Cranberry Blueberry Bread
A soft, moist loaf bursting with juicy blueberries and tart cranberries, finished with a bright lemon glaze. It’s wonderful for breakfast, afternoon tea, or a simple dessert.Makes: 1 loaf
Servings: 10–12 slices
Prep time: 20 minutes
Bake time: 50–60 minutes
Total time: About 1 hour 20 minutes
Ingredients
For the bread
- 1¾ cups (220 g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ½ cup (120 g) sour cream or Greek yogurt
- ¼ cup (60 ml) milk
- 1 cup (150 g) fresh blueberries
- 1 cup (100 g) fresh or frozen cranberries
- 1 tablespoon flour, for coating the berries
Lemon glaze
- 1 cup (120 g) powdered sugar
- 1½–2 tablespoons fresh lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon milk, if needed
1. Prepare the pan
Preheat the oven to 350°F (175°C).
Grease a 9 × 5-inch (23 × 13 cm) loaf pan.
Line it with parchment paper, leaving some paper hanging over the sides. This makes removing the loaf much easier.
2. Prepare the berries
Place the blueberries and cranberries in a bowl.
If using large cranberries, cut them in half.
Toss the berries with 1 tablespoon flour.
This helps keep them suspended throughout the batter rather than sinking to the bottom.
If using frozen blueberries or cranberries, don’t thaw them first.
3. Combine the dry ingredients
In a medium bowl, whisk together:
- Flour
- Baking powder
- Baking soda
- Salt
Set aside.
4. Cream the butter and sugar
Place the softened butter and sugar in a large bowl.
Beat for 2–3 minutes, until light and fluffy.
This step helps create a lighter loaf.
5. Add the eggs
Beat in the eggs one at a time.
Add the vanilla and lemon zest.
Mix until smooth.
Scrape down the sides of the bowl as needed.
6. Add the dairy
Add the sour cream or Greek yogurt.
Mix gently.
Then add the milk.
Don’t worry if the mixture looks slightly curdled—it will come together when the dry ingredients are added.
7. Make the batter
Add the dry ingredients to the wet ingredients.
Fold gently until almost combined.
Don’t overmix.
A few streaks of flour are fine at this stage.
8. Fold in the berries
Add the floured blueberries and cranberries.
Fold them gently into the batter.
Be careful not to crush the blueberries.
The finished batter should be thick and scoopable.
9. Fill the pan
Transfer the batter to the prepared loaf pan.
Smooth the top with a spatula.
For a beautiful bakery-style finish, scatter a few extra blueberries and cranberries over the top.
Sprinkle with 1 tablespoon granulated sugar if you want a lightly crisp crust.
10. Bake
Bake for 50–60 minutes.
Start checking at 50 minutes.
The loaf is ready when:
- The top is golden brown.
- The center feels set.
- A toothpick inserted into the center comes out with a few moist crumbs.
If the top begins browning too quickly, loosely cover it with foil during the final 15 minutes.
11. Cool
Let the loaf cool in the pan for 15 minutes.
Use the parchment to lift it out.
Transfer to a wire rack and let it cool completely before glazing.
Don’t glaze while the bread is hot or the glaze will simply melt away.
Make the Lemon Glaze
Whisk together the powdered sugar, lemon juice, and lemon zest.
Add a tiny splash of milk if necessary.
You want a thick but pourable glaze.
Drizzle it over the cooled loaf.
Let the glaze sit for 10–15 minutes before slicing.
Cranberry Orange Blueberry Bread
Replace the lemon zest and juice with orange zest and juice.
Add ½ teaspoon orange extract if desired.
Orange is especially delicious with tart cranberries.
Streusel-Topped Version
Before baking, combine:
- ⅓ cup flour
- ¼ cup brown sugar
- ¼ cup rolled oats
- ¼ teaspoon cinnamon
- 3 tablespoons cold butter
Rub together until crumbly.
Sprinkle over the batter.
Bake as directed.
This gives the loaf a buttery, crunchy topping.
White Chocolate Berry Bread
Fold ½ cup white chocolate chips into the batter along with the berries.
The creamy sweetness of white chocolate balances the tart cranberries beautifully.
Cream Cheese Swirl
Beat together:
- 4 oz (115 g) cream cheese
- 2 tablespoons sugar
- 1 egg yolk
- ½ teaspoon vanilla
Spread half the bread batter into the pan.
Add spoonfuls of the cream cheese mixture.
Top with the remaining batter.
Swirl gently with a knife.
Then add the berries and bake.
Using Frozen Berries
Frozen berries work very well.
Don’t thaw them first.
Add them directly to the batter while frozen.
You may need approximately 5–10 extra minutes of baking time.
If the berries release a lot of juice, the loaf may have purple streaks throughout. That’s completely normal and makes the bread look beautiful.
Storage
Store the cooled loaf in an airtight container at room temperature for 2–3 days.
For longer storage, refrigerate for up to 5 days.
Let refrigerated slices come to room temperature before serving, or warm them briefly.
Freezing
Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container.
Freeze for up to 2 months.
Thaw overnight in the refrigerator or at room temperature.
For the best result, add the glaze after thawing rather than before freezing.
Best Tip
The key to a soft, berry-filled loaf is not overmixing the batter and coating the berries lightly with flour.
The finished bread should have a golden, tender crust, moist vanilla-lemon crumb, bursts of juicy blueberry, and tart cranberry pockets, with the lemon glaze tying everything together.
