Blueberry Bread Recipe

sliced bread with blueberries baked into the center.

4.75 from 4 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 Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 199kcal

Author: Dorothy Kern

Cost: 7

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 8x4" 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) 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.

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This bread was originally made with Splenda.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.

Nutrition