This blueberry bread has fresh, juicy blueberries in every bite, thanks to pureed blueberries in the batter and more berries sprinkled on top of a buttery crumble topping!
If you love blueberry cobbler, you’ll love this cobbler-inspired quick bread recipe! You might also like this blueberry banana bread and my easy blueberry muffins.
This blueberry bread is an easy no-yeast bread recipe, otherwise known as a quick bread! It’s semi-inspired by my favorite blueberry cobbler recipe, and simple to make. Mix up the batter and combine the ingredients for the topping, and load everything into a loaf pan to bake. Pureed blueberries are the secret to this quick bread’s rich color and delicious blueberry flavor throughout. Meanwhile, the buttery crumble topping is to die for!
Why I’m Obsessed With This Blueberry Bread Recipe
- A fresh blueberry twist. I did something a little different for this blueberry bread recipe, and rather than simply folding whole blueberries into the bread batter, I blended them up instead. This way, there’s loads of blueberry flavor in every bite!
- Easy to make. Quick breads are some of my favorite baking recipes, because they’re essentially a cake baked like a bread loaf. There’s no yeast or rising time, AND you can eat them for breakfast. It doesn’t get better.
- Adaptable. You can make this “cobbler” bread with any fruit that’s in season! Try variations with strawberries, blackberries, and even peaches, or an apple version in the fall (like my apple pie bread).
What You’ll Need
Here are my notes on what you’ll need to make this easy blueberry bread from scratch. I happened to use frozen blueberries because I had them in my freezer, but feel free to use fresh blueberries if they’re in season! Scroll down to the recipe card below the post for the printable recipe with the full ingredient amounts and details.
- Dry Ingredients – All-purpose flour, light brown sugar, baking powder, baking soda, and salt. You can swap light brown sugar for dark brown sugar or granulated sugar if needed.
- Blueberries – You’ll need about 3 cups of fresh or frozen blueberries, blended to make 1 cup of puree. If you’re using frozen berries, thaw and drain them beforehand. Set aside some of the whole blueberries to use for the bread topping.
- Butter – Melted and cooled.
- Eggs and Vanilla – If you think of it, take the eggs out of the fridge ahead of time so they come to room temperature.
For the Crumble Topping
- Butter – Unlike the melted butter you’ll use for the bread batter, make sure the butter for the crumble is cold from the fridge. Cut it into small cubes.
- Flour and Brown Sugar – Light or dark brown sugar both work here.
How to Make Blueberry Bread
I opted to puree the blueberries in this recipe for a soft, uniform texture rather than chunks of blueberries scattered throughout the bread. It turned the loaf the most fun purple-blue hue, too! Follow the steps below, and scroll to the recipe card for the printable recipe instructions.
- Mix the dry ingredients. First, whisk the flour, brown sugar, leavening, and salt together in a bowl.
- Add the wet ingredients. In a separate bowl, combine pureed blueberries with melted butter, eggs, and vanilla. Stir until that’s smooth, and then slowly add it to the dry ingredients. Mix until the batter just comes together. Your batter will be purple! Pour the bread batter into a greased and lined 9×5″ loaf pan.
- Prepare the topping. Meanwhile, cut cold butter into the flour and sugar to make the crumble. Use your fingers to work the butter into the dry mixture, creating large crumbs. Sprinkle the crumble generously over the batter inside the loaf pan.
- Top with more berries and bake. Lastly, scatter the reserved whole blueberries over the crumble topping. Bake your blueberry bread at 350ºF for 50-60 minutes, until it’s baked through.
- Cool. Allow the bread to cool for 15 minutes before removing it from the loaf pan to finish cooling. Afterward, slice and serve!
Quick Tips
- Don’t overmix the bread batter. As with most baked goods, overmixing the batter deflates the air pockets and overdevelops the gluten. This leads to a dense, tough bread loaf. So, take care to only fold the wet and dry ingredients together until the batter is just combined.
- Line the pan with parchment paper. It makes removing the blueberry bread so much easier! I like to use the “sandwich” method: grease the loaf pan (with butter or cooking spray), line the pan with a strip of parchment that hangs over the sides a little, and grease the parchment paper.
- Test the bread for doneness. Stick a toothpick in the center of the baked blueberry bread loaf, and if it comes out clean, the bread is done.
How to Store
- At room temperature. Let your bread cool completely, then you can store it on the counter covered with saran wrap for up to 4 days.
- Refrigerate. If you want to extend its shelf life, you can also store it in the fridge in an airtight container for up to 6 days.
- Freeze. You can also freeze this blueberry bread for up to 2 months. Thaw the bread at room temperature before serving.
More Quick Bread Recipes
Blueberry Bread
- Prep Time: 25 minutes
- Cool Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This blueberry bread recipe has fresh blueberries in every bite, thanks to pureed blueberries in the batter baked beneath a buttery cobbler-style topping.
Ingredients
For the Batter
- 2 cups flour
- 1 cup light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberry puree (about 3 cups blueberries blended) + 1/2 cup blueberries reserved
- 1/2 cup butter, melted
- 3 eggs
- 1 teaspoon vanilla
Crumble Topping
- 1/4 cup cold butter, cubed
- 1/2 cup flour
- 1/2 cup light brown sugar
Instructions
- Preheat oven to 350°F.
- Spray a 9×5-inch loaf pan with cooking spray. Line the pan with a strip of parchment the width of the pan, long enough to hang over the sides a bit. Spray the parchment with cooking spray. Set aside.
- In the bowl of your stand mixer, combine the flour, brown sugar, baking powder, baking soda, and salt. Stir until evenly mixed.
- In a medium-sized bowl, combine the blueberry puree, melted butter, eggs, and vanilla. Whisk together until smooth.
- Pour the blueberry mixture into the dry mixture and mix on low until batter forms, scraping the sides as necessary. The batter will be purple!
- Pour this into your prepared pan.
- To make the crumble topping, cut together the crumble ingredients with a pastry cutter or fork. You can even use your hands to create large-sized “crumbs” if desired.
- Sprinkle this over the top of your batter.
- Scatter reserved blueberries on top of crumble and bake for 50-60 minutes until center is done.
- Allow to cool for 15 minutes and then remove bread from pan and cool completely.
Notes
- Please note all ovens vary and that bake times might be different oven to oven. If you notice that your bread is browning too much before being cooked through, loosely cover with foil and continue baking until bread is set.
- Recipe heavily adapted from Sweet & Viscous.
Nutrition
- Serving Size: 1 slice
- Calories: 256
- Sugar: 21.4 g
- Sodium: 161.1 mg
- Fat: 7.2 g
- Carbohydrates: 43.9 g
- Protein: 4.7 g
- Cholesterol: 46.5 mg
Just so good! I made two mini loaves because I like to share with friends. I did follow the advice and added the topping 10 minutes into the baking!! Came out perfect!! Thanks for the recipe!!!
How long did you bake it for? Add what size? Trying to bake some small ones too.
HI. I love your site. I just made this cobbler and it was delicious. I would like to share it on my site. Would you be okay with me providing a link?
350 degrees fahrenheit or celsius?
Fahrenheit 🙂
Did you use fresh blueberries for the purée, or frozen for that as well?? This looks delicious.
I used frozen and thawed berries 🙂
Just made this, and for those using fresh blueberries, it won’t be as purple, and if you leave them sit at all they will start to oxidize and turn a little brown and the recipe will not look the same. I fixed this by adding a little purple food colouring. Also, I found the crumble topping sunk a bit into the batter in the middle, which is probably why people are thinking that it’s not baking as fast. It is done, but the crumble has a lot of butter, so it seems like it’s still gooey. Maybe this could be fixed by adding the crumble after baking for a bit? The flavour is fantastic though, can’t wait to try this with some other fruits!
great tips!! thanks!
My bread did not come out blue like picture shown. The batter was very dry maybe because to make one cup of blueberry puree did not take 3 cups of blueberries (I used fresh, does that make a difference?). Epic fail on this recipe and I followed it to a tee.
It still tasted good. I let mine bake 50 minutes and it was a tad overcooked. Probably bc the batter was so thick it cooked quicker. I am sure if using fresh blueberries as I did, that they would not be as juicy as frozen and that was why mine didn’t turn out the same.
This bread is AMAZING!!! 2 thumbs up from my kids and husband. I devoured all the left overs and the crumbs. Great recipe, thanks for sharing. Question: Do you think this bread would freeze well?
I think it will freeze perfectly!
Good Morning, if i use another fruit is it the same amount? And i would still puree them? I have a ton of frozen strawberries that would love to be used.
Yes absolutely!!
Found you & this by fluke. So went right away to get making it. Only I too had frozen berries. How in the heck did you purie them? That part was not completely clear
I just stuck them in the blender 🙂
Do you think I could use splenda? My husband and I both watch our sugar.
I have never baked with Splenda, but I know they sell it to bake with…I am sure that subbing out the appropriate amount according to the Splenda directions would work!