This easy Blueberry Bread recipe is a moist, homemade quick bread stuffed with fresh blueberries. Made in one bowl with simple pantry ingredients, this blueberry bread is perfect for busy mornings, snacking, or even dessert. If you love blueberry quick breads, you'll also love my Blueberry Cream Cheese Bread for a bakery-style twist!
This Blueberry Quick Bread is the BEST recipe, made with 1 ½ cups of juicy berries throughout, each bite is tender, moist, and PACKED with blueberry flavor!
Typically, I make this recipe into mini loaves and I get about 4-5 loaves per batch! I like to keep a few out to enjoy for a few days, and also freeze one or two for later! That way, when the craving hits, I am ready and simply need to thaw or microwave a piece for a few seconds! Win win!
Quick Look: Easy Blueberry Bread Recipe
- Prep Time: 10 minutes
- Bake Time: 1 hr
- Total Time: 1 hr 10 mins
- Servings: 8
- Texture: Moist & Tender
- Calories: 339 kcal
- Difficulty: Easy, No mixer required
- Uses fresh or frozen blueberries
- Variations: Mini Loaves, Large Loaf, Muffins, Bundt Pan
Jump to:
Why You’ll Love this Recipe
- Moist & Flavor Packed- Thanks to the milk and butter, this blueberry bread stays perfectly moist. Add in the juicy berries, and you've got a mouthwatering combination in every bite.
- Quick to Prep- This bread is ready for the oven in less than 10 minutes, and there's no mixer required.
- Freezer Friendly & Great Anytime- Enjoy it for breakfast, a snack, or an evening treat. Serve warm or at room temperature, or freeze a loaf to enjoy later.
- Simple Ingredients- Made with basic pantry staples, you may already have everything you need on hand.
This recipe for Blueberry Bread turned out so delicious! The entire family loved it. I can't wait to make it again…YUM!!!
Ingredient Notes
Full printable recipe card at the bottom of this post
- Sugar- Granulated sugar adds sweetness and helps create a tender crumb.
- Butter- Softened butter gives the bread rich flavor and moisture.
- Eggs- Act as the binding agent and help the bread rise properly.
- Milk- Any type works (dairy or non-dairy) and keeps the bread soft and moist.
- Flour- All-purpose flour works best for structure and texture.
- Baking Powder- The leavening agent that helps the bread rise as it bakes.
- Blueberries- Fresh or frozen both work well. Frozen blueberries can be used straight from the freezer. Toss them with 1 tablespoon of flour to help reduce color bleeding and keep them evenly distributed.
Variations
- Lemon Blueberry Bread– Add lemon zest and a splash of fresh lemon juice for a bright twist.
- Mixed Berry– Swap in raspberries, strawberries, or blackberries.
- Add a Glaze– Drizzle with a simple lemon glaze once cooled.
- Add Nuts– Fold in chopped walnuts or pecans for crunch.
- Change the Shape– Bake as muffins (like my Simple Blueberry Muffins), mini loaves, or in a Bundt pan.
How to Make Blueberry Bread from Scratch
Step 1. In a large mixing bowl, cream together the softened butter and sugar until light and smooth. Mix in the eggs and milk until fully combined.
Step 2. Gently stir in the flour and baking powder just until combined. Do not overmix. The batter will be thick.
Step 3. Carefully fold in the blueberries by hand until evenly distributed. Overmixing can cause the bread to be dense and the berries to bleed.
Step 4. Pour the batter into a greased loaf pan (or mini loaf pans), filling each pan about ⅔ full to allow room for rising.
Step 5. Bake in a preheated 350°F oven for about 70 minutes for a large loaf or 35 minutes for mini loaves, until a toothpick inserted in the center comes out clean. Every oven is different, so begin checking early.
Step 6. Remove from the oven and let cool slightly before slicing and serving.
Fresh vs Frozen Blueberries
Both fresh and frozen blueberries work well in this blueberry bread recipe and have the same nutritional value. I usually use fresh berries, but frozen blueberries can be added straight from the freezer. Toss them with a little flour before folding into the batter to help reduce color bleeding.
Fresh blueberries stay slightly more intact when baked, but this recipe turns out great either way. If you're looking for a muffin-style option, try my Blueberry Muffin Bread, which works perfectly with both fresh and frozen blueberries.
Tips for Success
- Measure flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the bread dense or dry.
- Do not overmix. Stir just until combined. Overmixing can lead to tough bread and streaky blueberries.
- Use frozen blueberries straight from the freezer. Toss them with a little flour before folding in to help prevent sinking and color bleeding.
- Test for doneness. Insert a toothpick into the center of the loaf, if it comes out clean, the bread is ready. If not, bake a few minutes longer.
- Fill pans only ⅔ full. This allows room for the bread to rise without overflowing.
- Let the bread cool slightly before slicing. This helps the loaf set and keeps slices from crumbling.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep refrigerated in an airtight container for up to 7 days.
- Freezer: Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature or warm individual slices in the microwave.
Blueberry Bread Recipe FAQs
Yes. Frozen blueberries work well and can be added straight from the freezer. Toss them with 1 tablespoon of flour before folding them into the batter to help reduce color bleeding and keep the berries evenly distributed.
Blueberries are heavier than the batter and can sink if the batter is overmixed or too thin. To help prevent this, gently toss the berries with flour and fold them into the batter just until combined.
Store blueberry bread in an airtight container at room temperature for up to 2 days or refrigerate for up to 7 days. Once cooled, the bread can also be frozen for up to 3 months. Thaw at room temperature or warm individual slices before serving.
More Blueberry Recipes You’ll Love
This easy blueberry bread is moist, simple to make, and packed with juicy blueberries Perfect for breakfast or snacking.
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!
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Easy Blueberry Quick Bread Recipe
Video
Ingredients
- ¾ cup sugar
- ½ cup butter
- 2 eggs
- 1 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- 1 ½ cups blueberries fresh or frozen
Instructions
- In a large bowl, cream together the butter and sugar until smooth.
- Add the eggs and milk and mix until combined.
- Stir in the flour and baking powder just until combined. Do not overmix.
- Gently fold in the blueberries.
- Pour batter into greased loaf or mini loaf pans, filling about ⅔ full.
- Bake at 350°F for 70 minutes (large loaf) or 35 minutes (mini loaves), until a toothpick inserted in the center comes out clean.
- Let cool slightly before removing from the pan and slicing.
Notes
- Frozen blueberries can be added straight from the freezer. Toss with a little flour before folding in to help prevent sinking and color bleeding.
- Batter will be thick, this helps keep the blueberries evenly distributed.
Nutrition
Kathleen Gordon says
The recipe was easy to follow and I had the ingredients in my pantry and fridge.
I used a bundt pan. I also zested some lemon and added several drops of lemon juice into the batter. I’d use more next time.
The bread turned out well, but was not sweet enough for my palate.
I wonder if I had sour cream how the recipe would have tasted in comparison instead of milk.
I made a lemon glaze and drizzled it over the bread once it was cool.
Kristin Hayes says
Glad you enjoyed and love the addition of the zest, juice, and glaze! This bread isn’t overly sweet, but if you’re wanting it sweeter, you can add up to 1/2 cup more sugar!
Dorothy S. says
Hi I will be making this bread is there anyway that I can use honey or maple syrup instead of sugar and a healthy oil instead of butter.
Kristin Hayes says
Although I haven’t personally tried it, I believe To replace sugar with honey in quick bread, use about ½ to ⅔ cup of honey for every 1 cup of sugar! As for oil in place of butter, that should work great too!