Blueberry bread is a classic sweet treat that everyone should learn to make! This quick bread recipe is so easy to make and the flavor is perfectly balanced, bursting with juicy blueberries.
Blueberry Bread Recipe
There's something so special about family recipes. I never had the chance to meet Steven's grandmother, but shortly after we were married, I was given some of her old recipes. Being able to use her recipes, some even written in her own writing, makes me feel like I did know her in a way.
I don't know whether Grams loved to cook in the same way that I do, but I know she came from a time when cooking was a much more integral part of family life.
This blueberry loaf cake is an adapted version of one of her precious recipes, and goodness it is delicious. I originally made this recipe with blueberry preserves, but have recently switched to fresh blueberries and I'm not sure how, but it's made it even better!
I've had a thing for blueberries for a while now since love making blueberry muffins and quick breads about as often as I can get away with. So it was a natural choice to try to put a twist on Gram's original recipe.
I love making a fresh loaf of this moist quick bread to serve for breakfast when I'm hosting guests. I either make this recipe or some lemon blueberry scones!
But you don't have to wait for guests to come over to make blueberry bread. Make a loaf to make your Saturday mornings extra special, or make it during the week for the perfect quick breakfast on-the-go. It pairs wonderfully with a cup of coffee
Why You'll Love this Recipe
- This easy blueberry bread recipe is really simple to follow and only needs a few simple ingredients.
- Blueberry bread is a great way to use those extra summer blueberries you snagged from your garden or the farmer's market.
- You can wrap this up and give it to friends or neighbors as a sweet and thoughtful gift!
Here's a list of what you'll need to make this delicious blueberry bread:
- coconut oil
- vanilla extract
- all-purpose flour
- baking powder
Substitutions and Variations
You can use avocado oil, vegetable oil, or melted butter in place of the coconut oil if you prefer.
To make this recipe refined sugar free, replace the granulated sugar with coconut sugar or another substitute that you prefer. You can also make this recipe dairy free by using a milk substitute like almond milk or coconut milk.
You can use a gluten-free 1:1 flour substitute, such as King Arthur Measure for Measure Flour, to make this recipe without gluten.
Feel free to add lemon zest or lemon juice to this recipe. You can also make a simple lemon glaze like the one in my lemon blueberry bread recipe, and drizzle it on the top of your blueberry loaf.
Want to add a bit more sweetness to this loaf of bread? Make a homemade streusel topping and place it on top of the bread before popping it in the oven. It will be the perfect sugary topping on a warm slice of blueberry bread!
Add other fresh berries like diced strawberries or raspberries. Just be sure not to overload the batter!
How to Make Blueberry Bread
Here's how to make this amazing Blueberry Bread recipe:
Preheat your oven to 375ºF. Then, line a loaf pan with parchment paper and it set aside for later. If you don't have parchment paper, you can grease it well. Check out my post on how to grease a muffin tin and just adapt it to the bread tin you are using.
In a medium bowl, whisk together oil and sugar until smooth.
Then, add one egg at a time to the bowl, whisking the ingredients together between each egg. Once combined, add the vanilla extract and mix.
In a separate mixing bowl, combine flour, salt and baking powder.
Next, alternate adding the dry ingredients and milk into the bowl of wet ingredients, mixing as you go.
Gently fold the blueberries into the batter. Then pour batter into the previously prepared loaf pan.
Bake blueberry bread at 375° Fahrenheit for about 65-70 minutes until the center of the loaf is set and a toothpick can be inserted and come out mostly clean.
Remove the loaf from the hot pan and place it onto a wire rack to cool for at least 30 minutes before slicing into it. Enjoy!
How to Store Leftover Blueberry Bread
Storing quick breads is a lot like storing muffins. And I have a whole post with the best tips and trick on how to store and freeze muffins. You can check that out, or read the bullet points here:
Blueberry muffin bread is best fresh, but can be just as good a day or two later — or even a month later — if stored properly.
Store in an airtight container, lined with a paper towel or two to help collect condensation from residual heat. Make sure the loaf is completely cooled for best results. You can store the loaf as a whole or cut it into individual slices.
The best way to store this sweet treat depends on how soon you want to eat it:
- Within 3 days of baking them: Store blueberry bread slices or loaf on the countertop at room temperature.
- In the next few days: Store in the fridge, but with the risk of a slight change in texture. Alternatively, store what you’ll eat in the next few days using the countertop method, then freeze the rest.
- Within the next 3 months: Store quick bread in the freezer — either wrapped tightly in plastic wrap or in a freezer bag.
Tips for Success
- Leave the parchment paper hanging out the edges of the the loaf pan so that you can easily remove the loaf once it is baked.
- If you have trouble with the blueberries settling to the bottom of the pan, try tossing them in flour before adding them to the batter.
- Before you eat a leftover slice of bread, pop it into the toaster oven or microwave to get it all warm again!
Quick breads can become dense if you overmix the batter. Mix the dry ingredients and wet ingredients together until just combined. When you fold in the blueberries, don't over-mix then either!
Absolutely! Frozen blueberries will work just fine in this recipe. When using frozen berries, I would make sure to toss them in a light coating of all purpose flour so that they don't sink to the bottom as they warm up while baking.
More Blueberry Recipes
- Blueberry Greek Yogurt Smoothie
- Lemon Blueberry Muffins
- Blueberry Muffins with Crumb Topping
- Healthy No Sugar Added Blueberry Muffins
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
- ½ cup coconut oil
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ cup milk
- 2 cups blueberries
- Preheat the oven to 375ºF. Line a bread loaf pan with parchment paper and set aside.
- Add oil and sugar in a medium bowl and whisk together until smooth. Add each egg, one at a time, whisking together in between. Mix in vanilla.
- In a separate bowl, combine flour, salt and baking powder. Alternate between adding flour mixture and milk to the sugar mixture.
- Fold in blueberries when bread batter is almost mixed completely.
- Pour batter into prepared bread pan. Bake at 375°F for about 65-70 minutes.
- Remove from pan and allow to cool at least 30 minutes before slicing.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 238Total Fat: 10gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 196mgCarbohydrates: 33gFiber: 1gSugar: 16gProtein: 4g