Blueberry Bread Recipe

This blueberry bread recipe uses just picked fresh blueberries or frozen blueberries. Delicious, moist, and perfect as is or with a scoop of vanilla ice cream.

This blueberry bread is such a great after picking a ton of fresh blueberries. Every bite has juicy blueberries that make the blueberry loaf sweet and a little tangy. The loaf is soft and moist, perfect for breakfast, a snack, or dessert.

You can enjoy it just as it is, or you can add a scoop of vanilla ice cream to make it even more indulgent. Fresh blueberries taste great, but frozen ones work well too!

This blueberry bread is one of our favorite blueberry recipes to make whenever we go blueberry picking or with our fresh blueberries from our few bushes we have in our garden.

We think you’re going to love this recipe too, so let’s get started!

Blueberry Bread ingredients

• All-Purpose Flour: We use regular all-purpose flour, but you can also use a mixture of all-purpose and wheat flour.
• Baking Powder: Make sure you’re using baking powder and not baking soda.
• Butter: Use vegan butter for a dairy-free option. We recommend Country Crock plant butter.
• Sugar: Granulated sugar for sweetness, but you can also use a combo of granulated and light brown sugar.
• Milk: Use full fat oat milk for a dairy-free alternative.
• Eggs: We use our eggs at room temperature for a better mixture. Take them out about 20-25 minutes before baking.
• Vanilla Extract: We love the hint of vanilla, but you could also switch it up and make this into a blueberry lemon loaf by using fresh lemon zest as well!
• Blueberries: This is a great way to use up fresh or frozen blueberries.

How to Make Blueberry Bread

Begin by preheating your oven to 350°F (177°C). Grease or line an 8×4 loaf pan and set it aside.

Sift together the all-purpose flour and baking powder in a small bowl.

In a stand mixer bowl, combine the softened butter and sugar. Mix until fluffy and well-combined.

Next, add the milk, eggs, and vanilla extract to the butter and sugar mixture. Mix until combined.

Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix.

Gently fold the blueberries into the batter.

Spread the batter into the prepared loaf pan, spreading it evenly.

Bake for 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Let the loaf cool in the pan for 15 minutes before transferring it to a wire rack.

Wait about 30 minutes before slicing.

Recipe tips and notes

• Don’t over mix, mix until just combined to prevent the sweet bread from becoming dense.
• Try to take the milk and eggs out 20 minutes prior to mixing to ensure they’re room temperature and perfect for mixing
• Use a toothpick to check in the center of the loaf for doneness. It should come out with minimal crumbs, not wet batter when done.
• You can add 2 teaspoons of lemon zest along with a lemon glaze to make this into a lemon blueberry bread.

Blueberry Bread Recipe

Author: Courtney

This blueberry bread recipe uses just picked fresh blueberries or frozen blueberries. Delicious, moist, and perfect as is or with a scoop of vanilla ice cream.

No ratings yet

(click stars to vote)

Print Pin SaveSaved!

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 10 slices

Calories: 210kcal

Course: Dessert

Cuisine: American

Keyword: blueberry bread, blueberry bread recipe, blueberry loaf

Cook ModePrevent your screen from going dark

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/3 cup salted butter softened, use vegan butter for dairy free
• 3/4 cup sugar
• 1/3 cup milk we use oat milk for dairy free
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• 1 cup blueberries fresh or frozen

US Customary – Metric

Instructions

• Preheat oven to 350°F. Grease or line an 8×4 or 9×5 loaf pan and set aside.
• Sift together the flour and baking powder in a small bowl.
• In a stand mixer bowl, combine the butter and sugar and mix until fluffy.
• Next, add in the milk, eggs, and vanilla. Mix until combined.
• Add the flour mixture to the wet ingredients and mix until just combined.
• Fold the blueberries into the batter and then spread it into the prepared loaf pan. It will be thick.
• Bake for 50-65 minutes or until a toothpick inserted into the center of the blueberry loaf comes out clean.
• Let the loaf cool for 15 minutes before transferring to a wire rack. Wait about 30 minutes before slicing.

Notes

• Store the blueberry bread in an airtight container at room temperature for up to 3 days.
• Blueberry bread can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.
• If you’re using frozen blueberries, do not thaw them, toss them into the batter as you would fresh.
• Want to enjoy it warm? Reheat slices in the toaster oven at 350°F for about 4-5 minutes.
• Add 2 teaspoons of lemon zest to enjoy this as lemon blueberry bread. You can also add a lemon glaze on top!

Nutrition

Nutrition Facts

Blueberry Bread Recipe

Serving Size

 

1 slice

Amount per Serving

Calories

210

% Daily Value*

Fat

 

8

g

12

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

2

g

Cholesterol

 

54

mg

18

%

Sodium

 

67

mg

3

%

Potassium

 

141

mg

4

%

Carbohydrates

 

32

g

11

%

Fiber

 

1

g

4

%

Sugar

 

17

g

19

%

Protein

 

4

g

8

%

Vitamin A

 

264

IU

5

%

Vitamin C

 

1

mg

1

%

Calcium

 

56

mg

6

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

full nutrition disclaimer

The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.

Did you make this recipe?Tag us on social media using @knowyourproduce and or use #knowyourproduce!