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    Home > Recipes > Bread & Muffins

    Blueberry Bread

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 08/29/18 · Updated: 05/23/19 · This post may contain affiliate links

    Blueberry Bread is super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch. A perfect quick breakfast for busy mornings that the whole family will love!

    We love recipes with juicy blueberries like Blueberry Breakfast Cake, Lemon Blueberry Bundt Cake, and Easy Blueberry Muffins.

    A loaf of blueberry bread on a white, rectangular plate with 1 slice cut off lying in front of it, garnished with blueberries and a flower.

    The perfect, easy, and moist Blueberry Bread

    This is the BEST and easiest one-bowl Blueberry Quick Bread you’ll ever make! Made with 1 1/2 cups fresh blueberries this recipe bakes up into a deliciously soft and moist treat that tastes great as a dessert after dinner but also makes a quick breakfast.

    You can whip up this easy recipe in less than 10 minutes and you don’t even need a mixer! The batter is just thick enough to prevent the berries from sinking to the bottom of the pan (which I hate!) so that you get a bread that’s studded with juicy blueberries all the way.

    Another great thing about this Blueberry Muffin Bread is that it keeps fresh for days and can also be frozen. Perfect for busy school mornings!

    A slice of blueberry bread on a white plate stacked on a pink plate, with blueberries next to a rectangular plate with a slice of blueberry bread on it.

    Tips and Tricks for Making the BEST Homemade Blueberry Bread

    • Always measure your flour correctly! Don’t scoop the flour! Spoon flour into your measuring cup and level it off with the back of a knife. Too much flour can make the bread dense and dry.
    • If you like sweeter breads you can increase the amount of sugar to 3/4 cup. My family prefers it with 1/2 cup!
    • For the best result let the blueberries come to room temperature before adding them to the batter.
    • Dry the blueberries thoroughly after washing them.
    • Don’t overmix the batter! Mix just until the dry ingredients are moistened, about 15 light strokes with a spatula. It’s ok if there are some small lumps. Overmixing can cause the bread to be tough and bake unevenly.
    • Fold the blueberries into the batter gently to minimize streaking. A silicone spatula works best for this.
    A cake pan, lined with parchment paper, filled with dough with blueberries.

    Can I use frozen blueberries to make Blueberry Quick Bread?

    Yes, you can use frozen blueberries in this recipe. Don’t let them thaw! Add the frozen berries directly from the freezer to the batter and try to be super gently while folding them in to minimize streaking.

    How to store Blueberry Bread?

    Let the bread cool completely then put it in a big enough plastic container or resealable plastic bag that’s lined with a sheet of paper towel. Put another sheet on top and seal the container. This way the bread keeps fresh and moist for up to 4 days at room temperature.

    If you want to store the bread longer cut it into slices and put it into a resealable freezer bag. The bread will keep fresh for up to 3 months. To defrost let the slices come to room temperature then reheat in the oven or microwave if desired.

    A loaf of blueberry bread on a white, rectangular plate with 2 slices cut off lying in front of it.

    Tools used to make this Blueberry Bread

    Loaf Pan: I really like this loaf pan because it has a non-stick coating that really works and it is easy to clean.
    Vanilla Extract: BEST Vanilla Extract!
    Mixing Bowls: These glass mixing bowls are super sturdy and come with lids!


    Want to try this easy Blueberry Bread Recipe?

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    A loaf of blueberry bread on a white, rectangular plate with 1 slice cut off lying in front of it, garnished with blueberries and a flower.
    Servings: 8

    Blueberry Bread

    Blueberry Bread is super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch. A perfect quick breakfast for busy mornings that the whole family will love!
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Course: Bread
    Cuisine: American
    Calories: 233kcal
    Author: Julia Foerster
    4.95 from 364 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric
    • 1 1/2 cups all-purpose flour
    • 1/2 cup granulated sugar
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 3/4 cup milk
    • 1/4 cup vegetable oil
    • 1 large egg
    • 1/2 tsp vanilla extract
    • 1 1/2 cups blueberries
    • 1 Tbsp sugar
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
    • Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended.
    • Combine washed and dried blueberries with 1 tsp of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan for 15 minutes, then transfer to a cooling rack and let cool completely.

    Notes

    • Always measure your flour correctly! Don’t scoop the flour! Spoon flour into your measuring cup and level it off with the back of a knife. Too much flour can make the bread dense and dry.
    • If you like sweeter bread you can increase the amount of sugar to 3/4 cup. My family prefers it with 1/2 cup!
    • For the best result let the blueberries come to room temperature before adding them to the batter.
    • Dry the blueberries thoroughly after washing them.
    • Don’t overmix the batter! Mix just until the dry ingredients are moistened, about 15 light strokes with a spatula. It’s ok if there are some small lumps. Overmixing can cause the bread to be tough and bake unevenly.
    • Fold the blueberries into the batter gently to minimize streaking. A silicone spatula works best for this.
    • Frozen Blueberries: Don’t let them thaw! Add the frozen berries directly from the freezer to the batter and try to be super gentle while folding them in to minimize streaking. Baking time will be slightly longer.

    Nutrition Information

    Calories: 233kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 161mg | Potassium: 200mg | Fiber: 1g | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 80mg | Iron: 1.4mg
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    Reader Interactions

    Comments

    1. Mrs. O.R. says

      March 22, 2023 at 6:41 pm

      5 stars
      I’ve made this blueberry bread recipe four times in the last two weeks. One loaf doesn’t last a day in my house. It’s that good. I have followed the recipe exactly but with frozen blueberries, and it’s perfect every time. I sprinkle coarse, sparkly sugar on top before I bake it. One time, I ran out of oil so I did half oil and half melted butter… it was great too. Definitely a keeper! Thank you for the great recipe!

      Reply
    2. Sandy says

      March 17, 2023 at 1:43 pm

      5 stars
      What a fantastic recipe. Super easy and quick to make. I followed the recipe as written, but I added a little lemon zest. The hardest part of this was waiting while it baked and letting it cool. The wait was well worth it, as it was exceptional. It was quite a hit with my husband as he ate several slices. Thank you for sharing this wonderful recipe. I’ll be making this often.

      Reply
    3. Marg in nj says

      March 05, 2023 at 9:41 am

      5 stars
      I made it with bobs red mill 1:1 gluten free flour- and frozen blueberries- and coconut oil bc I didn’t have regular veg oil-and it’s great.

      Reply
    4. Lisa Gedney says

      March 05, 2023 at 1:47 am

      5 stars
      Excellent and very easy. Will definitely be making many more times!

      Reply
    5. Mimi says

      February 04, 2023 at 12:56 pm

      5 stars
      Made this multiple times and finally leaving a comment!! It is absolutely delicious and easy as written. I’ve also added lemon zest when I have it.

      Reply
    6. Iveta says

      January 22, 2023 at 7:05 pm

      Omg! I just made this loaf, it was so delicious I went to the store and bought more blueberries to make another loaf! So good. I used frozen blueberries, they were perfect!

      Reply
    7. Thia says

      January 19, 2023 at 4:33 pm

      4 stars
      Didn’t have enough berries so used chocolate chips instead. Yummy! Batter was quite wet and the bread domed high in the center but turned out moist and tender. Will def make this again!

      Reply
    8. Maria N. says

      January 02, 2023 at 10:40 pm

      5 stars
      Hi,

      Can you use buttermilk instead of milk? If not, is whole milk ok?

      Thank you!

      Reply
    9. Julie says

      December 09, 2022 at 6:15 am

      Can you substitute glutton free flour for flour

      Reply
    10. Debbie Fritz says

      December 06, 2022 at 10:57 pm

      5 stars
      Simple to make and so good too!

      Reply
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    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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