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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 CakeLemon Blueberry Bundt Cake, and Easy Blueberry Muffins.

A loaf of blueberry bread on a white, rectangular plate with 1 slice cut off lying in front of it, garnished with blueberries and a flower.

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!

A slice of blueberry bread on a white plate stacked on a pink plate, with blueberries next to a rectangular plate with a slice of blueberry bread on it.

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.
A cake pan, lined with parchment paper, filled with dough with blueberries.

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.

A loaf of blueberry bread on a white, rectangular plate with 2 slices cut off lying in front of it.

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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4.94 from 572 votes

Blueberry Bread

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!
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8

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

Calories: 233kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 161mg | Potassium: 200mg | Fiber: 1g | Sugar: 17g | Vitamin A: 70IU | Vitamin C: 2.7mg | Calcium: 80mg | Iron: 1.4mg
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About Julia Foerster

Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch, with lots of tips and detailed step-by-step instructions.

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4.94 from 572 votes (315 ratings without comment)

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456 Comments

  1. 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.

    1. 4 stars
      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.

  2. 5 stars
    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!!

  3. 5 stars
    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

  4. 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.

  5. 5 stars
    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.

  6. 5 stars
    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.

  7. 5 stars
    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!!