Easy Blueberry Bread

Easy Blueberry Bread is a moist, tender quick bread bursting with juicy blueberries and a hint of vanilla. Perfect for breakfast, brunch, or an afternoon snack, this simple recipe comes together in minutes and makes a delicious treat that’s great fresh or toasted with butter.

Why You’ll Love This Recipe

• Simple pantry ingredients — no fancy tools needed.
• Sweet, soft, and loaded with fresh or frozen blueberries.
• Great for breakfast, brunch, snacks, or even dessert.
• Freezes beautifully for make-ahead convenience.
• Kids and adults love it.
• No yeast or rising time — it’s ready fast.
• Perfect for gifting or bake sales.
• Customizable with lemon zest, nuts, or glaze.
• One-bowl recipe, easy clean-up.
• Stays moist for days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk (whole or 2%)
• ⅓ cup vegetable oil or melted butter
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for tossing blueberries)

Optional glaze:

• ½ cup powdered sugar
• 1–2 tablespoons milk
• ¼ teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper if desired.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, oil (or butter), eggs, and vanilla.
4. Add wet ingredients to dry ingredients and stir gently until just combined — do not overmix.
5. Toss blueberries with 1 tablespoon flour (to help prevent sinking) and fold them into the batter.
6. Pour batter into prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
9. For glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled bread if desired.

Servings and timing

Makes 1 loaf (about 10–12 slices). Prep time: 10 minutes; Bake time: 50–60 minutes.

Variations

• Add lemon zest for a blueberry-lemon twist.
• Stir in ½ cup chopped nuts for extra texture.
• Use almond extract instead of vanilla for a flavor change.
• Top with coarse sugar before baking for a crunchy top.
• Make mini loaves or muffins — adjust baking time accordingly.

Storage/Reheating

Store leftover bread tightly wrapped at room temperature for up to 3 days or in the fridge for up to 5 days. To freeze, wrap slices individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

FAQs

Can I use frozen blueberries?

Yes! Add them straight from the freezer to avoid color bleeding.

How do I keep the blueberries from sinking?

Toss them in a tablespoon of flour before folding into the batter.

Can I make this bread dairy-free?

Use plant-based milk and oil instead of butter.

Why is my bread dense?

Don’t overmix the batter — mix just until combined.

Can I make muffins instead?

Absolutely! Divide the batter into muffin tins and bake for 18–22 minutes.

Do I have to use a glaze?

No — it’s delicious plain, but the glaze adds a sweet touch.

How do I know when it’s done?

A toothpick inserted in the center should come out clean or with a few crumbs.

Can I add other fruits?

Yes! Try raspberries, chopped strawberries, or a mix of berries.

How do I store leftovers?

Wrap tightly in plastic wrap or foil. Store at room temperature or in the fridge.

Can I freeze blueberry bread?

Yes! Freeze whole or in slices for up to 3 months.

Conclusion

This Easy Blueberry Bread is the ultimate quick bread recipe for blueberry lovers — soft, moist, and full of sweet berry goodness. It’s simple, versatile, and sure to become a go-to favorite for breakfast, brunch, or whenever you’re craving a sweet homemade treat. Give it a try and enjoy every bite!

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