I’ve got more berries for you! This Blueberry Bread is so good and all you need is one bowl, well maybe two. Guess what?! No mixer! Yes that’s right, a one maybe two bowl no mixer blueberry bread. That’s some nap time baking right there!
I love making fruit breads like this. They really are super easy and they are a little forgiving. I mean we are still baking so you need to measure out everything properly but you do have a little wiggle room with these types of recipes.
You’ve probably all made banana bread about a million times like I have and this Blueberry Bread is just as simple.
I like to use fresh blueberries for this Blueberry Bread. You can use frozen but a lot of times the frozen blueberries bleed and turn your whatever your baking a funky color. If you are going to use frozen blueberries, I learned a long time ago that if you rinse them under cold water and then blot them dry with a paper towel they don’t make your desserts look quite as purple.
This Blueberry Bread recipe makes two loafs which I love because it freezes fantastic! I like to slice up the bread and wrap each slice of Blueberry Bread in plastic wrap. I put all the wrapped slices in a big zipper top bag and toss them in the freezer. Put a slice in your lunch box in the morning and by lunchtime it’ll be defrosted. They don’t take long to thaw. It’s a great grab and go thing to have on hand.
You can easily cut this recipe in half too. There aren’t any strange amounts of any ingredients so it really is easy to divide in half.
Give this Blueberry Bread try, it’s super moist and not at all dense. It really is a crowd pleaser.
- 2/3 cup melted butter
- 1-1/2 cups granulated sugar
- 1/2 cup brown sugar
- 4 eggs
- 2 tsp. vanilla extract
- 1/2 tsp. almond extract
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 2 tsp. salt
- 1 cup milk
- 3 cups blueberries
- 2 tbsp. all-purpose flour
- Preheat oven to 350F.
- Grease and line with parchment paper two loaf pans.
- In a large bowl whisk together the butter, sugar, brown sugar and eggs until combined and smooth. Whisk in the vanilla and almond extracts.
- To the bowl add 1-1/2 cups flour, baking powder and salt and stir to combine.
- Add the milk and stir.
- Add in the remaining 1-1/2 cups flour and stir until just combined.
- Dust the blueberries with 2 tablespoons of flour. The flour will help the blueberries from sinking to the bottom of the bread.
- Gently fold in the blueberries.
- Bake in the preheated oven for 55-65 minutes or until a toothpick inserted in the center comes out clean. Do not over bake. All ovens vary, start to check your bread at 50 minutes.
- Let cool completely in the pans.