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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!
Want to try this easy Blueberry Bread Recipe?
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Blueberry Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups blueberries
- 1 tablespoon sugar
Instructions
- Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
- Mix the flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into the flour mixture until the batter is just blended.1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt, ¾ cup milk, ¼ cup vegetable oil, 1 large egg, ½ teaspoon vanilla extract
- Combine washed and dried blueberries with 1 teaspoon of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.1 ½ cups blueberries, 1 tablespoon sugar
- 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
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Fabulous recipe, especially if you add lemon zest — about 1/2 lemon of zest per loaf.
The second time I made this I didn’t have milk so I used buttermilk. Turned out great! I added a little lemon zest too. Yum yum!
This is as easy as it gets! Try adding slightly baked hazelnuts to it as well! Or pecans….
Does this freeze well? Trying to find things to make and freeze after blueberry picking
Yes, check out the freezing recommendations above the recipe card.
Great way to use up blueberries!! I used almond milk with no problems.
I’d love to make this today, but one question: can I use oat milk or almond milk in place of regular dairy milk? We already have all the ingredients except regular dairy milk! We do actually have half & half though… lol, would that work?
I have never made it with non-dairy milk so I can’t really help but I would do half non-dairy milk, half half&half.
I made it with almond milk, came out great! So yummy.
I used almond milk with no issues too! Delicious, easy recipe!
This looks and sounds wonderful! I can’t wait to make this for my family this weekend. Love blueberries and love quick bread recipes for the hot summer months that I don’t want to have the oven on for longer than necessary to bake something yummy for the family. Thank you for your great recipes!
This was really good – it’s a keeper! I mixed some cinnamon in with the sugar for the topping.
This is a great, easy recipe. My boys and husband love it. Thanks!
I haven’t tried it yet but going to for my party on Saturday. I wanted to know can you use any frozen fruit in this recipe? Like mixed frozen fruits ?
You can use frozen blueberries. I wouldn’t recommend using mixed frozen fruits.