Blueberry Quick Bread with Vanilla Sauce Recipe
Blueberry Quick Bread with Vanilla Sauce Recipe photo by Taste of Home

Blueberry Quick Bread with Vanilla Sauce Recipe

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4.5 7 16
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"This loaf is chock-full of blueberries—two whole cups!" says Sue Davis from Wausau, Wisconsin. "When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat."
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 50 min. + cooling
MAKES: 8 servings


  • 1 egg
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract

Nutritional Facts

1 serving (1 slice) equals 608 calories, 30 g fat (15 g saturated fat), 102 mg cholesterol, 424 mg sodium, 82 g carbohydrate, 2 g fiber, 6 g protein.


  1. In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
  2. Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread.
    Freeze option: Securely wrap and freeze cooled loaf in plastic wrap and foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
    Yield: 8 servings (2 cups sauce).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Blueberry Quick Bread in Taste of Home August/September 2006, p23

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Oct. 14, 2012

"Amazing recipe. I did add 1 1/2 tsp lemon extract simple because I love blueberries and lemon. I made it into muffins. It's great. Taste just like the Blueberry Bread you can get from the store. Will make this again."

Reviewed Jul. 27, 2012

"Tastes very much ike a blueberry muffin! This would make a great muffin recipe also! I really like the amount of blueberries in it; it really adds a lot of flavor! I did reduce the sugar to 3/4 cup and it was still delicious. I didn't make the sauce, but next time I might. Only problem I had with this recipe was that the very center didn't cook all the way, but the outside did. Still a tasty bread though, and very simple to make! :)"

Reviewed Sep. 24, 2011

"I would definitely make this again. It is so full of berries and very moist. This is a winner. I didn't make the sauce because I felt it didn't need it."

Reviewed Jun. 27, 2010

"Very nice bread! I liked the light texture, and the blueberries distributed well throughout the batter. I made the sauce, but didn't really care for it. Too sweet, too thin for my preference. This bread is tasty plain or with a little butter.

I might suggest to collich11 that she try the recipe one more time, adding a teaspoon of lemon extract (not lemon juice) and a teaspoon of grated lemon rind. I've made this bread both ways and received compliments on both."

Reviewed Mar. 11, 2010

"I thought it tasted very bland."

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