There is nothing that ushers in a celebration—be it a summer brunch, a festive get-together, or an ordinary Tuesday—quite like a loaf of Red, White & Blueberry Bread. With its pillowy crumb, vibrant berries, and melty pockets of white chocolate, this loaf is a gorgeous ode to all things cheerful. Whether it’s for breakfast, an afternoon treat, or a sweet gift for a friend, you’ll love how easily it comes together and how every slice bursts with color and flavor. This is the happy, berry-studded bake you’ll find yourself returning to, season after season.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Red, White & Blueberry Bread is in its simplicity—each ingredient plays a special role in creating a loaf that’s rich, moist, and totally irresistible. You likely have most of what you need already, but let’s talk about why each part matters for that perfect loaf.
- All-purpose flour: The backbone of the bread, giving it structure without weighing it down.
- Baking powder & baking soda: These leaveners are the dynamic duo that make the bread rise and give a lift to every slice.
- Salt: Just a touch brings out the sweetness of the berries and the richness of the butter.
- Unsalted butter (softened): Adds unbeatable richness and tenderness to the crumb.
- Granulated sugar: Sweetens the bread perfectly, balancing the tartness of the berries.
- Large eggs (room temperature): Help everything bind together and provide that wonderful, fluffy lift.
- Vanilla extract: Rounds out the flavors, adding a gentle aromatic backbone.
- Plain Greek yogurt or sour cream: Delivers moisture and a subtle tang that pairs beautifully with the fruit.
- Whole milk: Gives the batter the ideal consistency for a tender and luscious loaf.
- Fresh strawberries (chopped): Bring a juicy pop of red that’s sweet and just a bit tart.
- Fresh blueberries: Juicy blue gems that burst throughout the bread for that classic berry flavor.
- White chocolate chips: Melt into creamy, sweet pockets that make each bite a little celebration.
How to Make Red, White & Blueberry Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C)—this ensures the bread bakes evenly from the very start. Grease a 9×5-inch loaf pan with a little butter or nonstick spray and, if you want an extra insurance policy, line it with a parchment paper sling. This makes lifting out your finished Red, White & Blueberry Bread a breeze.
Step 2: Mix Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking distributes the leaveners and salt evenly, so there are no pockets of bitterness or flatness—just an evenly-risen, flavorsome loaf.
Step 3: Cream Butter and Sugar
In a roomy mixing bowl, cream together the softened unsalted butter and granulated sugar. Use a hand mixer on medium speed for about 2–3 minutes, until the mixture is light and fluffy—this step is key for a tender crumb and that slight dome on top.
Step 4: Add Eggs and Vanilla
Beat in the eggs one by one, taking the time to ensure each is fully blended before adding the next. This gradual addition helps minimize any curdling. Then, stir in the vanilla extract for that classic bakery aroma.
Step 5: Combine Yogurt and Milk
Add the Greek yogurt (or sour cream) and the whole milk to the butter mixture. Mix until just combined. This duo gives your bread its signature moistness and a gentle tang that brightens every bite.
Step 6: Add Dry Ingredients to Wet
Gradually add the dry mixture to your wet ingredients, mixing on low speed or by hand. Stop as soon as you no longer see streaks of flour; overmixing can lead to a tougher bread, and we want our Red, White & Blueberry Bread to be as light as possible.
Step 7: Fold in Berries and White Chocolate
Toss your chopped strawberries and blueberries lightly with a spoonful of flour to keep them from sinking. Then gently fold them, along with the white chocolate chips, into the batter using a spatula. This keeps the fruit whole and distributes those dreamy creamy bites with a gentle touch.
Step 8: Bake to Perfection
Pour the batter evenly into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, checking at the 50-minute mark. If the top is browning too fast, loosely lay a sheet of foil over the bread for the last 15 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs. Allow the bread to cool in the pan for 10 minutes, then lift it out onto a wire rack to cool completely.
How to Serve Red, White & Blueberry Bread
Garnishes
There are so many ways to make your Red, White & Blueberry Bread look and taste extra special. Try a dusting of powdered sugar, a drizzle of easy vanilla glaze, or even a few extra fresh berries on top. A little swipe of soft butter is classic, but adding a dollop of whipped cream turns this into a true dessert.
Side Dishes
Pair a slice with a mug of hot coffee or a pitcher of lemonade for an unbeatable breakfast. For a brunch spread, serve it alongside a bowl of Greek yogurt and a cluster of grapes or melon. It also shines as a sweet addition to a picnic lunch, neatly packed with fresh fruit and light sandwiches.
Creative Ways to Present
Slice the bread into thick fingers and arrange them on a platter with fresh strawberries and blueberries for a patriotic-themed brunch. You can also cube the bread and skewer with fresh berries and mini marshmallows for an adorable party snack. For gifting, wrap a loaf in parchment and tie with twine—the colors peek through, making it as beautiful to give as it is to eat.
Make Ahead and Storage
Storing Leftovers
Wrap your cooled Red, White & Blueberry Bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. A reusable airtight container works just as well. This helps maintain the bread’s moist, tender crumb and keeps those berries fresh.
Freezing
Red, White & Blueberry Bread freezes beautifully. Once the loaf is completely cool, slice if desired and separate layers with parchment, then wrap tightly and place in a freezer-safe bag. Thaw overnight at room temperature or gently in the microwave. Enjoy those summer flavors, anytime!
Reheating
For that just-baked magic, warm slices in the toaster oven or microwave for a few seconds. The white chocolate softens, the berries regain their juiciness, and the crumb turns pillowy again—a little warmth brings out all those tastes you love.
FAQs
Can I use frozen berries in Red, White & Blueberry Bread?
Absolutely! If you can’t find fresh berries, just use frozen straight from the freezer—don’t thaw them first or they’ll release too much juice. Be sure to toss frozen berries in a bit of flour as well to help keep the batter from turning blue or pink.
What if I don’t have white chocolate chips?
No problem! You can use chopped white chocolate bars, or swap in regular chocolate chips if you’re craving a little twist. The touch of white chocolate just adds a creamy sweetness and the “white” in Red, White & Blueberry Bread, but the bread is still delicious without it.
How do I keep the berries from sinking to the bottom?
Toss the chopped strawberries and blueberries with a tablespoon of flour before folding them into the batter. This helps suspend the fruit in the loaf, giving you even color and flavor in every bite.
Is Greek yogurt or sour cream better?
Both work wonderfully but bring a slightly different tang. Greek yogurt is a bit lighter and higher in protein, while sour cream offers extra richness. Use whichever you have on hand—your Red, White & Blueberry Bread will turn out lovely either way.
Can I double the recipe?
Yes! Simply double all ingredients and divide the batter between two loaf pans. Keep in mind baking times may vary slightly, so begin checking for doneness around 50 minutes and adjust as needed.
Final Thoughts
I hope you’ll give this Red, White & Blueberry Bread a spot in your baking lineup. It’s colorful, moist, and utterly delightful—guaranteed to make any occasion feel like a true celebration. If you’re looking for a bake that gets oohs and aahs and brings people together, this one’s a keeper!
Print
Red, White & Blueberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
This Red, White & Blueberry Bread is a delightful summer quick bread bursting with fresh strawberries, blueberries, and white chocolate chips. With a tender crumb and a patriotic color scheme, it’s perfect for breakfast or as a snack.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup whole milk
Add-Ins:
- 1 cup fresh strawberries, chopped
- 1 cup fresh blueberries
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in eggs, vanilla, Greek yogurt, and milk.
- Combine Dry and Wet Mixtures: Gradually add dry ingredients to wet ingredients, then fold in strawberries, blueberries, and white chocolate chips.
- Bake: Pour batter into loaf pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Serve: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Toss the berries in a little flour before folding them in to help prevent sinking.
- This bread is delicious served with butter or a vanilla glaze.
- Store leftovers wrapped tightly at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
