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Blueberry Bread

close up shot of slices of blueberry bread on a wooden serving board
This blueberry bread is full of flavor, with little bursts of blueberries scattered throughout a tender bread. It is an amazingly tasty recipe that you can serve for breakfast or any time of the day.
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Table of Contents
  1. BLUEBERRY BREAD INGREDIENTS
  2. HOW TO MAKE THIS BLUEBERRY BREAD RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

Delicious and moist, this blueberry bread is loaded with delightfully juicy blueberries and a sweet sugar topping. Best of all, it will only take you 5 minutes to mix up the ingredients. Toss it in the oven, and soon you will have a warm loaf of sweet bread to enjoy!

Loaf breads are simple to make and can be served at any time of the day. Try out our favorite recipes, including banana bread, lemon blueberry bread and lemon poppy seed bread for more moist quick bread ideas. If you love blueberries, check out our other blueberry recipes such as blueberry cobbler and blueberry coffee cake.


MORE BREAD RECIPES:
Starbucks Lemon Loaf | Peanut Butter Bread


BLUEBERRY BREAD INGREDIENTS

You will need:

  • 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
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ½ cup + 2 teaspoons whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons granulated sugar for garnish (optional)
  • 1 tablespoon 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.

SUBSTITUTIONS AND ADDITIONS

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

CHOCOLATE CHIPS: Throw in some chocolate chips for a sweet surprise.

CRUMBLE TOPPING: Instead of the sugar topping, you could make a crumble topping for the bread. Simply combine all-purpose flour, brown sugar, cinnamon, and melted butter. Sprinkle on top before baking.

LEMON: Add the tart taste of lemon to the blueberry bread. Add lemon extract or lemon zest from one lemon into the batter, or you could also top the bread with a lemon glaze.

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HOW TO MAKE THIS BLUEBERRY BREAD RECIPE

STEP ONE: In a small bowl, 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.

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

STEP TWO: In a large bowl whisk together the 2 cups flour, sugar, baking powder, baking soda, and salt until combined. Set 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.

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 9×5 inch loaf pan sprayed with nonstick spray or lined with parchment paper. Sprinkle the 2 teaspoons of granulated sugar on top of the bread for garnish (this is optional).

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.

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 the 1 tablespoon of melted butter. Allow the bread to cool completely on the wire rack before slicing and serving. 

HOW TO SERVE

Serve this yummy blueberry bread loaf for breakfast on a busy morning or for an afternoon snack with a cup of coffee or iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

This easy blueberry bread recipe would make a fantastic lunch box treat. Surprise your family with this freshly baked snack in their weekday lunches.

STORAGE

ON THE COUNTER: Any leftovers can be stored in either an airtight container or a Ziploc bag on the counter for 2 to 3 days. 

IN THE FRIDGE: You can store the blueberry muffin bread in the refrigerator for up to 1 week.

IN THE FREEZER: This easy bread recipe freezes beautifully and could be stored in the freezer in a Ziploc bag for up to 3 months.

This soft homemade bread is bursting with flavor, packed with blueberries, and is simple to throw together. This is the best blueberry bread to make ahead and freeze or share with friends. 

FAQ

How do you keep blueberries from sinking?

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

How do you store this quick bread recipe?

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.

MORE RECIPES YOU’LL LOVE

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close up shot of slices of blueberry bread on a wooden serving board

Blueberry Bread

5 from 1 vote
This blueberry bread is full of flavor, with little bursts of blueberries scattered throughout a tender bread. It is an amazingly tasty recipe that you can serve for breakfast or any time of the day.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 10 slices

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
  • 2 ½ 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 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.
    Pro Tip: Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
    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.
  • In a large mixing bowl whisk together the 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.
    Pro Tip: Be very gentle folding in the blueberries to minimize streaking in the bread or crushing the berries.
  • 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 the 1 tablespoon of melted butter. Allow the bread to cool completely before slicing and serving.

Nutrition

Calories: 299kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 202mg | Potassium: 183mg | Fiber: 1g | Sugar: 20g | Vitamin A: 125IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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