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 this Easy Blueberry Breakfast Bread on a regular basis. The recipe only takes 10 minutes to prepare before baking in the hot oven, and provides two blueberry loaves.
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 easy make-ahead breakfast ideas, especially those we can grab and go. This quick blueberry bread is great to take with us.
I love that this best blueberry loaf recipe can be made ahead of time the night before. I place the blueberry bread batter into the loaf pans, so it’s ready to go when we get up the next day.
This blueberry quick bread is delicious chilled in the fridge (or you can can heat if desired), at room temperature, or warmed up with a dab of butter melting on top!
I like to store individual slices in zip-top bags so I can pack them in the cooler for when we’re out and about, especially on those busy days when we have very early sporting events.
I encourage you to also try this delicious Easy Pumpkin Bread Made with Spice Cake Mix. It’s an easy 4 ingredient recipe that will become a family favorite!
- BLUEBERRIES: I use 2 cups of fresh blueberries to make 2 loaves.
- FLOUR: this recipe uses all-purpose flour.
- SUGAR: I use regular white sugar in this recipe.
- SPICES: ground cinnamon pairs really well with blueberries and adds a touch of warming spice.
- SALT: I add a teaspoon of salt to the bread batter as the salt enhances the flavor of the blueberry bread, balancing out the sweetness.
- RAISING AGENT: I use baking soda to help the bread rise.
- OIL: I use vegetable oil to provide moisture to the cake batter. You can use any variety of light flavored oil.
- EGGS: 4 beaten eggs are added to the bread batter to help emulsify the ingredients.
How to make Blueberry Breakfast Bread
Preheat oven to 350 degrees F and 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.
Remove the bread from the oven and place on a wire rack to cool a little before slicing and serving.
One of my favorite things about this blueberry breakfast bread recipe is that it’s completely customizable! Make the recipe your own, and here are some ideas to get you started:
- I’ve used fresh blueberries, but if using frozen blueberries, add them to the bread batter frozen, do not defrost them first.
- Substitute the blueberries for 2 cups of your favorite chopped fruit, try other berries like strawberries or raspberries.
- Or try some chopping up some stone fruits like peaches, apricots or plums.
- Add some chopped nuts to the bread batter, try almonds, hazelnuts, pecans or walnuts.
- I’ve added some ground cinnamon, but you could also add ground ginger, nutmeg, or try a mixed spice blend.
- Lemon and blueberries are a great flavor pairing, so add some finely grated lemon zest to make a lemon blueberry breakfast bread.
Recipe hints & tips
- 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!
- Take time to properly measure out your ingredients, add the amount of flour asked for, any more any your bread will be heavy.
- If washing your blueberries ensure you dry them completely before adding to the bread batter, you don’t want excess water being added to the batter.
- Don’t over-mix the bread batter, only enough to bring the ingredients together.
Heavy ingredients, like blueberries, will sink in cake or bread batter if the batter is too loose and runny. This is quite a thick bread batter so the blueberries are evenly distributed and don’t fall to the bottom of the pan.
Store the bread in an airtight container on the counter top for 3-4 days.
Yes you can. This recipe makes to loaves of blueberry bread, you can enjoy one warm and freeze the second one for a quick and easy breakfast another day. Place the bread into a Ziploc freezer bag and store for up to 3 months in the freezer. Defrost at room temperature and, if desired, reheat in a hot oven to warm through.
You can also slice up the bread and freeze it in individual portions, allowing you to take a slice out and enjoy when you want.
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
- 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
- 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.
- Remove the bread from the oven and place on a wire rack to cool.
- This recipe is really customizable! If you need to substitute the blueberries for any reason, just use 2 cups of your favorite chopped fruit and/or nuts.
- If washing your blueberries ensure you dry them completely before adding to the bread batter, you don't want excess water being added to the batter.
- Don't over-mix the bread batter, only enough to bring the ingredients together.
- This blueberry bread recipe makes 2 loaves. However, if you only need one, you can either freeze the second loaf or give it away!
Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 31mgSodium: 153mgCarbohydrates: 31gFiber: 1gSugar: 18gProtein: 3g
Nutritional information is approximate and for guidance only.