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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!
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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
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I don’t have milk, but I have heavy whipping cream. Would that work?
Sadly, I don’t think that will work. Using cream instead of milk will alter the fat content which will change the texture of the finished bread.
I used 1/2 cup heavy cream + 1 cup of water & it came out the same as when I used all milk (I had to use 1 & 1/2 cups to get a decent consistency). Beautifully delicate & tasty. Will definitely use again. Thanks!
This looks great and I always keep several bags of frozen blueberries on hand. We can’t get fresh where I live. When I make blueberry muffins, I put a small layer of plain batter on bottom of muffin tins and then I mix fruit into batter. This keeps berries from sinking to bottom without need to flour.
It’s wonderful and easy to make.
Oh my goodness!! I have had to make 3 loaves this week! My husband got his work buddy’s hooked on it and now, for an early pastors appreciation gift, I’m baking another loaf for the pastors at our church! My husband calls this a slice of heaven lol by far the best blueberry bread I’ve made!
I made this for the first time today, and I will definitely make it again! So easy to put together and it tastes very good! I should have used parchment paper in the pans as pictured. I thought the bread was going to break when I turned it out to cool.
This is my go-to Blueberry Bread…..very easy and everyone loves it!!!
Thank you so much for this recipe, Julia!
I have lots of blueberries and didn’t have all the ingredients on hand for the blueberry bread I usually make. That turned out to be a good thing.
As others have commented, the texture is perfect, the blueberries don’t sink to the bottom, the cake is moist and not too sweet.
Plus, it is easy and quick to make.
I’ll be bringing it to share at a “coffee and” before a meeting tomorrow, and hope people enjoy it as much as we did.
This was the best blueberry bread I’ve ever made or eaten. The only change I made was adding about a teaspoon of lemon juice and about 1/8 t of cinnamon. I sprinkled the top with turbinado sugar. Outstanding! I toasted slices for breakfast topped with almond butter.
Hi Julia: This was lovely! The best Blueberry Bread I ever made. I’ll be making this one from now on. It was perfect in every way. Not too sweet, plenty of blueberries mixed in and suspended evenly, due to dusting them with a bit of flour, and the texture was spot- on. Next time I plan to double the recipe and make two loaves, and add in a little lemon juice & lemon zest, since that would also be very tasty. Thank you very much for this delicious & super easy recipe.
This recipe is a keeper. Just tried it for the first time and it was perfect- moist and delicious. Loved how easy it was, too. We like our fruit quick breads sweet so I did increase the sugar to 3/4 cup as you gave as an option. Everyone loved it. Also, I doubled it to make two loaves and it worked out perfectly. Thanks so much! This will be my blueberry bread recipe!