
For cinnamon sugar
1/3 cup (71g) Packed dark brown sugar (Light brown is useful in an emergency!)
1 tablespoon cinnamon powder
for bread
1/2 cup (113g) unsalted butterat room temperature
2/3 cup (140g) granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla essence
1 1/2 cup (192g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup (80g) milk
1/3 cup (80g) sour cream (Even yogurt!)
1 1/2 cup (220g) blueberryrinsed
for glaze
1/2 cup (60g) powdered sugar
1 tablespoon Milk (15ml)
1/4 teaspoon vanilla essence pinch of salt
Instructions
Preheat oven to 350°F. Line a 1-pound loaf pan with parchment paper on all sides and set aside. First, make cinnamon sugar. Combine brown sugar and cinnamon in a small bowl. Let’s set it aside. Next, make bread. Combine the butter and granulated sugar in a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy. Use a silicone spatula to scrape down the sides of the bowl. Add the eggs, one at a time, mixing on low speed, scraping the bowl after each addition. Add vanilla essence and mix well. In a separate bowl, combine flour, baking powder, and salt. With the mixer on low speed, add half of the dry ingredients and mix slightly. Next, add milk and sour cream and mix gently. Finally, add the second half of the dry ingredients and mix until no streaks of flour remain. Using a silicone spatula, transfer half of the batter to the prepared loaf pan and spread into an even layer. Top with half of the blueberries and sprinkle with half of the brown sugar. Using a silicone spatula, spoon the other half of the batter over the blueberries and spread it into an even layer. Top with remaining blueberries and cinnamon sugar. Bake until the cake is golden brown all over and a butter knife inserted into the center of the pan comes out clean, about 55 minutes. Let cool. While the bread is cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the bread is cool enough to handle, drizzle with glaze and serve.
