Blueberry Bread


This post originally appeared on The Confident Mom’s Blog, where How To: Simplify regularly contributes monthly guest posts filled with tips, tricks and recipes to simplify life in the kitchen.

At times it seems as though I have blueberries on the mind more often than not, especially when it comes to baking. My husband’s favorite flavor is blueberry so I’m always trying to come up with unique ways to satisfy his cravings.

The other night I realized that I had a lot of frozen blueberries on hand so I decided to bake my blueberry quick bread. It’s incredibly moist because it’s loaded with blueberries. This bread is also the perfect addition to any breakfast spread…or even as a little snack after dinner. Just warm it up, top with some butter and you will have yourself one of the tastiest treats.

Blueberry Bread Recipe


  • 1 egg
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries


  1. Preheat oven to 350 degrees.
  2. In a large bowl, whisk together the egg, milk and oil.
  3. In a separate smaller bowl, combine the flour, sugar, baking powder and salt. Gradually add this mixture to the milk mixture. Whisk together until just combined. Fold in the blueberries.
  4. Pour mixture into a greased 9×5-inch loaf pan. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
  5. Cool for 10 minutes before removing from loaf pan; transfer to a wire rack and cool completely.

I hope you get a chance to bake this bread and enjoy it as much as we do. I know you will love it!

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  1. Hi Jen, I just made your bread and it was wonderful! I made it with coconut milk and add some coconut flakes too, and then I also made a blueberry cream to go along with the bread. It's a great recipe, and I'll definitely make it again! :)

  2. I didn't have regular milk, so I substituted Almond milk for it. I also only had half a cup of regular flour, so substituted the rest with whole wheat flour and added a few drizzles of honey to try and counter the yucky wheat flour taste. It came out amazing!

  3. Made this bread today and it looks delicious. Have yet to try it though. I substituted half the flour for whole wheat!

  4. I didn't have any blueberries but I had some strawberries and raspberries. I left the raspberries whole and cut the strawberries into thirds. I also mixed in two teaspoons of orange marmalade. It came out so PERFECT and pretty! I should have used sugar substitute so I could eat as much as I want!

  5. We went blueberry picking last weekend and I made this bread last Saturday night. It was gone on Sunday. It was requested that I make it again. Made it Friday and it was gone Saturday. A definite keeper, thanks!

  6. Got your bread in the oven now. Can't wait.
    I changed a few things…whole wheat flour w/ some oat bran. Such a simple recipe. thanks

  7. You can also make it in a 9 x 12 pan. Makes it more like a cornbread type of thing. But i made that way as i can never find my loaf pan when i need it. My husband didn't even want to let it cool before digging in! I paired it with a homemade mango sorbet and whipped cream as a dessert. It was GONE! GREAT RECIPE

  8. This was good. I think that I will put a streusel topping on it next time I make it. I love blueberries and love that burst of flavor that comes fro them with a bite. For anyone reading this it is a good idea to take about a tablespoon of flour and mix the blueberries in it. The flour helps to keep them fro settling down in the batter so that they are better distributed.


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