Use fresh or frozen berries to make the best blueberry bread recipe that makes 2 loaves that are absolutely delicious and that freeze beautifully.
Use fresh or frozen blueberries for this recipe.
You can use fresh or frozen blueberries to make this bread. If using frozen, add them to the recipe frozen or slightly frozen. Thawing them first will make them release juice that will make the bread blue (not appealing). If using frozen blueberries, make sure they are the large blueberries as opposed to the wild blueberries that are smaller in size.
This blueberry bread tastes like cake.
Like my other sweet bread recipes that use the same basic batter just different fruits, this blueberry bread tastes like cake. The batter is sweet enough that no glaze is needed. Trust me on this. You will be amazed at how perfect this tastes without adding glaze or streusel. Everything needed to make this perfect is baked into the batter.
This blueberry bread can be made with lemon (or without).
Blueberry and lemon go beautifully together, so I have included the lemon option for this recipe. The addition of fresh lemon juice and grated lemon rind gives the bread full flavors of blueberry and lemon. If you prefer the blueberry only version, simply omit the juice and grated rind.
This blueberry bread recipe makes 2 loaves.
I love that this recipe makes two standard size loaves of blueberry bread. You can eat one~freeze one. Or better yet, you can eat one~share one. There is likely no one who wouldn’t be thrilled to receive a loaf of blueberry bread. You can also make miniature loaves of this bread if you have miniature size bread pans.
What size pan is best for this blueberry bread?
Cook’s Illustrated recommends the 9 x 5 x 3 inch loaf pan for its banana bread recipe (which should apply to any loaf bread recipe). This size loaf pan translates to a 1.25 pound loaf pan. You can also use 1 pound loaf pans with excellent results.
What are the best loaf pans for blueberry bread?
Since I am a subscriber to the online Cook’s Illustrated and America’s Test Kitchen site, I often refer to equipment reviews before purchasing items. The loaf pans that they recommend are listed below, with the exception of two glass loaf pans that I did not include.
- Best for professional quality results: USA Bakeware Loaf Pan, 1 pound
- Chicago Metallic Commercial II Non-Stick 1-pound
- Williams-Sonoma Goldtouch Nonstick Loaf Pan
- Simply Caphalon Nonstick Medium Loaf Pan
- Oxo Good Grips (Rated best for cleanup)
If you want to make a variation of this delicious bread, check out the recipes below. They are all based upon my basic sweet batter, but a few substitutions and tweaks make them customizable to the fruit you choose.
If you make this blueberry bread, please let me hear from you in the comments! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 2 cups sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 1/4 cup vegetable oil
- 1/2 cup fresh lemon juice (optional)
- 2 cups fresh or frozen blueberries
- 2 tablespoons grated lemon rind (optional)
Combine dry first 4 ingredients in a large bowl; stir well.
Make a well in center of mixture. Combine eggs, oil, and lemon juice (if using). Add to dry ingredients; stir just until moistened.
Fold in berries and lemon rind (if using).
Spoon batter into 2 greased and floured 9 x 5 x 3 inch loaf pans.
Bake at 350˚F for 55 minutes or until wooden pick inserted in center comes out clean. If necessary, tent with aluminum foil to keep from over browning.
Cool in pans 10-15 minutes. Remove from pans, and let cool on wire racks.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 290Total Fat 15gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 13gCholesterol 37mgSodium 184mgCarbohydrates 37gFiber 1gSugar 22gProtein 3g