This sweet, yeast-free, Blueberry Bread is loaded with fresh blueberries and topped with the most amazing glaze!
I love quick bread recipes like this fruity Blueberry Bread! Orange Cranberry Bread and Glazed Lemon Zucchini are two more bright favorites.
our favorite blueberry bread!
I’m always excited to find new recipes that I can bake up and bring to neighbors or friends. It’s nice to change it up and bring something different than our traditional cookies, cake, or candy.
This Blueberry Bread recipe 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 Blueberry Loaf because no yeast is involved but also because it’s topped with a delicious glaze.
How to Make Blueberry Bread
We call this a “quick” bread because it doesn’t require any yeast, which means there’s no rise time! Simply mix the ingredients, put them in a pan, and bake!
PREP. Preheat oven to 350°F.
WET INGREDIENTS. Beat egg, milk, and oil in a large bowl.
DRY INGREDIENTS. In a separate bowl, combine the flour, sugar, baking powder, and salt and slowly add to the egg mixture. Beat until combined. Fold in the blueberries.
Note: Use fresh blueberries or frozen blueberries in this recipe. In either case, rinse them off not only to clean them but to remove extra color which tends to bleed creating purple bread. Place the berries in a colander and run them under cold water until the water runs clear. Pat dry.
- Running frozen berries under water will cause them to thaw a little, but they don’t need to thaw completely.
BAKE. Pour batter into a greased loaf pan(s). We had enough batter for two 8×4 pans. Bake for 50-55 minutes.
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.
Using Different Pans
Make 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 loaves. 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!
Tips + Variations
Sinking Blueberries. To keep the blueberries from sinking to the bottom, toss them with flour before folding them into the muffin batter.
Glaze. The recipe for the glaze makes a good amount and we had lots left over after adding a generous amount on top of the bread. Cut the glaze recipe in half and still have plenty!
Room temperature ingredients. Use room temperature milk and eggs to help them incorporate with the other ingredients easier.
Easy clean-up. Line the loaf pan with parchment paper making it easier to remove the baked bread to finish cooling on a wire rack.
Baking powder. Quick bread utilizes baking soda, or in this recipe baking powder, as the rising agent. Be sure the baking powder is not expired or it will not rise properly.
Variations
Although we love this recipe as is, there are a few ways you can change it up:
- Berries: Replace the blueberries with strawberry or raspberries.
- Lemon Blueberry Bread: add 2 tbsp lemon zest to the batter before baking. Use lemon extract in the glaze.
- Almond Flavors: Use almond extract in the glaze and add sliced almonds to the top.
- No Glaze: Replace the glaze with a dusting of powdered sugar or a sprinkle of white sugar.
Storing info
STORE. Cool this easy Blueberry Bread recipe completely before storing it to avoid soggy bread. Store in an airtight container along with a paper towel to soak up any moisture. It should last 4-5 days on the counter or a week in the refrigerator.
FREEZE. Wrap the loaf with plastic wrap and again with aluminum foil, or place it in a Ziploc freezer bag. Label and freeze for up to 3 months.
Recipe FAQ
You can use either! Regardless of which you use, be sure to rinse them in a colander under cold water to remove any extra juice that would bleed and cause purple bread.
No, although they will thaw slightly when you rinse them under cold water to remove any excess juice.
To keep the blueberries from sinking to the bottom, toss them with flour before folding them into the muffin batter.
For more delicious (and easy!) quick breads, try:
- Glazed Lemon Poppyseed Muffins
- Bacon Cheddar Jalapeno Cornbread
- Mini Cinnamon Loaves
- Amish Bread
- Snickerdoodle Bread
- Chocolate Chip Banana Bread
Blueberry Bread Recipe
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
- Preheat oven to 350°F.
- Beat egg, milk, and oil in a large bowl. In a separate 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 8×4 pans.
- Bake for 50-55 minutes°.
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.
Notes
Adapted from Taste of Home
Yum – thank you for the nice recipes.
I did it with chocolate chips in stead of blueberry, it was delicious!!
Oh, that sounds delicious! I love anything with chocolate chips in it:) Great idea!
GlaZed blueberry quick bReaD. How much baking powder as mentioned in the directions. Thanks. Cherie
I love this receipe. It quick and simple
That’s why I love it, too! Thank you!
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.
So, sorry about that! I have added it in there 🙂 It is 2 1/2 teaspoons. Hope you like it!
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
Love it love it and
i cooked it lol lol all the
Family loved it
Thanks
Lil Luna
Yay! I am so glad! Thank you so much!
I can’t believe how easy this bread is to make! I’ve never been that great at making bread, but this helped my confidence! It turned out so good! Can’t wait to make again!
Does this bread rise?
It does, but doesn’t require typical “rising time” like yeast breads do. It’s considered a quick bread so you mix ingredients and put it in the oven to bake. And bam! It’s ready. It is similar to how a cake would rise… the baking powder does it’s thing and helps the bread rise, but has almost more of a cake-like texture when baked rather than your traditional white or wheat loaf of bread. It’s super tasty!!
This is the easiest bread to make and I absolutely love the glaze on top!
This is really helpful! Thanks a lot for sharing this recipe! It tasted so amazing and easy to follow! Highly recommended!
I sure love making breads that don’t require yeast!! They are super quick & easy!
A quick bread filled with with sweet blueberries. So yummy and makes a fun gift to give.
I’ve made blueberry muffins dozens of times, but never bread. This was an easy recipe to follow and the result was as yummy as their smaller muffin cousin.
Looks really easy to make
Blueberry bread is one of my all-time favorite foods! Thank you so much for this!
You’re welcome!! So glad you enjoyed the bread!
this blueberry bread is fantastic and I love everything about it. thank you so much for sharing this amazing recipe
You’re welcome! I’m so happy to hear you enjoyed the bread!
This is our new favorite bread recipe! Very delicious and the instructions were so on point. Thanks for sharing another great recipe with us!