Blueberry Bread- moist quick bread stuffed full of fresh blueberries! Super easy to make and a perfect quick breakfast for busy mornings! A great way to use up those extra summer blueberries.
Also try my Blueberry Buckle and Blueberry Streusel Muffins, perfect for any blueberry lover!
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The Best Blueberry Bread
This Blueberry Quick Bread is the BEST recipe and uses only one bowl! With 1 1/2 cups of juicy berries throughout, each bite is tender, moist, and PACKED with flavor! The bread bakes up as the perfect breakfast treat, snack option, or even after dinner treat!
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!
Why you’ll love this recipe
- Moist and Flavor Packed- thanks to the milk and butter, the bread is perfectly moist. Add in the juicy berries, you have a mouthwatering combination!
- Quick to Prep- this bread is ready for the oven in less than 10 minutes! No mixer required!
- Freezer Friendly- enjoy now or freeze for later, both options work great!
- Perfect ANYTIME of the day- enjoy as a breakfast, snack, or evening treat! Warm or room temperature, the bread is a favorite!
- Simple Ingredients- using only simple ingredients, you may already have everything needed on hand!
What are the health benefits of blueberries?
Often labeled a superfood, they are low in calories and incredibly good for you.
- Low Calories, High Nutrients- high in fiber, vitamin C and vitamin K with only about 84 calories per cup of berries
- Highest Antioxidant Capacity
- Strengthens Metabolism
- Improves Memory and Brain Function
- Helps Strengthen Bones
- Boosts Immunity
Blueberry Quick Bread Ingredients
Full printable recipe card at the bottom of this post
- Sugar- Granulated Sugar
- Butter- Softened
- Eggs- This is the binding agent
- Milk- Any kind works
- Flour- All-Purpose
- Baking Powder- This is the leavening agent
- Blueberries- Fresh or frozen. Frozen will bleed creating a purple swirl effect, toss with 1 tablespoon flour to help minimize that if using frozen.
How to make Blueberry Bread from Scratch
- Prep- grease loaf pan and preheat oven to 350 degrees.
- Cream together- butter and sugar.
- Combine Wet Ingredients- add in the eggs and milk.
- Combine Dry Ingredients- add in the flour and baking powder.
- Mix- until just combined and fold in blueberries.
- Bake- pour batter into a loaf pan (or mini pans) and bake in preheated oven for about 70 minutes if large loaf, 35 if mini loaves. Remove and cool slightly before slicing.
Fresh vs Frozen Blueberries
Nutritionally, there is no difference between fresh and frozen berries. They both have the same nutritional value. For this recipe, I normally use fresh berries, but you can use frozen berries if you’d like. I recommend coating the frozen berries in a bit of flour to try to avoid them staining the batter purple.
Fresh blueberries stay more intact throughout baking and will have more of a burst when you take a bite, but whatever you have available, will work great!
Tips for making the BEST Blueberry Bread
- Measure flour correctly! Number one mistake I hear is adding too much flour or not enough. Scoop with a measuring cup and use a knife to level it off.
- Do NOT over-mix! Stir until just combined. Over-mixing will cause the bread to be tough.
- If using frozen berries, be sure to thaw them and dry them a bit before adding into the batter.
- Use a toothpick test. To ensure the bread is baked to perfection, use a toothpick and poke it in the middle, top of the bread. If it comes out clean, you are good to go. If not, add a few minutes.
- Don’t overfill pan. The bread rises a bit, so 2/3 full is perfect!
- For best results, bring the eggs and blueberries up to room temperature before mixing the bread ingredients together.
Variations to try
- Add 2 tablespoon lemon zest and 1/3 cup lemon juice to make the best lemon blueberry bread recipe
- Change up or add additional fruit! Raspberries, strawberries, or blackberries are great additions to the bread.
- Make a tasty lemon glaze for the top, mix together 1 cup of powdered sugar, 2 tablespoons low-fat milk and 1 tablespoon fresh lemon juice. Drizzle your glaze on top of the warm bread.
- Walnuts or pecans would be great in this if you’d like to add nuts!
- Feel free to make this into muffins, mini loaves, or in a Bundt pan.
Storage Instructions
This bread is safe to store in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep in an airtight container or bag to keep the bread fresh for up to 7 days.
Once cooled, wrap in plastic wrap, followed by aluminum foil (or freezer safe container) and freeze for up to 3 months.
Simply thaw and enjoy at room temperature or microwave with some butter on top when ready to enjoy!
More Quick Bread Recipes to try
Snickerdoodle Bread– a sweet, buttery quick bread studded with luscious cinnamon chips with a crispy cinnamon sugar topping.
Southern Peach Bread– sweet, dense, and chock full of sweet Georgia peaches.
Cinnamon Applesauce Bread– moist and easy to make! It’s is filled with Fall flavor.
Brown Sugar Quick Bread– full of flavor and incredibly easy to make. A no yeast bread made with staple ingredients and just 5 minutes hands-on time!
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Easy Blueberry Quick Bread Recipe
Ingredients
- 3/4 cup sugar
- 1/2 cup butter
- 2 eggs
- 1 cup milk
- 2 cups flour
- 2 teaspoon baking powder
- 1 1/2 cups blueberries (fresh or frozen)
Instructions
- In a medium bowl, cream together the butter and sugar.
- Add in the eggs and milk.
- Add in th flour and baking powder.
- Once all is combined, carefully fold in the berries.
- Grease mini loaf pans, muffin pans, or a regular loaf pan.
- Pour batter evenly into greased pan(s), about 2/3 full.
- 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
- Remove from oven once toothpick comes out clean when inserted in center of bread.
- Allow to cool slightly before removing from pans and serving! ENJOY!
Nutrition
Edie S
The bread came together easily. Great taste and moist. I will keep this recipe in my quick bread rotation.
Kristin
Yay!! Love hearing this! Glad you enjoy!!
Ann
This is delicious! I’ll be making it regularly for sure. Easy to
Follow recipe. Plan to try adding a little lemon zest to batter. I love lemon and blueberries together.
Kristin
Yay!! Love hearing that! Great idea on the lemon zest addition, yum!
June
In your section for why we will love this recipe:
Moist and Flavor Packed- thanks to the milk and “vegetable oil”, the bread is perfectly moist.
In the ingredient list, there is no mention of vegetable oil. Was this a missing ingredient or did the recipe change after the web page was posted.
Kristin
Whoops, great catch! Recipe adapted and was recently updated and I never removed that! I will remove that now as its not a needed ingredient! Enjoy!
Cathy Pastorek
This bread is such a quick and easy recipe. My friends and family love it!
Kristin
Yay!! Love hearing this!! Glad you enjoyed!
Cinzia
can you make it without eggs? thank you
Kristin
Although I haven’t tried it, I believe you can use 1/4 cup applesauce per egg as a replacement in quick bread recipes!
Chris
This looks fabulous! I’d like to make it as a bundt cake. Would I just double the recipe?
Kristin
You can make the recipe as is and use a bundt pan. Cook time will decrease! If doubling, the time will increase significantly, and you’ll want to keep an eye on it to make sure it doesn’t brown too quickly while not baked through. You can place a piece of tin foil on top to avoid that problem though! Hope you enjoy!
Sue
How do I keep my fresh blueberries from dropping to the lower half of the bread?
Kristin
If you coat the berries in about 1 tbsp flour, they won’t sink into the bread! Enjoy!
Patricia
I guess adding vanilla is the secret. I just made this and think it tastes terrible. Sorry, but will not make it again.
Kristin
Oh no! Such a bummer! What is wrong with the flavor if you don’t mind me asking?!
Kathy G.
Absolutely delicious! Not too sweet. Added 1 tsp vanilla.
Kristin
Yay! Glad you enjoyed! Great idea on adding vanilla!
Christine
Made it last week. Turned out amazing. Like better than the loaves they sell at Starbucks. I’m trying it now just banana. Delish.
Kristin
Yea!! What a great review! Thanks so much for your feedback and so glad to hear you enjoyed it!
Jeri
I have put blueberries IN my banana bread for years. The combination is delicious and sooo juicy.
Kristin
Great idea! I have done that too and its always a hit!
Doris
Do l need to toss the berries in flour first to keep them from sinking to the bottom of the pan?.Thevrecipe sounds terrific!.im 61 and have never made blueberry anything yet..can’t wait to try making it!
Kristin
I typically like to toss the berries in about 1 tbsp. flour prior to adding them into the batter, but its not required! More preference than anything! Hope you enjoy!! Keep me posted how it turns out!
Vicki Breslow
Anyone try to make this Vegan style? Any success?
Kristin
Hmmmm, never tried it but be sure to let me know what you think if you do!
sherry Robinon
Do you flour the blueberries before you add them to keep them from falling to the bottom?
Kristin
I hadn’t in the past, but recently started doing so and it works great! You don’t “have” to, but its a great idea!
Inna
Will whole wheat flour work?
Kristin
Use 3/4 cup of whole wheat flour to completely replace 1 cup of white flour. Whole wheat flour is denser and heavier than regular white flour. Hope that helps!
Shannon
All purpose flour?
Kristin
Yep! All purpose! Enjoy!
Annette
This bread is delicious. Added a touch of vanilla and had to get rid of all blueberries so I added about 2 cups. Very lite and moist. Will definitely make again. Thanks for the recipe.
Kristin
Yea! Glad to hear you enjoyed it! Great idea on adding a bit of vanilla! Yum!
Paula
How many mini loaf pans?
Kristin
About 4 mini loaves 🙂
chloe nelson
how many mini loaf do you get out of this
Kristin
About 4-5 mini loaves depending how high you fill it!
Debbie
If the blueberries are frozen, do I need to thaw them first?
Kristin
Personally, I don’t because by the time I am ready to use them, they are semi thawed. Enjoy!
Sarah
This is in the oven baking right now. Cant wait to try a slice! Thank you for the recipe
Kristin
How did it turn out?? Hope you enjoyed!
Becka
Recipe looks awesome….just wondering about salt? Did you use any? If so how much?
Kristin
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!!
Paula
How long do I bake for using muffin pan
Kristin
Start with about 20-25 minutes and then keep an eye on the muffins from that point!
Joan A. Miller
Looks Great, Will Be Making It Soon
Kristin
Hope you enjoy!!
Gregory
I can’t wait to make this!
Kristin
Hope you enjoy!!
Dar
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)??
Kristin
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!
Sue
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.
Kristin
Oh I am so sorry to hear that Sue! Sending hugs and prayers your way! I hope you enjoy the bread!
mary
Do you thaw the blueberries first?
Kristin
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!!
Sue
Is suppost to fall or shrink down after cooling HELP followed the recipe wondering if it needs more cook time suggestions ?? Still good
Kristin
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!!
JoElla
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. 🙂
Kristin
Great additions, I am so glad you enjoyed this! Be sure to let me know what else you try!
Kelley
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!
Kristin
That is a great idea adding in the banana. I will have to remember that for next time! Thanks!
chrisdomino
I was thinking it might also make a great french toast too>
Kristin
Oh definitely! Let me know if you try that and how it turns out! Yum!!
Linda
My husband is diabetic so can I substitute some of the ingredients in your recipes to accommodate his needs?
Kristin
It just depends on what you are wanting to substitute. I would say yes though, because most substitutions work great in this 🙂
L
How much flour…looks amazing..
Kristin
2 cups flour 🙂
This bread is definitely a favorite of mine!!
joyce henderson
delicious
Kristin
Definitely! Its a favorite in my house 🙂
Anonymous
This looks great
Kristin
I definitely is, 🙂
Barb
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.
Kristin
For sure! My entire family loved this! I will definitely be making it again soon 🙂