Blueberry Bread Recipe

fresh blueberry bread slice with blueberry loaf behind it.

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.

Course Dessert

Cuisine American

Keyword blueberry bread, blueberry bread recipe, blueberry loaf

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 210kcal

Author Courtney

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 8x4 or 9x5 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