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Blueberry Bread

This blueberry bread recipe is a simple quick bread that I look forward to making when fresh blueberries are in season. It's so good that I end up making it year-round. —Karen Scales, Waukesha, Wisconsin
  • Total Time
    Prep: 10 min. Bake: 1 hour + cooling
  • Makes
    1 loaf (12 pieces)

Ingredients

  • 2 cups plus 2 tablespoons all-purpose flour, divided
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 large egg, room temperature
  • 2/3 cup orange juice
  • 2 tablespoons butter, melted
  • 1 cup fresh or frozen blueberries

Directions

  • Preheat oven to 325°. In a large bowl, combine 2 cups flour, sugar, baking powder, salt and baking soda. Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour; fold into batter.
  • Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

Blueberry Bread Tips

Should you rinse blueberries before baking?

You can wash blueberries before baking or snacking to remove any unwanted dirt or pesticides. Keep in mind that you'll want to rinse blueberries right before baking or eating, though. Otherwise, your blueberries will get mushy sitting in the fridge! Make sure you're not making of these berry mistakes either.

How do you stop frozen blueberries from bleeding?

To prevent frozen blueberries from bleeding, make sure to rinse them beforehand! Continually rinse them in cold water until their hue changes from a dark to light blue. Make sure to pat them dry with paper towels before throwing them into your dough. Use up extra blueberries by making one of these recipes that use up frozen berries.

How do you keep blueberries from sinking to the bottom while baking?

It's easier than you think to prevent blueberries from sinking. Just split the batter and blueberries in half and alternate batter and blueberry layers. Start by layering the batter in the pan and then sprinkle half of the blueberries on top and then coat with another layer of batter and the remaining blueberries.

What blueberry bread variations can I try?

Lemon is a great compliment to blueberry bread. Try it out in this lemon blueberry bread recipe!

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor
Nutrition Facts
1 piece: 165 calories, 3g fat (1g saturated fat), 21mg cholesterol, 186mg sodium, 33g carbohydrate (15g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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Reviews

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Average Rating:
  • Glitteringsapphire12
    Aug 22, 2015

    Followed the instructions exactly (lemonaid instead of orange juice)and had to bake it 10 extra minutes. The center was STILL gooey.Usually you can trust taste of home recipe but it is not always the cas.I'm very disappointed.

  • kimspacc
    Jul 28, 2014

    Quick, easy and makes great muffins, too.

  • MaiTai1214
    Sep 2, 2013

    Very easy to make and delicious!

  • meow67
    Jul 27, 2013

    Making right now and house smell so good.Can wait for my daughter come for breakfast.It was easy to make and I had no problems

  • Emmy1996
    Feb 26, 2013

    This was delicious! I had no problem with the bread being dry. The only thing I added was about 2 teaspoons orange zest to a triple batch. I will make this again!

  • babyojen
    Jan 30, 2013

    I too found the batter to be very thick. I thought I may have done something wrong. Then, I read the other reviews and saw it was the same for most. When I pulled it out of the oven, just by looking at it I knew it would be dry. I tried it after it cooled. It was dry. BUT, the next morning, I warmed a slice up and put some margarine on it. It was yummy! I will make this again, but I think will try to add apple sauce as well.

  • badjuju2
    Nov 19, 2012

    Oh, and I also added a couple of dashes of cinnamon.  I like a little cinnamon with blueberries!

  • badjuju2
    Nov 19, 2012

    To the inexperienced baker who found this dry, it was not your fault. I was concerned with the texture because the batter was very thick (unlike other quick breads I've made), and the blueberries didn't easily fold in. I used frozen small maine wild blueberries. The first batch was dry. I liked the flavor though b/c it was full of blueberries and not too sweet. Because I was bringing it to a pot luck, I made a second batch. To this batch, I added a single serving of plain applesauce or approx. 1/2 cup, (no sugar, no flavoring) and reduced the 2TBSP of flour to toss the blueberries in to 1 TBSP. I added to the cooktime, 70 mins and it came out very moist and lovely! No additional fat and still chock full of blueberry yuminess! I would definitely make this again, following the edits I made.

  • chocolatecookies
    Aug 12, 2012

    This is gread blueberry bread. Not too sweet and it has great blueberry flavor. I added a teaspoon of grated orange peel along with the orange juice and that adds a little "zing" to the flavor. I make this recipe as three mini loaves (baking for 30 minutes or until a toothpick comes out clean) and then freeze two for later. This bread stays fresh in an airtight container for several days at room temperature so it is great for mailing as a gift or a "care" package to a college student.

  • rainytown81
    Jul 27, 2011

    Positively addictive!This little loaf was so simple to make and looked so plain coming out of the oven, I thought I might have to dress it up with a bit of glaze. I'm so glad I did not. It is perfect as is! It doesn't need a thing--except, maybe a big hot cup of coffee and a cool morning breeze coming through the kitchen window before you start your day!