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.