I can never resist a good fruit bread—simple ingredients, easy mixing, and that burst of blueberry in every slice. When I have extra berries on hand, I freeze them for days when I’m craving something cozy. This blueberry bread is exactly that: tender, bakery-warm loaves generously studded with juicy berries. Bake a few to enjoy now and a few to share or freeze for later—there’s nothing better than slicing, glazing, and serving while it’s still just slightly warm.

Why You’ll Love This Blueberry Bread

• Juicy, berry-packed crumb with a soft, tender bite

• Mix by hand; bake as mini loaves or a single pan

• Freezer-friendly and perfect for gifting

 Ingredients for Blueberry Bread

• 3 cups granulated sugar

• 6 cups all-purpose flour

• 3 tablespoons baking powder

• 1½ tablespoons kosher salt

• 3 large eggs

• 3 cups whole milk

• 1 cup vegetable oil

• 3 cups blueberries, fresh or frozen (do not thaw)

• 1 pint blueberries (~2 cups) for topping

Vanilla Glaze (Optional)

• 9 tablespoons unsalted butter, melted

• 4½ cups powdered sugar

• 3 teaspoons vanilla extract

• 4½ teaspoons heavy cream, plus more as needed to thin

How to Make Blueberry Bread (Step-by-Step)

1. Prep. Heat oven to 350°F. Grease six 1-lb mini loaf pans (Kraft pans work well).

2. Mix wet. In a large bowl, whisk eggs, milk, and oil until combined.

3. Mix dry. In another bowl, whisk sugar, flour, baking powder, and salt.

4. Combine. Gradually add dry ingredients to wet, stirring until just blended—do not overmix. Fold in 3 cups blueberries.

5. Pan & top. Fill pans 2/3 full. Top each pan with blueberries from the pint.

6. Bake. Bake 50–60 minutes, until a toothpick in the center comes out clean. Cool in pans 10 minutes, then transfer to a rack to cool completely.

7. Glaze (optional). Whisk melted butter, powdered sugar, vanilla, and cream until smooth, adding 1 tsp cream at a time to reach a pourable consistency. Drizzle over cooled loaves.

Pro Tips for Even, Juicy Berries

• Frozen berries: Use straight from the freezer to reduce color bleed.

• No sinking: Toss berries with 1–2 tablespoons flour before folding in.

• Don’t overmix: A few streaks of flour are better than a tough loaf.

• Pan swap: This batch fills six 1-lb mini pans; for other sizes, fill 2/3 full and bake until the center tests clean.

Storage & Freezing

• Room temp: Wrap well; keeps 2–3 days.

• Freeze: Wrap cooled loaves in plastic + foil; freeze up to 2 months. Thaw at room temp; glaze after thawing.

 Variations

• Lemon-Blueberry: Add 1–2 tsp lemon zest to batter; swap 1–2 tbsp milk for lemon juice in glaze.

• Almond-Blueberry: Add ½ tsp almond extract to glaze; sprinkle with toasted sliced almonds.

• Streusel Top: Before baking, add a crumb of ¼ cup sugar + ¼ cup flour + 2 tbsp cold butter.