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!
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.
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!
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.
For more delicious (and easy!) bread, check out:
- Glazed Lemon Poppyseed Muffins
- Bacon Cheddar Jalapeno Cornbread
- Mini Cinnamon Loaves
- Amish Bread
- Snickerdoodle Bread
- Chocolate Chip Banana Bread
Blueberry Bread Recipe
- 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.
- Pour batter into a greased loaf pan(s). We had enough batter for two 8x4 pans.
- Bake for 50-55 minutes at 350°.
- 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.
Adapted from Taste of Home