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
- 1/2 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.
Nutrition Information
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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!
L Smith says
Love it overall; great taste and i like the simplicity and it not being overly sweet. But my dough seemed like it had too little liquid; it had a glue-y quality and was hard to get it all mixed in. The end result was delicious but more like a cake than a typical quick bread. I’ll do it again for sure. Delish.
Carolina Rodríguez says
I used agraz (Andean blueberries) from my farm in Colombia. Delicious🥰. The perfect easy breakfast recipe I was looking for!
Sandy Q says
Outstanding recipe and so easy
Fabiana Redondo Onaka Doyle says
Hi Julia! I just did this recipe and it’s amazing! I’ll try more of your recipes, following you now! Thanks
Btw I live in Australia.
Silvia says
Hi, I made this recipe so many times, and its is easy and delish.
Did you ever try to make it with other fruits? I have some frozen apricots, and thought I might try to use this recipe. Thanks.
Julia Foerster says
I haven’t tried this recipe with other fruit but I think the apricot would work well if you thaw it and cut it into small pieces.
Timothy Leary says
Made the ‘cipe with 1/2 ounce of purple haze kush and substituted vanilla extract with bourbon. Came out great and got extremely wasted after two slices!
Celeste Reitzel says
This made a wonderful breakfast bread. (So easy and so delicious!) I made two small changes: I used 1/2 cup unsweetened applesauce instead of 1/4 cup of oil and 2 full cups of fresh blueberries. I’ll be using this recipe again for holiday parties.
Amy says
Yes! Amazing! I doubled the recipe, so I could try it before I took it to a get together tomorrow. It’s so good! I was concerned the berries would fall to the bottom, they didn’t! Beautiful bread! Thank you!
mary sanchez says
Could I use dried blueberries?
Julia Foerster says
No, I don’t recommend using dried blueberries. The bread would lose a lot of its moisture because they are dehydrated.
Peter Tierney says
Perfectly easy, perfectly moist. I made three of them over the weekend and two were gone before Monday.
Rada Jacoby says
I have tried so many different methods but this one is a keeper. It’s so easy to make but so delicious. I love it with coffee.
Michelle Smith says
Thank you for the recipe. Im baking a loaf now along side two loaves of banana bread. I cant wait until its out of the oven! Smells amazing!!!!! So easy to make with one bowl, I will bake it often during the winter months!
Ann says
This bread is so delicious I will make it time and time again. I did not have the right size pan, mine was a 9” by 5” but it turned out perfect. Thank you so much for this recipe. ❤️
Angie Finch says
I LOVE this bread. Make it weekly. B/c of kidney issues, I omit the salt. And I have also cut the sugar in half: 1/4 c sugar + 1/4 c of unsweetened applesauce. Watch the baking times! 40-45 mins works for me, I like it more on the “moist” side. Using frozen blueberries vs fresh also produces a moister bread. After it cools, I slice into 8 pieces, freeze half and (try) to limit myself to one slice a day. So delish!!
D says
Five stars. A loaf is baking right now. Nice recipe. Easy. Great results. Thanks for sharing.
Gina R. says
I’ve made the recipes several times now and the result is always amazing. I love the crust created by the sugar. It’s not too sweet. I love it warm with a little butter. Yummy!!
Patricia Thursby says
I have made this recipe 3 times now and everyone absolutely loves it. The only thing I do different is I zest 1 medium lemon in it. It gives it just that little extra zip that goes so well with blueberries.
Andrea B. says
This is the best and easiest to make blueberry bread recipe EVER, and believe me I’ve tried them all!! Last week I made the bread, this week I made muffins from this recipe. I baked them at 375 for 35 minutes and they were as perfect as the bread. Oh, I almost forgot to say that I made them from blueberries I picked—-they are so good and were the best addition to this recipe!
Christina says
Forgot to rate the recipe!
Nicole says
So easy to make and tasted DELISH!
Christina Proctor says
Wonderful recipe! Making it again for a party and wanted to know if this recipe would work in a Bundt pan.
Julia Foerster says
I haven’t tried it in a bundt pan, so I’m not sure. I don’t think there is enough batter so you might have to double the recipe.