Blueberry Bread Recipe
This easy blueberry bread recipe is packed with juicy blueberries and has a soft, tender texture that makes it perfect for breakfast, brunch or an afternoon snack.
Made with simple pantry ingredients and fresh or frozen blueberries, it’s an easy quick bread you can enjoy any time of year.
There’s no yeast or complicated prep involved — just mix the batter, fold in the berries and bake.
Serve a slice on its own, warm it up with a little butter or make a loaf ahead of time for busy mornings.
It’s also a great way to use up extra blueberries during blueberry season.
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What Are the Ingredients in Blueberry Bread?
- Flour – Gives the bread its structure.
- Sugar – Adds sweetness and helps the loaf brown as it bakes.
- Baking powder – Helps the bread rise and keeps it from becoming too dense.
- Salt – Balances the sweetness and enhances the other flavors.
- Butter – Adds richness and helps create a tender texture.
- Eggs – Bind the ingredients together and add structure.
- Milk – Adds moisture to the batter.
- Vanilla extract – Adds a little extra flavor and sweetness.
- Blueberries – Fresh or frozen blueberries can be used. If using frozen, add them directly from the freezer rather than thawing first.
How to Make Blueberry Bread
- Mix the dry ingredients. Whisk together the flour, sugar, baking powder and salt.
- Cut in the butter until the mixture resembles fine crumbs.
- Mix the wet ingredients. Whisk together the milk, eggs and vanilla.
- Combine the batter just until everything is moistened.
- Fold in the blueberries gently so you don’t overmix.
- Bake in a greased 9×5-inch loaf pan until a toothpick inserted into the center comes out clean.
- Cool for at least 10 minutes before removing from the pan and slicing.
Don’t Forget To…
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Tips for Making the Best Blueberry Bread
- Don’t overmix the batter. Mix just until the ingredients are combined to keep the loaf tender.
- Toss the blueberries with a little flour before folding them in to help keep them from sinking.
- Don’t thaw frozen blueberries. Add them straight from the freezer to prevent excess juice from discoloring the batter.
- Measure flour carefully. Too much flour can result in a dry or dense loaf.
- Check the center for doneness. Insert a toothpick into the thickest part of the loaf; it should come out clean or with a few crumbs.
- Let it cool before slicing. Give the bread time to set so it doesn’t crumble when cut.
Lightly toss the blueberries with a small amount of flour before folding them into the batter. This helps the berries grip the batter instead of sinking toward the bottom of the loaf.
Yes, you can! Just add them straight from the freezer — no need to thaw — so they don’t bleed too much into the batter. Lightly tossing them in a bit of flour before folding them in can also help keep them evenly distributed.
Overmixing is one of the most common causes. Too much flour or old baking powder can also keep the bread from getting the lighter texture you want.
There are lots of easy ways to change up this recipe. Add lemon zest for lemon blueberry bread, mashed banana for blueberry banana bread, chopped walnuts or pecans for crunch, or a simple crumb topping for a bakery-style finish. You could also add a light lemon glaze after the loaf cools.
Store blueberry bread tightly wrapped or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Yes. Add frozen blueberries directly to the batter without thawing them first. Thawing releases extra juice that can discolor the batter and create soggy spots.
More Easy Blueberry Recipes
If you’re a fan of blueberries, you won’t want to miss out on these delicious recipes!
- Our Blueberry Bread Recipes offer so many ideas for a delightful twist on a classic favorite that’s perfect for breakfast or a sweet snack.
- For even more ways to use your berries, check out these fresh blueberry recipes filled with easy ideas for breakfasts, desserts, snacks and more.
- Looking for something quick? Try our Easy Blueberry Muffins, bursting with flavor in every bite.
- And don’t forget about our Frozen Blueberry Recipes, which make it easy to enjoy these berries year-round!
Blueberry Bread Recipe
Ingredients
- 2½ cups flour
- ¾ cups sugar
- 1 tbsp baking powder
- ½ tsp salt
- 6 tbsp butter softened
- 2 eggs
- 1 cup milk
- 1 tsp vanilla extract
- 1 ½ cup blueberries
Instructions
- Preheat oven to 350. Grease and flour a 9×5 Inch loaf pan.
- In a large bowl mix together flour, sugar, baking powder, and salt.
- Cut butter into cubes, add to bowl with flour mixture.
- Using a pastry blender or 2 knives used scissor-fashion, cut butter into flour mixture until it resembles fine crumbs.
- In a medium size bowl beat together milk, eggs and vanilla.
- Stir egg mixture into flour mixture until moistened.
- Gently fold in blueberries until evenly dispersed.
- Bake blueberry bread for 60-80 minutes or until toothpick insert into the center comes out clean
- Allow your blueberry bread to cool for at least 10 minutes before slicing and serving.
Why 1 tablespoon of baking powder.
Hi Theresa, baking powder helps lighten up the bread and makes it fluffy. Without it, baked goods are often dense and heavy.
Made this blueberry bread today and added bananas…
A M A Z I N G!!!!!!!!
Thanks for a quick bread that is in “season” all year long!
Oh that is a great idea to do!!!! YUM!
What happens if I used baking soda because I didn’t have baking powder?
You can do this, but you will need to add a little bit of acid into it. So for every 1/2 tsp of baking soda you will need to 1 tsp of lemon juice or vinegar. But, something to think about is it will change the texture and flavor of your blueberry bread.
Hi! Can I add collagen for some extra protein? If so, do you know how much I could add without altering the outcome of it too much?
Hi, no I am sorry I have no idea. I never used collagen before in anything other than a smoothie.
I made the blueberry bread yesterday, unfortunately it was a little dry. I used fresh blueberries not frozen. Next maybe I will try frozen
Hi Patti,
A lot of times when it comes to moisture in a recipe a lot can impact it. For example: your altitude, the humidity or weather outside that day, the temperature your oven is calibrated at and more!
Hi! How Big is a cup?
About 4 oz of flour
I made this using 8 tbl spoons of butter and 3 cups of my homegrown blueberries. Baked for 70 minutes in a shiny metal loaf pan. Awesome!!
I am so jealous you were able to use your own blueberries!
@momma lew,
We have three high-bush blueberry plants. With all of the rain we got, I’ve got blueberries every day. I’ve made blueberry pancakes, muffins, a galette, a tart, a pie, and two blueberry loaves already. Yours is my favorite. I have to make another one today. My husband ate it all!
That is so awesome! I am so happy to hear that!
I’ve tried several recipes from the top of the google search. Yours is the best! I suspect the small butter cubes suspended in the batter really pay off as the loaf bakes. Thank you! 🙂
I love to hear this!!
Is there a substitute for the butter?
You can do a quick google search to figure out the conversions, but typically applesauce, yogurt or mash bananas work well.
Can I substitute almond milk for regular milk?
i have never tried, but I don’t see why not.
I needed to go the full 80 minutes and it was very crusty! What could I have done. Wrong? I kept checking it with a toothpick and that’s why I needed the full 80 minutes. Please help
There are a few things that could have gone wrong – your ingredients weren’t fresh, the air was too dry or too humid, your oven’s calibration.
I’m not sure what happened but this bread turned out very dry. I used frozen wild blueberries.
There are a few things that could have gone wrong – your ingredients weren’t fresh, the air was too dry or too humid, your oven’s calibration.
Tried it with a mashed banana and coconut sugar- huge hit with the whole family ♡
Do you sift the dry ingredients?
Thanks!
Erica
Sifting is always recommended when baking to break up any large clumps of dry ingredients.
I made this once already and it was excellent. Would like to try the lemon version. Should I reduce the amount of milk by 1/3 cup so the liquid amount remains the same?
Yes
I followed your recipe and the results were perfect. I made it again with a crumble topping and it was even better. Now I’d like to make it with lemon zest and juice as you mention. Do I reduce the milk amount by 1/3 cup so the liquid portion remains the same?
Adding bananas to the batter before the blueberries provided a wonderful flavor between the blueberries. Tastes even better on the second day.
Made this blueberry bread using frozen berries. It was nice looking n simple! I luv it!I like “Easy”baking recipes, as I’m more of a cook than I am a Baker!
So glad to hear you enjoyed it!
My market had only fresh Jumbo Blueberries. How much should I use?
I would start with the amount listed and then add as many as you see fit from there.
If using dried blueberries (moist, not dehydrated) should additional liquid be added or no?
No I wouldn’t add anymore liquid.
I made this today in advance of having it for breakfast when company is here next week. I used a long, heavy ceramic loaf pan and sprinkled the top with sugar after about 15 min. of baking to give it a nice crunchy coating. The loaf rose just above the top of the pan and looks lovely.
I hope you and your company enjoy it!
I made this loaf today. I was looking for a recipe to use those frozen wild blueberries that have been in my freezer forever. The loaf was very tasty and I liked that it was not really sweet. My husband is really enjoying it. Thanks for sharing the recipe. 🙂
I am so happy you enjoyed it!
I was tired of making blueberry muffins, and I found this recipe. I made this with fresh blueberries and everyone loved it, so I made a second loaf to use up the remaining blueberries. Very yummy.
I am so glad you enjoyed them!!!