Nothing says cozy morning like a slice of warm, moist blueberry bread fresh from the oven. This easy weeknight dinners friendly recipe is bursting with juicy blueberries and a subtle hint of vanilla, making it a perfect healthy comfort food treat for breakfast, brunch, or a sweet snack anytime. Whether you’re feeding the family or prepping for a relaxing weekend, this bread is simple to make, uses pantry staples, and always impresses with its tender crumb and fruity pop.
With no yeast or long rising times, it’s the ideal quick bread that fits right into your meal planning chicken or high protein microwave meals routines, especially when paired with a protein-rich side or coffee. Plus, it freezes beautifully, making it a fantastic option for meal prep microwave lunches or ready meals for two delivered style convenience.
Why You’ll Love This Recipe
- Uses simple ingredients you likely have on hand, no fancy gadgets required.
- Loaded with fresh or frozen blueberries for a burst of natural sweetness.
- Moist, tender crumb that stays fresh for days.
- Ready in under an hour—perfect for quick family meals or last-minute guests.
- Freezes and reheats well, great for best meal prep healthy strategies.
- Customizable with lemon zest, nuts, or a sweet glaze for extra flair.
- Kid-friendly and perfect for healthy eating for two or larger gatherings.
What Makes This Recipe Special?
What sets this blueberry bread apart is the careful balance between sweetness and texture. Tossing the blueberries with a bit of flour prevents them from sinking, ensuring every bite has that juicy berry surprise. The gentle vanilla and optional lemon zest add layers of flavor without overpowering the natural fruit.
The quick bread style means no yeast or waiting, so it’s ready when you are. Plus, the melt-in-your-mouth texture pairs wonderfully with a smear of butter or your favorite jam, elevating it beyond an ordinary loaf.
This recipe works beautifully for high carb high protein low fat meals and can be adapted for vegan meal prep plans by swapping eggs and milk with plant-based alternatives.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon flour (for tossing blueberries)
- Optional glaze: ½ cup powdered sugar, 1–2 tablespoons milk, ¼ teaspoon vanilla extract
How to Make It Step-by-Step
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until combined.
- In a separate bowl, whisk the melted butter, eggs, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring gently just until combined. Be careful not to overmix — you want a tender crumb, not a dense loaf.
- Toss the blueberries with 1 tablespoon of flour to prevent sinking, then fold them gently into the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
- If using, whisk powdered sugar, milk, and vanilla to make a simple glaze and drizzle over the cooled bread for a sweet finish.
Tips for Best Results
- Don’t thaw frozen blueberries before adding; they hold up better and prevent color bleeding.
- Use fresh lemon zest for a bright, aromatic boost.
- Avoid overmixing the batter to keep the bread light and fluffy.
- Let the bread cool fully before glazing to prevent the glaze from melting off.
- Wrap leftovers tightly to keep bread moist and fresh.
Ingredient Substitutions & Variations
- Substitute plant-based milk and egg replacers for a vegan low calorie meal plan.
- Add ½ cup chopped nuts like walnuts or pecans for crunch.
- Swap vanilla extract with almond extract for a nutty twist.
- Mix in other berries such as raspberries or strawberries for a berry medley.
- Turn the batter into muffins; bake for 18–22 minutes instead of loaf time.
Serving Suggestions
Serve slices of this blueberry bread warm with a pat of butter or a dollop of Greek yogurt for a wholesome breakfast. It pairs wonderfully with your morning coffee or tea, and makes a delightful afternoon snack. For a light brunch, pair with scrambled eggs or a fresh fruit salad to balance the sweetness.
Pairing Ideas (Drinks, Sides, etc.)
Enjoy this bread alongside a cold glass of milk or a freshly brewed cappuccino. For a full English breakfast vibe, add it to your plate with eggs and sautéed greens. It also complements healthy meal plans for two by adding a touch of sweetness without overwhelming calories.
How to Store and Reheat Leftovers
Store leftover blueberry bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze individual slices wrapped in plastic for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or toast lightly for a crispy edge.
Make-Ahead and Freezer Tips
This bread freezes beautifully — perfect for best dinner prep meals or stocking up on premade lunch meals. Make a batch ahead, slice, and freeze for quick breakfasts or snacks. Just thaw at room temperature or warm gently before serving.
Common Mistakes to Avoid
- Overmixing the batter can result in tough bread instead of tender crumb.
- Forgetting to toss blueberries in flour may cause them to sink to the bottom.
- Not checking doneness with a toothpick can lead to undercooked centers.
- Using thawed frozen blueberries may turn the batter blue and watery.
- Glazing while the bread is warm will make the glaze run off.
Frequently Asked Questions (FAQ)
Can I use frozen blueberries?
Yes! Add frozen blueberries straight into the batter without thawing.
How do I prevent blueberries from sinking?
Coat the berries lightly in flour before folding them into the batter.
Is this bread vegan?
No, but you can make it vegan by substituting eggs and milk with plant-based alternatives.
Can I make muffins instead?
Absolutely, just reduce baking time to 18–22 minutes.
How long will this bread keep?
At room temperature, it lasts about 3 days; refrigerated up to 5 days; frozen up to 3 months.
Can I add other fruits?
Yes, try raspberries, strawberries, or mixed berries for variety.
Cooking Tools You’ll Need
- Large mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Loaf pan (9×5-inch)
- Wire rack for cooling
- Optional: Blender or food processor for smoother batter
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Easy Blueberry Bread
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon all-purpose flour (for tossing blueberries)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×5 inch loaf pan with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, eggs, milk, and vanilla extract.
- Add wet ingredients to dry ingredients and stir gently until just combined. Avoid overmixing.
- Toss blueberries with 1 tablespoon flour, then fold gently into the batter.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
