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Blueberry Bread

This classic blueberry bread recipe is a perfect example of the old adage “less is more.” It’s so easy to make, and the simple, delicious flavor of blueberries is the star.

slices of Blueberry Bread on plate

Easy Blueberry Bread Recipe

I go through countless blueberries every spring and summer. I go a little berry crazy in general, but I especially love blueberries. Coming up with different ways to bake with them is one of my favorite challenges. But I often seem to come back to simple things like this blueberry bread.

There’s nothing exceptionally remarkable about this bread at first glance. It’s a fairly standard quick bread at its heart. It’s made with basic ingredients using the traditional muffin method, but its simplicity is what allows the blueberries to shine.

Make no mistake, the blueberries are the star here, with the rest of the ingredients lending a supporting role. Put it all together and you’ve got a lovely quick bread for breakfast or snacking.

(If you love baking with blueberries, try my Pineapple Blueberry Muffins, Blueberry Cream Cheese Tart, and Mini Blueberry Cream Cheese Pies next!)

Blueberry Bread served on a white plate

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

  • All-purpose flour – Learn more: How to Measure Flour
  • Granulated sugar
  • Light brown sugar
  • Baking powder
  • Salt
  • Ground cinnamon
  • Unsalted butter – Learn more: Unsalted or Salted Butter: Which is Better for Baking?
  • Egg – Lightly beat the egg before adding it to the other ingredients.
  • Milk – Whole milk is always best in a quick bread.
  • Vanilla extract – You can substitute another extract (like almond) or even some fresh lemon juice or lime juice. Try using about a tablespoon of juice and replace the cinnamon with a little zest if you go that route. 
  • Blueberries – I recommend using fresh blueberries, but you can use frozen blueberries if needed. Learn more: Fresh vs Frozen Fruits in Baking
  • Sanding sugar – This is optional, but it adds a nice crunch to the top of the bread.
sliced Blueberry Bread on a white platter

How to Make Blueberry Bread

This classic blueberry bread recipe comes together in a matter of minutes. The hardest part is waiting for it to bake and cool! Here’s what you’ll need to do.

Prepare. Preheat your oven to 350°F and grease a standard 9″x 5″ loaf pan. If you like, you can line the pan with parchment paper and grease the paper.

Mix the dry ingredients. Whisk the flour, sugar, brown sugar, baking powder, salt, and cinnamon in a large bowl, then make a well in the center.

Mix the wet ingredients. In a second bowl, combine the butter, egg, milk, and vanilla. 

Combine the wet and dry ingredients. Pour the wet ingredients into the well in the flour mixture. Stir until just combined, then fold in the blueberries.

Bake. Pour the batter into the prepared pan, then smooth the top with a spatula. Sprinkle with sanding sugar, if using, and bake for 50 to 60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.

Cool. Let the bread cool in the pan on a wire rack for about 10 minutes, then transfer the bread directly to the rack to cool completely. (Learn more: Why Every Baker Needs Wire Cooling Racks)

How Do You Keep Blueberries from Sinking in Bread?

You may have heard the trick of tossing blueberries in flour to keep them from sinking, but this changes the proportions of the recipe—you don’t want to add more flour! 

Instead, measure the flour for the recipe, then take a tablespoon of flour from that to toss with the blueberries. This way, you won’t be adding any extra flour to the recipe.

Tips for Success

These tips will help you get the perfect loaf of blueberry bread!

  • Scatter blueberries over the top. If you’d like, you can reserve a few blueberries to place on top of the bread before baking so the berries aren’t all hidden inside the loaf!
  • Making muffins. For those of you who might prefer muffins to a quick bread, be sure to see my tips for converting quick bread to muffins.
  • Don’t over-mix. It’s always important not to over-mix a quick bread batter so you don’t end up with a dense, tough loaf.
Slices of blueberry bread on white plate

Serving Suggestions

While I love a thick slice of this blueberry bread for a simple breakfast or snack, you can dress it up and serve it for dessert, too. Try it with:

How to Store

This bread will keep at room temperature, wrapped tightly or in an airtight container, for 3 to 4 days. 

Can This Recipe Be Frozen?

You can freeze blueberry bread for up to 3 months. Wrap the bread or individual slices in two layers of plastic wrap, then wrap again in aluminum foil or place in an airtight, freezer-safe container or bag. Thaw it overnight on the counter before serving.

More Simple Blueberry Recipes

Get my new eBook today! 14 Muffins and Quick Breads

Blueberry Bread

Yield 10 to 12 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

This sweet, simple Blueberry Bread is quick and easy baking at its best!

slices of Blueberry Bread on plate


  • 2 cups (240g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (50g) firmly packed light brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 & 1/2 cups (255g) blueberries
  • sanding sugar. optional


  1. Preheat oven to 350°F. Grease a standard 9"x 5" loaf pan.
  2. Whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon. Make a well in the center.
  3. In a separate bowl, combine the butter, egg, milk, and vanilla. Pour into the well in the flour mixture. Stir just until combined.
  4. Gently fold in the blueberries. If you like, reserve a few blueberries to scatter on top of the bread before baking.
  5. Transfer the batter to the prepared pan, and spread evenly. If you reserved any blueberries, scatter them on top of the batter. Sprinkle with sanding sugar, if using.
  6. Bake 50 to 60 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
  7. Cool in the pan on a wire rack for about 10 minutes. Then transfer the bread to a wire rack to cool completely.

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    15 Comments on “Blueberry Bread”

  1. Could you use frozen blueberries for this

  2. Looks so delicious and moist! I love blueberry breads ♥

  3. Good morning. I am an amateur Baker. I love baking. I have one question. Why is it that all my blue berries sink to the bottom. I do all the steps. I put them in flour, but still they sink , why, please. I need an answer,

    • Anything that’s heavier than your batter can sink. That’s just gravity. Make sure your ingredients are measured accurately and that you aren’t over-mixing. Tossing them in flour may help some, too.

  4. This was a hit! It looked professional and the crumb was perfect. This recipe is a keeper. 

  5. Is the batter supposed to be thick?

  6. Very good and very moist!  Will definitely bake again!

  7. Is the batter very thick?  Cooling now, haven’t tried yet, but very thick and didn’t rise much.  Yes, everything was current and measured correctly.  Hopefully tastes better than it looks.

    • Hi, Terry. I wouldn’t say it’s very thick, but quick bread batters do tend to be thick. If you measured accurately and didn’t change anything at all about the recipe, then perhaps there’s some difference in the brand of ingredients used. The end result should look much like these photos.

  8. Hi, can the butter be browned like you did for the banana Bread? 

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