Blueberry Bread

Quick blueberry bread is easy to make from scratch. Full of blueberry flavor and topped with a sprinkle of sugar you can enjoy this moist bread anytime. 

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Soft, moist, and loaded with fresh blueberries, this bread is simple to make from scratch. Topped with a sprinkle of sugar, this recipe is perfect for breakfast or dessert.

MORE RECIPES: Strawberry Bread | Starbucks Lemon Loaf | Blueberry Breakfast Braid | Blueberry Delight | Blueberry Muffins

Homemade bread with just five minutes of prep time? This easy quick bread recipe goes straight from the mixing bowl to the oven and bakes up into a soft loaf.

Blueberry bread stays fresh for several days and can even be frozen, making it perfect for a busy weekday breakfast or a special treat for a weekend brunch. It's such an easy recipe that it even makes a deliciously warm dessert.

Loaded with blueberries, this bread is scrumptious on its own, but you can add a dollop of your favorite jam if you serve it for breakfast or even some whipped cream for dessert. It’s made extra special with the addition of a little sugar on top for some crunch.

Blueberry Bread Ingredients

• Blueberries - fresh blueberries, washed and dried. Can also use frozen
• Flour - all-purpose flour, including some to coat the blueberries
• Sugar - granulated sugar, including some for garnish
• Baking powder - leavening agent
• Baking soda - another leavening agent
• Salt - brings out all the flavors
• Eggs - use room temperature eggs
• Milk - whole milk, can also be swapped out for greek yogurt
• Vegetable oil - you can also substitute canola oil
• Pure vanilla extract - adds flavor
• Butter - to brush on after removing from the oven

With 2 whole cups of fresh blueberries, you get a moist bread that has blueberries throughout the entire loaf. Fresh blueberries will have the biggest burst of flavor, but frozen blueberries can be used as well.

Tossing the blueberries in flour before adding them to the batter will help keep an even distribution throughout the bread and prevent them from sinking to the bottom while baking. Be gentle when you are folding in the blueberries to minimize streaking in the bread or crushing the berries.

Lemons and blueberries are a favorite combination, and adding the zest of one lemon into the batter adds a tangy pop of flavor to the loaf. If you want a bit of extra crunch you can add a crumb topping instead of just the sprinkle of sugar to the top.

How to Make Blueberry Bread

FIRST STEP: Preheat the oven to 350°F.  Lightly spray a 9x5 loaf pan with nonstick spray, and set it aside.

SECOND STEP: 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.

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

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

FIFTH STEP: 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.

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

SEVENTH STEP: 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). 

EIGHTH STEP: Bake for 45-50 minutes, or until a knife inserted comes out clean.

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

TENTH STEP: Using a pastry brush, brush on the 1 tablespoon of melted butter. Allow the bread to cool completely before slicing and serving.

Why Did My Blueberries Sink?

Blueberries are heavier than the rest of the batter, which causes them to sink. To keep your blueberries from sinking all you need to do is coat them in flour before adding them to your batter.

Can I Use Frozen Blueberries?

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

Can I Freeze Blueberry Bread?

It’s easy to freeze this quick blueberry bread by wrapping it in plastic wrap and then in aluminum foil before placing it in the freezer for up to three months.

How to Store Blueberry Bread?

ON THE COUNTER: Leftovers can be stored in either an airtight container or a Ziploc bag on your counter for 2-3 days.

IN THE FRIDGE: Leftover bread can be stored in an airtight container in the refrigerator for up to 1 week.

IN THE FREEZER: Cover leftovers tightly with plastic wrap and aluminum foil and store them in the freezer for 2-3 months. Thaw on the counter or refrigerator before eating.

Blueberry Bread

Quick blueberry bread is easy to make from scratch. Full of blueberry flavor and topped with a sprinkle of sugar you can enjoy this moist bread anytime. 

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5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 50 minutes mins

Rest Time 20 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Bread, Breakfast

Cuisine American

Servings 20

Calories 149 kcal

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
• 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)

DIRECTIONS

 

• Preheat the oven to 350°F. Lightly spray a 9x5 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: 149kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 91mg | Fiber: 1g | Sugar: 10g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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