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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 the oven to 375. Line a 9 x 5 bread loaf pan with parchment paper and set aside.
WET INGREDIENTS. Add butter and sugar in a medium bowl and beat until smooth. One at a time, add each egg, blending in between. Mix in vanilla.
DRY INGREDIENTS. In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the 1/2 cup milk.
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.
Using a fork, crush 1/2 cup of your blueberries and add to your batter. Fold in the remaining blueberries.
BAKE. Pour batter into prepared bread pan. Sprinkle sugar over the tops and bake at 375 degrees for about 65 – 70 minutes. Remove from pan and allow to cool at least 30 minutes.
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. Want one? Just whisk together 2 tablespoons melted butter, 1 1/2 cups powdered sugar (sifted), 1 teaspoon vanilla and 1 – 2 teaspoons heavy cream. Drizzle over warm bread, if desired.
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
- 1/2 cup butter, softened
- 1 1/4 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 2 cups blueberries, washed and drained
- 1/8 cup coarse sugar
Instructions
- Preheat the oven to 375. Line a 9 x 5 bread loaf pan with parchment paper and set aside.
- Add butter and sugar in a medium bowl and beat until smooth. One at a time, add each egg, blending in between. Mix in vanilla.
- In a separate bowl, sift flour, salt and baking powder. Add to sugar mixture, a little bit at a time, alternating with the 1/2 cup milk.
- Using a fork, crush 1/2 cup of your blueberries and add to your batter. Fold in the remaining blueberries.
- Pour batter into prepared bread pan. Sprinkle sugar over the tops and bake at 375 degrees for about 65 – 70 minutes.
- Remove from pan and allow to cool at least 30 minutes.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Taste of Home
This is really helpful! Thanks a lot for sharing this recipe! It tasted so amazing and easy to follow! Highly recommended!
This is the easiest bread to make and I absolutely love the glaze on top!
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!!
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!
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
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!
I love this receipe. It quick and simple
That’s why I love it, too! Thank you!
GlaZed blueberry quick bReaD. How much baking powder as mentioned in the directions. Thanks. Cherie
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!
Yum – thank you for the nice recipes.