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Blueberry Fritter Bread
This blueberry fritter bread tastes just like your favorite bakery blueberry fritter in loaf form. Made with a moist vanilla cake, swirls of cinnamon brown sugar, 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’re always doing around here, it’s turning our favorite bakery treats into loaf cakes. Because as much as I love a classic blueberry fritter, I don’t love standing over a pot of hot oil first thing in the morning. Enter: this blueberry fritter bread. It has everything you love about a blueberry fritter—sweet bursts of juicy blueberries, buttery vanilla cake, ribbons of cinnamon brown sugar, and a crackly vanilla glaze—all baked into an easy, ridiculously moist quick bread.
Think of this as the cozy, low-effort cousin of a blueberry donut. It’s soft and tender with those gooey cinnamon swirls running through the center and golden edges that somehow taste caramelized straight out of the oven. And the glaze? Non-negotiable. It melts into the warm loaf and gives you that classic fritter flavor in every bite.
This is the kind of recipe that disappears shockingly fast. Breakfast, afternoon snack, late-night “just one more slice”…she does it all.
Why you’ll love this blueberry fritter bread
Tastes exactly like a blueberry fritter in loaf form
- Super moist, buttery, and soft
- Packed with juicy blueberries
- Swirls of cinnamon brown sugar in every bite
- Easy, no-mixer quick bread recipe
- Finished with the dreamiest vanilla glaze
Ingredients for blueberry fritter bread
This loaf uses simple baking staples, but each ingredient plays an important role in creating that fritter-inspired flavor and texture.
- Granulated sugar
- Brown sugar
- Ground cinnamon
- 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 loaf from getting too wet. If you use frozen blueberries, do not thaw them first or they’ll bleed into the batter.
- Don’t overmix the batter: A tender loaf comes from gently mixing the wet and dry ingredients together. Stop mixing as soon as there are no large streaks of flour left.
- Layer the cinnamon sugar: The cinnamon brown sugar mixture gets layered into the batter instead of fully mixed in, creating those gorgeous gooey ribbons throughout the loaf that mimic the inside of a fritter.
- Glaze while warm: Pour the glaze over the loaf while it’s still slightly warm so it melts into all the nooks and crannies. This is what gives it that true bakery-style fritter vibe.
How to make blueberry fritter bread
Step 1: Prepare your pan
Line a loaf pan with parchment paper and grease well. This loaf is super moist, so parchment makes removing it a breeze.
Step 2: Make the cinnamon sugar
In a small bowl combine the brown sugar and cinnamon. Set aside.
Step 3: Make the batter
Whisk together the dry ingredients in one bowl and the wet ingredients in another. Fold the wet into the dry until just combined, then gently fold in the blueberries.
Step 4: Layer the loaf
Spread half the batter into your prepared loaf pan. Sprinkle generously with the cinnamon sugar mixture. Add the remaining batter and top with the rest of the cinnamon sugar. Use a knife to gently swirl everything together.
Step 5: Bake
Bake until the loaf is golden brown and a knife inserted into the center comes out mostly clean with a few moist crumbs attached.
Step 6: Glaze
Whisk together the glaze ingredients and pour over the warm loaf. Let set slightly before slicing—if you can wait that long.
How to store blueberry fritter bread
You can also freeze individual slices for an easy grab-and-go breakfast moment. Just warm them slightly before eating and they taste freshly baked.
Store this loaf tightly covered at room temperature for up to 3 days or in the fridge for up to 5 days. I honestly think it tastes even better on day two once all the flavors meld together.
Happy baking, my friends!
XXX
PrintBlueberry Fritter Bread
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1 hour and 30 minutes
- Yield 12 servings
- Category Breakfast, Dessert
- Method Baking
- Cuisine American
Blueberry Fritter Bread
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1 hour and 30 minutes
- Yield 12 servings
- Category Breakfast, Dessert
- Method Baking
- Cuisine American
Ingredients
for the cinnamon sugar
- 1/3 cup packed dark brown sugar (light brown works in a pinch!)
- 1 tablespoon ground cinnamon
for the bread
- 1/2 cup unsalted butter, at room temperature
- 2/3 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup milk
- 1/3 cup sour cream (or yogurt!)
- 1 1/2 cups blueberries, rinsed
for the glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper on all sides and set aside.
- First, make the cinnamon sugar. Combine the brown sugar and cinnamon together in a small bowl and stir to combine. Set aside.
- Next, make the bread. In a stand mixer fitted with the paddle attachment, combine the butter, and granulated sugar. 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 and beat at low speed, scraping down the bowl between each addition. Add the vanilla extract and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add half the dry ingredients and mix slightly. Next add the milk and sour cream and mix slightly. Last, add the second half of dry ingredients and mix until just combined and no streaks of flour remain.
- Use a silicone spatula to transfer half the batter into the prepared loaf pan and spread into an even layer.
- Top with half of the blueberries and sprinkle with half of the brown sugar. Spoon the remaining half of the batter over the blueberries using a silicone spatula to spread into an even layer. Top with the remaining blueberries and cinnamon sugar.
- Bake until the cake is golden brown all over and a butter knife inserted into the center of the loaf comes out clean, about 55 minutes. Let cool.
- While the loaf cools, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Once the loaf is cool enough , drizzle with the glaze and serve!
- Prep Time 30 minutes
- Cook Time 55 minutes
- Total Time 1 hour and 30 minutes
- Yield 12 servings
- Category Breakfast, Dessert
- Method Baking
- Cuisine American
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