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Our moist, sweet Blueberry Quick Bread is loaded with fresh blueberries under a crunchy sugar topping. This is the perfect breakfast treat to start your day!
An easy and very delicious Blueberry Quick Bread!
If you are a fan of blueberry muffins – I think you’re going to love this Blueberry Quick Bread recipe.
It’s a loaf with the same sweet, moist, cake-like base you’d find in a muffin, filled with big, juicy blueberries. There’s a crackly, crunchy sugar topping too – just like you’d find on a bakery-style muffin.
There are few things better than the aroma of this Blueberry Quick Bread baking in the oven. One slice of this blueberry loaf is perfect with your morning cup of coffee, an afternoon snack with tea, or anytime you are craving a sweet treat.
What is a Quick Bread?
A quick bread is a baked good that uses baking soda or baking powder as the leavener, rather than yeast.
While using yeast requires some time for the dough or batter to rise, baking soda and baking powder interacts immediately with moisture and/or the heat of the oven – so it’s a quicker overall process.
Loaf breads, muffins, scones, pancakes, and even cookies are all considered quick breads!
Why you’ll love Blueberry Quick Bread
- It’s simply delicious – with sweet, juicy blueberries in every bite.
- The crunchy sugar topping is similar to the topping of a blueberry muffin (the very best part in my humble opinion).
- This quick bread is easy to make, and heavenly aromas will fill your kitchen as it bakes in the oven.
Key Ingredients & Substitutions
- Blueberries – Fresh blueberries are best for this recipe. You can use frozen blueberries but add them still-frozen. Also note that some store-bought frozen blueberries give off a lot of moisture as they thaw which can alter the batter and turn the bread blue.
- Butter – While we used unsalted butter in our blueberry loaf bread, you could use shortening instead.
- Granulated Sugar
- Eggs
- Whole Milk
- Baking Powder
- Salt
- Turbinado Sugar – This is a coarse, raw sugar that gives the top of the Blueberry Quick Bread its distinctively crunch top. Demerara or a sparkling white sugar like this can also be used.
Special Tools Needed
- 8×4-inch glass loaf pan (metal loaf pans can also be used but the baking time may differ)
- Parchment paper
- Non-stick cooking spray
- Stand mixer with paddle attachment, or a hand mixer
- Aluminum foil
How do I make Blueberry Quick Bread?
- Prepare loaf pan with non-stick spray and a parchment paper sling (more details below in the recipe card).
- Beat butter and sugar in mixing bowl until creamy.
- Add egg and beat until pale and fluffy.
- Mix dry ingredients in a bowl.
- Alternate adding dry ingredients and milk to the mixing bowl, mixing well after each addition.
- Fold blueberries into the batter, evenly mixing.
- Pour batter into prepared pan, then top with turbinado sugar.
- Bake for about an hour, covering top and pan bottom after 45 minutes to prevent over-browning.
- Cool on a rack.
- Slice and serve.
Tips & Tricks
To keep the blueberries from sinking to the bottom, the batter in this bread is purposely dense. But – because the batter is so dense, the pan bottom and the top crust need to be protected so they don’t scorch while the inner loaf bakes through.
After 45 minutes of the bake time, simply line the bottom and sides of the pan with foil, shiny side out and cover the top with another loosely fitting piece of foil, shiny side out, for the remainder of the baking time. The result will be a perfectly-baked loaf: done in the center and golden brown on the top, sides and bottom, with tender blueberries throughout.
We found that shaping a piece of foil around the loaf pan bottom before filling and baking was the easiest. Just form it to the pan, then set the foil form aside until needed. Once you get to the 45 minute mark, simply set the hot pan into the foil mold, cover with a top foil piece and continue baking.
Frequently Asked Questions
- Can I make Blueberry Quick Bread ahead of time? Yes. This bread is great served warm, at room temperature, or chilled.
- How I can reheat this bread to warm it up for serving? We simply microwave a slice for a few seconds to reheat.
- How do I store leftovers? Wrap well, then store refrigerated for up to three days
- Can I freeze? Yes, this freezes well. Wrap tightly with plastic wrap, then foil to prevent freezer burn.
You might like these other Quick Bread Recipes:
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Blueberry Quick Bread
Our moist, sweet Blueberry Quick Bread is loaded with fresh blueberries under a crunchy sugar topping. This is the perfect breakfast treat to start your day!
Ingredients
1/4 cup butter, softened
1/4 cup granulated sugar
1 large whole egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 cups fresh blueberries (1 pint container), rinsed clean and completely dried
2 tablespoons Turbinado sugar (also called Demerara or raw sugar)
Instructions
- Preheat the oven to 375 degrees F with oven rack in center.
- Pull off a sheet of foil and form it around the bottom and sides of an 8X4 standard loaf pan, shiny side out. Remove and set this foil form aside. It will be used 45 minutes into baking to protect the bottom and sides from scorching.
- Spray the loaf pan with kitchen pan spray then cut a sheet of parchment so two pieces are pressed in and overlap each other, with four ends hanging over. Spray again with pan spray. This will stop the bread from sticking as well as a way to easily remove the finished loaf.
- In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium high for four minutes.
- Scrape, add the egg and beat for four more minutes or until pale and fluffy. Scrape and beat again.
- In a separate bowl, mix flour, baking powder and salt.
- With mixer running on low, alternate adding the dry mix and milk. Scrape and mix just to combine. Do not over mix.
- Fold in the blueberries then scrape the batter into the loaf pan, smoothing to the edges.
- Sprinkle on the Turbinado sugar and bake for 30 minutes. Rotate pan and bake for 15 minutes longer.
- Remove pan and line outside bottom and sides with the foil mold then cover the top loosely with foil (shiny side out) and bake for 15 minutes more.
- Remove top foil and insert a toothpick into center. If it comes out clean, remove the loaf from the oven. Otherwise continue baking for up to five minutes more until a toothpick comes out clean.
- Cool ten minutes on a rack then lift out parchment sling and either cool further or serve warm.
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Lisalen says
Really really good is what I heard from my kids that are home for Christmas! Simple recipe and used frozen blueberries from picking this past summer.
Martha says
So glad the bread was a hit Lisalen – Merry Christmas!
Jamie says
Turned out great!
Martha says
Thanks Jamie!