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 ½ 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 ¾ cup. My family prefers it with ½ 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 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ tsp vanilla extract
- 1 ½ cups blueberries
- 1 Tbsp sugar
Instructions
- Preheat oven to 350° F (175° C). Grease and flour an 8 ½ x 4 ½ 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 ¾ cup. My family prefers it with ½ 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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Karen Kovach says
I have made this recipe twice and both times the blueberry bread came out beautifully! Thank you for a “simple” recipe and excellent baking suggestions. My friends enjoyed it very, very much. ❤️
Jeanette says
You’re recipe is fast and easy ..and the loafs taste great 👍 from Sherbrooke Quebec Canada 🇨🇦 😋
Colleen says
I made this yesterday and it was quick and easy. However, it needed that 3/4 cup of sugar. I also should have put some brown sugar in it but I used the recipe as is. I will tweak it if I use this recipe in the future.
Mary says
Can I use butter instead of oil
Sarah says
Amazing recipe. I was able to easily substitute ingredients to make it dairy and gluten free, and it still turned out great!
Josie says
This recipe resulted in an absolute delicious and super moist blueberry bread! We thoroughly enjoyed the taste which was not overwhelmingly sweet.. Fantastic blueberry bread 😊
Jenna says
Delicious! The 1/2 cup sugar was perfect for me. Super moist and flavorful. Highly recommend this recipe!
Alejandra Gonzalez Ruiz says
We picked up blueberries from the farm and my daughter and I baked it today. It was delicious! We used almond milk instead of regular milk and 2 cups of blueberries instead of 1 1/2. We used the additional 1/2 cup to decorate on top as somebody else mentioned in this post. It took 1 hr 15 min to bake.
Janice says
Can you make it in small pans, making more than one loaf with the same recipe?
Linda Rottman says
Soooo delicious! Used 2 cups of blueberries because I was trying to use up what I had in my fridge. My rather hard to please husband was blown away!
Linda says
Can you substitute frozen triple berries in this?
Valerie says
Baked beautifully and very tasty. I added a layer in the middle of finely chopped nuts, brown sugar and cinnamon.
Anyway, loved the recipe and will bake often
Rosemary Henry Rinaldi says
My family & friends love this recipe! Have made many times! Thames for sharing!
Pamela Case says
Thanks for this recipe!!! What makes this so darn good?!?! I have baked for years and this is by far the best sweet breakfast “bread” I’ve ever made. We have it for dessert also. I like to make it in a Bundt pan to make it a bit more special and make the pieces a bit smaller than a loaf slice. Literally everyone in my household adores it. Young and old.
Lynda says
Delicious! I have a black raspberry bush, so I substituted 2 cups raspberries for the blueberries. I also used coconut oil since that’s what I had. Wasn’t wild about the coconut oil, so I’ll buy vegetable oil for my next loaf. I didn’t grease and flour the pan, opting to use parchment paper instead. I baked about 65 minutes.
Lynda says
Lynda here. I have made this with black raspberries (4), blackberries (1), blueberries (1), and strawberries (1). All fruit worked well and tasted fantastic. I also continue to use coconut oil, as the flavor grew on me. I also swapped out half the milk one time for sour cream as we ran out of milk that day. This recipe is versatile and very forgiving, allowing you to experiment with dairy, fruit, oil, and sugar. All loves were moist and delicious. Now, to try peaches.
Taylor says
This recipe was so easy! The batter alone tasted amazing. I made this for my boyfriend’s grandma for a birthday gift so unfortunately I didn’t get to try it but she was ecstatic! 😊🫶🏻
Al says
Made this again, it’s that good! I didn’t do crumb topping this time and just sprinkled sugar, per recipe. My only tweak is setting aside some blueberries to put them on top. My first loaf wasn’t as attractive because the blueberries sank. But this one turned out beautifully! I used frozen blueberries both times and did toss them with flour. Seemed to work! Blueberries were evenly distributed and top ones remained on top. Hope this helps someone.
Barb Zorn says
Fabulous recipe, moist & great flavor.
Sandy says
My husband’s new favorite breakfast item. I have made this every week since I discovered this recipe several months ago. Sometimes I’ll add the zest from a lemon. Super recipe, super easy to make, and super delicious!!!
Thank you for sharing this recipe.
Theresa says
This has become my go to recipe! Absolutely delicious and so pretty to look at. Followed the recipe but drizzled the top with icing sugar mixed with lemon juice. Thanks for this one bowl recipe. It literally takes less than 10min to make😊
Naomi says
This was delicious. I did not have the correct loaf pan so I made muffins, and kept a very close eye on the baking time. Thank you very much for this recipe. As suggested above, I did use some whole wheat flour also, and added some walnuts.
Love them toasted with butter, but fine plain too.