Blueberry Muffin Bread Recipe

Last Updated on June 28, 2021

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

I love this easy blueberry bread recipe – it is just the yummiest bread for breakfast or really any time of the day featuring one of my favourite berries.  This is also one of my top favourite recipes on this blog!

I used frozen blueberries I had picked myself and froze last year – they were still very fresh tasting, however this bread is even better with freshly picked berries, so if you can do that go for it!

You can also modify this recipe by switching out the blueberries for chocolate chips, or other fresh fruits, etc… Simply modify to a suitable amount – you probably wouldn’t want to use 2 cups of chocolate chips for example.

This easy recipe for Blueberry quick bread is the best I have tasted – personally I can’t think of anything more delicious than a slice of blueberry bread when it is still warm and just fresh out of the oven. Mmm! I also love when there is a bit of a lightly golden crust to contrast with the soft, tender crumb of the insides of the moist quick bread.

There is just nothing like this Blueberry Muffin Bread with a cup of coffee in the evening or even at breakfast. I love to smear mine generously with butter for a little added decadence.

Just imagine it – sitting out on the back patio on a beautiful morning in July with a thick slice of bluberry bread, a steaming hot mug of coffee and a great book.  Yeah. Too perfect.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

Blueberry Muffins in a Loaf Pan

Blueberry muffin bread is exactly what it sounds like, fluffy blueberry muffins baked as bread instead of in a muffin tin. This is a quick bread recipe that results in a blueberry muffin bread that is fluffy and loaded with juicy blueberries. Enjoy it warm from the oven or freeze for later!

Blueberry Muffin Bread Ingredients

This blueberry bread is made with basic ingredients and fresh berries, read on for more information about each ingredient.

Sugar – Plain old granulated sugar.

Butter – I like to use salted butter for this loaf, but you could also use unsalted instead and then add in 1/2 tsp of salt.

Eggs – Use room temperature eggs for the best results if possible.

Vanilla Extract – Adds yummy flavour.

Milk – Use room temperature milk so the batter mixes more evenly.

All-purpose flour – Spoon and level carefully, or it will end up dense.

Baking Powder – Helps to make the bread rise.

Blueberries – Use fresh blueberries (ideal) or frozen (unthawed) blueberries. You can also use wild blueberries.

I do not toss my blueberries in flour, that just results in a dry loaf and does not actually prevent berries from sinking. (because gravity) If you MUST stick with this myth, at least reserve flour from the amount called for and toss it in that.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

How to Freeze Blueberry Bread

Freezing quick bread is easy, cool your baked muffin bread completely.

Then tightly wrap your blueberry loaf in 2 layers of plastic wrap. Place the wrapped bread in a large freezer-friendly storage bag or airtight container. Your loaf will keep well for up to 3 months. Thaw your bread at room temperature.

Tips for the Making the BEST Blueberry Bread Recipe

  • Great Tip: Try reserving a small handful Blueberries for after the batter is poured into the loaf pan.  Gently press them into the top of the bread to make the loaf look prettier.  Trust me, your loaf will look way more appealing with this small added touch.
  • Note: If the inside of your muffin bread is not cooked through that is usually a good sign that you need to keep it in the oven longer. If it is browned on the outside and still uncooked inside, simply cover with aluminum foil and return to the oven until a cake tester inserted into the top of the muffin bread comes out clean.
  • Please also remember that ovens vary and so will bake time. Use the included timing as a guideline only as you figure out the best time for your own oven, check at the 60 minute mark with a cake test and go from there.
  • Crumble Topping: If desired, combine 1/4 cup all-purpose flour, 2 tbsp brown sugar, and 1/4 tsp ground cinnamon, mix in 2 Tbsp melted butter then sprinkle the crumble over your blueberry loaf before baking.
  • You can also include a little lemon zest and lemon juice for a bit of a citrus punch! Some readers also really enjoy this blueberry bread with a lemon glaze drizzled on top of the loaf.

Looking for more Quick Bread Recipes?

If you love quickbread be sure to check out some of my favourite loaf cake recipes:

My Cherry-Lemon Muffin Bread is full of bursts of fresh flavour that you are sure to love.

This Chocolate Swirl Pumpkin Bread is a wonderful fall flavoured quick bread.

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

How to Make Blueberry Muffin Bread



Preheat your oven to 350 degrees.

Grease a 9 inch loaf pan or line with parchment paper.

Cream together the butter and sugar.

Add the eggs, vanilla and milk beating well.

Beat in the dry ingredients and until well combined

Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.

Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean when poked into the center of the loaf.

Allow to cool in pan for 10 minutes before removing to finish cooling on a wire rack.

Blueberry Muffin Bread
Yield: 1 Loaf

Blueberry Muffin Bread

Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.


  • 1 cup white sugar
  • 1/2 Cup Salted Butter
  • 2 eggs
  • 1 Tbsp Vanilla Extract
  • 1 Cup Milk
  • 2 Cups All purpose Flour
  • 2 tsp Baking Powder
  • 2 Cups Blueberries


  1. Preheat your oven to 350 degrees.
  2. Grease a 9 inch loaf pan.
  3. Cream together the butter and sugar.
  4. Add the eggs, vanilla and milk beating well.
  5. Add the dry ingredients and beat until well combined
  6. Add blueberries and mix by hand gently with a spatula being careful not to crush the berries.
  7. Pour batter into your loaf pan and bake for 60-75 minutes or until a cake tester comes out clean.
  8. Allow to cool in pan for 10 minutes before removing to finish cooling.


Great Tip: Reserve a small handful Blueberries for after the batter is poured into the loaf pan. Gently press them into the top to make the loaf look prettier. Trust me.

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Nutrition Information:



Serving Size:

1 grams

Amount Per Serving:Calories: 248Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 165mgCarbohydrates: 38gFiber: 1gSugar: 19gProtein: 4g

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This Blueberry Muffin Bread is a favourite blueberry bread recipe in our family that is moist, fluffy and packed full of juicy blueberries.

241 thoughts on “Blueberry Muffin Bread Recipe

  1. I just printed your recipe to make some bread as i need to use the blueberries in the fridge and this recipe looks delicious!

    1. I hope yours turns out as well as mine did, I just made two more loaves over the weekend and both are already gone!

      1. Hi! I’m not sure what happened?! The outside of my blueberry bread is a nice golden brown, but the inside is mushy (not cooked). Also, some of the butter rose to the top and was bubbling. I cooked it for the recommended time:( Any suggestions? Thanks!

        1. So a few things can cause the ingredients to separate like that … not creaming the butter and sugar together well enough before adding the eggs, and again if the butter sugar and eggs are not beaten together enough. It’s also a possibility that the the oven temperature was not hot enough which would also account for the bread not being cooked through.

          1. Yes, beating the batter for the recommended time and making sure your oven temperature is hot enough. Oven temperature is a suggestion in baking recipes. If you know from other recipes that 350 is not hot enough, bake it at 375 instead.

          2. I’m planning on making this tomorrow with some fresh blueberries I got from the farmers market. I’m wondering if the problems with the inside not being completely done could be with the kind of butter used? Real butter vs spread sticks?

          3. It could be, I’m not sure. I always use real butter and have never had this loaf not turn out in all the years I’ve been making it.

          4. Just made this tonight. Had really good blueberries from he farm. It started to “lava out” of the 9″ loaf pan, so put foil under it. Saw the note about foil on top if browning before done inside. Had that too. Hung in there and it cooked in 80 min. and it is AWESOME! Hang in there with it. Worth it! My dear hubby will clean oven in the morning. Great recipe! Thanks!

        2. Try cooking it 90 minutes. I cooked it to 60 and it was not done then checked to at 75 minutes and it needed about 10 more minutes. To check it you have to insert a clean knife. If the knife comes out with batter on it is not done. Keep checking with clean knife until it comes out clean ( no batter )

          1. Could be an oven heating unevenly or just the difference between natural gas and propane ovens? I know I had to adjust several recipes when we moved and I had to switch to propane.

        3. Try baking in angel food cake pan or bundt pan. I made this & it came out beautifully & doing in this type of pan reduces bake time!

        4. Every year I make Christmas goodies for our kids and families. I’m definitely going to make this and zucchini bread for them. May have to make an extra loaf to keep for myself.

      2. I just put the bread in the oven. I’m picking up my husband from the hospital tomorrow so I hope it comes out good. I want to surprise him.

      3. Elizabeth, thanks for your work. I’m diabetic and would suggest to add nutritional values to your recipes (calories, fat, carbs and protein per serving. Thanks,

    2. Would love to print this recipe to make to take to church for snack before Bible study it looks very yummy it be nice to take on Sunday for Sunday school would love to make the muffins will put my name and E-mail thank you

      1. For some reason this tends to happen. To prevent it next time, toss the blueberries in a couple of tablespoons of flour, and they shouldn’t sink to the bottom.

  2. This looks amazing! I’ve also got blueberries to use up, so I’ll be making this tomorrow! Thanks so much for the recipe!

  3. Great tip for topping the bread with blueberries! I also freeze mine so I can enjoy blueberries throughout the year. I found that the frozen blueberries can be mixed into the batter with no problems, and that way, I don’t have to worry about crushing the blueberries when I mix the batter.

  4. Looks great. I’ll make it as per the recipe the first time, to get a baseline, but I can already think of adjustments I’d like to try. I always use whole wheat flour instead of white flour in my baking, because it’s healthier and just as delicious. I’d probably try adding a bit of lemon juice and salt too, just to enhance the opposing flavours.

  5. I never knew it was this easy to make your own bread thanks for sharing this will be my first attempt at homemade bread!

    1. Yes! I think you could even mush some blueberries in with the cream cheese or even blueberry jam if you have some and make it extra yummy.

  6. thanks for the recipe trying it tonight. My significant other has picked 10 gallons of blueberries and is still picking( think she is addicted to picking berries) LOL this would be a nice way to use them this winter. instead of just jam. If you have anymore blueberry recipes I hope you share : )

  7. Our blueberries are almost ready to pick, so I may be trying this recipe soon. I love raw blueberries. My husband prefers them cooked so this would be a nice treat for him (and for me too!).

  8. This looks so good . I usually buy blueberries when they are buy one get one free. But eat on container full just the way they are. The others I use for muffins. Mmm… around . thanks for your recipe

  9. You sure know how to bake a blueberry bread.It looks fantastic and I am going to give it a try as well.Thank you so much for sharing the recipe.

  10. This recipe looks great, easy to make and the pics of it look great. Thanks for sharing it will have to add it to my collection of recipes to try!

  11. This recipe looks delicious and so easy & quick! I will have to try this and remember to put a few on top…I trust you 🙂 I have a family blueberry muffin recipe but this looks far more delish than what I usually bake!

  12. Yum. I have to make this bread, but as usual I will swap whole wheat flour for the white flour. For very little change to the taste, you get some extra fibre. 🙂

  13. I just made this today, EXCELLENT!!!!! I had some frozen blueberries and just happened to find this recipe. I will be making this every week from now on. A new family favorite, half gone already.

  14. Oh my gosh, this looks SO good!! I am definitely making this this week!! I love anything blueberry!!! Thanks so much for sharing!!

  15. Can I substitute unsalted butter for the salted? I don’t keep salted butter and don’t have any other recipes I can make to use it up.

  16. This looks so good. Thanks for posting the recipe. I’m always looking for another great bread to make 🙂

  17. This is so fun and practical at the same time! Thank you so much for sharing 🙂 I like that it is simple and so almost like a canvas….Since I had the time today I completely substituted the sugar out and replaced it with applesauce and vanilla whey protein powder…And I am so excited to see how it turns out. I have about 5 mins. left till I can pull it out. I am going to glaze it with a mixture of coconut oil, key lime juice & water and then sprinkle with toasted shredded coconut 🙂

  18. I am so mad at myself right now, I bought blueberries to make this recipe and I went and ate way to many of the berries to make this loaf, so I guess it’s back to go buy more

      1. The recipe says to use SALTED butter, is it alright to use sweet butter? I’m going to make this tomorrow is feeling overwhelmed right now. She loves blueberries. 🙂

  19. That looks amazing! I have always made blueberry muffins, but never thought of making it into a loaf. I like to add lemon rind and juice to make it a lemon blueberry muffin.

  20. So I made this however I added juice from one medium lime and also made my own glaze to put over it and it was delicious!

  21. I have a freezer full of blueberries right now so I’m always looking for new ways to use them. Your Blueberry Muffin Loaf looks amazing and delicious! And what a great idea to use it for French Toast! You are very creative!

  22. Just put this deliciousness in the oven. My daughter thought a streusel topping would be nice, so we did it. I’ll let you know how it turns out!

  23. (BLUEBERRY MUFFIN BREAD RECIPE) This recipe would be nice to make for my husband and I for this coming weekend-

  24. I am going to try your recipe with my all-purpose gluten free flour and see how it turns out!! It is yet another simple recipe that looks yummy!! 🙂 ty

  25. I have some mini / individual loaf tins and want to make this in there for a present. How long would I cook them for please?

  26. Can I use frozen blueberries? Will these thaw while baking? If so, baking time changes or not?


  27. I never leave comments for recipes I try because I usually tweak them.
    We took our 7 yr old nephew blueberry pickin’ came home w/17.5 lbs
    & froze them. Found your recipe & decided to make it for a friend who
    is ill. Only change was a full cup of blueberries for the top, I trusted you!
    It’s in the oven now & I’m afraid our sick friend will have to wait for the
    NEXT loaf. They say what you don’t know, won’t hurt you

  28. I left the last comment, it was FANTASTIC!!! 4 days later I’ve got another loaf in the oven by special request from my husband, HE LOVES IT!!!!! Your directions are so simple, easy & straight forward.
    Thanks for the extra added pounds I’ve gained
    This is a KEEPER!!!

  29. I made this a few weeks ago with blueberries left over from my daughter’s graduation party. I was fabulous…and didn’t last long! Thanks so much for sharing! I know I will be making it again!

  30. i just made this but used frozen blue berries an i g uess i did something wrong when i added them into the batter because even though they were frozen i still got more blue streaked batter arghhhhhhhhhh , what should i have done differently with the frozen berries besides maybe rinsing them before i added them to the batter a folded them in with a giant spoon and still turned my batter purple

    1. If you are using frozen you need to add the blueberries pretty much last minute before pouring the batter into the pan and into the oven. Leaving them in the batter too long or allowing them to thaw even a bit will cause the streaking. Be sure to only gently fold them in. I would not rinse them if they were rinsed before they were frozen.

  31. Hi, I made this today and it was so totally easy! But after letting it cool for 10 minutes when I loosened sides and took out of pan it fell apart. I used buttermilk instead of regular milk and added a dash of vanilla, could that be the reason? It was still very delicious!

    1. I just made this today and just now removed it from loaf pan, but I always wait 45 to 50 minutes to ensure that it has cooled down and will run a knife along the sides before removing. When I used to try to remove cake out of a pan after 10 minutes it would break. I also used buttermilk and vanilla. Mine did not fall apart, but I greased the loaf pan and I also dusted it with flour. I noticed the recipe did not say flour the pan, but I have cooked for almost 49 years and have a habit of greasing the baking pans and dusting them with flour.
      I must say this recipe is easier than pouring individual batter into muffin pans. Unless specifically asked to make muffins, I am done with muffins and prefer the loaf cake way. 🙂

  32. If you take a couple of tablespoons of your flour and toss the berries in it they will not sink in your batter. You should not have to press more into the top of the loaf before baking.

  33. A great alternative to banana bread. My granddaughter is going to love this. Blueberries are such a great price right now, so it’s a good time to make it.

  34. Just made blueberry bread; but a layer of blueberries and bread stayed glued to the pan bottom !!! (it was greased with butter too)!!! I think 2 cups of blueberries was a little too much, BUT IT WAS DELICIOUS!! I’m also gonna flour the berries next time. (which will be extremely soon!) has anyone experienced what happened to me?

    1. Did you let the bread cool enough before you removed it from the pan? Sometimes baked goods will stick like that despite a greased pan if they are still hot.

  35. Thank you for replying; and yes, I actually let the bread sit in the pan, on a rack for 20 mins..But I’m going to do this again……very soon! (and as I said previously, it was DELICIOUS and nobody cared what happened to it; it was gone in ONE day!

      1. I promise I’ll stop being a posting pest…..just had to send this FYI……..used 1 1/2 cup FROZEN blueberries..did NOT dust them….sprayed lots of Pam on the bottom, and only had about 20% of the bread stick to the bottom!! Ha ha ha…. (pan is only 3 years old too). I’ll keep making it b/c …’s so very Good! And I’ll get to a place where ALL OF IT comes out of the pan! (I know they’ll start to devour this tonight, and I’m gonna grab at least a BIG slice to go with tomorrow’s coffee!!)
        Thanks again, Jim

  36. The batter was one-dimensional. It definitely needed vanilla and spice, maybe some cinnamon? Even with coating the blueberries in flour (not called for in the recipe) they still fell to the bottom of the loaf. I greased the pan well but it would have benefited from using parchment paper on the bottom. Took the entire 90 min to bake. Bottom line, I would not make this again.

    1. Sorry about your experience but it sounds like you might have done something wrong. I’ve never had my berries fall to the bottom and I’ve never had to coat them in flour as the batter is thick enough to hold them in place. I’ve also never had to bake it for 90 minutes and I make this loaf fairly often.

    1. Would using frozen blueberries make it soggy? Would I have to cook it longer or thaw and drain them first? Thanks.

  37. I am wondering what kind of milk would be best? whole milk? 2%? Skim? Also, because I live in a higher altitude than a lot of people, do I need to add extra flour so it will cook properly?

    1. I use whole milk as I don’t drink cow milk myself but my toddlers do. Should be fine with 2% or Skim though. I’m not sure about the higher altitude to be honest.

  38. This looks lovely ! One question, can it be frozen? I’m a single individual and would love to make this, slice into portions, Saran-wrap, and put in a freezer bag. Do you think it would hold up ok?

  39. Followed directions exactly and all blueberries sunk to a gelatinous blob at the bottom, including the handful I scattered on the top. Batter must have been way to thin. Either my measuring cups or the recipe is off.

  40. Hi! I have this loaf in the oven right now…I used the exact ingredients and made it the way the directions say to…its a half hour into baking but it looks like the loaf is going to flow out of the loaf pan or looks like it rising way too much…any ideas what I did wrong? Or is it supposed to look like that?

    1. A few things could cause the pan to overflow: your loaf pan might not be 9 inches, accidentally measuring out too much baking powder, not baking in the centre of the oven (which I now realise I didn’t specify in the directions, I just take it for granted that people know to do that – oops!)… Your oven temperature could be too low too. Oven temperature can vary from oven to oven and if the temperature is too low the batter could overflow.

      1. Thanks for the reply. Well my loaf pan is 9 in. I made sure to measure the baking powder perfectly. I always do. I definitely had the loaf placed in the centre of the oven and was baking at 350. It took like 20-30 extra minutes to bake. And I still find it tastes floury and doughy. It’s also super heavy-like a small brick. I don’t get it. I made sure to measure everything carefully. When you pour the batter into the pan- how high does your batter usually end up? Like near the top or half way?

        1. I want to say 3/4 full to nearly full but I will make this over again today to be sure. (My family will not mind! lol) It does sound like your oven temperature is lower than mine, you might need to increase to 375 instead of 350. My new oven is so much hotter than my old oven, I actually have to decrease the temp a bit when making this recipe now or it gets too browned.

        2. Ok here it is before I baked it – so roughly 3/4 full and a bit. (I had no blueberries on hand so I used chocolate chips instead but that was the only change from the original recipe.)


          and 30 minutes into baking.

          30 minutes

          Is it possible you might have measured out 2 tbsp of baking powder instead of 2 tsp?

  41. I always laugh at comments where the person substitutes ingredients so much that it’s a different recipe and then rates it. I did this with your recipe but just with the fruit. I’m trying to use up raspberries before the neighbour’s raspberries start bearing fruit again. Thought I might as well try your recipe since there is just so much raspberry jam one can use. Oh my gosh it was so good! The rest of the recipe I did as you said and it turned out perfectly. Not sure how readily available Vanilla Bean Paste but if you use equal amount for the vanilla extract it is so much tastier in any baked good. I trace the pan on a piece of parchment paper and leave enough to wrap over the ends of the pan. Let cool a bit when it comes out of the oven and use a knife to loosen the two long edges. Then it can be lifted right out and put on a cooling rack. I roll the paper underneath towards me to get it off. No crumbly bits left in the pan at all. The second loaf is in the oven as I type. I am hoping I will dig out a bag of blueberries out of the freezer to test out your recipe exactly as written and include it in the afternoon treats for Easter Sunday. Thanks for sharing.

  42. Wow, this looks absolutely delicious and packed with blueberries to the hilt, wonderful. 🙂

  43. Mine turned out tasting amazing. Just the only problem is all my blue berries went to the bottom of the loaf.. thought I mixed it accordingly..

  44. I’d also like to mention that I loved your tip to press some blueberries into the top to make the loaf look prettier. 🙂

  45. I can’t wait to try this with my kids. We always make banana bread and I’m getting a little bored of the same thing !!! This looks scrumptious! I pinned it too 🙂

  46. Does this need to be refrigerated after its done cooking?! Mines in the oven now 🙂 can’t wait to try!

    1. Unfortunately .I tried your recipe and the only difference is I used the microwave to soften the butter which is not melted like 15 seconds .I also used bread flour because I had it.I never even considered that it might not turn out and it was perfect .It was so delicious that we now come to the unfortunate part.I am diabetic and baked goods are my downfall .I tried to eat t slowly but it kept calling my name …just a slice you know reasoning.I have bought blue berries again and I m going to cook it the same and not worry that it might not turn out.Its so delicious hot or cold with butter or nutella or plain .Its a wonderful recipe thanks for sharing it.

  47. Could almond milk be used instead of milk? (And would it be a 1:1 ratio?) If not, is there another appropriate substitution?

  48. I found this recipe today and couldn’t resist!! It’s in the oven now ;o) However, I didn’t have blueberries and I was too lazy to go to the store, so I followed the directions and substituted chocolate chips. I’ll let you know how it turns out. I’m sure it’s going to be FABULOUS!!! Thank you

  49. Thank you so much for this recipe! Made it for my colleagues and hope they like it. I tried a sample of a little leftover batter I had and its absolutely wonderful!

  50. Oh my goodness . Made this exactly to a tea. Hubby and sons have asked for more. Hubby wants to take to office meeting. Will make again and again and again….lol

  51. My daughter and I just made this.. ALL of the blueberries fell to the bottom. Any tips on how to keep this from happening? The flavor is great, our berries just sunk

    1. No idea, my batter is usually thick enough that the berries don’t sink during baking. (I make with the fresh berries when available and frozen the rest of the year.) You can try coating in flour, that is supposed to prevent sinking, I’ve just never had to do that with this recipe.

  52. I made this today. The tip to press some blueberries into the batter on top of the loaf is inspired. It makes the loaf look even better. My batter was on the thick side, and the berries folded in without sinking. I also used blueberries i had picked and frozen, and I thawed and drained them before folding them into the batter. I was worried if they were frozen, the water from the berries would thin the batter during baking and the berries would sink. One thing I don’t get: No salt. Both my husband and I missed it. Otherwise, the loaf was great and beautiful, well worth the effort. My loaf did bake for 1 hour, 25 minutes at 350 degrees.

    1. The no salt is because of the salted butter instead of unsalted, but you could definitely add more salt if desired. Glad it turned out well! 🙂

  53. Hi Elizabeth all the way from Australia!

    I made this last night and it was lovely. A big hit in my daughter’s lunch box and i am having to really watch myself as i am in my 4th slice today.
    I added 1 cup of frozen blueberries and 1 cup of frozen stawberries as that is what i had in the freezer. This recipe is a keeper. Thanks for sharing

  54. My loaf looked beautiful. I let it cool in the pan, but when I turned out of the pan to finish cooling the bottom stayed in the pan. I had tested it and the pick came out clean. Taste good but it looks a mess. Any ideas. I baked two and they both did the same thing. Wanted to take one to my girlfriend who just had surgery. Well I guess I will not be doing that now.

    1. It should come out easily as long as you have greased the bottom of the pan well. I usually flip it over a plate and bang on the bottom of the pan until the loaf releases if it doesn’t lift out easily.

  55. Will be making this bread today. Just finished our Cherry Muffin Bread today and boy was it good. Looking forward to this one. Just picked up some local wild blueberries too.

  56. I’ve just planted some blueberry bushes in the back garden. This recipe looks delicious, for breakfast, for snacking, or as a dessert anytime!

  57. I just made this and it turned out excellent, the crowning on top around the blueberries was nice. The only difference is I used 2% milk so it turned out good.

  58. I just made this blueberry bread and after 75 mins was nice and golden brown. But the stick can out raw. Covered the tops and baking anaditional 15 mins. Used real butter, frozen blueberries thawed and drained. Creamed everything. I hope coving with the foil keeps the tops from burning and it fully cooks inside. Everything was measured and it overflowed the 9″ pans. 😞

  59. I’ve made this twice now. The first time I used margarine and it came out perfectly. The 2nd time I used salted butter and I had to bake it for closer to 1 hour 20 min. I’m going to make it tonight with some frozen cherries and margarine. Fingers crossed!

  60. Being a senior and a guy yet, always looking for limited ingredients recipes. Made this yesterday and
    it came out really fantastic. Added 10 minutes to the baking. Used frozen berries but they are my own.
    You do need to sprinkle some on the top like it says.

  61. My berries sunk as well. Not sure why that happened. The batter was pretty thick to start and I didn’t think they would sink down, but my loaf has lots of blueberries on bottom. I was wondering if it was the 2% milk, but others have tried it with that and it turned out. Gonna have to play with this one a bit and see what I can do to fix it. On another note, my top berries for the most part stayed up top, lol.

    1. Did you melt the butter because that would make the batter thinner.Try to just barely soften it either a few hours to get it to room temp or 15 sec in microwave mine is high temp so it doesnt take long and then you really have to cream the butter and sugar it should be thick but well mixed together it takes a little elbow grease to mix them together enough for batter.

  62. I made this recipe for the first time after tons and tons of other recipes. I’ve been on the hunt for the best blueberry bread– this just may be it. My husband is raving about it and I can’t stop wanting more myself. Such a simple, easy to make bread. SO good. Thank you!

  63. I followed the directions .. I creamed everything together and baked it as directed but mines came out similar to others.. mines was no cooked inside not brown on the top

    1. Baking times are suggestions, just like any other quick loaf or cake you need to test with a cake tester to ensure it is cooked through before removing to cool. Oven temperatures vary which is why bake times in recipes are always just a suggestion.

  64. Made two loaves yesterday to bring to work today, and they were gone in a flash! I made the recipe as directed with the exception of coating the blueberries in some of the flour. I baked them for 70 minutes. They were moist and delicious. I have had to send the link to the recipe to some of my coworkers who want to make this recipe for their families. Thanks!

  65. Can you make a recommendation using honey instead of sugar? I made it once and it came out like a brick, not cooked enough in the inside. It rose up and looked great, but when it cooled, it sunk down flat.

  66. Ok! The half recipe is in the oven as I type in the form of muffins. I’ll let you know what we think!
    Can’t wait to take them!

    1. Hmmm…not a success for me. Not sure what went wrong, but my fresh, not frozen berries, sunk to the bottom and they didn’t rise hardly at all. They are not pretty and won’t be taken to my gathering of friends. I need more time to figure this one out… oh well… 🙁

  67. LOVE this recipe and I make it often…as a matter of fact, I’m waiting on a pan right now! I confess…I bake it in an 8×8 pan to cut down on baking time.

  68. The most delicious loaf I baked so far! I was a bit nervous cause the butter and eggs looked strange at some point, and when I added the milk everything separated, but onceI added the flour, a nice, fluffy batter formed. Indeed, the secret is to mix well the butter+sugar, add the eggs one by one and mix very well. Pour the milk slowly, slowly and you will definitely obtain the best “bread” ever!! Also, the pre-heated oven plays a very important role.
    Thank you

  69. Just took my blueberry muffin bread out of the oven and it looks and smells amazing. Followed the recipe exactly, baked for 60 min. It actually made one lrg and one small loaf. Thank you!!

  70. I followed your recipe to a T. I baked both of my loaves for an hour and thirty-five minutes, covering them with foil for the last half an hour. Checked to verify they were done with a butter knife and it came out clean. Let them cool appropriate time, then sliced. Upon slicing both loaves, both do not appear as bread-like. Both appear to be undercooked. Now, I have cooked and cooked these. They should have been done. I have made breads in my oven before. Sadly, the dough in this looks like squished bread. Too bad this didn’t work out for us. It was supposed to be breakfast this morning.

  71. The instructions say to add the eggs & milk @ the same time which makes the creamed butter & sugar lump up. It should be revised to ad the eggs first then slowly add in the milk.

  72. This is the second time I make this bread. It is delicious. The first time my blueberries sunk to the bottom so this time I put some batter in the pan first and then mixed the blueberries in the remaining batter. It worked out much better. I love this recipe.
    I wanted to add a photo with this response but I wasn’t able too.

  73. Just made this bread.. Doubled the recipe, and made 2 loaves.. It came out perfect! My fresh blueberries did not sink and it did not stick to the pan! It’s delicious!

  74. I was hunting for a quick easy sweet recipe using blueberries because they are just in season here in FL.
    I whipped it up and put lemon zest in while creaming sugar and butter. I then added about a tbs of fresh lemon juice before adding the blueberries. It’s in the oven and I’m am awaiting this delicious looking treat with great anticipation! Thank you!!!!

  75. I discovered this recipe a couple of weeks ago and made it last week. It came out nicely! I did forget to layer the mixture in the bottom of the loaf pan to keep the blueberries from falling down all the way and I think I should have greased the pan a little more generously, BUT even with those 2 small things, it turned out well and it’s delicious! Thank you!
    I do have one question: Can the blue berries be substituted for raisins and cinnamon? If so, how much or would it be the same amount? (I’m very new to baking- just learning.) Thank you and blessings!

      1. Thank you for replying. I really appreciate it.

        What amount would you say with regard to the raisins and cinnamon- 1 cup of raisins instead and perhaps 1 tablespoon or 1/2 a tablespoon of cinnamon?

        Thank you once again, and blessings!!

  76. I’m pretty sure this recipe is awesome when one remembers the baking soda. I didn’t this time, so I am looking forward to trying this receipe again.

  77. Tomorrow is my day to bring snacks to Sunday school, and I thought this would be perfect.
    I ended up making this into muffins. I’ve also devoured 3. After the zillion comments, which I didn’t read after the 1st 50 or so, I decided to follow the recipe and enjoy them.
    I had fresh blueberries that were needing to be used…it was perfect. They baked 35 mins and were golden and perfect.
    Thank you for posting.

  78. Mine turned out perfectly!! It was still so very moist the next day! I read everyone else’s comments, so I made sure to adjust accordingly. I filled it a little more than halfway so no spillage happened while baking. It took 90 minutes to cook and after 75 minutes, I had to cover it. It was so good, I’m currently making my second batch 😂👍

  79. Followed the directions: It was thoroughly done but after cooling 10 minutes trying to get it out of the pan; the bottom stuck to the pan. I sprayed the pan with “Pam.” What did I do wrong? Even though it was a mess and all broken up, the taste was GREAT!

  80. I read many comments about it being mushy inside after baking. I thought I would give it a shot. But instead of putting it in a loaf pan, I made muffins. Cooked in half the time. Also I did it because it’s easier to grab and go since school is starting soon. They turned out perfect. Will be making again. For sure
    Thank you for sharing.

  81. This came out absolutely delicious. Unfortunately, I wish in the directions it said to toss the blueberries in a little bit of flour to prevent them from sinking to the bottom.

  82. I just made a loaf, which turned out fine – not undercooked or anything. However, it didn’t come out of the pan in one piece. It didn’t stick to the pan, but it didn’t stick together, either – too many blueberries, I think. Not a bad problem to have, since it’s just for my husband & me, but it would’ve been a problem if I’d been planning to give it to someone. How can I get it to come out of the pan in one piece w/out reducing the berries? I read somewhere (King Arthur Flour site maybe?) a suggestion to use a parchment “sling” across the bottom & sides of the pan. Have you tried that?

    I like the idea of including lemon zest or something; will have to try that next time.

  83. I made this recipe that my daughter found .I used bread flour because that’s what I had and since my butter was from the fridge I put it 15 sec in the microwave to soften.It takes more elbow grease to cream the butter and sugar but your batter is thicker and the blue berries didnt sink because my batter was thick also I folded the blue berries in manually not electriclly.It was too delicious because I’m diabetic and it kept calling my name a slice at a I bought blue berries again too bad for my weight. My daughter substituted any kind of berry or fruit and they all came out lovely except for the bananas which she mashed like for banana bread and it came out like a brick.Thanks so much for this recipe

  84. Well I made this today I had not one problem berry’s did not sink did not fall apart it was so good but next time I would let berry’s defrost if took long long time to cook. I wish I could show a pic but trust me it looks like yours.
    I mad this with strawberrys also
    But I do know the batter is not for bananas I tried so use a banana bread. I enjoyed making it and eating it also will make more for sure thank you much

  85. I am sad to report that while the loaf is very good mine broke in half horizontaly. I made two, they both came apart in my attempt to remove them from the pan. It may well be I did something wrong howevery were I to do it again I would grease and flour the pan.

  86. I made this today and the blueberries all sank to the bottom too, sadly. It was dense and gluey, very moist and wet at the bottom of the bread. Not sure if I over creamed the butter, didn’t feel like it. It was also a bit sweet for me, added in lemon zest but probably not enough. Didn’t have any lemon taste. A bit disappointed but probably will try it again after reading the comments on how to overcome sinking blueberries! T.T Otherwise, the taste of the bread is not bad.

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