Blueberry Bread
Bursting with juicy blueberries in every bite, this homemade blueberry bread is the ultimate treat for breakfast, snacking, or dessert. Made with simple pantry staples like all-purpose flour, sugar, and a touch of vanilla extract, this quick bread boasts a tender, moist texture thanks to melted butter and milk in the batter. The secret to evenly dispersed blueberries? Tossing them in a bit of flour before folding them into the batter ensures they don’t sink. With just 15 minutes of prep time and a golden bake in under an hour, it’s as fuss-free as it is delicious. Serve it warm with a pat of butter or enjoy it solo—the natural sweetness of the blueberries makes it perfect as is. Whether you’re using fresh or frozen berries, this classic loaf is an easy crowd-pleaser that keeps well for days, making it a fantastic make-ahead option.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 0.5 cup Milk
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for coating blueberries)
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted butter, milk, egg, and vanilla extract until smooth and uniform.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; the batter will be thick.
In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the loaf during baking.
Gently fold the coated blueberries into the batter, being careful not to crush them.
Pour the batter into the prepared loaf pan and spread it out evenly with the back of a spatula.
Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center of the bread comes out clean or with only a few crumbs attached.
Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the blueberry bread as is or with a smear of butter for an extra indulgence. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 489 mg | 163% | |
| Sodium | 2699 mg | 117% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 229.3 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 251 mg | 19% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 732 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
