Blueberry Quick Bread Recipe: Easy Soft & Moist Homemade Loaf

Posted on August 10, 2025

Introduction

The kitchen fills with the sweet, tangy aroma of blueberries melting into a golden, tender loaf—honestly, that’s my idea of a perfect afternoon. The first time I baked this blueberry quick bread, I remember peeking through the oven window, watching the blueberries burst and bubble, turning the batter into a work of art. Let’s face it, there’s just something magical about a loaf that’s both easy to whip up and tastes like a bakery treat.

I stumbled upon the idea for this blueberry quick bread recipe after a family blueberry-picking trip one summer. We came home with buckets of fresh berries, and I needed a way to use them before they turned mushy. Banana bread wasn’t going to cut it—so, out came this quick bread idea. After tweaking the recipe a few times (and maybe eating more than my fair share of test slices), I finally landed on a version that’s soft, moist, and bursting with juicy blueberries in every bite.

This blueberry quick bread is a lifesaver, especially when you want something homemade but don’t have hours to spend in the kitchen. It’s perfect for busy parents, brunch hosts, or anyone craving a sweet treat that’s not overly fussy. The texture is just right—moist but never soggy, with a crumb so soft it almost melts in your mouth. I’ve baked this loaf more times than I can count, and it never disappoints. Whether you’re a seasoned baker or a total newbie, this recipe is about to become your new go-to. So, grab those blueberries and let’s get baking—you’re going to love how simple and satisfying this blueberry quick bread recipe truly is!

Why You’ll Love This Recipe

After countless rounds of taste-testing (yes, my family didn’t mind at all), I can say with confidence that this blueberry quick bread recipe is one you’ll want on repeat. There’s a reason it’s requested for every family brunch and even disappears during late-night snack raids. Here’s why you’ll fall head over heels for this loaf:

Quick & Easy: You can have this blueberry quick bread in the oven in about 10 minutes—no mixer needed, just a bowl and a spoon. Perfect for those spur-of-the-moment baking urges or last-minute guests.
Simple Ingredients: No wild goose chase at the grocery store. Everything is probably sitting in your pantry and fridge right now—think flour, sugar, eggs, and, of course, blueberries.
Perfect for Any Occasion: This loaf shines at brunch, makes a thoughtful hostess gift, or works as a sweet afternoon pick-me-up. Honestly, it’s even great as a breakfast treat (warm slice, pat of butter, cup of coffee—yes, please!).
Crowd-Pleaser: Kids love it, adults devour it, and picky eaters always ask for seconds. The juicy berries and soft crumb work together for a universally loved flavor combo.
Unbelievably Delicious: The loaf is moist without being greasy, soft but not crumbly, and every bite gives you those plump blueberry bursts. It’s comfort food with a fresh, fruity twist.

What sets this blueberry quick bread recipe apart? The secret is gently folding the blueberries in right at the end (so they don’t sink or bleed color everywhere) and a touch of buttermilk, which keeps things extra tender. I also toss my berries with a bit of flour to keep them evenly distributed—learned that trick after a few failed, sunken-berry loaves. This isn’t your average quick bread; it’s a loaf that brings everyone together, turning any moment into something special. The first bite is that close-your-eyes-and-sigh kind of good. Trust me, once you try it, you’ll be baking it on repeat—just like I do!

Ingredients Needed

This blueberry quick bread recipe is all about using simple, everyday ingredients to create a loaf that’s bursting with flavor and texture. Here’s what you’ll need to get started (and why):

All-Purpose Flour (2 cups / 250g) – The backbone of the loaf, giving it just enough structure without making it dense.
Granulated Sugar (3/4 cup / 150g) – Adds the perfect amount of sweetness and helps the crust brown beautifully.
Baking Powder (2 teaspoons) – For that lovely rise and airy crumb.
Baking Soda (1/2 teaspoon) – Works with the buttermilk for extra lift and a tender bite.
Salt (1/2 teaspoon) – Balances out the sweetness and brightens the blueberry flavor.
Buttermilk (1 cup / 240ml) – Keeps the loaf moist and gives it a subtle tang. If you’re out, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
Vegetable Oil (1/2 cup / 120ml) – Makes the loaf incredibly moist (I use canola, but any neutral oil works).
Large Eggs (2, room temperature) – For richness and structure. Let them sit out for best results.
Pure Vanilla Extract (2 teaspoons) – Adds warmth and depth to the flavor.
Fresh Blueberries (1 1/2 cups / 225g) – The star of the show! Fresh is best for bursts of flavor, but frozen works in a pinch (don’t thaw first).
Flour (extra, for tossing blueberries) (1 tablespoon) – Helps keep berries from sinking to the bottom.
Optional: Lemon Zest (from 1 lemon) – Adds brightness and really makes the blueberry flavor pop. I love this in summer!
Optional: Turbinado Sugar (for sprinkling on top) – Gives a sweet, crunchy crust. Totally up to you, but highly recommended!

Ingredient Tips: If you’re aiming for a dairy-free loaf, swap the buttermilk for your favorite plant-based milk with a splash of vinegar. Gluten-free? Try a 1:1 gluten-free flour blend. I usually stick with King Arthur or Bob’s Red Mill for consistent results. If blueberries aren’t in season, frozen berries keep this recipe accessible year-round. Just remember: don’t thaw them first, or you’ll end up with a purple loaf (learned that the hard way!).

Equipment Needed

You’ll be happy to hear that this blueberry quick bread recipe doesn’t require any fancy gadgets. Here’s what works best for me:

9×5-inch (23x13cm) Loaf Pan – Standard size, but an 8×4-inch pan also works (just adjust the baking time by 5-10 minutes).
Large Mixing Bowl – For combining your wet and dry ingredients.
Medium Bowl – Handy for tossing the blueberries with flour.
Whisk – A good old-fashioned whisk is perfect for blending everything together smoothly. No electric mixer needed.
Rubber Spatula or Wooden Spoon – Great for folding in the berries without crushing them.
Cooling Rack – Helps your loaf cool evenly (if you don’t have one, just set the pan on a clean, dry towel).
Measuring Cups and Spoons – Accurate measurements make a big difference in baking.
Optional: Parchment Paper – Makes removing the loaf super easy and keeps cleanup a breeze.

Honestly, I’ve made this loaf in everything from a vintage glass pan to a thrifted metal one. Just grease well (or line with parchment) to prevent sticking. If you’re using a dark metal pan, you might want to check the bread a few minutes early, as they tend to brown a bit faster. My wooden spoon has survived dozens of loaves, and I love how it makes the mixing feel a little nostalgic. Budget tip: Dollar store pans work just fine—just keep an eye on bake times, since cheap pans sometimes bake faster!

Preparation Method

Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or non-stick spray. For easy removal, line with parchment paper, leaving a bit of overhang.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups (250g) all-purpose flour, 3/4 cup (150g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. If you’re adding lemon zest, whisk that in now for extra zing.
Combine Wet Ingredients: In another bowl or large measuring jug, whisk 1 cup (240ml) buttermilk, 1/2 cup (120ml) vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract until smooth. Make sure your eggs are at room temperature for best mixing.
Toss the Blueberries: In a small bowl, gently toss 1 1/2 cups (225g) fresh blueberries with 1 tablespoon flour. This helps prevent them from sinking to the bottom of your loaf.
Bring It All Together: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined—don’t overmix! It’s okay if you see a few small streaks of flour (overmixing = tough bread, and nobody wants that).
Fold in Blueberries: Carefully fold in the floured blueberries. Try not to smash them—gentle hands here! If you’re using frozen berries, work quickly to prevent bleeding.
Pour and Top: Pour the batter into your prepared loaf pan. Smooth the top with your spatula. Sprinkle a tablespoon of turbinado sugar on top if you like a crunchy crust—highly recommended.
Bake: Place the pan in the center of the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs (watch out for blueberry juice!). If the loaf is browning too fast, tent loosely with foil after 40 minutes.
Cool: Let the bread cool in the pan for about 10-15 minutes. Carefully lift it out using the parchment sling, then cool completely on a wire rack. This helps the crumb set and keeps the loaf moist.
Slice and Enjoy: Use a serrated knife for clean slices. The bread is delicious warm or at room temperature. If you sneak a piece while it’s still warm (guilty!), the berries will be extra juicy!

Prep Notes: If your batter feels extra thick, don’t panic—it’s supposed to be that way. Resist the urge to add more liquid. For high humidity or super juicy berries, you may need to bake a few minutes longer. Always let the bread cool before slicing for best texture (I know, it’s hard to wait!).

Cooking Tips & Techniques

I’ve baked this blueberry quick bread recipe more times than I can count, and these are the tricks that keep it soft, moist, and never gummy:

Don’t Overmix: Once you add the wet to the dry, stir until just combined. Overmixing activates the gluten and leads to a tough loaf. Trust me, I’ve made that mistake more than once—learned my lesson!
Toss Berries with Flour: This keeps them from sinking and clumping at the bottom. Simple, but it really works.
Room Temperature Ingredients: Cold eggs and buttermilk can seize the batter, making it harder to mix evenly. Let them sit out for 15-30 minutes before starting.
Check for Doneness: Ovens can be quirky, so start checking at 50 minutes. The top should be golden, and a toothpick should come out mostly clean.
Don’t Rush Cooling: The loaf sets as it cools—slice too soon, and it might crumble. Patience pays off here.
If Using Frozen Berries: Add them straight from the freezer. Thawed berries release too much juice, turning your batter purple and streaky.
For a Taller Loaf: Use an 8×4-inch pan, but bake for 5-10 minutes longer. The bread will be higher, but watch the top so it doesn’t over-brown.
Even Distribution: If you want blueberries all through the bread, sprinkle a few on top of the batter before baking—looks pretty, too!

My biggest fail? Once, I forgot to toss the berries in flour and ended up with a dense purple layer at the bottom. Not the end of the world, but now I never skip that step. Multitasking tip: Measure all your ingredients before you start—makes baking smoother and less stressful. For consistent results, weigh your flour if you can (a kitchen scale is a game changer!).

Variations & Adaptations

One of the best things about this blueberry quick bread recipe is how easy it is to make it your own. Here are some of my favorite twists and swaps:

Lemon-Blueberry Quick Bread: Add the zest of one lemon to the batter and a tablespoon of fresh lemon juice. The citrus flavor pairs beautifully with the blueberries.
Streusel Topping: Mix 2 tablespoons melted butter, 1/4 cup brown sugar, 1/4 cup flour, and a pinch of cinnamon. Sprinkle over the batter before baking for a sweet, crumbly top.
Gluten-Free Version: Use a 1:1 gluten-free flour blend in place of regular flour. I’ve done this for friends with celiac and it turns out great—just check for doneness a few minutes early.
Dairy-Free Adaptation: Swap the buttermilk for almond milk mixed with a little vinegar, and use a dairy-free baking spread or oil.
Berry Swap: Try raspberries, blackberries, or a mix of berries. In winter, I love making cranberry quick bread with a touch of orange zest.
Nutty Addition: Fold in 1/2 cup (60g) chopped walnuts or pecans for a crunchy twist. My husband loves it this way—it adds a toasty flavor and extra texture.

Feel free to experiment! I once made this loaf with half blueberries and half diced peaches—total summer treat. If you’re baking for allergies, double-check that your flour and baking powder are gluten-free, and use non-dairy milk. This recipe is super forgiving, so don’t be afraid to try new combos based on what you’ve got in the fridge or pantry.

Serving & Storage Suggestions

This blueberry quick bread tastes amazing warm out of the oven or after it cools and the flavors settle in. Here’s how I like to serve and store it for maximum enjoyment:

Serving: Slice thick and serve at room temperature or lightly warmed. A little pat of butter or a drizzle of honey takes it over the top. For brunch, pair with Greek yogurt, fresh berries, or even a dusting of powdered sugar.
Beverage Pairings: Goes perfectly with coffee, tea, or a glass of cold milk. For a summer picnic, try it with lemonade!
Storage: Once completely cool, wrap the loaf tightly in plastic wrap or foil. It keeps well at room temperature for 2-3 days. For longer storage, refrigerate for up to a week (just bring to room temp before eating for best texture).
Freezing: This bread freezes like a dream. Slice and wrap individual pieces, or wrap the whole loaf and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.
Reheating: Warm slices in the microwave for 10-15 seconds or in a toaster oven for a slightly crisp edge.
Flavor Note: The blueberry flavor actually gets even better on day two, as the juices soak into the loaf. It’s hard to wait, but so worth it if you can!

Nutritional Information & Benefits

While this blueberry quick bread recipe is a treat, it also delivers some wholesome goodness thanks to the blueberries and buttermilk:

Estimated Nutrition (per slice, based on 10 slices): 210 calories, 7g fat, 33g carbs, 3g protein, 1g fiber, 12g sugar.
Health Perks: Blueberries are loaded with antioxidants, vitamin C, and fiber—great for your heart and mind. Buttermilk adds calcium and a bit of protein, plus it helps keep the loaf light without extra fat.
Allergen Note: Contains gluten, eggs, and dairy. For dairy-free or gluten-free needs, see the adaptations above.
My Wellness Take: I love knowing this recipe sneaks in some fruit and is lower in fat than many coffee cakes or muffins. Enjoying a homemade, fruit-packed slice feels good—especially when you share it with friends or family.

Conclusion

If you’re searching for a blueberry quick bread recipe that’s soft, moist, and downright irresistible, this is the one. The simple prep, juicy blueberry bursts, and tender crumb make it a true keeper. Whether you’re baking for a crowd, treating yourself, or looking for a new brunch staple, you can’t go wrong here.

I always encourage friends to make this loaf their own—add nuts, swap berries, play with toppings. That’s where the real fun (and flavor) happens! I keep coming back to this recipe because it’s foolproof and delivers every single time. Honestly, it’s hard not to sneak a slice before it fully cools.

Give this blueberry quick bread recipe a try and let me know how it turns out! Leave a comment below, share your favorite variations, or tag me if you bake it. There’s nothing better than seeing how this loaf brightens up your kitchen. Happy baking—may your bread be soft, moist, and packed with blueberries!

FAQs

Can I use frozen blueberries in this blueberry quick bread recipe?

Absolutely! Just add them straight from the freezer—no need to thaw. Tossing them in flour helps keep the color from bleeding too much into the batter.

Why did my blueberries sink to the bottom of the loaf?

This usually happens if you skip tossing the berries with flour. Give them a quick toss in a tablespoon of flour before folding them into the batter for even distribution.

How do I keep my blueberry quick bread moist?

Using oil and buttermilk keeps the loaf nice and moist. Don’t overbake—it’s done when a toothpick comes out clean or with a few crumbs. Store tightly wrapped once cool.

Can I make this blueberry quick bread recipe gluten-free?

Yes! Just use a 1:1 gluten-free flour blend. I’ve tried it with King Arthur’s and Bob’s Red Mill blends with great results.

What’s the best way to store leftover blueberry quick bread?

Let it cool, then wrap tightly in plastic wrap or foil. It keeps at room temperature for 2-3 days, or in the fridge for up to a week. You can also freeze slices for longer storage.

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blueberry quick bread recipe

Blueberry Quick Bread

Author: Rachel Summers
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x

Print Recipe

Description

This easy blueberry quick bread is soft, moist, and bursting with juicy blueberries in every bite. Perfect for breakfast, brunch, or a sweet snack, it comes together quickly with simple pantry ingredients and no mixer required.

Ingredients

Scale

2 cups all-purpose flour (250g)
3/4 cup granulated sugar (150g)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (240ml)
1/2 cup vegetable oil (120ml, such as canola or other neutral oil)
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups fresh blueberries (225g; frozen may be used, do not thaw)
1 tablespoon flour (for tossing blueberries)
Optional: Zest of 1 lemon
Optional: Turbinado sugar (for sprinkling on top)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal, if desired.
In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and lemon zest if using.
In a separate bowl or large measuring jug, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 eggs, and 2 teaspoons vanilla extract until smooth.
In a small bowl, gently toss the blueberries with 1 tablespoon flour to coat.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined; do not overmix.
Fold in the floured blueberries gently.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar if desired.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the loaf is browning too quickly, tent with foil after 40 minutes.
Cool in the pan for 10-15 minutes, then lift out and cool completely on a wire rack.
Slice and serve warm or at room temperature.

Notes

For best results, use room temperature eggs and buttermilk. Tossing blueberries with flour prevents them from sinking. Do not overmix the batter to keep the bread tender. If using frozen blueberries, add them straight from the freezer. The bread keeps well at room temperature for 2-3 days, or can be frozen for up to 3 months. Optional lemon zest brightens the flavor. For a crunchy top, sprinkle turbinado sugar before baking.

Prep Time: 10 minutes
Cook Time: 50-60 minutes
Category: Breakfast, Snack, Brunch, Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 of loaf)
Calories: 210
Sugar: 12
Sodium: 180
Fat: 7
Saturated Fat: 1
Carbohydrates: 33
Fiber: 1
Protein: 3

Keywords: blueberry quick bread, blueberry loaf, easy quick bread, moist blueberry bread, homemade blueberry bread, brunch bread, summer baking, blueberry recipes