Favorite Blueberry Quick Bread
Looking for a moist blueberry bread? Our best blueberry quick bread recipe is easy and delicious. Bake a loaf or two and see why it’s a fan-favorite.
By Yankee Magazine|Feb 11 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis favorite blueberry quick bread recipe from The Darby Field Inn in Conway, New Hampshire, can be doubled or halved to suit your needs and is easy to customize. Try Strawberry-Orange Bread, for example, using fresh strawberries and 1 cup orange juice in place of 1 cup milk. If you use bananas for the fruit, reduce the liquid by a half cup.
SEE MORE:
Easy Zucchini Bread
Lemon Blueberry Zucchini Bread
Great-Grandmother’s Banana Bread
Yield:
Makes 2 large or 5 small loavesIngredients
5 cups white flour
2 tablespoons baking powder
1 teaspoon salt
1-1/2 cups sugar
3/4 cup butter (6 ounces)
4 eggs
2 cups milk
2 teaspoons vanilla
3 cups blueberries
1-1/2 cups chopped walnuts (optional)
Instructions
For blueberry bread, sift flour, baking powder, salt, and sugar together.
Cut butter into flour mixture as you would when making pie dough.
In a separate bowl, thoroughly blend eggs, milk, and vanilla. Add blueberries and nuts if desired. (If you use frozen blueberries, it’s better not to defrost them before adding to liquid ingredients.)
Grease bread loaf pans: five 6-1/2×3-inch or two 9×5-inch.
Add wet ingredients to dry ingredients and blend together thoroughly but quickly.
Pour batter into pans and put immediately into a preheated 350 degrees F oven. Bake for 60-80 minutes.
Made 1 loaf with nuts and 1 without nuts, both loafs were outstanding.
This is the best Blueberry Bread recipe I have made.
I made this with strawberries. Outstanding. Simply outstanding.
Made it yesterday, it was a hit !!
Hi. Are you sure this is two TABLESPOONS of baking powder? Not teaspoons? Am not a baker but it seems excessive. A typo perhaps?
Thanks.
Hi Marina. We’ve made the recipe for blueberry bread as listed with 2 tablespoons and think it turned out great. Thanks!
Thank you! I too was concerned about 2 TBL. Of baking powder!
Made this recipe tonight and have to say it is very, very plain. Tastes like regular white bread with some blueberries mixed in. If you’re looking for a SWEET blueberry bread, this is not it.
I made this recipe yesterday with fresh blueberries,and loved the texture and the taste. My question is regarding the cutting in of the butter into the dry ingredients. Would it change either the texture or the taste if the butter were melted and added with the milk and eggs?
Hi Jan. In pie-baking, the butter is cut into the dough so it melts while the pie bakes, releasing steam to create flaky layers and lending lots of buttery flavor pockets. While I have not tested this recipe, I would guess that by adding the butter through creaming or melting you may affect the texture, but the bread should still be tasty. If you try it out, let us know! Thanks!
I made this using chocolate almond milk and added mini chocolate chips (instead of nuts) with fresh blueberries–EXCELLENT! It actually was an accident about the chocolate almond milk–my milk was too old in the fridge, so I had a box of almond milk my daughter had bought–but I didn’t realize it was chocolate until I opened it–so enter mini chocolate chips and a delicious dessert has been born. Thanks!
I changed the recipe slightly, 1 cup white sugar, 1/2 cup dark brown sugar, 1 banana, 1/2 cup walnuts, and a few dashes of cinnamon, ginger and nutmeg. It was amazing!
This is the best quick bread I have made!
I used 3C whole wheat flour & 2C white flour, unsweetened almond milk, 1C white sugar & 1C brown sugar, and pecans.
Not overly sweet. Moist with a little crunch on the top. Really delicious and bursting with blueberry flavor.
Thanks for option other than all white flour. I will use yours.
just made the recipe with fresh blueberries. It is in the oven and I cant wait to taste and see!
So if I half the recipe it looks like I will need 2 loaf pans. Is this correct? I wish there was an easy way to covert the amount without too much thinking…lol It’s just me and the hubby.
Hi Cynthia! As written, this recipe makes enough for 2 “regular” sized loaves, so if you half it, you should have the right amount of batter for one standard, 9×5-inch loaf. Happy baking!
I’ve tried this recipe three times now, used two 9 x 5 inch pans; it’s a good recipe but the last time made wasn’t as moist as I’d prefer. I really think most people love really really moist sweet breads and cakes, agree? These made today have raspberries and blueberries for a Christmas. I added strawberries once, they were frozen so I soaked up some of the water after defrosting them, and love the taste of strawberries!!
I was just wondering if you think fresh would’ve done a better job and tasted better? The blueberries were fresh. These two in the oven as we speak have one and a half 6 oz containers of raspberries and three 6-oz containers of blueberries. I hope the fruit is a poppin in there!
Thank you!
DS
I’ve just made two loaves, the house smells amazing and they look beautiful.
I have this recipe cooking in the oven now! I am making it this morning for my little Maine grandson…I did melt the butter , but I wished I had added Apple Cider Vinegar to the milk! I can’t wait to try a piece and give my little guy a piece! Smiles or scowls …we will find out!
Comments were a mixed bag but I will try it!
Has anyone tried to bake this with gluten free flour?
I use King Arthur Measure for measure gluten free flour for this and banana bread! Delicious! Non gluten free friends and family love it.
3/4 cup butter is 12 ounces, not 6 ounces as written in the recipe
No it’s not. 3/4 cup = 12 tablespoons (a stick and a half) but that indeed is 6 ounces. 1 stick of butter is a quarter pound, or 4 ounces.
Can I use frozen blueberries? Should they be defrosted?
Frozen berries work well in a pie, as long as you don’t thaw them, so I would expect it would be the same for a quick bread.
Do you think that 60 to 80 minutes is a long time to bake a bread , maybe that’s why are dry…..I make banana breads and never kept them it for not even 60 minutes……………..
Hi Daphne, I baked my loaves in separate ovens and for at least 70-80 mins. When my tester came out dry, the bread was done. It was very moist! Was your butter cold and hard when you cut it into the flour?
I made this bread following the recipe using frozen blueberries. Made one with nuts and the other without. Both were delicious. Here’s my problem: within 4 days, unrefrigerated, it went sour tasting. It was awful so I threw it out. What do you suppose went wrong? I was so disappointed. Next time and there will be a next time, I will keep it in the fridge or freeze it.
Dawn, I don’t mean for this to sound snarky, but like you said, it simply soured! If your house/kitchen is on the warm side, that’s a perfect environment for a moist baked product to sour, or even take on a moldy taste. It’s happened to me a few times, so I immediately refrigerate or freeze things after the first or second day. It’s so disappointing, I know. So glad to hear that this is a good recipe. I’ll be trying it out this week. Good luck with your next batch!!
There is milk in the recipe. It’s ok to refrigerate it. Cut what you want and put it back. Eat one loaf freeze the other!
How many carbs does one loaf of this blueberry bread have?
I’m cooking it for my granddaughter who is diabetic and needs to know # of carbs in everything she eats.
For the bread to be moist try some gelatin. When I bake pound cakes I add one small box of vanilla jello pudding mix or what ever flavor you choose. This keeps it moist.
It would be really great if when I go to print the recipe it all falls on one page, which I know technology would allow… and that I don’t print all the blog attached! I am wasting so much ink and paper I will soon just delete all the New England Today emails I get!
Hi Coral. Unfortunately, the software we use does not allow us to prevent the comments from printing with the recipe. My advice would be to see how many pages you really need to print using Print Preview, and then only print those pages (cutting off the comments). We apologize for the inconvenience. Thanks!
Just print the pages the recipe is on! For example, the Blueberry Quick Bread was only on 2 pages.
Just choose time print the page range of the pages with only the recipe
I just popped these in the oven and judging by the taste of just the BATTER….one of these are not making it to church tomorrow!!!
I made this with freshly picked Maine wild blueberries. Since there was a banana-blueberry bread in the oven only one loaf pan was available. As a result, a bundt pan and a loaf pan were used. The bread is a hit with my family and friends. The kids toasted it with butter too. I can’t wait to make this recipe again.
Regarding the printing: Just copy and paste the recipe by going over the recipe with the mouse and select copy and go into the Word and paste it and print it. That way it will only be one page.
I made these today, I followed the recipe exactly and they turned out very nice looking and moist. I baked them for a full 80 minutes.
I can’t wait to try the recipes, u also gave good advice
This bread is very easy to make, with ingredients you most likely already have! It makes 2 full sized loaves and is DELICIOUS!! The only change I made was to add a smidge of cinnamon to the dry ingredients. I bet lemon rind would be good too! This is a definite keeper!
If you type an “s” in your search box at bottom of the screen, “snipping” will pop up, then click on “new” and you can create a box around just what you want to copy. Put curser at where you want the box to start and drag, holding left mouse button whole time, release at bottom right of your box. Then click “file”, “print” and print again as options come up, it will print only what you have boxed. If recipe is long, you can repeat with box around the rest of the recipe. Or reinsert first page in printer …printed side up, and print the second page on the back.
Just made this today and it turned out great! I halved the recipe, used white wheat flour, used a mix of fresh off the bush blueberries and raspberries (I didn’t have enough blueberries). I did add a bit more milk as it seemed too dry when mixing together and a bit of cinnamon. I divided it among four small bread pans for convenient freezing. It baked perfectly. How it will taste after thawing is unknown, but straight from the oven – Yumm!
I made half the recipe and added 1 teaspoon of pure lemon oil to it.
Absolutely delicious. My house guests loved it and took the recipe with them!
Hi John, is pure lemon oil the same as extract if not is it with the spices at the store?
I’m not John but no, lemon oil is not the same as lemon extract. It will be in the spices section of a good store or you can order it online. 1 teaspoon is a lot. Check out King Arthur’s website to read about it.
Recipe looks great but it sure does bother me when printing this recipe it prints the recipe and all of the comments wasting my printing paper.
What I do is copy the recipe and put into word. The comments can be deleted.
Copy/paste. Easy
Why don’t you list the pages to print. This one would be page 1-2. Don’t ‘print all’.
On my printer, one sentence is on page 3
What I do when that happens is to reduce your font size and then only print the page or pages you want.
You can just copy the recipe (left click at top and drag down, then Ctrl C) and paste into a word document (Ctrl V) where you can size to your needs.
Highlight just the section you want to print then right click and print. It will only print what you highlighted.
Hi Aimee – Recipe looks great & I’ll make it within the week. I noticed a previous commenter requested the Carb count for this recipe. As the spouse of a diabetic, I would love to see the Nutrition info included with all of the N.E. Today recipes. When they aren’t included, I have to check into each ingredient for carbs as well as calories and fat content. Having them included by your kitchen would be a blessing. Thank you. PS as a New Englander now in Michigan, I look forward to the many wonderful recipes from N.E.T. A reminder of home!
Hi,
I’m looking for the recipe you had for home made baked beans
It sounds delicious
Please reply
It looks great but I really should have white flour and so much sugar. Can I substitute?
I printed this recipe in 2016 and want to make it. I too am concerned if I am supposed to use 2 Tablespoons of baking powder. Please respond quickly thank you!
Ingredients
5 cups white flour
2 tablespoons baking powder
1 teaspoon salt
1-1/2 cups sugar
3/4 cup butter (6 ounces)
4 eggs
2 cups milk
2 teaspoons vanilla
3 cups blueberries
1-1/2 cups chopped walnuts (optional)
I don’t have access to a printer so I write up recipes that I want to save onto 4×6 lined index cards and file them in a recipe box.
I’ve made this bread several times, as is, and it’s been wonderful. Now, reading through the comments I think I’ll throw in a dash or two of cinnamon and a few drops of lemon oil. My blueberries are plentiful and have picked several quarts. Looks like the neighbors will be getting a loaf, too!!
I used frozen, not thawed, blueberries and the bread turned purple!
How about using the zest of a lemon. I always add it to the Jordan Marsh Blueberry muffin recipes.
I like lemon in a blueberry quickbread too!
recepie for the strawberry orange bread?
I made this recently and while it tasted good the batter was strange. I halved the recipe but was very careful to double check my quantities. There didn’t seem to be enough liquid for all the flour. It didn’t come together easily and I was worried about overworking it. It was super thick and did not “pour” into the loaf pan, I had to scrape it out and work it in. But it was tasty enough!
When using frozen blueberries should I reduce the liquid in the recipe? I made some blueberry muffins with frozen and they spilled over volcanic like. Lol