My Blueberry Bread is a tender, cinnamon-kissed loaf bursting with juicy blueberries in every bite. It’s a cozy, no-fuss recipe that fills your kitchen with the warm scent of home baking and delivers just the right balance of sweetness and spice. With a soft, moist crumb and simple ingredients, it’s perfect for breakfast, brunch, or an afternoon treat. I’ve crafted it to be easy and reliable, yielding two generous loaves—one to enjoy now, and one to tuck away for later.

A delightful loaf of blueberry bread sits in a black baking pan on a pristine white surface, complemented by a sprinkling of fresh blueberries nearby.

Homemade Blueberry Bread

My Blueberry Bread is a tried-and-true recipe that delivers consistent, delicious results every time. Made with simple pantry staples and fresh blueberries, this bread is soft, moist, and packed with flavor. A hint of cinnamon adds warmth, while the juicy berries provide the perfect burst of sweetness in every bite.

It’s designed to be straightforward and foolproof, making it ideal for both new and experienced home bakers. The recipe makes two hearty loaves — one to enjoy immediately and one to freeze for later — so you’re always prepared with a homemade treat that everyone will love.

It makes a great, easy breakfast for the kids, or mom on the go, or as a snack in the lunchbox or after school treat.

Why My Blueberry Bread

Perfectly Balanced Texture and Flavor – my recipe makes a soft, moist crumb that’s never dense or dry. The warm cinnamon complements the sweet blueberries beautifully, giving it a depth of flavor most basic blueberry breads lack.
Reliable and Foolproof – with simple, accessible ingredients and clear instructions, I’ve made this recipe easy to follow and it constantly turns out perfect. It’s been tested for success, making it approachable for beginners and satisfying for experienced bakers.

Blueberry Bread Ingredients

Eggs, flour, sugar, cinnamon, and baking soda are artfully arranged on a marble surface in glass bowls alongside fresh blueberries and vegetable oil—everything you need for delectable blueberry bread.

Fresh blueberries – Add natural sweetness, bursts of flavor, and help keep the bread moist.
All-purpose flour – Provides structure and stability for the loaf.
Sugar – Sweetens the bread and helps create a soft, tender crumb.
Cinnamon – Adds warmth and depth, perfectly complementing the blueberries.
Salt – Balances the sweetness and enhances all the other flavors.
Baking soda – Acts as a leavening agent to help the bread rise.
Vegetable oil – Keeps the bread incredibly moist and tender.
Eggs – Bind the ingredients together and add richness and structure.

How to Make Blueberry Bread

Two bowls on a countertop: one with flour, cinnamon, and the beginnings of blueberry bread, another with beaten eggs mixed with fresh blueberries.

Spray the loaf pans with cooking spray and set aside.
Combine the flour, sugar, cinnamon, salt, and baking soda and whisk together.
In a separate bowl mix the vegetable oil and eggs, then slowly incorporate the dry ingredients into the wet mixture. Stir until combined.
Gently fold in the blueberries.

Blueberry bread batter fills a rectangular loaf pan, ready to be baked.

Once the mixtures are combine, split into two greased loaf pans and put into the pre-heated oven and bake for 50 minutes.
Optional – sprinkle some white sugar on top of the loaves. The sugar will crystalize when baked.

A loaf of blueberry bread rests in a baking pan, surrounded by the tempting aroma of freshly baked goodness, while a bowl of fresh blueberries sits nearby, hinting at the delicious burst of flavor within.

This makes a very moist bread. The blueberries burst open and add the perfect flavor and sweetness.

The hardest part about this blueberry bread recipe is waiting for it to bake so you can have a slice!

Toss the Blueberries in a Bit of Flour – Before folding the blueberries into the batter, toss them with a tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf as it bakes.
Don’t Overmix the Batter – Mix just until the dry ingredients are moistened. Overmixing can lead to dense, tough bread instead of the soft, tender crumb you want.
Check for Doneness with a Toothpick – Since oven temperatures can vary, start checking your loaves around the 45-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs — no wet batter.

How To Freeze Blueberry Bread

I love to freeze bread to have for a time when I don’t have enough time to make a batch from scratch. Here’s how to freeze blueberry quick bread:

Make sure the bread is dry (i.e. if you just took it out of the pan, let it cool completely on a wire rack.
Wrap the blueberry bread in wax or parchment paper, covering all sides.
Place wrapped bread into a zip top freezer bag. Be sure to label it so you know what it is!
When you’re ready to eat, just remove from freezer and let thaw on the counter overnight.

More Blueberry Recipes

Blueberry Breakfast Bread Featured Image

Blueberry Bread

Author Alicia

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 50

Total Time 1 20

(Makes 2 loaves.) Moist and flavorful, my Blueberry Bread is packed with fresh blueberries and warm cinnamon. An easy, two-loaf recipe perfect for breakfast, snacking, or freezing for later.

Equipment

2 9 x 5 loaf pans

Ingredients

Instructions

Preheat oven to 350°F.
Grease two 9 x 5-inch loaf pans and set aside.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, and baking soda until well combined.
3 1/8 cups all-purpose flour, 2 cups white sugar, 1 Tablespoon cinnamon, 1 teaspoon salt, 1 teaspoon baking soda
In a separate bowl, mix the vegetable oil and beaten eggs.
1 1/4 cups vegetable oil, 4 eggs
Gently fold in the blueberries to coat them.
2 cups fresh blueberries
Add the blueberry mixture to the dry ingredients.
Stir just until the dry ingredients are moistened — don’t overmix.
Divide the batter evenly between the two prepared pans.
Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.

Nutrition

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About Alicia

Recipe Developer and Content Creator

Alicia is the creator of Balancing Motherhood, where she shares easy, family-friendly recipes designed for busy home cooks. With over 1,000 original recipes and a background in journalism and photography she ensures every dish is simple, approachable, and delicious. She’s built a community of 800,000+ followers who trust her for stress-free, reliable meal ideas.

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3.67 from 6 votes (4 ratings without comment)

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4 Comments

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Johanna says:

at

I made this bread and it was too thick so I added some milk but after having to mix it so much to get it incorporated the bread is prob going to be tough. There has to be something wrong with this recipe to not have had any liquid in it if this is wasted I’m going to be so mad cause I wasted all my blueberries plus the rest of the ingredients. This is the blueberry bread recipe from you site
Lily says:

at

horrible and wasted a lot of ingredients ..
Alicia says:

at

I’m so sorry to hear this didn’t turn out for you — I know how frustrating it is to feel like ingredients were wasted. I’d love to help troubleshoot what might have gone wrong. Did you make any substitutions or notice anything unusual while baking? I really appreciate your feedback.