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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!
Want to try this easy Blueberry Bread Recipe?
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Blueberry Bread
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups blueberries
- 1 tablespoon sugar
Instructions
- Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.
- Mix the flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into the flour mixture until the batter is just blended.1 ½ cups all-purpose flour, ½ cup granulated sugar, 2 teaspoon baking powder, ½ teaspoon salt, ¾ cup milk, ¼ cup vegetable oil, 1 large egg, ½ teaspoon vanilla extract
- Combine washed and dried blueberries with 1 teaspoon of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.1 ½ cups blueberries, 1 tablespoon sugar
- 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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Easy to make! Lots of blueberries in bread!🤗
Can apples be used instead of blueberries?
I haven’t tried it myself so I’m not sure. I would recommend using my Apple Cinnamon Bread recipe instead.
How many servings is one loaf?
About 8-10 servings.
I have made plenty of breadS from Pinterest, but this blueberry bread is excellent. It is moist, sweet, and absolutely delicious. Just made four more loaves so I can keep them in my freezer. Thank you very much for this recipe.
I used a glass Pyrex type of pan and baked for 50 min. Dark Brown almost all over but toothpick didn’t come out clean so I put it in for 3 more min because it smelled so bad-the top got charred:(
I followed recipe to a T. My oven is usually fast but doesn’t burn like that so I’m not sure what happened.
Disappointed but happy to hear others got a good bread out of it.
Using glass pans for baking cakes can be tricky. The standard advice for baking in glass pans is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. I recommend using a metal pan for cakes, glass pans work well casseroles but are not the best for high-sugar, high-fat recipes like cakes.
Can I use 1 cup flour and 1/2 cup stoneground corn meal?
I haven’t tried that so I’m not sure.
Why did my blueberry bread come out dark brown throughout?
Could be because of your baking pan or your oven running a bit hot.
This is so incredibly good!!! My hubby said it was probably the best loaf bread I’ve ever made in 31 years of marriage! I did sub in apple sauce for the oil and tossed the blueberries in flour as others suggested. I also tossed in about 1/8 tsp of cinnamon. Next time I may add a little lemon zest. Last year I made a blueberry loaf and it may have been this one. I thought I’d saved or printed it. Now I have made sure to save it to my recipe file. Thank you for such a great recipe!!!
Love this bread!! Especially loved all the start to finish and how to store helpful tips.
Thank you!
Geez, could I be addicted to making this delicious bread? I kept to the exact recipe and it is great! I always make a double batch and give one to my neighbors. They have all raved about it. Thanks for such a great recipe; one that is very easy to make.