Blueberry Bread Recipe

A loaf of blueberry bread with two slices cut in front. A bowl of blueberries in the background.

Add a sweet touch to breakfast and snacks with this Blueberry Bread! With moist crumbs and juicy berries, this easy quick bread recipe will be a hit with the whole family. Make it a year-round favorite by using frozen blueberries when fresh are not in season.

Course bread

Cuisine American

Prep Time 10

Cook Time 1 5

Cool Time 10

Total Time 1 25

Servings servings

Calories 356kcal

Author John Kanell

Equipment

8½x4½-inch or 9x5-inch loaf pan
Nonstick baking spray

Ingredients

2 cups all-purpose flour (240g)
2 teaspoons baking powder
¾ teaspoon salt
1 cup granulated sugar (200g)
¼ cup vegetable oil (60mL)
¼ cup unsalted butter melted and cooled (56g)
1 large egg room temperature
2 teaspoons vanilla extract
½ cup milk (120mL)
1¼ cups blueberries fresh or frozen (180g)

Instructions

Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan with butter or baking spray. (You can also line it with parchment paper.)
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a medium mixing bowl, whisk together the sugar, oil, melted and cooled butter, egg, and vanilla until smooth and lightened in color. Whisk in the milk until fully combined.
Place the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
Pour the milk mixture into the remaining flour mixture and stir together with a spatula until almost fully combined and only a few streaks of dry flour remain. Gently but quickly fold the blueberry mixture into the batter. Pour into the prepared loaf pan.
Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes then turn it onto a wire rack to cool completely.

Video

Notes

Don’t overmix. Overworked flour gets glutinous, resulting in tough or dense bread. Stir in the dry ingredients until just combined and a few streaks of flour remain before finishing by stirring in the blueberries.
Prevent the bread from over-browning. If the bread browns too quickly, loosely tent it with aluminum foil after 40 minutes of baking.
Bake in a 9x5-inch pan. If desired, you can make this easy blueberry bread recipe in a slightly larger pan. Since there is more surface area, the loaf may bake more quickly, in 55-65 minutes.

Nutrition

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