Blueberry Bread Recipe
Blueberry Bread Recipe is the perfect way to turn a handful of juicy blueberries into a soft, sweet loaf that’s bursting with flavor.
If you love baking, you’ll want to check out these bread recipes for even more delicious ideas!
There’s something special about this homemade bread — the way it fills your kitchen with a warm, buttery aroma and how every bite is packed with pops of juicy berries.
Whether you’re enjoying it fresh out of the oven, slathered with butter, or saving a slice for breakfast the next morning, this recipe is one you’ll want to make again and again. Plus, it’s incredibly easy to whip up, making it perfect for busy mornings, brunch with friends, or even a thoughtful homemade gift.
How to Make Blueberry Bread
Gather your ingredients:
Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut the softened butter into cubes and blend it into the dry ingredients using a pastry cutter or two knives until the mixture looks like fine crumbs.
In a separate bowl, beat together the milk, eggs, and vanilla extract, then stir this into the dry ingredients until just combined.
Gently fold in the blueberries, making sure they’re evenly distributed.
Pour the batter into the prepared loaf pan and bake for 60-80 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool for at least 10 minutes before slicing and serving.
To prevent blueberries from sinking in blueberry bread, toss them in flour before adding to the batter and use a thicker batter. You can also add half the batter first, then layer the blueberries, or chill the blueberries beforehand for better results.
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.
A few things could be the culprit. Overmixing the batter can develop too much gluten, making the bread heavy instead of soft. Also, be sure your baking powder is fresh—if it’s expired, it won’t give the bread the lift it needs. Finally, using too much flour or not enough liquid can lead to a dense texture, so measuring ingredients correctly is key!
If you’re a fan of blueberries, you won’t want to miss out on these delicious recipes!
- Dive into our Blueberry Bread Recipes for a delightful twist on a classic favorite that’s perfect for breakfast or a sweet snack.
- 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!
- Sweet, moist, and loaded with real strawberries, this strawberry bread recipe is a must-try for any time of year.
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!