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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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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!
First time making blueberry bread and it came out delicious! Followed the recipe as written but added crumb topping instead of plain sugar because I just couldn’t resist (light brown sugar, flour and butter). Since this bread isn’t too sweet, the crumb topping was a good balance of sweetness and crunch for my taste. Thank you for the recipe, will definitely make this again.
I wish I had started counting how many times I’ve made this bread. It is so good and also makes an easy and great gift for someone.
I made this today. The bottom of the bread stuck to the bottom of the pan. I greased and floured and followed the recipe exactly. What did I do wrong?
Some baking pans are just more prone to sticking. Especially if the bread is still very warm. You could try using a parchment paper sling next time.
We tried it for the first time yesterday and it is an amazing recipe. The crumb is very soft, recipe is easy and quick, it baked up beautifully and the flavor is on point. This is definitely going into our regular rotation. Thank YOU!
Fabulous and easy. I bake this in a 9” cake pan, use 1 cup blackberries instead of blueberries. I add two TBSP Turbinado Sugar and spray all over the top with butter spray begore baking. It makes a pretty single layer cake for coffee and tea parties. Always a hit!
Amazing and really easy to make! A go-to!
Just made this and used olive oil and a bit of brown sugar with frozen blueberries. Came out delicious. Super easy to make!
Hi
Do I add butter to this recipe? Thanks
This recipe is made with vegetable oil.
I made this for a small work meeting and it turned out great! Swapped AP flour for whole wheat, white sugar for raw sugar, used frozen wild blueberries (I strongly recommend wild blueberries, if going with frozen), and added both homemade vanilla extract and vanilla bean paste. The whole wheat flour added a nice texture, and the blueberries didn’t all sink to the bottom. Overall, this is a very simple, but great recipe.I will be making this again soon!
It was delicious! It was even better with some butter! I used a 9 by 5 pan and it came out half the height of the pan. What went wrong? Should I double recipe then? I used frozen blueberries and dusted them with flour. However, they still sank to bottom of slices. How to fix this?
I recommend using an 8 by 4 pan for this recipe. Frozen blueberries tend to do this, try using fresh, room-temperature blueberries next time for the best result.