Blueberry Bread Recipe

This blueberry bread is a must make moist and flavorful quick bread recipe made in just one bowl! Perfect with fresh or frozen blueberries.

Whenever we go blueberry picking or get a large harvest from our blueberry bushes in containers the first thing I make is blueberry bread! There’s always blueberry muffins, but blueberry bread is something special, especially with a bit of butter!

You can even make this quick bread more indulgent by using it to make blueberry bread French toast, SO good!

Blueberry Bread ingredient notes:

A few notes about this recipe is that you can use some melted and cooled butter or vegetable oil, whichever you prefer. You can also use a combination of the two. We’ve also made it with avocado oil which works as well.

The ingredients should be room temperature. I like to remove everything and set it out about an hour prior to mixing and baking.

For the blueberries you can use either fresh or frozen blueberries.

Allergy friendly options: Use plant-based milk and egg substitutes to make it dairy-free and vegan-friendly. For gluten free we recommend King Arthur’s Gluten Free Measure for Measure Flour.

How to make blueberry bread

Preheat your oven to 350°F and grease or line an 8×4 or 9×5-inch loaf pan. Set it aside.

In a small bowl, sift together the flour, salt, and baking powder.

In the bowl mix the oil and sugar together until light and combined.

Add the milk, eggs, and vanilla extract, mixing until well combined.

Add the flour mixture to the wet mixture and stir until just combined.

Toss the blueberries with a tablespoon of flour to help distribute them evenly.

Fold the blueberries gently into the batter, then pour it into the prepared loaf pan and spread it evenly.

Top with some extra blueberries, we serve some to the side for this.

Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool for 30 more minutes before slicing.

Enjoy as desired!

Storage notes:

• Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week.
• Warm individual slices in the microwave for 10–15 seconds for a fresh-from-the-oven feel.
• Freeze the whole loaf or individual slices tightly wrapped in plastic wrap for up to 3 months; thaw in the fridge or at room temperature.
• Use day old blueberry bread to make delicious French toast.