Blueberry Bread is like a dessert. I actually like to snack on this so I would also call this a blueberry snack bread. Tons of blueberries are folded into a thick sweet cake/bread batter and baked until golden brown.
Oh this will be made again and again and again. There is something about this blueberry bread recipe that I just can’t get over. It’s just so easy to make and it’s simple…it’s tons of blueberries baked into a delicious cake/bread batter.
Yes, I would also consider this a cake. It’s very moist and has some sweetness so call it what you want, it tastes the same!
I used frozen blueberries…fresh would also work but frozen just seems to be easy. I used a lot of them because blueberries are so pretty when they are baked and I wanted this bread to be super moist which the blueberries help with.
This bakes up beautifully too. What a great way to welcome a new neighbor or to have around the house when friends and family come over.
It has gotten pretty funny around here…if I don’t have a sweet treat lying around the house, my family is like what the heck? I usually have stuff I’ve made for the blog but sometimes I’m fresh out. This blueberry bread recipe is perfect for that – it’s SO easy to make and it’s one of those desserts that can be enjoyed throughout the day.
You can switch this up if you want and add other fruit…like chunks of banana, cherries, peaches, or strawberries.
But I do have to say blueberry is my favorite because of the color. Pops of purple goodness simply draws me in. It looks pretty and tastes pretty, too. 🙂
What a perfect way to welcome the Spring weather, right? I am so passed this winter…give me all the fresh fruit and lemon desserts, pleeeease.
- 1¼ cups all-purpose flour for cake, ⅛ cup for blueberries
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup whole milk (can use low-fat)
- 2 cups fresh or frozen blueberries
- Preheat oven to 350 degrees and spray a bread pan with non-stick baking spray and line the bottom with a piece of parchment paper, set aside.
- In a medium bowl, mix 1 and ¼ cups all purpose flour, salt, and baking powder; set aside.
- In a mixer fitted with a paddle attachment cream together the butter and granulated sugar until light and fluffy, about 1-2 minutes.
- Add eggs one at a time then vanilla, and mix, scraping down sides of bowl as necessary.
- Next alternate adding the flour mixture and whole milk starting with the flour and ending with the flour - a little flour, half of the milk, a little more flour, the rest of the milk, then the last of the flour. Mix ONLY until just incorporated.
- In a small bowl, add the blueberries and mix them with ⅛ cup flour.
- Fold the blueberries into the batter and then pour bread batter into prepared pan.
- Bake for 1 hour and 20 minutes. Check bread at about 45 minutes to make sure the top is not browning too much. If so, tent a piece of aluminum foil over it. I ended up tenting the bread. Let bread cool completely before taking it out of the pan.