Easy Blueberry Bread Recipe Full of Flavor!

3pm hits and I just get such a hankering for a sweet treat and a cup of coffee or cup of tea. There’s nothing better than a homemade baked good for an afternoon snack.

This Blueberry Bread is our current obsession, it really is one of my favorite things. You can make it with fresh or frozen berries, your choice. It’s such an easy bread recipe and even makes an easy dessert.

The best thing about breads like this Blueberry Bread recipe is that they can easily become a delicious breakfast or a quick snack. Some of my favorite types of bread include Banana bread, Cranberry Orange Bread, and this Apple Breakfast Loaf.

Like muffins, this blueberry bread is what is known as a quick bread recipe. We call them this because they are a type of bread that uses baking soda or baking powder to rise versus using yeast.

This easy blueberry bread recipe is SO similar to my blueberry muffin recipe. I love how easily muffins can become bread and vice versa! If you’d like to make a crumble topping for the top of the loaf, I highly recommend using the topping in my easy blueberry muffins.

There is no fancy equipment needed like a hand mixer or stand mixer to make this easy recipe for blueberry muffin bread.

• Add 2 tbsp lemon zest and 1/3 cup lemon juice to make a lemon blueberry bread recipe
• Mash 2 large, ripe bananas and mix them in to make banana blueberry
• Add 1/2 cup strawberries to make blueberry strawberry or any other fresh berries you might like.

Butter – Room temperature and softened, this will make your bread cake like! 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.

Milk – You can thank milk for making this a moist quick bread! But if you’d like, you can swap it out for sour cream or greek yogurt.

Blueberries – Gently fold in juicy blueberries until evenly dispersed. This is the very last step!

Of course, fresh blueberries are always best. But, man blueberry season is short!!! At least here in New Jersey it is! . Fresh blueberries stay more intact throughout baking and will have more of a burst when you take a bite.

Do I need to thaw the frozen blueberries then? No. Don’t thaw the blueberries. When you use frozen blueberries, they sort of melt in your recipe as they bake.

Don’t let your access to fresh blueberries deter you from making this recipe. Frozen blueberries are picked right at the peak of their ripeness and have all of the flavor and nutrients you want.

Of course, fresh blueberries are always best. But, man blueberry season is short!!! At least here in New Jersey it is! Fresh blueberries stay more intact throughout baking and will have more of a burst when you take a bite.

Do I need to thaw the frozen blueberries then? No. Don’t thaw the blueberries. When you use frozen blueberries, they sort of melt in your recipe as they bake.

Don’t let your access to fresh blueberries deter you from making this recipe. Frozen blueberries are picked right at the peak of their ripeness and have all of the flavor and nutrients like vitamin c you want.

Preheat oven to 350. Spray a 9×5 Inch loaf pan with cooking spray. Be sure to get the bottom of the pan and both opposite sides.

In a large bowl mix together your dry ingredients: all purpose flour, sugar, baking powder, and salt.

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.

In a medium bowl add the wet ingredients, beat together milk, eggs and vanilla extract.

Stir egg mixture into flour mixture using a rubber spatula until moistened.

Gently fold in blueberries until evenly dispersed.

Pour batter into prepared baking pan.

Bake blueberry bread for a bake time of 60-80 minutes or until toothpick insert into the center of the loaf comes out clean.

If you’d like you can brush the top of the bread with some melted butter.

Allow your blueberry bread to cool on a wire rack for at least 10 minutes before slicing and serving.

In a small bowl, mix together 1 cup of powdered sugar, 2 tablespoons milk and 1 tbsp fresh lemon juice. Drizzle your glaze on top of the warm bread.

To keep your blueberry bread fresh and long lasting keep it in an airtight container or ziplock bag.

Wrap this blueberry bread recipe in plastic wrap and then in aluminum foil and then in a freezer bag and place it in the freezer. It will keep 2-3 months in the freezer. To dethaw, place on the counter or refrigerator.

When I use frozen blueberries, the bag is usually way bigger than the serving size I need. So if you find yourself looking for some more inspiration of what to make with your blueberries, be sure to check out my blueberry cheesecake bars or blueberry danish recipe.

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