Blueberry Bread is a perfect example of less is more. It’s so, so easy to make and focuses on the simple, delicious flavor of blueberries.

slices of Blueberry Bread

I go through countless blueberries every spring and summer. I go a little berry crazy in general, but I especially love blueberries. I love coming up with different ways to bake with them, 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. Those blueberries are the star here, with the rest lending a supporting role to make the whole package into a really lovely quick bread for breakfast or snacking.

Blueberry Bread served on a white plate

I love this bread for those simple flavors and its simple preparation. It’s the perfect amount of effort for those days you want to bake but don’t want to spend a long time in the kitchen. Just a few minutes of measuring and mixing, and you’ll have a wonderful treat packed with sweet blueberry flavor.

I like the addition of vanilla extract to this bread, but you can easily substitute another extract (like almond) or even some fresh lemon or lime juice. Try using about a tablespoon of juice and replace the cinnamon with a little zest if you go that route. You can always adjust up or down to suit your tastes.

sliced Blueberry Bread on a white platter

While it’s not the fanciest thing to bake and it doesn’t have a catchy name, this Blueberry Bread is just so, so good. If you love blueberries and want a simple way to enjoy them, then this quick and easy bread is most definitely for you!

For those of you who might prefer muffins to a quick bread, be sure to see my tips for converting quick bread to muffins.

Find more quick bread recipes in the Recipe Index.

Yield: 10 to 12 servings

Blueberry Bread

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

  • 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

Instructions

  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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