Blueberry Bread Recipe

There’s something magical about the scent of blueberry bread baking in the oven. The sweet, fruity aroma mixed with a hint of vanilla wafts through the kitchen, wrapping everything in cozy, homey comfort.

this Recipe

I first whipped up this blueberry bread one rainy afternoon when I had an extra pint of fresh blueberries in the fridge and a craving for something warm and sweet. Since then, it’s become a weekend staple — especially when I need a quick, crowd-pleasing breakfast or snack option. It's moist, bursting with blueberries, and incredibly easy to make.

Let me walk you through why this blueberry bread deserves a spot in your recipe rotation.

Why You'll Love This Blueberry Bread

Get ready to meet your new go-to quick bread. This blueberry bread is everything you want in a homemade bake: comforting, simple, and absolutely packed with flavor.

First, it’s wonderfully easy to prepare. With just a handful of pantry staples and minimal prep, you’ll have this loaf in the oven in no time. No mixer required, and cleanup is a breeze.

It’s also perfect for any time of day. Whether you enjoy it warm with a cup of coffee in the morning or serve it as a sweet afternoon treat, it hits the spot. You can even dress it up with a glaze for a dessert-like finish.

If you're watching your budget, this recipe is a win. Fresh or frozen blueberries both work beautifully, and the rest of the ingredients are items you likely already have on hand.

And let's not forget how adaptable it is. Want to make it dairy-free? Swap the milk. Prefer a zesty twist? Add lemon zest. This bread plays well with variations, so don’t be afraid to make it your own.

Now that you're convinced, let’s take a closer look at what you’ll need.

Ingredients Notes

This blueberry bread comes together with simple, wholesome ingredients that work in harmony to deliver incredible flavor and texture.

All-purpose flour provides the sturdy structure for this loaf. It balances out the moisture from the blueberries and milk, ensuring the bread holds its shape while remaining soft and tender.

Blueberries, of course, are the star of the show. Fresh blueberries yield the juiciest bites, but frozen work well too. Just toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom.

Granulated sugar sweetens the loaf just enough without overwhelming the natural fruitiness. If you prefer a slightly healthier spin, you can replace a portion of the sugar with honey or maple syrup — just keep an eye on the bake time, as the added moisture may affect it slightly.

Milk and vegetable oil create the moist, tender crumb this bread is known for. Whole milk gives the richest flavor, but any milk (even plant-based alternatives like almond or oat) will do. The oil ensures the bread stays moist for days without drying out.

You'll also need a standard loaf pan (9x5 inch is ideal), mixing bowls, and a spatula. If you want to add a little sparkle, sprinkle coarse sugar over the top before baking for a sweet, crunchy crust.

How To Make This Blueberry Bread

Making this blueberry bread is straightforward and rewarding — no special skills or equipment required.

Start by preheating your oven to 350°F (175°C). Grease your loaf pan with butter or nonstick spray, and line it with parchment paper for easy removal later. This step makes a big difference in presentation and cleanup.

In a large bowl, whisk together the dry ingredients: flour, baking powder, and salt. This ensures even distribution and prevents clumps in the batter.

In a separate bowl, combine the wet ingredients. Whisk the eggs, sugar, milk, oil, and vanilla extract until smooth and slightly frothy. The sugar should begin dissolving into the liquid mixture.

Gradually add the dry ingredients to the wet, stirring just until combined. Be careful not to overmix — this can lead to a dense loaf. The batter will be thick, which is exactly what you want.

Fold in the blueberries gently with a spatula, reserving a handful to press into the top of the loaf before baking. This keeps the berries evenly distributed and gives the bread a gorgeous, bakery-style look.

Pour the batter into your prepared loaf pan, smoothing out the top. Sprinkle with coarse sugar if desired. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

From start to finish, this recipe takes about 1 hour and 15 minutes, including prep and baking. What you’ll end up with is a perfectly golden, moist, and berry-packed loaf that slices like a dream.

Storage Options

Blueberry bread stores beautifully, making it a great make-ahead option for busy weeks or meal prep.

Once completely cooled, store the bread in an airtight container at room temperature for up to 3 days. To keep it extra moist, you can wrap the loaf in plastic wrap before placing it in the container.

For longer storage, refrigerate the bread for up to one week. Just be sure it’s tightly wrapped or sealed to prevent it from drying out in the fridge.

Freezing is also a great option. Slice the loaf and wrap individual pieces in parchment paper, then place them in a freezer bag. They’ll keep well for up to 3 months. Just pull out a slice and let it thaw at room temperature, or warm it in the microwave for about 20 seconds.

To reheat, pop a slice in the toaster oven for a crisp edge or microwave for a soft, warm bite. Either way, it’s just as good the second (or third) time around.

Variations and Substitutions

This blueberry bread is endlessly flexible, so don’t be afraid to make it your own with creative twists and substitutions.

Add a citrusy zing by folding in a tablespoon of lemon zest with the blueberries. Blueberry and lemon are a classic pairing, and the zest brings brightness to every bite.

For a nuttier flavor, replace half the oil with melted butter. This adds richness and depth while still keeping the bread moist.

Looking to cut down on sugar? Reduce it by ¼ cup or try a natural sweetener like coconut sugar or maple syrup. Just keep in mind that liquid sweeteners may slightly change the texture.

Want to go gluten-free? Use a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum to maintain the structure of the bread.

You can even switch up the fruit. Chopped strawberries, raspberries, or a mix of berries all work wonderfully in this recipe.

Don’t be afraid to experiment and make this recipe your own. Whether you're using what's in season or what’s in your fridge, this blueberry bread is a forgiving and delicious canvas for your creativity.

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