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!
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.
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!
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.