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    Home > Recipes > Bread & Muffins

    Blueberry Bread

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 08/29/18 · Updated: 05/23/19

    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.

    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!


    Want to try this easy Blueberry Bread Recipe?

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    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.
    Servings: 8

    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
    Course: Bread
    Cuisine: American
    Calories: 233kcal
    Author: Julia Foerster
    4.96 from 243 votes
    Print PIN RECIPE Rate

    Ingredients

    Cups – Metric
    • 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
    Prevent your screen from going dark

    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 Information

    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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    Reader Interactions

    Comments

    1. L Smith says

      January 08, 2022 at 3:07 pm

      4 stars
      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.

      Reply
    2. Carolina Rodríguez says

      January 08, 2022 at 7:24 am

      5 stars
      I used agraz (Andean blueberries) from my farm in Colombia. Delicious🥰. The perfect easy breakfast recipe I was looking for!

      Reply
    3. Sandy Q says

      December 24, 2021 at 4:27 pm

      5 stars
      Outstanding recipe and so easy

      Reply
    4. Fabiana Redondo Onaka Doyle says

      December 20, 2021 at 4:41 am

      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.

      Reply
    5. Silvia says

      December 17, 2021 at 1:10 am

      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.

      Reply
      • Julia Foerster says

        December 17, 2021 at 10:47 am

        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.

        Reply
    6. Timothy Leary says

      December 15, 2021 at 8:49 pm

      5 stars
      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!

      Reply
    7. Celeste Reitzel says

      November 21, 2021 at 11:45 am

      5 stars
      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.

      Reply
    8. Amy says

      November 20, 2021 at 10:38 pm

      5 stars
      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!

      Reply
    9. mary sanchez says

      November 16, 2021 at 7:00 pm

      5 stars
      Could I use dried blueberries?

      Reply
      • Julia Foerster says

        November 17, 2021 at 9:22 am

        No, I don’t recommend using dried blueberries. The bread would lose a lot of its moisture because they are dehydrated.

        Reply
    10. Peter Tierney says

      November 14, 2021 at 10:32 am

      5 stars
      Perfectly easy, perfectly moist. I made three of them over the weekend and two were gone before Monday.

      Reply
    11. Rada Jacoby says

      November 12, 2021 at 11:14 am

      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.

      Reply
    12. Michelle Smith says

      November 04, 2021 at 1:29 pm

      5 stars
      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!

      Reply
    13. Ann says

      October 21, 2021 at 5:22 pm

      5 stars
      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. ❤️

      Reply
    14. Angie Finch says

      October 10, 2021 at 7:08 pm

      5 stars
      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!!

      Reply
    15. D says

      October 09, 2021 at 12:33 pm

      5 stars
      Five stars. A loaf is baking right now. Nice recipe. Easy. Great results. Thanks for sharing.

      Reply
    16. Gina R. says

      October 07, 2021 at 4:11 pm

      5 stars
      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!!

      Reply
    17. Patricia Thursby says

      September 15, 2021 at 11:33 am

      5 stars
      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.

      Reply
    18. Andrea B. says

      September 12, 2021 at 9:02 pm

      5 stars
      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!

      Reply
    19. Christina says

      September 11, 2021 at 1:37 pm

      5 stars
      Forgot to rate the recipe!

      Reply
    20. Nicole says

      September 06, 2021 at 7:33 pm

      5 stars
      So easy to make and tasted DELISH!

      Reply
      • Christina Proctor says

        September 11, 2021 at 1:35 pm

        Wonderful recipe! Making it again for a party and wanted to know if this recipe would work in a Bundt pan.

        Reply
        • Julia Foerster says

          September 11, 2021 at 4:21 pm

          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.

          Reply
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    Welcome!

    Julia Foerster from Plated Cravings

    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. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

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