The Cookin Chicks

Blueberry Bread

by 42 Comments

My family loves to enjoy banana bread in the morning with their breakfast. Yesterday, I looked through my freezer thinking I had a few frozen bananas, but realized I used them up already. I had told my son that he could help me make some bread, but once I realized I had no bananas, I decided to look around for what I did have. I ended up coming across our bag of frozen blueberries. So, our plan to make banana bread got changed to blueberry bread. My son was in charge of adding the ingredients as I handed them to him and let me tell you, what a great helper he was! For four years old, he is definitely a cook/baker in the making. Once this was baked and cooled, we cut ourselves each a piece and decided that it was a new favorite! We ended up having this after dinner for our “dessert” and everyone loved it. My oldest son had two slices and asked for more the next morning with breakfast. Not only is this incredibly simple to make, but there are not very many ingredients, so it is something you may even be able to whip up with what you have at home already!! Enjoy!

Here are the mini loaf pans I use, https://amzn.to/2MirWjA

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Blueberry Bread
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

A tasty, moist, quick bread that is bursting with blueberries! This flavorful treat is a hit with all!

Servings: 8
Author: The Cookin' Chicks
Ingredients
  • 3/4 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup milk
  • 2 cups flour
  • 2 tsp baking powder
  • 1 1/2 cups blueberries (fresh or frozen)
Instructions

  1. In a medium bowl, cream together the butter and sugar.

  2. Add in the eggs and milk.

  3. Add in th flour and baking powder.

  4. Once all is combined, carefully fold in the berries.

  5. Grease mini loaf pans, muffin pans, or a regular loaf pan.

  6. Pour batter evenly into greased pan(s), about 2/3 full.

  7. Place pan(s) in preheated oven, 350 degrees, for about 70 minutes if regular loaf, 35 minutes if mini loaves, or 30 minutes if muffins. *Every oven is different, so keep an eye on it

  8. Remove from oven once toothpick comes out clean when inserted in center of bread.

  9. Allow to cool slightly before removing from pans and serving! ENJOY!

Recipe adapted from: Frugal Mom Eh

 

 

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Comments

  1. The bread looks delicious Kristin…..lots of blueberries which is a favorite fruit of mine. Plus like you said it looks easy peasy to make.

  9. My husband is diabetic so can I substitute some of the ingredients in your recipes to accommodate his needs?

  10. It just depends on what you are wanting to substitute. I would say yes though, because most substitutions work great in this 🙂

  13. Hi Kristen! I made this today,but a had a couple of bananas that were getting pretty ripe, so I mashed those in as well. it was really good and moist! Thanks for sharing!

  15. I used a mini muffin pan for these(i had a little batter left over). i didnt have enough blueberries so i filed the gap with strawberries (1/2 cup). i also added a tsp of vanilla. turned out great!! i think ill use this a a base for more concoctions, I like to experiment. 🙂

  17. Is suppost to fall or shrink down after cooling HELP followed the recipe wondering if it needs more cook time suggestions ?? Still good

  18. Hmmmm, mine has never done that. Did you use fresh baking powder? Make sure that is fresh as I have made other foods before using old baking powder and they didn’t turn out well. Also, it could be the baking time as each oven varies, maybe try extending it a few minutes? Hope the next batch is great!!

  20. Take them out of the freezer before making the bread, and as you are combining ingredients, they will thaw enough to be able to pop right in. No need to thaw beforehand! Enjoy!!

  21. Hi, my heart is broken as the love of my life has passed away, and I came across your recipe and am going to make, as it looks easy and comforting. Just want to say thanks for posting.

  23. Looks like a great recipe, but for newbies to the bread world… softened butter? Melted…straight from the fridge?

    Cook 70 mins (or about) and if you are using larger pan, not as long? Isn’t it usually the opposite? (I am seriously stumped).

    And cook around 70 minutes, until toothpick comes out clean (except for blueberry markings)??

  24. Oops, sorry for the confusion! Softened butter usually means take the stick out (or however much you need) and allow it to get to room temperature on the counter. I usually put mine on the counter 30-45 minutes before I start baking and once I am ready to use it, its good to go!

    Sorry for the wording regarding 70 minutes, it has been corrected. 70 minutes if using large pan, not as long if using smaller pans.

    Yes, cook around 70 minutes, every oven is different though, so typically stick a toothpick into a few spots and if it comes out clean (minus blueberry) and not full of batter, you are good to go!!

    Enjoy!

  32. Nope, I don’t use any salt. I have used salted butter before and it was great, however, I have also used margarine and unsalted, and it was just as tasty. Enjoy!!

  33. This is in the oven baking right now. Cant wait to try a slice! Thank you for the recipe

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