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–+ servings
close up shot of slices of blueberry bread on a wooden serving board
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5 from 9 votes

Blueberry Bread Loaf

This blueberry bread is full of flavor, with little bursts of blueberries scattered throughout the moist bread.
Prep Time20 minutes
Cook Time50 minutes
Rest Time20 minutes
Total Time1 hour 15 minutes
Course: Bread
Cuisine: American
Keyword: Lemon Blueberry Bread Recipe
Servings: 10 slices
Calories: 299kcal

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 9x5-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