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.
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!
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.
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.
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!
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Blueberry Bread
Ingredients
- 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
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
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!
Dale says
Delicious and easy! Made this after picking local blueberries and loved simplicity of recipe and great taste. Only change was using teaspoon of sugar on top instead of tablespoon due to the 1/2-cup used in recipe and trying to cut down on sugar. Maybe added few extra blueberries too. Certainly will make again.
Tamara Culbertson says
Easy to make. It was moist but I feel like it was missing something as the blueberry flavor was lacking. I used almost two cups of blueberries. Will try it again. No option to post a picture but it turned out nice.
Franklin TN says
LOVE this bread!! I doubled the recipe and added pecans & cinnamon, also a little cornmeal on top for crunch and less sugar. My hubby and friends LOVE it!!
Ari says
Absolutely delicious, I’m addicted now, I followed the recipe exactly(had to use lactose free milk but it’s still milk so who cares)
Gonna try making it into muffins next time so I can bring them to work to share with coworkers, thanks so much
Laurie says
This bread was wonderful! It was easy to make too.
Shirley says
Sounds like a great recipe.
Leigh-Ann says
I have made this many times! So yummy and easy!!❤
Annie says
Absolutely delightful! My loaf came out perfect and delicious I added mini chocolate chips because my husband loves his sweets but this recipe is my new go to.
Sheila Austin says
EXCELLENT RECIPE THANK YOU
I have to eat Gluten Free so I used Bob’s Red Mill 1 to 1 gf flour and I prefer Brown sugar so I used that instead of white sugar. Mine was done after 45 minute and I used a non stick coated pan. So EXCITED to have found this recipe. Thank You 😊 I usually don’t leave comments.
Janice T says
This is fabulous blueberry bread.
Personally, we prefer slightly more salt to bring out the flavors, so I increase the salt to 3/4 tsp. Tried 1tsp one time…oops too much
I adjust the sugar based upon the sweetness/tartness of the berries. The sugar on the top – really adds both a great look – but the right crunch to the softness of the bread.
Simple and delicious. Gets great reviews at home each baking. Thanks.
Barbara says
Delicious, made 3 small mini breads! Only addition was cinnamon for my family! Will now be my go to blueberry bread recipe! It’s blueberry season here in Vermont so fresh it was! Thanks for sharing your simple recipe!!
Ian Bailey says
Needs more than one egg. Completely fell apart turning out of the load pan.
Fish says
We all did not have that issue. Sorry you did something wrong. That’s life
Diane Majors says
This Blueberry Bread is awesome. So easy to mix up a loaf in no time and it taste amazing. My husband said I could eat that whole loaf and he is not a sweets lover at all. It is just sweet enough and the sugar sprinkled on top adds a little extra crunch. You will not be disappointed in this recipe. It will be my go-to recipe when I want to bake something to carry to a neighbor or friend or for my own family.
Annie Fleming says
This recipe is AMAZING for beginners. I just started learning to bake but I have always wanted to learn. It is super easy and the proportions are perfect. The only thing that I would suggest is to check the loaf after like 40 minutes instead of just putting the timer on for an hour because mine was done at 45 minutes instead of an hour. But overall I am so glad that I found this recipe because it makes me super excited to keep learning to bake!! Thank you!!
Fran says
Just made this tastes good but I would put less blueberries next time !
Carolyn says
Do you think this recipe would work with apples? I have a ton of apples.
Julia Foerster says
If you want to use apples I would give this recipe a try: Apple Cinnamon Bread
Kathy Arbaugh says
I made this twice and it is absolutely delicious. I thought your recipe was perfect. Came out amazing both times. My family loved it.
Karen Baran says
the best blueberry bread I ever made
Linda says
My loaf came out very good. My only suggestion would be to add more vanilla and perhaps a squeeze of lemon. I gave it 4 stars, because I thought it did not rise as much as I would have liked. I thought the directions were very clear.
CP says
Can I use almond flour? If so, how much of it should I use?
Julia Foerster says
I haven’t tested this recipe with almond flour so I’m not sure.
Woody Shank says
I used cranberries and added chopped pecans.😁
GB says
This is delicious! So berry-ful. Next time I may switch out the white sugar for brown sugar and increase the vanilla to 1 teaspoon to see if the taste changes.