Blueberry Bread

4.98 from 196 votes

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!

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Brunch

Cuisine: American

Servings:

Author: Julie Blanner

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 extract
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 extract, 1½ teaspoons heavy cream

Video

Notes

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.

Nutrition