Blueberry bread is a quick bread made in just five minutes without yeast! I adore this easy blueberry bread recipe and I’ve been making it for years. Depending on my mood, sometimes I sweeten it by drenching it in my favorite easy glaze!
Blueberry Bread is a simple adaptation of my tried and true Sweet Bread recipe which has been made over 1,000,000 times! I think this bread is perfect for Saturday mornings, Easter and Mother’s Day brunch – and so much more.
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!★★★★★
– sam –
The addition of blueberries makes this bread perfectly 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 they add so much moisture to baked treats.
The soft, moist texture and tender crumb of this bread has a cake-like consistency. Drench it in glaze and it tastes even more like a cake!
I love quick breads so much that I literally wrote the book. (A free e-book, that is!) Get my complete collection of easy Quick Bread recipes here!
Why You’ll Love this Recipe
- Blueberry Bread is made with just seven staple ingredients, plus fresh blueberries.
- This blueberry bread is so moist thanks to milk, vegetable oil and one of my favorite tips: the toothpick test to ensure it’s done without over baking.
- It’s so easy! No yeast, no fuss. This recipe comes out perfect and creates beautiful, easy-to-serve slices, every single time!
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 and balances the sweetness.
- 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, though I prefer fresh. *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.
- Make it Crunchy – Sprinkle sugar (or cinnamon sugar) on top just before baking.
- Top with Glaze – Lemon Glaze, Classic Glaze, Orange Glaze, or Cream Cheese Glaze
Tools to Use
- Mixer (You can also mix by hand)
- Measuring Cups + Measuring Spoons
- 1 1/2 lb Loaf Pan
- Baking Spray for a quick and easy release
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.
Blueberry Bread
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!
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.1 cup white granulated sugar, 2 cup all purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- In a separate bowl, beat egg, milk and oil.1 large egg, 1 cup milk, ⅓ cup vegetable oil
- Gradually add dry mixture to wet until just moist.
- Fold in blueberries. (Optional: coat them in flour first, to help prevent sinking to the bottom of the pan.)1 cup blueberries
- Pour batter into pan (up to 1½ inches below the top) compensating 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!3 tablespoons butter, 1½ cups powdered sugar, 1 teaspoon vanilla, 1½ teaspoons heavy cream
Julie’s Tips
- Frozen Blueberries – If you’re using frozen blueberries, do not thaw. This will prevent purple swirling in your bread.
- Coat Blueberries with Flour – Toss the blueberries with a small amount of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the bread during baking.
- Don’t Overfill Your Loaf Pan – Fill 2/3 full to compensate for rise.
- Test for Doneness – Insert a toothpick or skewer into the center of the bread to check for doneness. It should come out clean or with a few moist crumbs. If the top is browning too quickly, cover it with aluminum foil and continue baking until done.
- Make Muffins – If you prefer to make them into muffins, just grease miniature muffin tins and fill each to ⅔ full. Bake 12 minutes.
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 as well.
- Blueberries – Fresh or frozen. Note, frozen can bleed, creating a purple swirl effect.
Variations
- Lemon Blueberry Bread – Incorporate the zest of one lemon into the batter or use 1 teaspoon lemon extract.
- Make it Crunchy – Sprinkle sugar (or cinnamon sugar) on top just before baking.
- Top with Another Glaze – Lemon Glaze, Classic Glaze, Orange Glaze, or Cream Cheese Glaze
Storage Tips
Store blueberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.Video
Calories: 303kcal | Carbohydrates: 61g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 28mg | Sodium: 166mg | Potassium: 197mg | Fiber: 1g | Sugar: 40g | Vitamin A: 190IU | Vitamin C: 1.4mg | Calcium: 87mg | Iron: 1.4mg
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. ๐
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!