Blueberry Bread {No Yeast}

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This sweet, yeast-free, cake-like bread is loaded with fresh blueberries and topped with the most amazing glaze! Make a loaf of glazed Blueberry Quick Bread today!

I love a good quick bread recipe! Cranberry Orange Bread is another favorite sweet bread, but you should check out our collection of ALL our favorite Quick Bread Recipes.

Blueberry bread recipe

our favorite blueberry bread!

I’m always excited to find new recipes that I can bake up and bring to neighbors or friends. Sometimes, (just sometimes) I feel a little guilty because I know someone is trying to eat healthier, and here I am at their doorstep with a plate of chocolate chip cookies. I’m so mean! Well, I’m always happy to find good recipes with oats or fruit, because I can kind of claim it as healthier. 😉

Today’s recipe for Blueberry Bread is one of our favorites to gift to neighbors. This quick bread is loaded with blueberries and is very simple to make. Sure, it’s not healthy, but it’s delicious!!

We love this recipe because no yeast is involved but also because it’s topped with a delicious glaze.

blueberries in bowl

How to Make Blueberry Quick Bread

We call this a “quick” bread because it doesn’t require any yeast, which means there’s no rise time! You simply mix the ingredients together, put it in a pan, and bake!

BREAD. Beat egg, milk and oil in a large bowl. Combine the flour, sugar, baking powder and salt and slowly add to the egg mixture. Beat until combined. Fold in the blueberries.

*Tip*: One trick many bakers use to keep the blueberries from sinking to the bottom is to toss them with flour before folding them into the muffin batter.

BAKE. Pour batter into a greased loaf pan(s). We had enough batter for two 8×4 pans. Bake for 50-55 minutes at 350°.

GLAZE. In a saucepan over medium heat, combine sugar and cornstarch. Stir in cream until smooth, then add butter. Bring to a boil and stir for 2 minutes or until thickened. Add vanilla, and stir. Drizzle over warm bread.

Note: The recipe for the glaze makes a good amount. We had lots left over after adding a generous amount on top of the bread, so you could cut the glaze recipe in half and still have plenty!

Blueberry quick bread recipe

Variations and Storing

Changing it up…

  • Replace the blueberries with raspberries
  • Make it lemony: add 2 tbsp lemon zest to the batter before baking. Also use lemon extract in the glaze.
  • Almond flavored: Use almond extract in the glaze and add sliced almonds to the top.  
  • Replace the glaze with a dusting of powdered sugar or sprinkle of white sugar

Muffins: Aside from flavor variations you can also make this into blueberry muffins. Divide the batter into muffin tins filling them about ⅔ of the way full. Bake at 400°F for 15-20 or until a toothpick inserted into the center comes out clean.

Mini Loafs: divide the batter into 4-5 mini loaf pans. Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean. Mini loaves make a really cute neighbor, teacher or friend gift!

Storing quick bread: The first rule to storing quick breads and muffins is to wait for them to completely cool otherwise they’ll continue to emit steam, making them soggy on the outside.

  • Store them in an airtight container along with a paper towel or two to soak up any moisture. They should last for about 4-5 days on the counter or up to a week in the fridge.
  • Freezer: Wrap the loaf with plastic wrap and again with aluminum foil, or place it in a freezer Ziploc. Label and store for up to 3 months.  

Blueberry quick bread recipe

For more delicious (and easy!) bread, check out:

Blueberry Bread Recipe

4.67 from 3 votes

This sweet, yeast-free, cake-like bread is loaded with fresh blueberries and topped with the most amazing glaze! Make a loaf of glazed Blueberry Quick Bread today!

Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 loaves
Calories 1798 kcal
Author Lil' Luna

Ingredients

Bread

  • 1 egg
  • 1 cup milk
  • 3 tbsp vegetable oil
  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups blueberries fresh or frozen

Glaze

  • 1/2 cup sugar
  • 1/2 tbsp cornstarch
  • 1/2 cup heavy whipping cream
  • 1/4 cup butter cubed
  • 1/2 tsp vanilla extract (or almond extract)

Instructions

Bread

  1. Beat egg, milk and oil in a large bowl. Combine the flour, sugar, baking powder and salt and slowly add to the egg mixture. Beat until combined. Fold in the blueberries.

  2. Pour batter into a greased loaf pan(s). We had enough batter for two 8x4 pans.

  3. Bake for 50-55 minutes at 350°.

Glaze

  1. In a saucepan over medium heat, combine sugar and cornstarch. Stir in cream until smooth, then add butter. Bring to a boil and stir for 2 minutes or until thickened. Add vanilla, and stir. Drizzle over warm bread.

Recipe Notes

The recipe for the glaze makes a good amount. We had lots left over after adding a generous amount on top of the bread, so you could cut the recipe in half and still have plenty.

Adapted from Taste of Home

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

More by Kristyn

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Comments

  1. The Instructions for this lovely Blueberry Quick bread say to “Combine the flour, sugar, baking powder and salt” however, the list of ingredients does not include Baking powder. Is baking powder supposed to be included in this recipe, or not? If so, what is the correct amount that should be used? This question was addressed previously by a lady named Cherie moore on December 10, 2018, unfortunately, I do not see a response to her question.

  2. 5 stars
    Made this last night. Sooo Yummy! THIS WILL BE MY NEW GO TO FOR BLUEBERRY. sorry for all the caps.. not sure why its doing it