This recipe for blueberry banana bread is a moist loaf of the classic sweet bread that’s chock full of juicy blueberries. It’s the perfect snack or dessert option and can be frozen for later use!

Banana bread is a classic recipe, but when you add fresh blueberries to the mix, you end up with an amazingly delicious treat that your friends and family will love.

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A loaf of sliced blueberry banana bread.

As I’ve mentioned before, my kids consume bananas at a rapid pace and it’s rare that we have any left over at the end of the week. If I want to actually cook or bake with bananas I have to hide them away so they don’t get immediately eaten! This blueberry banana bread is a favorite treat in our house – banana bread is such a classic treat as-is, but this version takes it over the top with plenty of blueberries in the mix.

How do you make blueberry banana bread?

This blueberry banana bread recipe is similar to most other recipes in the banana bread genre with a few changes that make a big difference. A generous amount of fresh blueberries is added to the mix, along with yogurt for added moisture. You can also make this recipe with frozen blueberries but they’re more likely to turn the batter purple as they melt into the mix.

Tossing the blueberries in a little flour before you add them to the batter will keep them from sinking to the bottom of your loaf.

A bowl of banana bread batter with fresh blueberries on top.

While I love this bread as-is with just the blueberry and banana flavors, you can customize this loaf to add your own touch. Some great additions to this recipe are

  • lemon zest
  • orange zest
  • white chocolate chips
  • sliced almonds
  • coconut

Blueberry banana bread batter in a loaf pan.

I add a few extra blueberries over the top of my batter before it goes into the oven, and the end result is the most beautiful loaf of banana bread you’ve ever seen!

A loaf of blueberry banana bread.

How do you freeze banana bread?

If somehow you don’t happen to finish all of your banana bread, or you simply want to save some for another day, you can easily freeze your bread. You can tightly wrap the whole loaf in plastic wrap, then place in a resealable bag and freeze for up to 2 months. Thaw your bread at room temperature when you’re ready to eat. The other option is to wrap up individual slices in plastic wrap and store them in a resealable bag. You can them thaw your slices at room temperature or microwave them for about 20-30 seconds.

Slices of blueberry banana bread.

Once you try this blueberry banana bread, you’ll never want to go back to regular old banana bread. My kids love to take this bread in their lunch and you can even add a little glaze and call it a dessert.

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More blueberry recipes you’ll love

4.99 from 223 votes

Blueberry Banana Bread

AuthorSara Welch
A loaf of sliced blueberry banana bread.
This recipe for blueberry banana bread is a moist loaf of the classic sweet bread that's chock full of juicy blueberries. It's the perfect snack or dessert option and can be frozen for later use!
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Serves 10 servings


  • 2 cups all purpose flour + 1 tablespoon to coat the blueberries
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup granulated sugar
  • 1/4 cup butter softened
  • 1 cup mashed ripe bananas
  • 2 eggs
  • 1/3 cup vanilla or plain yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blueberries plus more for the top of the bread (can substitute frozen although bread may be streaked blue)
  • Cooking spray


  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine the 2cups of flour, baking soda, and salt.
  • Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until mixture is fluffy and well blended (about 1 minute).
  • Add mashed banana, eggs, yogurt and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. 
  • Place the blueberries in a bowl with 1 tablespoon of flour and toss to coat.
  • Gently fold blueberries into the batter. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Press additional blueberries into the top of the batter for decoration.
  • Bake for 60-70 minutes or until a wooden pick inserted in center comes out clean. Cool the bread 10 minutes in pan on a wire rack; remove the bread from pan.
  • Cool completely on wire rack.


Calories: 222kcal | Carbohydrates: 39g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 252mg | Potassium: 38mg | Sugar: 20g | Vitamin A: 190IU | Calcium: 10mg | Iron: 1.3mg

This post was originally published on January 27, 2016 and was updated on January 15, 2019 with new content.

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Recipe Rating


  1. 5 stars
    Love this recipe for frozen berries from this summer. I added 1 tbs. of lemon juice and used sour cream instead of yogurt the second time I made this bread to give it a bit more tang. With frozen blueberries it took about 15 min longer.

  2. 5 stars
    Just found this website. And I am so excited. All of the recipes look wonderful getting ready to try the banana blueberry nut bread. Sounds delicious. I’ll keep you posted

  3. 5 stars
    So yummy! I did not have yogurt so I added extra banana! Dusted the top with cinnamon and sugar. I used frozen Maine blueberries, coated them with flour first. Worked great! Thank you!

  4. 5 stars
    This Banana/Blueberry bread is delicious. I used sour cream as I did not have yogurt. Other deviations: used 9×5 loaf pan and added 1 tblsp lemon juice and a bit of zest. Baked at 350 for 58 minutes. Perfect loaf size, texture and taste. And today is New Year’s Day. Perfect snack to start a brand new year.

  5. 5 stars
    Turned out lovely. Very yummy. I had to leave it in the oven for 80 minutes for the middle to cook through. I used a 9″ loaf pan and added 1tsp of baking powder to get some extra rise. Would bake this recipe again. Totally recommend.

  6. 5 stars
    Absolutely delicious! I’ve made it with both frozen and fresh blueberries, and either way it rocks. My only complaint is that it disappears in a flash in my household 🙂

  7. 5 stars
    Amazing recipe! We’ve made it over and over again, and my 6yo requested it in muffin form as his birthday cake. The texture and flavors really do get better after it’s fully cooled. We typically cut the sugar by a third or up to half, and there’s no impact to the texture. Thanks so much for this one!

  8. This has become a favorite around our house. Love the recipe and the healthy addition of yogurt. The onLy thing to be aware about f is your using frozen blueberries it will increase the bake by about 45 minutes. That also means you need to pay close attention to the edges so as not to burn them.

  9. 5 stars
    Very good recipe! I actually made it in 8 mini loaf pans and baked it for half the time, they turned out perfect!

  10. I made this. Two comments:
    1. The ingredient volume is very high for an 8 1/2 x 4 1/2-inch loaf pan. With baking, the peak rose about 2.5-3″ above the top of the pan, but did not spill over. I used a Pyrex glass pan of those dimensions. Would recommend considering two smaller pans. Note I am very careful with measurements.
    2. I was not initially overly impressed with the flavor, when tested immediately after cooling. But on the second day the flavor really popped. Perhaps like cake, this bread improves with age.

  11. Oh my gosh, so good and so easy!
    I turned off the oven at 60 minutes and let it sit a little longer while the oven cooled. It turned out delicious, so glad I made it!

      1. I used a glass loaf pan and used the cooking time and temperature as specified in the directions – worked perfectly.