Blueberry Bread is a quick bread made in just 5 minutes without yeast! You’ll love this easy Blueberry Bread Recipe. It’s perfect for Saturday mornings, Easter and Mother’s Day brunch and so much more! Make it into a Blueberry Loaf Cake by drenching it in glaze!
Blueberry Bread is a simple adaptation of my tried and true Sweet Bread recipe which has been made over 1,000,000 times! Spring is a great time to integrate fresh fruits into your favorite recipes like cakes, breads and muffins!
The addition of blueberries makes this bread even more acceptable for breakfast. Blueberries are rich in potassium, Vitamin C, Vitamin B6, and fiber. They are full of antioxidants. Low in calories, high in nutrients and incredible flavor!
Blueberry Bread is made with just 7 staple ingredients and blueberries. Sugar, flour, baking powder, salt, eggs, milk and vegetable oil. You can add vanilla extract, if you’d like, but it’s so flavorful you certainly don’t need it.
You can get my complete guide to easy Quick Bread recipes made with staples here!
You can use fresh or frozen blueberries in this easy Blueberry Bread Recipe, but I prefer using fresh. If you choose to use frozen, make sure you gently fold them into the batter immediately out of the freezer. This will reduce the chance of your Blueberry Bread turning purple.
This Blueberry Bread is so moist thanks to milk, vegetable oil and the toothpick test. To prevent over baking, use the toothpick test. Every oven is slightly different so to ensure proper baking time (which keeps bread moist), remove from oven when a toothpick inserted into the center of the loaf comes out clean.
It’s the perfect breakfast or beautiful addition to brunch! I tend to serve Blueberry Bread for Easter, Mother’s Day, the 4th of July and for breakfast when we are entertaining guests at the lake cottage, but it also makes an incredible dessert.
When properly stored, you can enjoy a slice of this incredible Blueberry Loaf Cake for weeks and months to come!
Blueberry Bread is also known as Blueberry Loaf Cake. The soft, moist texture and tender crumb has a cake-like consistency. Drench it in glaze and you have an incredible Blueberry Loaf Cake.
It creates beautiful, easy-to-serve slices, every single time!
This Blueberry Bread Recipe is a lot like my Blueberry Muffin Recipe, in loaf form! Drenched in glaze, of course! One of my favorite things about making bread is not having to clean a muffin tin. Seriously, I have yet to find a quick and easy way!
Blueberry Bread Ingredients
- Sugar – Granulated sugar.
- Flour – All purpose flour.
- Baking Powder – The leavening agent in this easy quick bread.
- Salt – This ingredient brings out all the flavors in this simple bread.
- Egg – The binding agent.
- Milk – Use whatever you have on hand from skim to half and half.
- Vegetable Oil – What makes this bread so moist. You can substitute canola oil or melted butter in a pinch.
- Blueberries – Fresh or frozen. Note, frozen will bleed creating a purple swirl effect.
Variations
- Lemon Blueberry Bread – Incorporate the zest of one lemon into the batter or use 1 tablespoon lemon extract.
- Cream Cheese Blueberry Bread – Combine 4 ounces softened cream cheese, 1/4 cup white granulated sugar and 1 egg. Pour half of the bread batter into the loaf pan, followed by the cream cheese mixture. Top with more batter, leaving room to compensate for rise.
- Make it Crunchy – Sprinkle sugar (or cinnamon sugar) on top just before baking.
- Add a Crumb Topping – Combine 1 tablespoon softened butter, 1/3 cup brown sugar and 2 tablespoons all purpose flour in a bowl and mash with a fork or spoon until it reaches an oatmeal like texture. Pour over bread just before baking.
- Top with Glaze – Lemon Glaze, Classic Glaze, Orange Glaze, or Cream Cheese Glaze
It’s so easy! No yeast, no fuss! To see just how easy it is to make this quick bread, watch the video in this post. This Blueberry Bread Recipe comes out perfect every single time!
How to Make Blueberry Bread from Scratch
- Prep – Grease loaf pan and preheat the oven to 350 degrees.
- Combine Dry Ingredients – sugar, flour, baking powder and salt in a large bowl.
- Combine Wet Ingredients – Beat eggs, milk and oil.
- Mix – Gradually add flour mixture to wet until just moist.
- Bake – Pour batter into the prepared pan an inch and a half below to compensate for rise. Optional: sprinkle sugar on top. Bake 50-60 minutes. Allow to cool on a wire rack
- Glaze – Combine glaze ingredients, warm and drizzle.
Tips
- Frozen Blueberries – If you’re using frozen blueberries, do not thaw. This will prevent purple swirling in your bread.
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Bake times vary based on your loaf pan size, material and oven. Insert a toothpick in the center. When it comes out clean, it’s done.
Baking Alternatives
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
To Store
- Room Temperature – Store Blueberry Bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
- Refrigerate – Refrigerate 1+ week in an airtight container or sealed bag.
- Freeze – Freeze loaves or slices by wrapping them tightly in heavy foil or plastic wrap. Then place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
Gifting Blueberry Loaf Cake
To gift Blueberry Loaf Cake, you can use six miniature loaf pans. Just reduce baking time to 40 minutes. Once they cool, you can wrap with a ribbon. For more presentation ideas you can get your copy of my 10 Easy Sweet Bread Ebook here.
You don’t have to share! Blueberry Bread makes a great gift for yourself, too! Miniature loaves are easy to freeze, thaw and enjoy even months later!
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If you try this Blueberry Loaf Cake recipe, please come back to share using my 5 star rating in the comments below! Not only do I appreciate it, but I know readers do, too!
More Easy Quick Bread Recipes
Blueberry Bread
Ingredients
- 1 cup sugar
- 2 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 1/3 vegetable oil
- 1 cup blueberries (1/2 pint)
Glaze (optional)
- 3 tablespoon butter melted
- 1 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 1/2 teaspoon heavy cream can substitute milk
Instructions
- Grease loaf pan and preheat oven to 350 degrees.
- In a mixing bowl or mixer, combine sugar, flour, baking powder and salt.
- Beat eggs, milk and oil.
- Gradually add dry mixture to wet until just moist.
- Fold in blueberries.
- Pour batter into pan an inch and a half below to compensate for rise. Bake 50-60 minutes.
- Allow to cool on wire rack 10-15 minutes before removing from loaf pan.
- Optional: sprinkle sugar on top if you're not topping with glaze.
Video
Notes
Substitutions
- Milk – Use whatever you have on hand from skim to half and half.
- Vegetable Oil – What makes this bread so moist. You can substitute canola oil or melted butter in a pinch.
- Blueberries – Fresh or frozen. Note, frozen will bleed creating a purple swirl effect.
Variations
- Add lemon extract and or zest to make Lemon Blueberry Bread
- Mix it up using Lemon Glaze or Cream Cheese Glaze
- Frozen Blueberries – If you’re using frozen blueberries, do not thaw. This will prevent purple swirling in your bread.
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Use the Toothpick Test – Bake times vary based on your loaf pan size, material and oven. Insert a toothpick in the center. When it comes out clean, it’s done.
Baking Alternatives
- Large Loaves – Don’t want 6 miniature loaves? You can also make this Sweet Bread recipe in 2 – 1 pound loaf pans or cut the recipe in half for just 1 loaf pan and bake 50 minutes or until it passes the toothpick test.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
To Store
- Room Temperature – Store Blueberry Bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
- Refrigerate – Refrigerate 1+ week in an airtight container or sealed bag.
- Freeze – Freeze loaves or slices by wrapping them tightly in heavy foil or plastic wrap. Then place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
This recipe is great. Made one loaf, used blueberries frozen from last year. Sprinkled sugar on top prior to baking. Delicious!
Shared this recipe with friends and all made this and loved it. Easy and quick to put together. You can add any extract or zest to your own taste.
I will be trying the carrot bread and the ginger bread in the fall, plus adding apples instead of blueberries with cinnamon.
I have been baking and cooking for over 55 yrs and these recipes are wonderful.
Thank you Julie
Thank you, Diane! Your kindness made my day!
So yummy! I substituted the vegetable oil for coconut oil and it worked great — the whole family loved it!
Awesome! Thanks for sharing your substitution! I hope you enjoy more of my easy bread recipes.
This recipe was awesome! I opted not to use the glaze but it was still delicious, a little crunchy on the outside like a muffin top and moist and fluffy on the inside. Everyone who tried it enjoyed it.
Thank you! That made my day!
this blueberry bread is the best i ever tasted. I have one problem from time to time. After testing with toothpick I take my bread out of oven then within 2 minutes it shrinks the middle of the loaf.What is the problem.
Thank you,
TomP
Did your toothpick come out clean? Are you at high altitude?
Delicious! I have made it several times now!
Thank you, Kimberly! Glad you enjoy it!
Its perfect!
Thank you! So glad you enjoyed it!
So easy and delicious, will make it again and again!!
Can I use buttermilk as a milk substitute?? Thank you!
I haven’t tested it, but it should work beautifully.
Delicious & so easy to make, with ingredients that I always have.
Thank you, Ann! I appreciate you taking the time to comment and rate. Hope you enjoy more of my easy bread recipes – I have 35+. Happy Easter!
Hello julie!
Thanks from Spain for sharing your recipes ! They look great.
The baking power has to be fresh?
Thank you! Fresh as in not expired for best results. You can get my Guide to Baking Substitutions here if you need one. Enjoy!
Do you put the glaze on and then bake? Or add the glaze after it has cooled?
Sorry for the confusion, after it cools. Enjoy!
This recipe is awesome! Turned out so well and the cream cheese icing is the best !
Thank you for sharing, Jacky! I truly appreciate it and glad you enjoyed it!
Just made a batch! The kitchen smells amazing and my whole family is in the kitchen waiting for a slice. 🙂
We loved it. Thanks so much for sharing it. Cheers!
This cake is delicious!!! I’ve made this 3 times and each time people are amazed at how wonderful it tastes and everyone has asked (and received) the recipe!
This was absolutely amazing! My kids really loved it!
So moist and delicious, my Mom loved it!
Oh, man, this blueberry loaf did not last long around here!!! It’s perfect any time of day and so tasty!!
Can’t wait to make this again!
Love this for breakfast!
This bread was perfect with my morning tea, a little sweet with a touch of lemon. It was perfect!
This turned AMAZING! Such a great moist cake. You should edit the recipe above, though since it doesn’t mention the 1 cup of sugar to add to the batter. Thank you for a great recipe!
Glad you loved it, too! It’s in there, hidden in step #2. Thanks again for sharing, it’s so flattering when others make and love your recipes!
Really REALLY good. My husband absolutely loved this!! Thank you for the baking instructions. I ended up finding them above, they weren’t in the printable recipe which I was baking from. 🙂
Hi Staci! I just double checked and instructions are in the printable recipe? If I’m missing something, please let me know because I want to ensure my recipes are easy to follow. Thank you!
how long do you bake it for?
A standard loaf pan is 50-60 minutes. Enjoy!
This bread is so full of flavor and delicious – it is our new favorite!
My goodness, not sure if I should have these for breakfast or dessert! That glaze has my mouth watering. Can’t wait to try
This is one of our all time favorites!!! Love blueberry bread and that glaze … YUM
Love a slice of this for breakfast!
This bread is amazing! I’m taking it to all my neighbors now!