Blueberry bread is a quick bread made in just five minutes without yeast! You’ll love this easy blueberry bread recipe. Make it into more of a blueberry loaf cake by drenching it in glaze!
It’s perfect for Saturday mornings, Easter and Mother’s Day brunch and so much more.
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!
The soft, moist texture and tender crumb has a cake-like consistency. Drench it in glaze and you have an incredible blueberry loaf cake.
Blueberry Bread
Blueberry Bread is made with just seven staple ingredients and fresh 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. It really is just that simple!
Why You’ll Love It
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.
Ingredients and Substitutions
- Sugar – Granulated white 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
Tools to Use
- BMixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- 1 1/2 lb Loaf Pan
- Baking Spray for a quick and easy release
How to Make Blueberry Bread
- Prep – Grease loaf pan and preheat the oven as directed.
- Combine Dry Ingredients – sugar, flour, baking powder and salt in a large bowl.
- Combine Wet Ingredients – Beat egg, milk and oil.
- Mix – Gradually add flour mixture to wet until just moist.
- Bake – Next, 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 – Finally, you’ll combine glaze ingredients, warm and drizzle.
Tips
- Use the Correct Loaf Pan – Learn more about Loaf Pan Sizes here.
- Frozen Blueberries – If you’re using frozen blueberries, do not thaw. This will prevent purple swirling in your bread.
- 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.
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Fresh Vs Frozen – You can use fresh or frozen blueberries, but I prefer using fresh. However, if you choose to use frozen berries, make sure you gently fold them into the batter immediately out of the freezer. This will reduce the chance of your loaf turning purple..
Frequently Asked Questions
You can definitely use frozen blueberries in this blueberry bread recipe. Don’t thaw them prior to baking, as this will allow them to keep their shape in the loaf a little better!
Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.
Yes, always wash your fruit before consuming. Blueberries are quite delicate, so wait to wash them just before baking.
Baking Alternatives
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to ⅔ full. Bake 12 minutes.
- Make it Ornate – Alternatively, you can also bake it in an ornate loaf pan with the same minimal effort!
How to Store
- Room Temperature – Store in a sealed plastic bag or covered in saran wrap at room temperature for up to five 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.
More Quick Bread Recipes
Blueberry Bread
Ingredients
- 1 cup white granulated sugar
- 2 cup all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup milk
- ⅓ cup vegetable oil
- 1 cup blueberries (1/2 pint)
Glaze (optional)
- 3 tablespoons butter melted
- 1½ cups powdered sugar
- 1 teaspoon vanilla
- 1½ teaspoons heavy cream can substitute milk
Instructions
- Grease large 1½ pound loaf pan and preheat oven to 350°F.
- In a large mixing bowl or mixer, combine sugar, flour, baking powder and salt.
- In a separate bowl, beat egg, 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.
- Optional: sprinkle sugar on top just before baking if you're not topping with glaze.
- Bake 50-60 minutes. Allow to cool on wire rack 10-15 minutes before removing from loaf pan.
- If you're adding a glaze, mix all glaze ingredients together in a small bowl while the bread cools. Add glaze after loaf is cooled. Serve and enjoy!
Tips
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
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
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to ⅔ 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.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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!