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!
Julie says
I’ve never left a comment for a recipe before, but this one was so fantastic – easy and delicious – that I wanted to thank you, Julia! We wanted to avoid the sugar, so I substituted Splenda in the batter (1 to 1 proportion) and omitted the sugar on top, and it was still fabulous. I was in a rush and didn’t want to wait an hour for it to bake, so I put the batter in a pan for mini-muffins, and they were ready in 15 or 20 minutes.
Robert says
I have made this numerous times. Has turned out perfectly every time. Have always used frozen blueberries because that’s what I had. I always make the mini loaves using the foil pans. This recipe makes 3 small ones. Bake on a cookie sheet for 45 mins. Give it time to cool a bit before trying to cut as it seems to like to crumble. Warm, with butter, HEAVEN!!!!!!
Emma says
This recipe was so simple and easy! The preparation came together in less than 10 minutes. Cake texture inside is perfect, such a versatile recipe for other mix-ins too. Will definitely be making again!
Jaime says
This was awesome, even with fewer blueberries than the recipe called for (I didn’t have that many!). I also added a bit of caramel sauce in the middle of two pours of batter into the pan. It sunk a bit but was still a delicious addition.
Joanne says
Hello from Barbados, I made this loaf today …. perfect results! Super easy and a quick teatime treat …I will probably add some lemon zest next time … definitely a keeper!😊
Prudence says
How many slices can you get out of a loaf of this bread and how many loafs needed for 40 people
Julia Foerster says
About 8-10 slices per loaf.
Lori Tinjum Johansen says
Just out of the oven and I couldn’t wait to try it. The only changes I made was to increase the sugar a bit and added a butter, oatmeal brown sugar streusal on top. WOW! I’m so glad I couldn’t find my muffin tin. :) I’ll be making this again.
Lori Tinjum Johansen says
Forgot to add that I also put a bit of nutmeg in the streusel (not streusal). :D
Ciara says
Can we substitute oil with butter ?
Ruth Wong says
Hello from Malaysia! I tried your recipe & the end result was amazing! I doubled the recipe, mixed the wet ingredients in another bowl before adding to the dry mixture (helps me to avoid overmixing), added some lemon zest before the blueberries, sprinkled some brown sugar on top & baked it in a lower square tin for approx 40min. It turned out really fantastic! Thanks for the recipe!
Elll says
Will definitely make this again.
Susann says
Second time making my neighbors are waiting for a few bites!!!
Sara says
I made this *almost* exactly as written and it is sooooo good! Used 1% milk, fresh blueberries, and the only changes I made were adding 1/2 tsp almond extract in addition to the vanilla, and sprinkling turbinado sugar on top instead of regular granulated sugar. Better than blueberry muffins! This is going in my regular rotation baked goods.
Also- definitely recommend trying this recipe with 1/2 cup sugar! It’s perfectly sweet, and I don’t think it needed more than that. Thank you for sharing such a terrific recipe!
Trish Martinez says
I made this recipe several times with fresh and frozen berries. Follow the directions in don’t forget to add the little bit of flour on the berries this helps w them sinking to the bottom of the pan. I cook for 70 minutes all ovens are different.
Amy says
Very Good! The taste was similar to a scone (not really that sweet), so next time I might increase the sugar a little. Regardless, it was still super yummy.
Kimbra says
Great recipe! Made as directed and 1/2c sugar was perfect for us. I did bake it for 60 minutes. Very easy with great results, my loaf actually looks like your picture. This ones a keeper. Thanks!
Sophia says
I haven’t made the recipe yet but would love to! Can I make this the day before/night before to have the next morning. If so do I need to put the baked bread in the fridge once cooled?
Julia Foerster says
Yes, you can make the bread in advance! Check out the post for how to store it best, there are lots of helpful tips for storing and freezing.
Cindy says
This has to be one of the best quick breads I have ever made! I used the higher amount of sugar, increased the vanilla to 1 teaspoon and added a splash of almond extract. Topped with a sprinkle of turbinado sugar before baking and it was amazing!
Marlene says
Very moist, just the right amount of blueberries, easy to make. I’m adding this to my recipe box!! Next time, I might add a but of lemon juice, to bring out the flavor of the blueberries.
Rebecca Wish Esche says
Not sure I used rating system correctly. I’m giving it 4-stars. It is delightfully simple to make, other than drying the blueberries if you’re impatient and making it right away!. It’s tasty and jam packed with lovely blues. I used a smidge less than 1/2 cup of sugar. Due to what I had, my version had 1% milk, a 9”x?x? Pan instead of 8”. And damper blues than required.
Katherine D Hildebrandt says
The best I have ever made !!!!!
Willow says
Delicious !!!
Darrierre says
I made this & it was great thank you