Blueberry Loaf Recipe -
Blueberry Loaf Recipe

Blueberry Loaf

Recipe by  

"An easy-to-make, delicious blueberry loaf that works equally well with fresh or frozen blueberries."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    10 mins
  • COOK

    1 hr

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
  2. Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2012

everything turned out good, except all my blueberries ending up on the bottom of the loaf :( so the rest of the bread lost out on the flavor... but the bottom is delicious! so is there a trick to keeping the blueberries up off of the bottom? does it make a difference if they are fresh or frozen?

Most Helpful Critical Review
Nov 14, 2012

I found this recipe good, but it didnt make enough batter for my loaf pan...I recommend using a small one. @ Sarah, give your blueberries a quick rinse and get most of the water off, then put about a rounded teaspoon of flour in a bowl, pour in your blueberries and coat them in the flour. This should keep them from sinking :) I also do not fold in my blueberries, I add 2/3 batter to the pan, then pour blueberries on and then top with remaining batter.

Jan 30, 2013

This loaf was out of this world! It was the quickest, easiest breakfast bread I've ever made.. even the cleanup was minimal. I used canned bing cherries instead of blueberries.

Jul 10, 2014

This is a great recipe and super easy to make. I did make a few changes though. I too dusted the blueberries in flour to help prevent them from sinking to the bottom of the pan. I also didn't fold the blueberries in but instead poured some of the batter in the pan, then dropped in some blueberries, poured more batter in, and so on. Lastly, to cut down the fat and cholesterol I replaced the oil for applesauce. I used 1/2 of applesauce instead of 1/4 of oil. It came out perfect. Wonderfully moist and fluffy and way less fat!

Dec 01, 2013

This is so delicious! Both my boyfriend and I couldn't stop eating it. Perfect moist, almost cake like consistency. Frozen berries worked great. Definitely recommend it.

Jul 21, 2013

This recipe is good, add a mashed banana and a some extra blueberries and it is even better!

Jun 02, 2013

So I made this as is and it turned out great. I did double my batch so it would fit my loaf pan and it worked perfectly. I also dusted my blueberries with flour so they wouldn't sink. Worked like a charm. Next time I may omit a little sugar, like 1/4 cup or even try honey. Overall a very good loaf and a keeper. Even my husband who doesn't care for blueberry loaf/muffins loved it.

Aug 18, 2014

Not really sure why there were any issues with this. Made as written, regular loaf pan, fresh berries, 50 mins. I do sprinkle a little sugar on top of any loaves or muffins I make (before baking). It gives a crispy, sweet crust to the top.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 27.8 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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