Description

This blueberry bread recipe is a simple and delicious way to enjoy a homemade treat that’s perfect for any occasion. Made with fresh or frozen blueberries, this moist loaf combines classic ingredients like flour, sugar, and eggs, along with a hint of vanilla for extra flavor. Ideal for breakfast, brunch, or as a snack, it’s easy to bake and customize to your preferences. With simple instructions and helpful tips, you can make a loaf that’s not only scrumptious but also versatile, allowing for fun variations such as adding nuts or a citrus twist. Whether you’re a beginner or an experienced baker, this recipe ensures you’ll have a perfect loaf every time.

Ingredients

Scale

2 cups all-purpose flour
1 cup sugar (you can substitute with honey or stevia for a healthier version)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk (dairy or plant-based, like almond or oat milk)
1/2 cup vegetable oil (or use applesauce for a lower-fat option)
1 large egg
1 teaspoon vanilla extract
1 1/2 cups fresh or frozen blueberries

For added texture, you can also include 1/2 cup chopped walnuts or pecans if desired.

Instructions

Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper for easy removal after baking.
Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the 2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Prepare the Wet Ingredients:
- In a separate bowl, whisk together the 1/2 cup milk, 1/2 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix as this can make the bread dense.
Add the Blueberries:
- Gently fold in the 1 1/2 cups blueberries. If you’re using frozen blueberries, toss them in a little bit of flour first to prevent them from sinking to the bottom of the batter.
Transfer the Batter to the Pan:
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake the Bread:
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil and continue baking.
Cool and Serve:
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.

Notes

Blueberries:
If you’re using frozen blueberries, do not thaw them before adding them to the batter. Tossing them in a small amount of flour will prevent them from sinking to the bottom while baking.
Don’t Overmix:
Overmixing the batter can lead to a dense loaf. Stir until just combined to keep the bread light and fluffy.
Add-ins and Variations:
- For a fun twist, you can add 1 teaspoon of cinnamon for a warm, spiced flavor.
- If you want a citrusy kick, add 1 tablespoon of lemon zest to the batter.
- Adding 1/2 cup of chopped nuts like walnuts or pecans is a great way to add texture and flavor.
Storage:
- Room temperature: Store your blueberry bread in an airtight container at room temperature for up to 3 days.
- Freezing: For longer storage, wrap the bread tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Baking Time:
Ovens vary, so check the bread at the 60-minute mark. If a toothpick comes out clean, it’s done. If not, continue baking, checking every 5 minutes.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Desserts
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200-250 calories
Sugar: 12-15 grams
Sodium: 150-200 mg
Fat: 8-10 grams
Saturated Fat: 1-2 grams
Unsaturated Fat: 6-8 grams
Carbohydrates: 30-35 grams
Fiber: 1-2 grams
Protein: 2-3 grams
Cholesterol: 20-30 mg

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