Indulge in a slice of this deliciously moist blueberry bread with crumb topping, made in just a few simple steps. Loaded with fresh blueberries and topped with a delicious four-ingredient crumble topping, it’s perfect for a quick and easy breakfast or snack.
You are going to love this amazing blueberry bread. Be warned, though, it is addicting, and if your family is anything like mine, it will disappear in the blink of an eye. I think my son had half a loaf in a couple of days. He is young and active, so he can eat like that.
Table of contents
Ingredients
- All-purpose flour: use a spoon to add it to a measuring cup and level off with a table knife
- Baking powder
- Salt
- Granulated Sugar
- Milk: whole or 2%
- Vegetable oil: or safflower oil
- Egg: a large one
- Vanilla extract: the pure stuff
- Fresh blueberries: you can use frozen, but do not thaw
- Brown sugar: both light and dark brown work
- Ground cinnamon: it compliments the blueberry flavor
- Butter: salted or unsalted
How To Make Blueberry Bread
This is the nutshell version. The full recipe with ingredient quantities and instructions is in the recipe card below.
In a medium bowl, whisk together the flour, baking powder, and salt. Then, in a larger bowl, whisk together the sugar, milk, vegetable oil, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the fresh blueberries
Spoon the batter into a greased 9×5 inch loaf pan. In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Sprinkle it over the bread and bake for about 60 minutes.
Tips For Perfect Blueberry Bread
- Do not overmix the dough. Mix just until the ingredients are incorporated. Overmixing the dough can result in tough bread.
- You can use frozen blueberries, but don’t thaw them. This keeps them from bleeding so much.
- Store the cooled loaf in an airtight container or zipper bag for up to 4 days at room temperature. For longer storage, freeze the loaf.
How To Freeze This Bread
The bread must be fully cooled before packaging and freezing so condensation does not get trapped inside. Wrap the loaf in plastic wrap and place it in a freezer bag, removing as much of the air as possible. Freeze for up to 3 months. To thaw, remove it from the freezer, take it out of the freezer bag, and set it on the counter for several hours up to overnight.
More Quick Bread Recipes
Blueberry Bread
Ingredients
Blueberry bread
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup milk whole or 2%
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Crumble Topping
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a larger bowl, whisk together the granulated sugar, milk, vegetable oil, egg, and vanilla extract. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the fresh blueberries
- Spoon the batter into a greased 9×5-inch loaf pan. In a small bowl, combine the brown sugar, flour, cinnamon, and butter. Sprinkle it over the bread and bake for about 55-60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 10-15 minutes before inverting on to a wire rack.
Notes
- Do not overmix the dough. Mix just until the ingredients are incorporated. Overmixing the dough can result in tough bread.
- You can use frozen blueberries, but don’t thaw them. This keeps them from bleeding so much.
- Store the cooled loaf in an airtight container or zipper bag for up to 4 days at room temperature. For longer storage, freeze the loaf.
Julie C
Cook about 10 minutes longer than recipe.
Lisa
Love this recipe. Turns out perfect and moist evertime! MY husband wants it everyday for breakfast with his coffee! Thanks so much for sharing it!
Beth Pierce
My pleasure, Lisa!
Cyndi Hines
Can you substitute butter for the vegetable oil?
Beth Pierce
I have not taste tested it but in theory you can.
Kristine starling
Love it
Kira
Oh wow this was delicious. We love anything blueberry
Beth Pierce
We do too!
Lavanda
Use your recipe yesterday and safe to say my kids are obsessed!! Absolutely delicious, will definitely be a go-to!
Beth Pierce
Thank you, Lavanda! So glad that the kids liked it!
Hari
This blueberry bread is such a sweet recipe! I loved every bite! Thanks for the recipe, Beth!