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This Blueberry Bread is a fluffy and moist blueberry quick bread that’s so easy to make. It has a delicious blueberry flavor and is great for breakfast or a snack!
Easy Blueberry Quick Bread
My go-to baking treats are usually quick bread recipes; I love how easy they are and we love eating them for breakfast and even for a snack and dessert!
This easy blueberry bread is full of fresh blueberries that you can taste throughout every single bite. We all enjoyed this moist quick bread; it’s like a blueberry muffin in a loaf pan! This blueberry quick bread recipe bakes up nice, moist and is the perfect spring or summer brunch recipe!
Note that this is not lemon blueberry bread – it’s just a fluffy sweet quick bread with juicy berries inside.
Ingredients Needed
- Vegetable Oil: The best ingredient to keep baked goods moist!
- Milk: Any kind of milk is great with this recipe.
- Sugar: I use granulated sugar in this recipe!
- Blueberries: Fresh or frozen blueberries, but if using frozen make sure they aren’t too icy – thaw them completely and drain them well.
How to make Easy Blueberry Bread Recipe
- Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
- Whisk flour, baking powder, salt, and sugar in a large bowl.
- Whisk together oil, eggs, milk, and vanilla extract in a large measuring cup or medium bowl. Then mix the wet ingredients into the dry ingredients.
- Toss blueberries with some sugar and flour.
- Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.
Expert Tips
- I recommend using fresh blueberries or completely thawed and drained frozen berries. If you do not drain and dry your blueberries well then they can make the bread soggy.
- Craving lemon blueberry flavor? Add a simple lemon glaze by mixing 1/2 cup powdered sugar with a tablespoon or so of fresh lemon juice.
- Want crunch? Add some chopped walnuts or pecans to the bread (about 1/2 cup).
- This same exact recipe will work with fresh strawberries, raspberries or blackberries.
- You know when quick bread is done baking when a toothpick inserted in the center comes out clean.
Storage
On the counter, store in an airtight container. It will last a few days longer if stored in the refrigerator. Freeze this bread well wrapped in plastic wrap or freeze slices in sandwich bags for easy grab and go breakfasts!
Blueberry Bread Recipe
Ingredients
- 1 ½ cups (186g) all purpose flour (plus 1 tablespoon for berries)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar (plus 1 teaspoon for berries)
- ¼ cup (59ml) vegetable oil
- 2 large eggs
- ½ cup (118ml) milk
- 1 teaspoon vanilla extract
- 1 cup (153g) blueberries (see note)
Instructions
- Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
- Whisk 1½ cups flour, baking powder, salt, and 1 cup sugar in a large bowl.
- Whisk together oil, eggs, milk, and vanilla extract in a large measuring cup or medium bowl. Then mix the wet ingredients into the dry ingredients.
- Toss blueberries with 1 tablespoon (8g) flour and 1 teaspoon sugar. Gently fold into the batter.
- Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.
Recipe Video
Recipe Notes
- I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they’re thawed and drained well).
- Store bread wrapped well for up to 3 days or freeze for up to 2 months.
- This bread was originally made with Splenda. You can use 3/4 cup Splenda or Swerve in place of the granulated sugar.
Thank you for this recipe. I made first with raspberry and yesterday with blueberries.They were absolutely delicious, moist even on the third day.
My husband loved it! We were going to share it with others, but he said, let’s keep the whole loaf for us! He really surprised me. I’m not a big fan of blueberries, but I did like it. And it’s so easy to make!
Step 4 does not make sense to me. Is there a word missing before (8g)? What am I tossing the blueberries with? Toss blueberries with 1 tablespoon (8g) and 1 teaspoon sugar. Gently fold into the batter.
thanks for catching that – it’s flour – toss with flour and sugar before adding to the batter.
• 18 packets SPLENDA® Naturals Sweetener
how. much is this in cups? I don’t buy packets!
Splenda has an online conversion chart. It also shows you how to convert between Splenda and sugar.
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