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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.

Two slices of blueberry bread on a white plate.


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!

Batter in a metal loaf pan before being baked.

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.

Baked blueberry bread in a metal loaf pan.

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.
Blueberry quick bread cut into slices.

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.

Close up of two slices of blueberry bread on a white plate.

Recipe FAQ

Can I use frozen blueberries instead of fresh ones?

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.

Do you need to thaw frozen blueberries before baking?

No, although they will thaw slightly when you rinse them under cold water to remove any excess juice.

How do you keep blueberries from sinking in bread?

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:

4.97 from 32 votes

Blueberry Bread Recipe

By: Lil’ Luna
This sweet, yeast-free, Blueberry Bread is loaded with fresh blueberries and topped with the most amazing glaze!
Servings: 12
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour

Ingredients 

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

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.

Nutrition

Serving: 1g, Calories: 264kcal, Carbohydrates: 43g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 49mg, Sodium: 174mg, Potassium: 137mg, Fiber: 1g, Sugar: 26g, Vitamin A: 306IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Adapted from Taste of Home



About Kristyn

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!

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27 Comments

  1. Hi,I made this and it was really good.My husband said it was the best of all.I just wanna know how long it can last over the counter?

    1. It lasts about 4 days on the counter and a week if stored in the fridge. You can also freeze the bread!

  2. 5 stars
    This is our new favorite bread recipe! Very delicious and the instructions were so on point. Thanks for sharing another great recipe with us!

  3. 5 stars
    this blueberry bread is fantastic and I love everything about it. thank you so much for sharing this amazing recipe

  4. 5 stars
    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.