Blueberry Bread

Name: Blueberry Bread Loaf
Prep time: 20 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2 cups fresh blueberries, (washed and dried); 2 teaspoons all-purpose flour, (to coat the blueberries); 2 cups all-purpose flour; ¾ cup granulated sugar; 2½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 large eggs; ½ cup whole milk, (plus 2 teaspoons); ½ cup vegetable oil; 2 teaspoons pure vanilla extract; 2 teaspoons granulated sugar, (for garnish (optional)); 1 tablespoon melted butter, (to brush on bread after removing from the oven)

This blueberry bread is full of flavor, with little bursts of blueberries scattered throughout the moist bread.

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Table of Contents

Blueberry Bread Loaf Ingredients
Blueberry Bread Loaf Substitutions and Additions
Flavor Breakdown
How To Make The Best Blueberry Bread
Troubleshooting A Blueberry Loaf Recipe
How To Serve A Moist Blueberry Loaf
When to Serve This Blueberry Loaf Recipe
Storing The Best Blueberry Loaf Cake
Why We Think This Is The Best Blueberry Bread Loaf
Frequently Asked Questions
More Blueberry Recipes You’ll Love
JUMP TO RECIPE
Even More Recipes You’ll Love

This blueberry bread has a sweet and moist texture, enriched with the juicy tartness of blueberries (use fresh or frozen). Best of all, its so easy to make that in less than an hour you’ll have a warm loaf of sweet bread to enjoy!

Blueberry Bread Loaf Ingredients

blueberry bread raw ingredients that are labeled

We love this recipe – the sweetness of the blueberries pairs perfectly with the bread’s soft, fluffy texture.

This is the perfect taste of summer and would be the ideal way to use wild blueberries!

To make this blueberry loaf, here are the basic ingredients you’ll need:

2 cups of fresh blueberries, washed and dried
2 teaspoons of all-purpose flour to coat the blueberries
2 cups of all-purpose flour
¾ cup of granulated sugar
2½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
2 large eggs
½ cup + 2 teaspoons of whole milk
½ cup of vegetable oil
2 teaspoons of pure vanilla extract
2 teaspoons of granulated sugar for garnish (optional)
1 tablespoon of melted butter, to brush on after removing from the oven

PRO TIP:

You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw, just put them directly from the freezer into your batter.

Blueberry Bread Loaf Substitutions and Additions

BERRIES: You can substitute raspberries for blueberries in equal amounts in this recipe for tasty raspberry bread. Or try half blueberries and half raspberries for a delicious mixed berry bread.

CHOCOLATE CHIPS: Throw in a half cup of chocolate chips for a sweet surprise.

NUTS: Adding ½ to ¾ of a cup of chopped walnuts or pecans can give a crunchy texture and rich flavor.

LEMON: Add lemon extract or lemon zest from one lemon into the batter. Orange flavor would also be a great addition.

Make A Crumble Topping

Instead of the sugar topping, you could make a crumble topping for the blueberry bread.

For a loaf of this size, you will need:

½ cup of flour
¼ cup of brown sugar
1 teaspoon of cinnamon
3-4 tablespoons of melted butter

Mix these ingredients until crumbly, then sprinkle over the loaf before baking.

Make a Lemon Glaze

You may prefer to add a lemon glaze to your blueberry sweet bread recipe.

For a loaf of this size, you will need:

1 cup of powdered sugar
2 to 3 tablespoons of fresh lemon juice
Optional: 1 teaspoon of lemon zest for extra flavor

Start by sifting the powdered sugar into a bowl to remove any lumps. Gradually add the lemon juice and whisk until the mixture is smooth.

The consistency should be thick yet pourable.

If it’s too thick, add a bit more lemon juice; if too thin, add more powdered sugar.

Stir in lemon zest if using.

The glaze can then be drizzled over your bread once it has cooled. Adjust the quantities slightly to suit your taste and the amount of glaze you need.

Flavor Breakdown

TASTE: A harmonious blend of sweetness and tartness.

TEXTURE: Soft, moist bread with bursts of juicy blueberries.

AROMA: Inviting scent of baked goods with a hint of vanilla.

How To Make The Best Blueberry Bread

We used a whisk and wooden spoon to make this easy bread recipe. You could use a hand mixer or stand mixer as well if you prefer. Just be careful to not overmix.

Instead of baking in a loaf pan, you could use this simple recipe to make easy blueberry muffins and bake them in a muffin tin.

You could also use mini loaf pans, but you will want to watch carefully while they bake so they don’t burn.

Instead of a metal loaf pan, you could also use a silicone loaf pan.

STEP ONE: In a small bowl, sprinkle the two teaspoons of flour on top of the fresh blueberries and gently stir them. Remove the excess flour and set the coated berries aside.

OUR RECIPE DEVELOPER SAYS

Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.

egg, milk, oil, and vanilla whisked together

STEP TWO: In a large bowl, whisk together two cups of flour, sugar, baking powder, baking soda, and salt until combined. Set the flour mixture aside.

STEP THREE: In a medium-sized mixing bowl, whisk together the eggs, milk, oil, and vanilla until all the wet ingredients are incorporated.

STEP FOUR: Using a wooden spoon, slowly stir the wet ingredients into the dry ingredients. Stir until no flour streaks are visible. Be careful not to over-mix.

wet and dry ingredients being combined in a bowl with a wooden spoon

STEP FIVE: Carefully fold in the blueberries, taking care not to crush the berries while mixing.

PRO TIP:

Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries.

STEP SIX: Spoon the blueberry batter into a prepared baking pan.

We recommend a 9×5-inch loaf pan sprayed with nonstick spray or lined with parchment paper.

Sprinkle the two teaspoons of granulated sugar on top of the bread for garnish.

batter spread into the loaf pan and sprinkled with sugar

STEP SEVEN: Bake for 45 to 50 minutes in an oven preheated to 350°F, or until a knife inserted in the center of the loaf comes out clean.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.

STEP EIGHT: Allow the blueberry bread to rest in the pan for 20 minutes before removing it and transferring it to a cooling rack.

STEP NINE: Using a pastry brush, brush on one tablespoon of melted butter. Allow the bread to cool completely on the wire rack before slicing and serving.

butter spread over the baked bread on a cooling rack

Troubleshooting A Blueberry Loaf Recipe

Blueberries sinking to the bottom of the loaf

Before adding them to the batter, lightly toss the blueberries in a small amount of flour. This helps them to evenly distribute throughout the bread, preventing them from sinking.

Unevenly baked bread

Rotate the bread pan halfway through the baking time for even cooking. Check your oven’s temperature accuracy with an oven thermometer.

Bread is too dense

Avoid overmixing the batter, which can develop too much gluten and result in a heavy loaf. Mix just until the ingredients are combined.

Bread is dry

Ensure accurate measurement of ingredients, particularly liquids.

In addition, overbaking can also cause dryness, so check the bread a few minutes before the end of the suggested baking time.

How To Serve A Moist Blueberry Loaf

After baking, it’s important to let the blueberry loaf cool completely. This allows it to set and makes slicing easier.

Place it on a wire rack for at least an hour.
Use a serrated knife for slicing the loaf. This type of knife is best for cutting through bread without crushing it.
Slice the loaf into evenly thick pieces, typically about an inch thick.

Consider what to serve with your blueberry loaf. It pairs well with butter, cream cheese, maple syrup, or even a drizzle of honey. These can be served on the side in small dishes.

When to Serve This Blueberry Loaf Recipe

Loaf breads are simple to make and can be served at any time of the day:

FOR BREAKFAST: Serve this yummy blueberry bread loaf for breakfast on a busy morning with a latte, cup of coffee, orange juice, or iced tea.

FOR LUNCH: Freshly baked blueberry bread would make a fantastic lunch treat. Pack it in a lunchbox for your kids or yourself!

AFTER SCHOOL: Make an afternoon snack of fresh fruit, cold milk, and warm bread with a smear of butter.

FOR DESSERT: Arrange the slices on a serving platter. You can fan them out or stack them slightly. For an extra touch, you can garnish the tray with fresh blueberries or a sprinkle of powdered sugar over the slices.

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Storing The Best Blueberry Loaf Cake

Whether you’re prepping ahead of time or savoring leftovers, proper storage is key to maintaining that homemade goodness.

MAKE AHEAD: Planning ahead? No problem. This easy blueberry bread recipe is a fantastic make-ahead treat.

Just bake it as per the recipe, let it cool completely, then wrap it snugly in cling film or aluminum foil. It’ll happily sit at room temperature for a couple of days, ready for when you need it.

IN THE FRIDGE: Wrap the bread in plastic wrap or foil, or pop it in an airtight container. It’ll stay fresh and yummy for about a week.

Remember, refrigeration can slightly alter the texture, but it’s a small price to pay for extended freshness.

IN THE FREEZER: For long-term storage, freezing is the way to go. Wrap your bread tightly in plastic wrap, followed by a layer of foil or place it in a freezer-safe bag.

It’ll keep for about three months. When you’re ready to enjoy it, just thaw it at room temperature or in the fridge overnight.

REHEATING: If you prefer your blueberry bread warm, gently reheat it in the oven at 350°F for about ten minutes.

Microwave reheating works too, especially if you’re in a hurry. Just a few seconds on high should do the trick. But be careful not to overdo it, as reheating can make the bread tough.

overhead shot of a board of blueberry bread on a wooden serving board

Why We Think This Is The Best Blueberry Bread Loaf

MOIST TEXTURE: Achieves a perfect balance between being moist and fluffy.

VERSATILE: Great for breakfast, as a snack or dessert, fitting into any part of your day.

SIMPLE INGREDIENTS: Uses fresh or frozen berries as well as common ingredients found in most kitchens.

Frequently Asked Questions

How do you keep blueberries from sinking in blueberry bread?

Coating the blueberries in flour will help keep them suspended in your batter, so they don’t sink during baking.

How do you store blueberry bread?

You can store blueberry bread in plastic wrap or an airtight container at room temperature for several days.

Can blueberry bread be frozen?

You can freeze this great recipe by wrapping it in plastic wrap and then aluminum foil before putting it in the freezer.

Can I use frozen blueberries instead of fresh berries to make blueberry quick bread?

You can use frozen blueberries to make this easy recipe. There is no need to thaw them. Just take them directly from the freezer and add them to your batter, still frozen.

This easy blueberry bread recipe offers a delightful combination of convenience and taste, perfect for those seeking a simple yet delicious homemade treat. Its moist texture and bursts of juicy blueberries make it an ideal choice for any time of day, whether as a quick breakfast, a lunchbox surprise, afternoon snack, or a sweet dessert. The recipe’s use of common ingredients ensures it’s accessible for bakers of all levels, promising a delightful homemade experience with every slice.

More Blueberry Recipes You’ll Love

Blueberry Bread Loaf

5 from 9 votes

This blueberry bread is full of flavor, with little bursts of blueberries scattered throughout the moist bread.

Prep Time 20

Cook Time 50

Total Time 1 15

Servings slices

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Ingredients

2 cups fresh blueberries, washed and dried
2 teaspoons all-purpose flour, to coat the blueberries
2 cups all-purpose flour
¾ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
½ cup whole milk, plus 2 teaspoons
½ cup vegetable oil
2 teaspoons pure vanilla extract
2 teaspoons granulated sugar, for garnish (optional)
1 tablespoon melted butter, to brush on bread after removing from the oven

Instructions

Preheat the oven to 350°F. Lightly spray a 9×5-inch loaf pan with nonstick spray, and set it aside.
Sprinkle the 2 teaspoons of flour on top of the fresh blueberries, and gently stir them. Remove the excess flour and set the coated berries aside.
In a large mixing bowl, whisk together 2 cups of flour, sugar, baking powder, baking soda, and salt until combined.
In a medium-sized mixing bowl, whisk together the eggs, milk, oil, and vanilla until all the wet ingredients are incorporated.
Using a wooden spoon, slowly stir the wet ingredients into the dry ingredients. Stir until no flour streaks are visible. Be careful not to over mix.
Carefully fold in the blueberries, taking care not to crush the berries while mixing.
Spoon the blueberry batter into the prepared loaf pan. Sprinkle the 2 teaspoons of granulated sugar on top of the bread for garnish, this is optional.
Bake for 45 to 50 minutes or until a knife inserted comes out clean.
Allow the blueberry bread to rest in the pan for 20 minutes before removing the bread and transferring it to a cooling rack.
Using a pastry brush, brush on 1 tablespoon of melted butter. Allow the bread to cool completely before slicing and serving.

Notes

You can use unsweetened frozen blueberries instead of fresh blueberries in equal amounts. Don’t let them thaw, just put them directly from the freezer into your batter.
Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bread at the lower end of the recommended baking time.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Lexus Monroe Editorial Assistant
Teresia Shrum Recipe Developer

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