Blueberry Bread
Prep time
Cook time
Total time
Tons of blueberries are folded into a thick bread/cake batter and baked until golden.
Recipe type: Dessert
Serves: 1 load
  • 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
  1. 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.
  2. In a medium bowl, mix 1 and ¼ cups all purpose flour, salt, and baking powder; set aside.
  3. In a mixer fitted with a paddle attachment cream together the butter and granulated sugar until light and fluffy, about 1-2 minutes.
  4. Add eggs one at a time then vanilla, and mix, scraping down sides of bowl as necessary.
  5. 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.
  6. In a small bowl, add the blueberries and mix them with ⅛ cup flour.
  7. Fold the blueberries into the batter and then pour bread batter into prepared pan.
  8. 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.
The bread can be frozen. Wrap tightly the plastic wrap then place in a large freezer zip bag.
Recipe by Stuck On Sweet at