Moist Blueberry Bread

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

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 and toss it in the oven, and soon you will have a warm loaf of sweet bread to enjoy!

Blueberry Bread Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

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.

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 and 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.

How To Make Blueberry Bread

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.

STEP TWO: In a large bowl, whisk together 2 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.

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

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

How To Serve This Blueberry Quick Bread

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.

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

Loaf breads are simple to make and can be served at any time of the day. Try out our favorite recipes, including banana bread and lemon poppy seed bread, for more moist quick bread ideas.

MORE BREAD RECIPES

Quick Breads

Gorilla Bread

Side Dishes

Beer Bread

Storing The Best Blueberry Loaf Cake

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.

You Will Love This Blueberry Bread Loaf

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. 

More Recipes You’ll Love

• Blueberry Cookies
• No Bake Blueberry Cheesecake
• Blueberry Delight
• Blueberry Dump Cake
• Lemon Blueberry Bread

Get Recipes on Pinterest

Follow Us

Blueberry Loaf

5 from 6 votes

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

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10 slices

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us