Blueberry Bread

This easy Blueberry Bread recipe is a moist, homemade blueberry loaf made with fresh or frozen blueberries and simple pantry staples. Mixed together in one bowl, this blueberry quick bread bakes up soft, tender, and packed with juicy blueberries, making it perfect for breakfast, brunch, snacking, or dessert.

I love making this recipe as mini loaves so we can enjoy one now and freeze a few for later. Whether you’re baking this homemade blueberry bread for a weekend breakfast or an afternoon treat, it’s a simple recipe that’s always a family favorite.

Why You’ll Love this Recipe

• Moist Blueberry Loaf: Every slice is soft, tender, and packed with juicy blueberries for the perfect homemade blueberry bread.
• Easy One-Bowl Recipe: No mixer needed and ready for the oven in about 10 minutes using simple pantry staples.
• Fresh or Frozen Blueberries: This blueberry bread recipe turns out delicious either way, making it easy to bake year-round.
• Freezer Friendly: Bake one loaf to enjoy now and freeze another for an easy breakfast, snack, or dessert later.

Ingredient Notes

Full printable recipe card at the bottom of this post.

• Flour: All-purpose flour works best for a soft, tender blueberry loaf. Measure using the spoon-and-level method to avoid a dense or dry bread.
• Milk: Any milk works, including dairy or non-dairy, making this an easy blueberry bread recipe to customize.
• Blueberries: Fresh or frozen blueberries both work well. Add frozen blueberries straight from the freezer and toss them with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.

Variations

• Lemon Blueberry Bread: Add the zest of 1 lemon and 1-2 teaspoons of fresh lemon juice for a bright, citrusy flavor.
• Cream Cheese Blueberry Bread: Looking for a richer loaf? Try my Blueberry Cream Cheese Bread for a bakery-style variation with a creamy cheesecake layer.
• Add a Glaze: Drizzle the cooled loaf with a simple lemon glaze for extra sweetness.
• Add Nuts: Fold in ½ cup chopped walnuts or pecans for added crunch.
• Change the Pan: Bake this blueberry bread recipe as muffins, mini loaves, or in a Bundt pan. Adjust the baking time as needed.
• Mixed Berry Bread: Replace some of the blueberries with raspberries or blackberries for a fun twist.
• Try Another Quick Bread: For another fruity loaf, try my Blueberry Oatmeal Bread for a heartier option or Strawberry Bread for another family favorite.

How to Make Blueberry Bread

Step 1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and milk, mixing until smooth and well combined.

Step 2. Stir in the all-purpose flour and baking powder just until combined. Do not overmix, as this can make the blueberry bread dense. The batter will be thick.

Step 3. Gently fold in the blueberries until evenly distributed throughout the batter. If using frozen blueberries, add them straight from the freezer after tossing them with 1 tablespoon of flour to help prevent sinking and color bleeding.

Step 4. Transfer the batter to a greased 9×5-inch loaf pan (or mini loaf pans), filling each pan about ⅔ full to allow room for the bread to rise.

Step 5. Bake in a preheated 350°F oven for about 70 minutes for a large loaf or 35 minutes for mini loaves. The blueberry loaf is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6. Allow the blueberry bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. Slice and serve warm or at room temperature.

Fresh vs Frozen Blueberries

Both fresh and frozen blueberries work well in this blueberry bread recipe and have the same nutritional value. Fresh blueberries tend to hold their shape a bit better, while frozen blueberries can be added straight from the freezer without thawing. Toss frozen blueberries with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.

No matter which you choose, you’ll end up with a moist, tender blueberry loaf that’s packed with juicy berries. If you’re looking for another delicious variation, try my Blueberry Muffin Bread or classic Blueberry Muffins, both of which work great with fresh or frozen blueberries.

Tips for Success

• Measure flour correctly: Spoon and level the flour to keep the bread soft and tender.
• Don’t overmix: Mix just until combined to avoid a dense loaf and streaky blueberries.
• Use frozen blueberries straight from the freezer: Toss with 1 tablespoon of flour to help prevent sinking and color bleeding.
• Check for doneness: A toothpick inserted into the center should come out clean or with a few moist crumbs.
• Cool before slicing: Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack.

Storage & Make-Ahead

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Store in an airtight container for up to 1 week.
• Freezer: Wrap the loaf or individual slices tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
• Make Ahead: Bake the blueberry bread up to 1 day in advance. Once completely cool, wrap tightly and store at room temperature until ready to serve.

Blueberry Bread Recipe FAQs

More Blueberry Recipes You’ll Love

This easy Blueberry Bread is moist, tender, and packed with juicy blueberries. Made with simple pantry staples, it’s perfect for breakfast, brunch, snacking, or dessert.

If you try this recipe, leave a comment and a 5-star rating below ⭐⭐⭐⭐⭐.
Be sure to save this blueberry bread recipe to Pinterest so you can make it again later!