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.
Quick Look: Easy Blueberry Bread Recipe
- Prep Time: 10 minutes
- Bake Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
- Texture: Moist, tender blueberry loaf
- Method: One bowl, no mixer required
- Blueberries: Fresh or frozen
- Perfect For: Breakfast, brunch, snacking, or dessert
- Variations: Large loaf, mini loaves, muffins, or Bundt pan
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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.
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.
- 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
Yes! Frozen blueberries work just as well as fresh and can be added straight from the freezer. Toss them with 1 tablespoon of flour before folding them into the batter to help prevent sinking and reduce color bleeding.
Blueberry bread can sink if it’s underbaked, overmixed, or has too many blueberries added to the batter. Be sure to measure the flour correctly, mix just until combined, and bake until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Absolutely! Once completely cooled, 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.
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.
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Easy Blueberry Bread Recipe
Video
Ingredients
- ¾ cup granulated sugar
- ½ cup butter softened
- 2 large eggs
- 1 cup milk
- 2 cups all-purpose flour
- 2 teaspoon baking powder
- 1 ½ cups fresh or frozen blueberries
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch loaf pan or mini loaf pans.
- 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.
- Stir in the flour and baking powder just until combined. Do not overmix. The batter will be thick.
- Gently fold in the blueberries. If using frozen blueberries, add them straight from the freezer after tossing them with 1 tablespoon of flour.
- Pour the batter into the prepared pan(s), filling each about ⅔ full.
- Bake for 70 minutes for a large loaf or 35 minutes for mini loaves, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
- Fresh or frozen blueberries both work well. Add frozen blueberries straight from the freezer for the best results.
- Toss frozen blueberries with 1 tablespoon of flour before adding them to the batter to help prevent sinking and color bleeding.
- Measure the flour using the spoon-and-level method for the softest, most tender loaf.
- The batter will be thick, which helps keep the blueberries evenly distributed.
- Store leftovers in an airtight container at room temperature for up to 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Nutrition
Paula says
How long do I bake for using muffin pan
Kristin says
Start with about 20-25 minutes and then keep an eye on the muffins from that point!
Joan A. Miller says
Looks Great, Will Be Making It Soon
Kristin says
Hope you enjoy!!
Gregory says
I can’t wait to make this!
Kristin says
Hope you enjoy!!
Dar says
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 says
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 says
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 says
Oh I am so sorry to hear that Sue! Sending hugs and prayers your way! I hope you enjoy the bread!
mary says
Do you thaw the blueberries first?
Kristin says
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 says
Is suppost to fall or shrink down after cooling HELP followed the recipe wondering if it needs more cook time suggestions ?? Still good
Kristin says
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 says
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 says
Great additions, I am so glad you enjoyed this! Be sure to let me know what else you try!
Kelley says
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 says
That is a great idea adding in the banana. I will have to remember that for next time! Thanks!
chrisdomino says
I was thinking it might also make a great french toast too>
Kristin says
Oh definitely! Let me know if you try that and how it turns out! Yum!!
Linda says
My husband is diabetic so can I substitute some of the ingredients in your recipes to accommodate his needs?
Kristin says
It just depends on what you are wanting to substitute. I would say yes though, because most substitutions work great in this 🙂
L says
How much flour…looks amazing..
Kristin says
2 cups flour 🙂
This bread is definitely a favorite of mine!!
joyce henderson says
delicious
Kristin says
Definitely! Its a favorite in my house 🙂
Anonymous says
This looks great
Kristin says
I definitely is, 🙂
Tammy L Brady says
can you use blueberry pie filling?
Kristin says
Pie filling may be a bit too liquid like, maybe draining would work? I would recommend trying frozen berries if not fresh!
Barb says
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 says
For sure! My entire family loved this! I will definitely be making it again soon 🙂