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Blueberry Bread

This delicious blueberry bread recipe is such a delicious quick bread! Just like a moist sweet blueberry muffin but all in one loaf shape that is perfect for a breakfast treat or a sweet dessert. Make this with fresh or frozen berries too!

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings: 10 Slices
Calories: 214 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup sugar
  • 6 tablespoons unsalted butter softened
  • 2 large eggs lightly beaten
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 2 cups flour all purpose, plus one teaspoon for blueberries
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ½ cup blueberries
  • 1-2 tablespoons coarse sugar optional

Instructions

    Cup of Yum
  1. Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.
  2. Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.
  3. Add beaten eggs, milk and vanilla to your bowl and mix well until combined.
  4. In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.
  5. Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.
  6. In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.
  7. Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.
  8. (Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.
  9. Bake in the oven for 70-85 minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)
  10. Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!

Notes

  • Creaming together the sugar and the softened butter, in the beginning, is an important step that will make your blueberry bread have more of a soft and silky cake-like texture.
  • Overmixing the batter can cause this bread to be more crumbly and can affect the texture of your final bread. If you're using an electric mixer, it's especially important not to walk away from the dough with the machine on or it may overmix.
  • Turbinado sugar works really well for sprinkling on top of your blueberry muffin loaf to give it that pro bakery feel. This thick, coarse sugar adds just a touch of sweetness to the top of baked goods and is often what the pros use.

Nutrition Information

Serving 1g Calories 214kcal (11%) Carbohydrates 32g (11%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g Cholesterol 57mg (19%) Sodium 291mg (12%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 10Slices

Amount Per Serving

Calories 214

% Daily Value*

Serving 1g
Calories 214kcal 11%
Carbohydrates 32g 11%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 57mg 19%
Sodium 291mg 12%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.