Get the Recipe:
Blueberry Bread
Sweet, simple Blueberry Bread is quick and easy baking at its best! Made with cinnamon, vanilla, and fresh blueberries, this moist quick bread is perfect for breakfasts, snacks, and more.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 1/4 cup (50 g) firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, melted
- 1 large egg, lightly beaten
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (255 g) blueberries
- sanding sugar. optional
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Instructions
- Preheat oven to 350°F (175°C). Grease a standard 9"x 5" loaf pan.
- Whisk together the flour, sugar, brown sugar, baking powder, salt, and cinnamon. Make a well in the center.
- In a separate bowl, combine the butter, egg, milk, and vanilla. Pour into the well in the flour mixture. Stir just until combined.
- Gently fold in the blueberries. If you like, reserve a few blueberries to scatter on top of the bread before baking.
- 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.
- Bake 50 to 60 minutes, or until the bread is golden brown and a pick inserted into the center comes out clean.
- Cool in the pan on a wire rack for about 10 minutes. Then transfer the bread to a wire rack to cool completely.
Notes
- To Store: This bread will keep at room temperature, wrapped tightly or in an airtight container, for 3 to 4 days. If you want to preserve it for a little bit longer, store it in the fridge for a couple days more.
- To Freeze: You can freeze blueberry bread for up to 3 months. Wrap the bread (or individual slices) in two layers of plastic wrap, then wrap it again in aluminum foil or place it in an airtight, freezer-safe container or bag. Thaw it overnight on the counter before serving.
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