This blueberry bread is moist, sweet, and full of blueberries. It is like a blueberry muffin that you can slice and enjoy! It is delicious and perfect for breakfast, brunch, or a snack anytime!
I love blueberries.
I can eat them by the handful… pint full actually. And I love putting them in baked goods. Blueberry cobbler, blueberry pie, blueberry muffins (these blueberry oatmeal ones are some of my favorites.)
So when I came across a recipe for a blueberry quick bread in an old cookbook I knew that I would love it. I also knew that my boys would devour it.
The original recipe had nuts and a little more sugar so I tweaked it a little to come up with this recipe.
Although it is a blueberry sweet bread I didn’t want it to be overly sweet. With just a little sweetness the blueberry flavor really shines through.
The great thing about this blueberry bread is that it can be used as breakfast, brunch, a snack or even a dessert. It is amazing with a cup of coffee. It is delicious plain or with a little butter or cream cheese on top.
This really is just blueberry muffins in loaf form. If you love the recipe you can totally spoon it into muffin tins and adjust the baking time (about 20 minutes)
Muffins are a little more portable, great for grab and go, but I love to make it in loaf form for breakfasts and brunches. There is something about that beautiful loaf pan brimming with blueberries and delicious cake-like texture.
Here’s how to make this Blueberry Bread
This makes 8 servings (less if you slice it thick)
2 ½- Cups All Purpose Flour
¾- Cup Sugar
1-Tbsp Baking Powder
½- tsp Salt
6- Tbsp. Butter (softened)
1-tsp Vanilla Extract
1 ½ Cup Blueberries
First, preheat your oven to 350 and grease and flour a loaf pan.
Now in a large bowl combine your flour, sugar, baking powder and salt and stir to combine.
Cube your butter and add it to your flour mix.
Now using a pastry blender or two knives scissor-style, cut your butter into the flour mixture until it is crumbly.
In a medium-size bowl combine eggs, milk, and vanilla gently whip together until combined.
Next add your egg mixture to your flour mixture and stir until flour is moistened.
Now fold gently fold in your blueberries (reserve about 1/4 cup to sprinkle on top if desired)
Spread the batter into your prepared pan, and sprinkle reserved blueberries across the top.
Now pop it in the oven for 1 hour- 1 hour 20 min. You’ll know it’s done when a toothpick inserted in the middle comes out clean.
Let cool at least 10 minutes before slicing and serving.
- 2 ½- Cups All Purpose Flour
- ¾- Cup Sugar
- 1-Tbsp Baking Powder
- ½- tsp Salt
- 6- Tbsp. Butter (softened)
- 2- Eggs
- 1-Cup Milk
- 1-tsp Vanilla Extract
- 1 ½ Cup Blueberries
1.Preheat oven to 350. Grease and flour a 9x5 Inch loaf pan.
2. In a large bowl mix together flour, sugar, baking powder,
3. Cut butter into cubes, add to bowl with flour mixture. Using
a pastry blender or 2 knives used scissor-fashion, cut butter into flour
mixture until it resembles fine crumbs.
4. In a medium size bowl beat together milk, eggs and vanilla.
5. Stir egg mixture into flour mixture until moistened.
6. Gently fold in blueberries until evenly dispersed.
7. Bake 60-80 minutes or until toothpick insert into the center
comes out clean
8. Allow to cool for at least 10 minutes before slicing and
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 343 Total Fat: 11g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 72mg Sodium: 432mg Carbohydrates: 55g Net Carbohydrates: 0g Fiber: 2g Sugar: 22g Sugar Alcohols: 0g Protein: 7g