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Moist Blueberry Bread

This Moist Blueberry Bread is bursting with flavor! A tender loaf filled with juicy blueberries, perfect for breakfast or a delightful snack.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Servings: 8 servings

Ingredients

  • 2 cups Fresh Blueberries washed and dried
  • 2 cups All-Purpose Flour
  • 1 cup Granulated Sugar for the batter
  • 2 teaspoons Granulated Sugar for garnish
  • 2 teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 large Eggs
  • ¾ cup Whole Milk plus 2 teaspoons
  • ⅓ cup Vegetable Oil
  • 2 teaspoons Pure Vanilla Extract
  • 1 tablespoon Melted Butter for brushing on the bread post-baking

Instructions

  • Preheat your oven to 350°F (175°C) to ensure optimal rising.
  • Toss the washed and dried blueberries with 2 teaspoons of all-purpose flour in a small bowl.
  • In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, whisk together eggs, whole milk, vegetable oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and mix gently with a rubber spatula.
  • Fold in the floured blueberries carefully to maintain their shape.
  • Grease your 9x5-inch loaf pan with butter or non-stick spray.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55-65 minutes.
  • Remove the bread from the oven and brush the top with melted butter for added flavor.
  • Allow the bread to cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Rubber spatula
  • Loaf Pan
  • Oven
  • Cooling rack

Notes

  • For a gluten-free option, use a 1:1 gluten-free flour blend.
  • Reduce sugar to ¾ cup for a less sweet bread.
  • Store in an airtight container at room temperature for up to 3 days.