I've transformed my very popular berry muffin recipe into a crowd-pleasing fresh Blueberry Bread and today I'm sharing that recipe with you!
When it comes to quick bread recipes like this fruity blueberry bread, I'm always torn whether it's a cake or a bread. Serve it for breakfast or dessert?
Much like most traditional food rules, I say, it is whatever you want to classify it as and you can eat it whenever you like. I especially like this with a cup of coffee on the side mid morning but it's equally as delicious for a dessert or even late night snack. So enjoy it any way you like.
If you have tried my Strawberry Blueberry Muffins you know how good they are and you get why I'd make a bread out of it. If you haven't, pop on over to the recipe and check it out. Better yet, there are lots of reviews and reader photos posted on the pinterest pin so maybe check that out too.
Other than the obvious, there are no strawberries in this recipe as there are in my muffins, there really aren't any changes.
I just love a good fruity loaf bread, don't you?
Related: Homemade Bread Recipes
How To Make Blueberry Bread
Combine dry ingredients in one bowl and wet ingredients in another. Next, stir them both together and then fold in the blueberries.
Pour the batter into a prepared loaf pan.
Sprinkle the topping over the batter and pop it in a preheated oven.
Baking time should be somewhere between 45-55 min. Check the doneness (is that a word?) by sticking a toothpick into the center, if it comes out clean it's done. If it doesn't, leave it in longer.
Allow the bread to cool in the pan for about 15 min and then remove the bread from pan and allow to cool completely on a cooling rack.
If you cut it while it's hot it will fall apart.
Chocolate Chip Zucchini Banana Bread
Printable Recipe Card
Blueberry Bread
Ingredients
- 2 large eggs
- ⅔ Cup vegetable or canola oil
- ⅔ Cup milk
- 2 Cup blueberries (fresh)
- 3 Cup flour, all purpose
- 1 ½ Cup sugar, granulated
- 3 teaspoons baking powder
- ½ teaspoon salt, kosher
Topping
- ¼ Cup brown sugar
- ¼ Cup sugar, granulated
- 1 teaspoon cinnamon
- ⅓ Cup flour, all purpose
- ¼ Cup butter
Instructions
- Preheat oven to 350 F.
- Prepare loaf pan with cooking spray or butter. Set aside.
- In a bowl whisk together eggs, oil and milk. Set aside.
- In another bowl stir together flour, sugar, baking powder and salt.
- Stir together wet and dry ingredients. Fold in berries.
- Spread batter into loaf pan.
- Sprinkle topping over the batter. It will be clumpy; it's okay. See photo above in post.
- Bake in preheated oven 45-55 minutes. Test for doneness by placing a toothpick in center of bread, if it comes out clean it is done. If it does not, continue baking.
- Allow bread to cool in pan for 15 minutes before removing bread and placing it on a cooling rack.
Topping
- In a small bowl combine all topping ingredients with a fork until combined. It will be almost dough-like. You'll break it into pieces with your fingers when topping the cake.
CR says
I wanted to make this with less sugar and less fat/calories, so I substituted 2/3 c unsweetened applesauce for the oil, Splenda for the sugar (except not in the topping), used unsweetened cashew milk, and I used light butter in the topping. It came out really delicious! It was moist and sweet and the blueberries didn't sink to the bottom, which was something I was worried about. I didn't know what size loaf pan to use, I used an 8 1/2" x 4 1/2" pan. It mostly was the right size, although it did seep out and make a big mess of my oven (I guess my oven needed cleaning anyway lol!). Next time, I'll remember to put a sheet pan under the loaf pan to avoid the mess.
Chef Dennis says
I am so glad you shared your recipe for this yummy Blueberry Bread! This looks really mouthwatering.
Paige says
Wow, this looks so GOOD! It looks moist too! Can't wait to try it!
Denise says
What an amazing and delicious bread! This will be a regular to make, its that good!
Neha says
Love the texture on this bread! Blueberries are my favorite berries to bake with, thanks for this recipe.
Tara says
This blueberry bread really hit the spot for our family this weekend! We only ever make blueberry muffins, but it was nice to have a fresh take on an old classic!
Sara says
I like the look of this bread! I bet it would be an indulgent breakfast, slathered with butter and lightly toasted!
Jo says
This is my favorite summer time bread. Exploding with blueberry flavors, it could eat this bread for breakfast every single day
Alena says
I’ve been looking for fun ways to use fresh blueberries this summer and am so glad I found this recipe! This blueberry bread is so moist and the perfect texture!
Jamie says
I love making blueberry bread during the summertime when I have lots of fresh blueberries in the house! This is a delicious recipe and I love how it's not overly sweet!
LaKita says
This blueberry bread looks so tasty and delicious! I could have a slice of it right now with a little butter spread on it.
Chris says
Can’t wait to get some blueberries..looks so moist and delicious...baking in summer is a challenge... this looks fast and can bake in my counter oven...
Love a loaf like this.... can’t wait to make it...
Amy D says
Baking this right now! But I’m thinking that there’s enough batter for 2 loaves! Fingers crossed
Amy says
I actually took it out of the oven and transferred it to an 8x8 pan, it was overflowing the loaf pan.
Kristin says
Okay this was delicious and probably one of my favorite things I’ve made. I did use an 8x8 as I was afraid the batter would’ve spilled over, that was a good decision. I also went the streusel route but total preference!