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Blueberry Quick Bread - A Family Feast

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!

Yield: 1 loaf/8 slices 1x
Prep: 15 minutesCook: 1 hourTotal: 1 hour 15 minutes


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)


  1. Preheat the oven to 375 degrees F with oven rack in center.
  2. 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.
  3. 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.
  4. In the bowl of a stand mixer with the paddle attachment, beat butter and sugar on medium high for four minutes.
  5. Scrape, add the egg and beat for four more minutes or until pale and fluffy. Scrape and beat again.
  6. In a separate bowl, mix flour, baking powder and salt.
  7. With mixer running on low, alternate adding the dry mix and milk. Scrape and mix just to combine. Do not over mix.
  8. Fold in the blueberries then scrape the batter into the loaf pan, smoothing to the edges.
  9. Sprinkle on the Turbinado sugar and bake for 30 minutes. Rotate pan and bake for 15 minutes longer.
  10. 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.
  11. 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.
  12. Cool ten minutes on a rack then lift out parchment sling and either cool further or serve warm.

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© Author: Martha
Cuisine: American Method: baking