Homestyle Blueberry Breakfast Bread
This soft and buttery blueberry quick bread is bursting with juicy blueberries in every slice. The recipe makes two generous loaves—one to enjoy now and another to share or freeze for an easy homemade breakfast later.
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Grease two 9-by-5-inch loaf pans with nonstick cooking spray or butter.
- In a large mixing bowl, whisk together 4 cups of flour, the baking powder, and salt. Set aside.
- In a separate large bowl, whisk together the sugar and eggs until thoroughly combined.
- Slowly whisk in the melted butter. Add the milk and vanilla extract and continue whisking until smooth.
- Add the dry ingredients to the wet ingredients. Gently stir with a wooden spoon or silicone spatula just until combined. Do not overmix. A few small lumps are fine.
- Place the blueberries in a small bowl and toss them with the remaining 2 tablespoons of flour. This helps keep the blueberries evenly distributed throughout the bread.
- Gently fold the coated blueberries into the batter, being careful not to crush them.
- Divide the batter evenly between the two prepared loaf pans. Smooth the tops into an even layer.
- Bake for 55–65 minutes, until the loaves are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. A streak of blueberry juice on the toothpick is fine, but there should not be any wet batter.
- If the tops begin browning too quickly, loosely cover the loaves with aluminum foil during the final 15–20 minutes of baking.
- Allow the loaves to cool in their pans for 15 minutes. Carefully remove them from the pans and transfer them to a wire cooling rack.
- Let the bread cool for at least 30 minutes before slicing so it holds together properly.
Notes
Fresh or frozen blueberries: Fresh blueberries work beautifully. Frozen blueberries can also be used and do not need to be thawed. Gently fold them into the batter while still frozen to reduce color bleeding.
Coating the blueberries: Tossing the blueberries with flour helps prevent them from sinking to the bottoms of the loaves.
Avoid overmixing: Stir the batter only until the dry ingredients disappear. Overmixing can make quick bread heavy or tough.
Serving suggestion: Serve a warm slice with eggs and your choice of crispy bacon or breakfast sausage for a filling family breakfast.
Storing: Once completely cooled, wrap the bread tightly or place it in an airtight container. Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing a whole loaf: Allow the loaf to cool completely. Wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 3 months.
Freezing individual slices: Wrap each cooled slice separately and place the slices in a freezer-safe bag. Remove and thaw only the portions you need.
Reheating: Warm an individual slice in the microwave for approximately 15–20 seconds. Avoid overheating it, which can make the bread dry.
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