I’ve always had a soft spot for quick breads, especially ones that feel like a cross between dessert and breakfast. This Blueberry Bread is one of those recipes that I go back to time and time again. It’s moist, buttery, and bursting with juicy blueberries in every bite. Whether you enjoy it warm with a pat of butter or cooled with a drizzle of glaze, it’s the kind of loaf that never lasts more than a day in my kitchen.

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What makes this Blueberry Bread so special is its simplicity. You don’t need any fancy equipment or complex techniques—just a bowl, a spoon, and a love for baked goods. It’s also versatile enough to adapt to what you have on hand, and that makes it the perfect “use-what-you’ve-got” kind of treat. And let’s not even talk about how incredible it smells while baking!

Why You’ll Love This Blueberry Bread

It’s a one-bowl wonder: Quick to mix and easy to clean up.
Perfect texture: Moist but not overly dense, with the perfect crumb.
Bursts of flavor: The blueberries add a juicy pop in every bite.
Great for any time of day: Breakfast, snack, dessert—you name it.
Freezes beautifully: Make a loaf now and enjoy it later.

What Kind of Blueberries Should I Use for Blueberry Bread?

Fresh blueberries are my go-to for this bread because they hold their shape and give off just enough juice while baking. That said, frozen blueberries work beautifully too—just don’t thaw them before folding into the batter. Tossing them in a bit of flour first helps keep them from sinking to the bottom of the loaf. If you’re lucky enough to have wild blueberries, those tiny gems pack even more flavor.

Options for Substitutions

This Blueberry Bread is quite forgiving, which makes it easy to adapt based on what you have:

Butter: You can swap it for a neutral oil like vegetable or canola if you prefer a dairy-free version or a slightly lighter crumb.
Milk: Any kind of milk will work—dairy, almond, oat, or soy. Just stick to unsweetened versions.
Sugar: White granulated sugar is traditional, but light brown sugar or even coconut sugar adds a caramel-like depth.
Flour: All-purpose flour is ideal, but you can sub in half whole wheat flour for added fiber.
Blueberries: No blueberries? Try raspberries, chopped strawberries, or even a handful of chocolate chips for a fun twist.

Ingredients for This Blueberry Bread

All-Purpose Flour
Provides structure and holds everything together. It’s the base that gives the bread its soft yet sturdy crumb.
Baking Powder
This is what helps the bread rise and stay fluffy without the need for yeast.
Salt
Just a pinch balances the sweetness and enhances all the other flavors.
Unsalted Butter
Melted for easy mixing, it gives the bread a rich, moist texture and a buttery finish.
Granulated Sugar
Sweetens the bread and also helps create a golden crust.
Eggs
They bind the ingredients together and add richness to the batter.
Milk
Adds moisture and helps everything come together smoothly—whole milk works best for a richer result.
Vanilla Extract
Infuses the bread with a warm, aromatic depth that complements the berries beautifully.
Fresh or Frozen Blueberries
The star ingredient—juicy, sweet, and slightly tart, they burst with flavor in every bite.
Lemon Zest (optional)
A touch of brightness that pairs perfectly with the blueberries and lifts the overall flavor.

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal later.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed and helps prevent clumping later.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the melted butter with sugar until well combined. Add the eggs, one at a time, then stir in the milk and vanilla extract. If using lemon zest, mix that in too.

Step 4: Combine Wet and Dry

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—this keeps the bread tender.

Step 5: Fold in Blueberries

Toss the blueberries in a tablespoon of flour (to help keep them from sinking), then gently fold them into the batter. Be careful not to break them up too much.

Step 6: Fill the Pan and Bake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 7: Cool and Enjoy

Let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack. Slice once it’s mostly cooled—if you can wait that long!

How Long to Cook the Blueberry Bread

Blueberry Bread typically takes 55 to 65 minutes in a 350°F (175°C) oven. Every oven runs a little differently, so I recommend checking it at the 50-minute mark. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly, you can loosely tent it with foil around the 40-minute mark.

Tips for Perfect Blueberry Bread

Don’t Overmix: Stir the batter just until combined. Overmixing makes the bread dense and tough.
Toss Berries in Flour: This prevents the blueberries from all sinking to the bottom during baking.
Use Room Temperature Ingredients: Eggs and milk blend better when not cold, creating a more uniform batter.
Cool Before Slicing: Let the bread rest after baking so it finishes setting and slices cleanly.
Test Early: Check doneness with a toothpick around 50 minutes to avoid overbaking.
Double Up: Make two loaves and freeze one—you’ll thank yourself later.

Watch Out for These Mistakes While Cooking

Using Too Many Blueberries: It’s tempting, but overloading the batter can make it soggy and prevent even baking. Stick to about 1 to 1½ cups.
Skipping the Flour Toss: Not coating the berries in flour leads to them sinking straight to the bottom.
Overbaking: Once the top looks golden, test it with a toothpick. Overbaking dries out the loaf.
Cutting Too Soon: Warm bread is fragile—wait at least 20 minutes before slicing to avoid a gummy texture.
Mismeasuring Flour: Too much flour leads to a dry loaf. Spoon and level it instead of scooping directly from the bag.

What to Serve With Blueberry Bread?

Hot Coffee or Latte

A warm slice of blueberry bread with a strong coffee makes a heavenly breakfast or afternoon break.

Vanilla Yogurt

Serve a thick slice alongside a bowl of creamy vanilla yogurt for a light and balanced meal.

Whipped Cream or Mascarpone

A dollop of lightly sweetened cream transforms the bread into a quick dessert.

Fresh Fruit Salad

A simple mix of melon, grapes, and kiwi adds color and freshness to your plate.

Iced Tea or Lemonade

The tangy notes of a cold drink pair nicely with the sweet and tart flavors of the bread.

Scrambled Eggs and Bacon

Make it a brunch plate with savory sides to balance the sweetness.

Cinnamon Butter

Spread on a thick layer of cinnamon-spiced butter for a cozy flavor twist.

Cream Cheese Spread

A thin layer of whipped cream cheese brings a little tang and richness.

Storage Instructions

To keep your Blueberry Bread fresh and flavorful:

At Room Temperature: Store in an airtight container or wrap tightly in plastic wrap for up to 3 days.
In the Refrigerator: Keeps for up to a week, though the texture may firm up slightly. A quick zap in the microwave restores softness.
In the Freezer: Wrap the loaf (or individual slices) in plastic wrap and then foil or a freezer bag. It stays good for up to 3 months. Thaw overnight in the fridge or reheat directly from frozen.

Estimated Nutrition

Per slice (based on 10 slices per loaf):

Calories: 220
Fat: 9g
Saturated Fat: 5g
Carbohydrates: 31g
Sugar: 15g
Fiber: 1g
Protein: 3g
Sodium: 160mg
Cholesterol: 40mg

These are rough estimates and can vary based on ingredient brands and substitutions.

Frequently Asked Questions

Can I use frozen blueberries instead of fresh?

Absolutely. Just use them straight from the freezer and toss in a little flour before folding into the batter.

How do I keep blueberries from sinking in the loaf?

Coating them with about a tablespoon of flour before adding to the batter helps suspend them throughout.

Can I make this recipe gluten-free?

Yes, you can substitute a good-quality 1:1 gluten-free flour blend. Make sure it contains xanthan gum for best texture.

What if I don’t have vanilla extract?

You can use almond extract or lemon zest for a different but delicious flavor twist.

Can I make muffins with this recipe?

Definitely! Just reduce the baking time to 18–22 minutes and use a muffin tin lined with papers.

Why is my bread dry or crumbly?

This is often due to overbaking or using too much flour. Spoon and level your flour and check for doneness early.

Can I add a glaze?

Yes! A simple lemon glaze (powdered sugar + lemon juice) drizzled on top takes it to another level.

Is it okay to skip the lemon zest?

Of course. It’s optional, but it does add a fresh brightness that complements the blueberries beautifully.

Conclusion

Blueberry Bread is the kind of classic recipe you’ll find yourself baking again and again. Whether it’s for a lazy Sunday morning, a thoughtful homemade gift, or a quick snack with your afternoon tea, it always hits the spot. It’s simple, adaptable, and filled with bursts of berry goodness—exactly the kind of comfort baking we all need more of.