Blueberry Kefir Bread

Name: Blueberry Kefir Bread
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 2 1/2 cups All Purpose Flour; 1 tbsp Baking Powder; 3/4 cup Sugar; 1/4 cup Butter (Melted); 2 Eggs; 2 cups Blueberry Kefir; 1 tsp Vanilla Extract; 1 1/2 cups Blueberries (Fresh or Frozen); 1 cup Powdered Sugar; 2 tbsp Blueberry Kefir

Blueberry Kefir Bread is a tangy, one-bowl quick bread loaded with fresh blueberries and made with kefir for subtle sourness and moisture. It's an effortless breakfast or brunch loaf that comes together in minutes.

🌍American 🏷️Blueberry kefir bread 🏷️Kefir bread

Total

1h

Servings

8

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Lynnswayoflife

Ingredients

2 1/2 cups All Purpose Flour

1 tbsp Baking Powder

3/4 cup Sugar

1/4 cup Butter (Melted)

2 Eggs

2 cups Blueberry Kefir

1 tsp Vanilla Extract

1 1/2 cups Blueberries (Fresh or Frozen)

1 cup Powdered Sugar

2 tbsp Blueberry Kefir

10 Ingredients

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Instructions

1
Preheat the oven to 375 degrees. Grease a loaf pan with butter or cooking spray. Set that aside.
2
Mix 1 tablespoon of flour into the blueberries. This will keep them from sinking to the bottom of the batter.
3
Add the sugar and melted butter to a bowl. Mix well until fully combined.
4
Add the eggs, vanilla extract, and kefir to the bowl. Mix again until fully combined.
5
Add the flour and baking powder to the bowl. Mix until fully combined but do not overmix.
6
Fold in the blueberries.
7
Pour the batter into the loaf pan and bake for 55 minutes or until a toothpick is inserted and comes out clean.
8
Cool the loaf on a wire rack.
9
To make the icing, add 1 cup of powdered sugar to a bowl. Add 2 tablespoons of blueberry kefir and mix until the desired consistency is reached. If you would like to icing thicker, add more powdered sugar. To thin out the icing, add more blueberry kefir.

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Tips & Notes

Pro tips

Toss blueberries lightly in a small amount of flour before folding in to help distribute them evenly and prevent them from sinking to the bottom.
Mix the batter just until combined—do not overmix. Overmixing develops gluten and results in a dense, tough loaf.
Let the batter rest for 2–3 minutes after mixing to allow the baking powder to activate before pouring into the loaf pan.
If using a dark or nonstick loaf pan, reduce oven temperature by 25°F to prevent overbrowning on the sides and bottom.

Substitutions

Blueberry Kefir → Plain kefir or buttermilk (use equal amount; flavor will be less fruity)
All Purpose Flour → Whole wheat flour (substitute up to 1 cup; may add 2–3 minutes to baking time and create denser texture)
Butter → Vegetable oil or coconut oil (use equal amount for similar moisture)
Fresh or Frozen Blueberries → Blackberries or raspberries (same quantity; slight flavor variation)

Storage & make-ahead

Store covered at room temperature for up to 3 days, or wrap and freeze for up to 3 months. Thaw at room temperature or reheat gently in a 300°F oven for 10–15 minutes.

Common Questions

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Use them straight from the freezer without thawing to prevent excess moisture and color bleeding into the batter.

What is kefir and can I substitute it?

Kefir is a tangy fermented dairy drink. You can substitute it with buttermilk or plain yogurt mixed with a little milk in a 1:1 ratio for similar results.

How do I know when the bread is done baking?

Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown, typically 50–60 minutes.