Blueberry Breakfast Bread

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This Blueberry Breakfast Bread Recipe is a delicious recipe that can be made ahead for busy mornings, if needed. It’s also very customizable, so you can substitute the fruit or nuts of your choice.

Blueberry Breakfast Bread

My family enjoys Blueberry Breakfast Bread on a regular basis.

I love that I can make it ahead of time the night before, so it’s ready to go when we get up the next day.

It’s delicious chilled in the fridge (can heat if desired), at room temperature, or warmed with a dab of butter melting on top!

We have to be up before dawn most mornings, and there are a lot of things going on in our house as everyone is preparing for their day.

I’m always looking for make-ahead breakfast ideas, especially those we can grab and go.

This one is also great to take with us.

I store individual slices in zip-top bags so I can pack them in the cooler for when we’re out and about, especially on days we have very early sporting events.

Preheat oven to 350 degrees F.

Grease two 9 x 5” loaf pans.

Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well.

In a medium bowl, blend oil and eggs into blueberries.

Add blueberry mixture to flour mixture, blending until dry ingredients are just moistened.

Divide batter into pans.

Bake in preheated for 50 minutes, or until a toothpick inserted in the center of each loaf comes out clean.

One of my favorite things about this blueberry breakfast bread recipe is that it’s completely customizable!

If you need to substitute the blueberries for any reason, just use 2 cups of your favorite chopped fruit and/or nuts.

With three teenagers, my family needs the two loaves this recipe yields.

However, if you only need one, you can either freeze the second loaf or give it away!

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Yield: 24

Blueberry Breakfast Bread

Print

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 cups fresh blueberries
• 3 1/8 cups all-purpose flour
• 2 cups white sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 ¼ cups vegetable oil
• 4 eggs beaten

Instructions

Preheat oven to 350 degrees Grease two 9 x 5” loaf pans.

Combine flour, sugar, cinnamon, salt and baking soda in a large bowl; mix well.

In a medium bowl, blend oil and eggs into blueberries.

Add blueberry mixture to flour mixture, blending until dry ingredients are just moistened. Divide batter into pans.

Bake in preheated for 50 minutes, or until a toothpick inserted in the center of each loaf comes out clean.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 153mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 3g

Did you make this recipe?

Please leave a comment below & if you recreate this recipe, be sure to share a photo on Instagram. Tag me @when.is.dinner and hashtag #whenisdinner!

These are a few items I find helpful in my own kitchen when preparing this Blueberry Breakfast Bread Recipe:

Wilton 2105-6806 Perfect Results Large Nonstick Loaf Pan, 9.25 by 5.25-InchOXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/YellowKitchenAid KHM512ER 5-Speed Ultra Power Hand Mixer, Empire Red

Don’t miss these additional delicious Bread Recipes here at When Is Dinner: 

• Apple Oatmeal Muffins 
• Homemade Pumpkin Bread
• Homemade Cornbread
• Strawberry Bread
• Strawberry Muffins
• Homemade Banana Bread