Easy Blueberry Almond Bread

Looking for an easy breakfast item? Maybe a baked goods sale? Do I have a recipe for you that just looks like Spring!  This blueberry almond bread not only tastes great, it’s loaded with blueberries and that amazing almond flavor! I made a bread loaf with this, but this is easy enough to put in muffin tins or as a cake.  Both would work!  You’d just need to adjust the oven times!  This recipe is super moist from the yogurt you’ll use as one of the liquids.  It helps keep it dense and delicious!  So grab some bowls and let’s get baking!

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5 from 3 votes

Easy Blueberry Almond Bread

Quick and easy blueberry almond bread!  Throw it together in less then ten minutes and then let the house smell amazing while it bakes away in the oven!


  • 2 cups flour (make sure to level this)
  • 1 pinch salt
  • 1 1/2 tsp baking powder
  • 1 stick melted butter
  • 1 cup granulated sugar (plus a tablespoon or two for the top)
  • 2 large eggs
  • 1 cup Greek plain yogurt (can sub sour cream or regular plain yogurt too!)
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup fresh blueberries (can sub for frozen blueberries too!)
  • 1/4 cup sliced almonds for top (optional)


  • Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts.  Mix until smooth and creamy.  Slowly add salt, baking powder, and flour.  Once everything is combined, fold in blueberries.  Spray one 9x5 bread pan with non-stick spray and pour batter into pan.  Top batter with sliced almonds and evenly sprinkle extra sugar over top.  Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center.  Let cool and serve.  Enjoy warm or cold!

9 thoughts on “Easy Blueberry Almond Bread

  1. What about the EGGS?? You mention eggs in the instructions and at least two eggs are shown in the pictures, but there are no eggs in the ingredient list.

  2. 5 stars
    This is delicious! And easy, just as it says. I didn’t have sliced almonds but topped the loaf with freshly ground cardamom and Demerara sugar before I baked it and it had a nice crunchy sugar coating.

    1. Hi Tina!

      It depends on how small your pans would be but when I use smaller pans, I start at 20 minutes with a test loaf and test it with a butter knife in the center to see if I get any batter and then repeat every 5 minutes. With an average small loaf, I usually end up at 25-30 minutes! Hope that helps! Let us know how it turns out!

  3. 5 stars
    I added 2 T of poppyseeds and used June Berries instead of blueberries. Definitely a keeper! Wish I could attach a photo. Turned out beautiful.

  4. 5 stars
    I make this bread every year for my Christmas trays. Everyone LOVES this bread. It’s sweet then tart with the fresh blueberries. I have fresh frozen blueberries. I let thaw, dump extra juices and coat with sugar. I also use sour cream instead of yogurt. It’s what I had on hand. This smells wonderful while baking. Definitely going into my bible book aka recipe book.

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