This is a great bread for breakfast, brunch, snacking, or even dessert. I don't even recall how I came up with this specific blueberry bread recipe. Pretty sure I created it during the pandemic one day when I didn't want blueberry muffins or blueberry donuts. I vaguely remember using a recipe similar to how I make blueberry muffins or baked blueberry donuts, but I thought extra brown sugar would create a caramelized flavor. I wasn't wrong there! The bread can get a nice caramelized crunch on the edges without getting too hard.
When I migrated my recipes from my old blog to this one, the blueberry bread recipe somehow didn't make it. A reader reached out in April 2025 and asked if I could post the recipe on my new blog. I found it and posted it without pictures. I made it again in September and grabbed new photos. When I made it in September, I accidentally used an extra half teaspoon of vanilla. The original called for a half teaspoon. If you've made the original, you might want to reduce the amount of the vanilla. I enjoyed it with the extra half teaspoon, though, so I updated the recipe to use one teaspoon. Nothing else changed from the original!
Blueberry Bread Recipe Tips
Fresh or frozen berries: While this recipe calls for either fresh or frozen berries, I prefer to use frozen. I think they impart a bit more of a juicy flavor into the loaf. This batter is substantive enough to hold up against the juice from the berries. Frozen berries do not need to be thawed for this recipe.
Prevent berries from sinking: Coating the berries in flour helps keep them from sinking to the bottom of the loaf.
Don't crush the berries: It's also important to fold the berries in rather than using an electric mixer, which tends to crush the berries.
Check the bread starting at 50 minutes: Cooking times will vary based on factors like the dimensions of your loaf pan and your individual oven. If you try to check it and the bread jiggles, don't bother trying the toothpick/knife test. Just let it continue and check again in 5 minutes.
Store airtight: Store the loaf wrapped tightly in plastic wrap. If the bread gets a little hard overnight, microwave for 10 seconds under a damp paper towel and it'll be good to go! If storing slices, keep them in an airtight container. I have stored slices for up to 4 days in an airtight container on my counter (though keep in mind my I do not ever keep my house any warmer than 70 degrees.) Individual slices can also be stored in the freezer wrapped tightly in plastic wrap.
Looking for more breakfast or brunch recipes? Check out my Breakfast collection or this post of 21 Easy, Delicious Brunch Recipes at Chew Out Loud.
Blueberry Brown Sugar Bread
Equipment
Ingredients
- ¼ cup butter softened
- 1 cup brown sugar divided into two ½ cup portions
- 1 teaspoon vanilla
- 2 eggs
- ½ teaspoon kosher salt
- 1 teaspoon baking powder
- 1½ cup all-purpose flour divided into 1 cup and ½ cup portions
- ½ cup milk 2% or whole recommended
- 2 tablespoon all-purpose flour
- 1½ cups blueberries fresh or frozen, do not thaw frozen berries
Instructions
- Preheat oven to 350°.
- Use a hand mixer or stand mixer to cream the butter with ½ cup of the brown sugar. Beat until it starts to get a bit fluffy.¼ cup butter, 1 cup brown sugar
- Beat in vanilla.1 teaspoon vanilla
- Beat in eggs one at a time. Tip: crack eggs into a small bowl or glass first. This makes it easier to retrieve any accidental shell pieces.2 eggs
- Stir in salt and baking powder.½ teaspoon kosher salt, 1 teaspoon baking powder
- Stir in 1 cup of the flour until well-incorporated.1½ cup all-purpose flour
- Stir in milk.½ cup milk
- Add the remaining ½ cup flour and stir until well-incorporated.
- Add the remaining ½ cup brown sugar and stir until well-incorporated.
- Coat the blueberries in 2 tablespoon flour.2 tablespoon all-purpose flour, 1½ cups blueberries
- Gently fold blueberries into the batter with a spatula.
- Line a loaf pan with parchment paper. Transfer the batter to the loaf pan.
- Bake for about 1 hour 5 minutes, or until the top is golden brown and a knife or skewer comes out clean. Recommend checking every 5 minutes starting at 50 minutes. If you attempt check it and see it is visibly jiggly, don't bother testing with the knife or skewer. Check again in 5 minutes.
- Remove from oven when done. Allow the bread to cool to room temperature.
- Remove from the pan by lifting the parchment paper. Peel away parchment paper and slice as desired. Store wrapped tightly in plastic wrap. (The bread can get a little hard overnight, even when wrapped tightly. Microwave for 10 seconds under a damp paper towel, and it'll be good to go!)
