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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!

sliced bread with blueberries baked into the center.


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 in blueberry bread laid out on a white counter.

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.

Click to see the recipe card below for full ingredients & instructions!

process shot of blueberry bread being made.
process shot of blueberry bread being made.
process shot of blueberry bread being made.
process shot of blueberry bread being made.

How to make Easy Blueberry Bread Recipe

  1. Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
  2. Whisk flour, baking powder, salt, and sugar in a large bowl.
  3. 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.
  4. Toss blueberries with some sugar and flour.
  5. 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.

Avoid Sinking Berries

Blueberries (and most fruit, when added to quick bread) are heavy and will sink in your cake batter. It’s important to toss them with a bit of flour before gently stirring into the batter, that way they’ll stay suspended in the bread. The flour keeps them “stuck” throughout the bread. This same trick works with blueberry muffins too.

I add a little sugar too because unless they’re perfectly in season, berries can be a bit sour.

sliced bread with blueberries baked into the center.

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!

sliced bread with blueberries baked into the center.

Blueberry Bread Recipe

4.84 from 6 votes
Blueberry Quick Bread – this easy bread recipe is full of blueberries and has less added sugar! It's the perfect breakfast; like a blueberry muffin but bread!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 serving
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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)
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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.

Recipe Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.84 from 6 votes (3 ratings without comment)

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23 Comments

  1. Thank you for this recipe. I made first with raspberry and yesterday with blueberries.They were absolutely delicious, moist even on the third day.

    Reply

  2. 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!

    Reply

  3. 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.

    Reply

    1. thanks for catching that – it’s flour – toss with flour and sugar before adding to the batter.

      Reply