Blueberry Bread recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Bread
  • Bread machine

We all love raisin bread, so why not blueberry bread? Truth is, you can use almost any dried fruit for this recipe, especially since dried blueberries aren't always readily available. This bread is very good right out of the bread machine, or toasted with butter.

20 people made this

IngredientsServes: 6

  • 320g bread flour
  • 2 tablespoons caster sugar
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 60g dried blueberries
  • 1 teaspoon bicarbonate of soda
  • 225g buttermilk
  • 2 tablespoons vital wheat gluten
  • 1 1/2 teaspoons dried active baking yeast

MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min

  1. Place all ingredients in the pan of the bread machine in the order suggested by the manufacturer.
  2. Select White Bread cycle, and Start.

Recently viewed

Reviews & ratingsAverage global rating:(17)

Reviews in English (14)


I really love this bread toasted with a little butter. Didn't have any vital wheat gluten so I used 2 teaspoons of yeast instead of 1 1/2. The bread didn't rise as much as regular loaves, but the texture is wonderful - not too heavy. I will definitely make again. (Costco has wild dried blueberries at a significantly lower price - and they're great!)-10 Jun 2005

by Spelunker

Great foundation recipe for blueberry bread! Way to go Julie! Some mentioned that their bread turned green, the reason the bread turns green is if the berries are added at the beginning of the bread cycle, you must wait till the second rise cycle (the normal time for additions such as nuts, raisins, etc, to be added.) I thought the bread was fine, but my husband (who is a little finicky) requested some alterations and WOWOWOWOWOW did it turn out great! In lieu of wheat gluten, I used a total of 3 tablespoons of bread yeast. I also used butter instead of oil, added an additional 1/2 tsp of salt, increased the sugar to 4 Tbsp, increased my berry amount to nearly 1 cup, AND.... I added a few drops of coconut extract and vanilla extract. ... We now call it "Oh My God , Bread". Happy Baking!!-09 Jul 2010

by Dreaming

I really enjoyed this bread. I added some lemon juice and used soymilk instead of buttermilk because of my diet, but even so it tasted amazing. I ate it warm, in chunks, covered in soymilk. It's not too sweet, really easy to make, and the dried blueberries didn't break up in the bread machine. Great stuff.-25 Nov 2003

Blueberry Bread

Uunbelievably soft and delicious, with an oil free option!

Works with fresh or frozen berries

Easy to make, no bread machine required

It’s the perfect recipe for a healthy dessert, breakfast, or afternoon snack!

You Might Also Like: Healthy Banana Bread – OIL FREE option

(Watch The Video – How To Make This Recipe)

How to make the best blueberry bread:

One of the reasons this blueberry loaf turns out so moist and soft is that you only bake it for 45 minutes.

The trick is to then turn the oven off and let it continue to cook gradually as the oven cools down. This ensures that the bread will be evenly cooked through without losing its beguilingly light and soft texture. If you can wait, it tastes even better the next day!

Can I use frozen berries?

You can! In fact, I used frozen berries for the recipe in the photos and video here. Just be aware that using fresh blueberries will yield a loaf that’s lighter in color, because there will be less juice.

But both ways work, and I thought the purple was kind of pretty… especially before the bread went into the oven. So it’s completely up to you.

Does the bread need to be frosted?

The recipe gives you the option of making either a lightly sweet breakfast bread or a cake-like dessert loaf, and both versions can be eaten plain, topped with a simple powdered sugar glaze or cream cheese frosting, or spread with butter or almond butter, Coconut Butter (my personal favorite), or even this homemade Vegan Cream Cheese.

Will the blueberries sink to the bottom?

Many blueberry baked good recipes—whether they be bread, cakes, or muffins—will tell you to coat the blueberries with flour to help them not all sink to the bottom. I didn’t bother with the extra step in any of my trials and never had a problem, but if you want to ensure zero berries at the very bottom, a much more reliable trick is to spread a little batter into the pan before stirring in the berries.

Just remember to work quickly if you go that route, because once the liquid and dry ingredients are combined, you really should get the bread into the oven as soon as possible.

Can I use other fruit?

Feel free to change up the flavor by using raspberries, blackberries, chopped strawberries, chopped apple (as in this Apple Bread recipe), or a combination of different fruits instead of just blueberries. You can also add orange or lemon zest to the recipe if desired.

Is the recipe suitable for vegans or gluten free diets?

For vegan blueberry bread, just be sure to use a plant-based milk for your milk of choice, such as almond, cashew, soy, or coconut milk. The bread can be gluten free if you use either oat flour or Gluten Free All Purpose Flour. (Be sure to check with the person you’re making the bread for, as not all Celiacs can eat oats.)

The wholesome recipe is also super kid friendly, because it’s so easy to prepare and it would make a wonderful addition to any Mother’s Day or Easter brunch.


  • 2 tablespoons light brown sugar
  • 1 tablespoon granulated sugar
  • Kosher salt
  • 3 tablespoons chopped pecans
  • 2 tablespoons unsalted butter, melted
  • 5 tablespoons flour
  • Cooking spray
  • 2 cups flour
  • 2 teaspoons baking powder
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon kosher salt
  • Zest of 1 lemon
  • 1 cup fresh blueberries
  • ¾ cup whole milk
  • 2 eggs, room temperature
  • ¾ teaspoon vanilla extract
  • ½ cup (1 stick) unsalted butter, melted

Heat the oven to 350° and coat a loaf pan with cooking spray. Next, make the coating: In a small bowl, stir together the brown and granulated sugars, a pinch of salt, the pecans, and the butter. Add the flour and stir until fully incorporated.

In a large bowl, whisk together the flour, baking powder, sugars, salt, lemon zest, and blueberries. In another bowl, whisk together the milk, eggs, and vanilla. Add the butter, and whisk once more. Add the wet ingredients to the bowl the dry ingredients, and stir until just blended. Do not overmix.

Pour the batter into the prepared loaf pan and spread evenly. Scatter on the crumble topping and gently press it in place. Bake the loaf until golden around the edges and the center is set, about 50 minutes. Let cool in the pan for 10 minutes before turning out onto a cooling rack.

Quite possibly nature's perfect gift, blueberries are one of the healthiest foods around, and they require only a simple wash as a means of preparation. You can find cultivated berries all year, but wild and locally-grown blueberries are available&mdashand at their peak&mdashprimarily during July and August. When shopping for blueberries at the store or farmers' market, look for berries that are firm, uniform in size, and deep blue in color with a silvery or white sheen. Avoid any packages that appear stained or damp. Once you bring the blueberries home, remove any twigs or leaves along with any berries that are soft or moldy. Refrigerate in the original container for up to five days. When you're ready to use them, rinse berries under cold water, drain, and pat dry.

Once you've stocked up, put your delicious blueberries to good use in a summery tart, no-bake cheesecake, pies, crisps, cobblers, and so much more. One of our favorite ways to serve these berries in a way that highlights their beautiful blue color and slightly tart flavor is by tossing them with granulated sugar and letting their juices slowly release. After about 20 minutes, you're left with a macerated mixture of whole blueberries in a syrupy sauce that's perfect for drizzling over ice cream, a custard pie, or even folded into pudding. For the ultimate blueberry pie filling, you generally only need four ingredients: the fruit, plus granulated sugar for sweetness, a thickener like cornstarch, and lemon juice to offset some of the granulated sugar. With this, the dessert possibilities are endless.

Ready to enjoy more blueberries all day long? Ahead, we're sharing 25 delicious blueberry recipes that make use of one of summer's all-stars.

Why Did My Blueberries Sink?

With many recipes that call for blueberries, you will find that they sink to the bottom of the bread, a cake or muffins. The reason this happens is that the weight of the blueberries is too heavy for the thickness of the batter.

So if the batter is thin, they are going to sink to the bottom every time. Thankfully, this is one of my favorite blueberry recipes because the batter is thick enough that it shouldn't be an issue. As you can see in my photos, the blueberries are evenly spread throughout the bread.

Also flouring the blueberries help to keep them where they are.

How Do You Know When This Easy Blueberry Bread Recipe Is Done?

You can tell that the blueberry quick bread has finished baking when you insert a toothpick into the center and it comes out clean. You should also be able to touch the top of the bread with your finger and it should bounce right back up.

If you leave an indent with your finger then it needs to keep baking for a bit longer.

Can I Make Muffins With This Blueberry Bread Recipe?

Yes, you make muffins out of this blueberry bread recipe. Simply line enough for 12 muffins and pour in the batter. Try to fill each one &frac23 full and they will bake beautifully. The baking time will only be 20-25 minutes, so you will want to check them so they don't cook too long.

Can you freeze this Blueberry Bread?

Yes! This blueberry bread is great frozen and enjoyed at a later date — just don’t add the glaze.

To freeze it, I wrap individual slices in cling wrap and then place them in a freezer friendly ziplock bag.

To thaw, allow the bread slice to come to room temperature on the counter for about an hour.

You can drizzle it with a freshly made citrus glaze if you prefer!

This Buttermilk Blueberry Bread is a winning recipe that is adaptable to whatever fresh fruit you have on hand.

This blueberry bread has the perfect texture and flavor and everyone will think you bought it at a bakery.

Lemon and Blueberry Bread:

You might remember that a couple of weeks ago I made an amazing Cinnamon Nut Quick Bread. After you&rsquove made that one, I hope you&rsquoll give this Lemon and Blueberry Bread a try.

I don&rsquot know about you, but I enjoy the combination of lemon and blueberry in this recipe. The flavor is refreshing and light, plus it pairs beautifully with a cup of tea. I also love that this bread is loaded with blueberries. It contains one and a half cups, so you&rsquore certain to get a burst of blueberry goodness in every bite.

Here are the deets on how to make this Lemon and Blueberry Quick Bread.

So that brings me to blueberries…which should TOTALLY be called PURPLEberries. I mean, right?

And you know what? If you’re not into purple you can still totally get behind this Cobbler Bread. Just eat with your eyes closed, is all.

Or use strawberries. Because pink bread would be totally cute.

So let’s discuss Blueberry Cobbler Bread. It’s a thing.

The world likes to categorize this as a “quick bread”. Which basically means it’s a cake.

Butter &ndash 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.

Eggs &ndash Use room temperature eggs to help the batter mix more evenly.

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

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

Related Video

Have been making this since it was first published in Bon Appetit in 1991 and it is always a hit. I've stopped using dairy, so this time I used oat milk instead of cow, used plant-based butter substitute, and even swapped in 1/4 cup of oat flour to replace same amount of wheat. I've been baking for a volunteer team for the last month and this bread earned their top rating! I think it is very easy, is beautiful, extremely reliable results, and very good.

This is an amazing recipe! I have been making it for years and it's yummy every time. Just took in for a bake sale and it was the first item to sell out.

This was pretty good, I guess, but not really work the work for me. As others have noted, the texture is heavy and rich, more like cake than like other quickbreads. It tasted pretty good, but the blueberries sank to a single layer on the bottom (even after dusting with flour) and the whole thing stuck firmly in the pan, and came out in two pieces. If I make again, I'll make in a spring-release pan in hopes of getting a whole loaf/cake. The lemon glaze was tasty and more tart than sweet.

OMG! This is amazing. Lemony, buttery, blueberry-y--so, so good. It is kind of time consuming and fussy to make, but what a payoff! Wish I had doubled the recipe. Nice to know it freezes well. An excellent use for excess blueberries. I did use half buttermilk and half milk. I also coated the blueberries in flour so that they would not sink to the bottom of the pan.

This turned out great, like a lemony pound cake with blueberries. I accidentally put 1/3 cup more sugar in the batter than I was supposed to, but I guess my blueberries were extra tart because the level of sweetness was just right. Don't skip the lemony glaze at the end, it really gives the loaf an extra citrus kick.

Foolproof, terrific and freezes well. Go to recipe for summer!

Someone asked whether this recipe freezes well. it does!

Great recipe! Made it as it was written. Used frozen blueberries and the use of flour on the blueberries really worked. Also buttered parchment paper so there was no sticking to the pan.

Love this! My go-to brunch/light dessert recipe. Many of my friends request this bread by name (and some demand it). I never have problems with it sticking, just use Pam with flour in the loaf pan first. I love the glaze, but typically pour it on and only let it sit for a couple of minutes before turning it out onto the rack so that it doesn't get too wet. Delish!

Yum! Get it while you can, because it goes fast!

Dies anyone know if this rec ipes freezes well? Getting ready for an annual family beach trip and I would like to make and bake and freeze.

Delicious and very tender, but holds together well. Please don't skip the lemon glaze -- it doesn't make it sweeter, it makes it much more tart and lemony. I doubled the recipe but only used 1 stick of butter total, it was still plenty rich. I used frozen berries, not thawed, and rolled them in flour. If you're having trouble with sticking, try oiling and flouring your pan. Don't use butter!

fantastic! doubled the recipe for a larger pan- halved the butter and omitted the last step (lemon and sugar)for a lighter healthier bread

This is a fantastic recipe. I followed the instructions as printed. Very light and very tasty. My baking time though was approximately 65 minutes. When I try a new recipe, I will set the timer for less time to be sure I will not overbake.

Very tasty. I used splenda instead of sugar, so I did not get the real deal. But it was still delicious I used aging blueberries that were not so good, but cooked were just fine.

Oh, and don't even consider making this bread without using plenty of buttered parchment in the loaf pan.

Love this recipie. I used fresh blueberries and rinsed them then tossed in a bit of flour and none sank to the bottom. Great flavor, very moist, and highly recommend the lemon juice/sugar glaze. Followed recipe to the lettter except for using the entire amount of sugar in the batter. Still not too sweet.

we love this and actually prefer it with raspberries instead of blueberries. even better!

I made this recipe in 1991 when it appeared in the August 1991 Bon Appetit. It soon became a family favorite. I lost the recipe in Hurricane Katrina. I am so thrilled to have found the recipe online and once again I am a blueberry-lemin bread baking machine. Thanks for posting one of my family's favorite recipes.

Makes a very moist pound cake-type bread. The cake was sweet enough so I decided not to add the glaze. Unfortunately I forgot to dust the blueberries with flour, and they did sink to the bottom. Still tasty though.

I was disappointed to say the least about this recipe. Just thinking about it makes me ill and I love blueberries and lemon especially together. Don't waste your time and ingredients on this one.

This one is a winner! Added extra lemon zest & fresh jc. from 1/2 small lemon to the batter, floured the berries, and lined the pan with parchment(greased & floured). It was perfect. Mine didn't take the full cooking time--was finished about 6 minutes early. It is delicious!

This bread was a hit at a brunch I went to this weekend. Don't forget to mix the blueberries with some flour before you add them to the mix, so that they don't sink!

This was very good. I didn't have any lemons for zest, but used lemon flavoring. It wasn't as lemony as I like, but still very good.