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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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Easy and delicious! Thanks for a wonderful taste treat that doesn’t take all day to make.
Wonder if it would be possible to use mini loaf pans like you would for gifts.
Is the batter suppose to be thick when you put blueberries in? Recipe says “pour batter into pan” but it’s too thick to pour. Did I do something wrong?
Smells good in oven cooking :)
Yes, it will be thick, the picture of the unbaked bread in the post shows the consistency. So you definitely didn’t do anything wrong, Joanne!
Can I use two smaller bread pans instead of the one normal size?
You can but the cooking time will be shorter.
Made it today! Snuck a little piece while still warm!!! Great recipe. Loved one bowl and mixing by hand no mixer had to be used! Will totally make this again! I used the 1/2 cup of sugar and it’s perfect
Really easy, only one bowl, tastes great! I love using almond flavoring instead of vanilla. I tried frozen cherries instead of blueberries, but not as easy or good. Also tried to split this recipe into two smaller pans, but will go back to the larger size since the two were too small. This is my go-to easy blueberry recipe–we have lots of great blueberries in Michigan!
This blueberry bread is so delicious. It has a perfectly light texture and your tip to add flour to the berries keeps them suspended in the batter as it bakes. I will be adding this recipe to my weekly must-bake file.
This came out very moist. Smells so good while it’s baking. It didn’t rise a whole lot though. I did remember the baking soda!
Baking powder ;)
I have made your recipe several times with great success. It is easy to assemble with no hard to find ingredients or tricky baking methods necessary so we novice cooks come off looking pretty good! I have used heavy cream in place of the milk with great success. Just wondering though, what do you think the baking time would be if I tried this in an eight by eight or nine by nine pan? I thought I would use this as dessert one night and cut square pieces to serve a la mode! Thanks for this wonderful recipe.
So happy to hear that you like it, Paula! I haven’t tried baking it in a square pan but I would say the baking time will be shorter because it will be less high.
Can I use Stevia or any other type of sweetener besides sugar?
I haven’t used anything other than sugar in this recipe so I’m not sure, sorry.
I was looking for a recipe for air fryer a blueberry bread it gives a recipe but does not give me info on the temperature and time to make one in air fryer. It gives only the oven temperature and time it takes in oven. . I thought air fryer and oven is different . Also can I use any tin bread pan or aluminum pan from dollar store. If so do I put the pan in the air fryer and take out the loose piece inside. I have a Tfal XL air fryer. This is my first time using this machine Need help
Sorry, Ina, this recipe is not made for the Air Fryer.