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, just like my Blueberry Oatmeal Bread!
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 (like my Strawberry Bread), 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
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 🙂