Blueberry Bread warms the kitchen with a sweet, fruity smell and a soft, tender crumb. This simple loaf works when you want a cozy breakfast, a quick snack, or a dessert to share. It comes together with everyday ingredients and little fuss, so you can enjoy fresh, warm slices in under an hour. If you like fruity quick breads, try our lemon blueberry banana bread for a bright, similar twist.
Why Make This Recipe
- Quick & Easy: One bowl, simple steps, no special tools.
- Family Favorite: Mild sweetness and soft texture that kids and adults enjoy.
- Budget-Friendly: Uses pantry staples and seasonal or frozen blueberries.
- Comforting: The warm loaf gives a homey scent and soft slices that comfort after a long day.
What makes this blueberry bread stand out is the tender crumb with juicy pockets of berry that burst as you bite. It’s nostalgic and satisfying — like a home-baked hug that’s easy to share.
Ingredients
For the batter:
- 1 1/2 cups (190 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 large egg, room temperature
- 1/2 cup (120 ml) milk, room temperature
- 1/4 cup (60 ml) vegetable oil or melted unsalted butter
- 1 tsp vanilla extract
For the fruit:
- 1 to 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)
- 1 tbsp flour (to toss with frozen berries so they don’t sink)
Optional topping:
- 1 tbsp coarse sugar or a light sprinkle of powdered sugar after baking
Notes: Use unsalted butter if you choose butter and let eggs and milk sit at room temp for a smoother batter.
How to Make Blueberry Bread
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. (Why: a hot oven helps set the crust and keeps the loaf from sticking.)
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg with milk, oil (or melted butter), and vanilla until smooth.
- Pour the wet mix into the dry ingredients and stir until just combined. Do not overmix. (Why: overmixing makes the bread tough.)
- Toss blueberries in 1 tbsp flour, then fold them gently into the batter with a spatula. (Mini-tip: folding keeps berries whole so the loaf stays a pretty color.)
- Spoon the batter into the prepared pan and smooth the top. Sprinkle coarse sugar if using.
- Bake 45–55 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs. If the top browns too fast, tent with foil for the last 10–15 minutes.
- Let the bread cool in the pan 10 minutes, then turn out onto a rack to cool another 20 minutes before slicing. (Why: cooling helps the crumb set so slices hold together.)
How to Serve Blueberry Bread
- Slice warm and spread a thin layer of butter or cream cheese; the heat releases the berry aroma.
- Serve with a bowl of yogurt and fresh fruit for a light brunch. You can also pair a slice with an acai blueberry smoothie for a fruity, colorful combo.
- For dessert, top a slice with a scoop of vanilla ice cream and a drizzle of honey.
How to Store Blueberry Bread
- Room temperature: Wrap cooled slices in plastic wrap or store in an airtight container for up to 2 days.
- Refrigerator: Keep in an airtight container for up to 5 days to preserve freshness. Bring to room temp or warm briefly before serving.
- Freezer: Wrap tightly in foil and place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature, then warm in a 300°F (150°C) oven for 10–15 minutes.
To reheat, slice and warm in the microwave for 10–15 seconds or toast slices lightly for a crisper edge.
Tips to Make Blueberry Bread
- Measure flour by spooning into the cup and leveling — don’t pack it.
- Use frozen berries straight from the freezer to avoid a muddy batter. Toss in flour first.
- Do not overmix; stop when the batter is just combined.
- Test with a toothpick near the center for doneness — slight crumbs are okay.
- Let the loaf cool briefly before slicing to avoid squashed slices.
Variation (if any)
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it.
- Lemon-blueberry: Add 1 tsp lemon zest to the batter and a little lemon juice to the glaze for a bright twist.
- Lower-sugar: Reduce sugar to 1/2 cup and add a tablespoon of maple syrup for moisture.
FAQs
Can I use frozen blueberries?
Yes. Keep them frozen and toss in a little flour before folding into the batter so they don’t sink or turn the batter blue.
What if my bread is raw in the middle but browned on top?
Cover the top loosely with foil and bake longer at the same temperature. Check with a toothpick from the side near the center.
Can I halve the recipe for a smaller loaf?
Yes. Use a smaller loaf pan and reduce baking time; start checking at 30 minutes with a toothpick.
Conclusion
This Blueberry Bread is a simple, warm loaf that brings a small, delicious comfort to your day. The tender crumb, bursts of juicy berry, and homey aroma make it perfect for busy mornings, after-school snacks, or a cozy evening treat. If you enjoyed this recipe, please leave a comment and a star rating so other readers know what worked for you — and share your result on Pinterest or Facebook to brighten someone’s day. For another easy version to try, check out Blueberry Bread {An EASY one-bowl quick bread!} | Plated Cravings. What twist did you try? Let us know below!
Blueberry Bread
Ingredients
For the batter
- 1.5 cups 1 1/2 cups all-purpose flour Measure by spooning into the cup and leveling.
- 3/4 cup 3/4 cup granulated sugar
- 2 tsp 2 tsp baking powder
- 1/2 tsp 1/2 tsp salt
- 1 large 1 large egg, room temperature
- 1/2 cup 1/2 cup milk, room temperature
- 1/4 cup 1/4 cup vegetable oil or melted unsalted butter Use unsalted butter if chosen.
- 1 tsp 1 tsp vanilla extract
For the fruit
- 1 to 1.5 cups 1 to 1 1/2 cups fresh or frozen blueberries If using frozen, do not thaw.
- 1 tbsp 1 tbsp flour Toss with frozen berries to prevent sinking.
Optional topping
- 1 tbsp 1 tbsp coarse sugar Or a light sprinkle of powdered sugar after baking.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the egg with milk, oil (or melted butter), and vanilla until smooth.
- Pour the wet mix into the dry ingredients and stir until just combined. Do not overmix.
- Toss blueberries in 1 tbsp flour, then fold them gently into the batter with a spatula.
- Spoon the batter into the prepared pan and smooth the top. Sprinkle coarse sugar if using.
Baking
- Bake for 45–55 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs.
- If the top browns too fast, tent with foil for the last 10–15 minutes.
- Let the bread cool in the pan for 10 minutes, then turn out onto a rack to cool another 20 minutes before slicing.