Easy Blueberry Bread Recipe

Easy homemade blueberry bread loaf sliced and ready to serve.

4.02 from 211 votes

This easy Blueberry Bread recipe is a moist homemade blueberry loaf made in one bowl with fresh or frozen blueberries. Perfect for breakfast, brunch, snacking, or dessert.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 339kcal

Author: Kristin Hayes

Equipment

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 9x5-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.

Video

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