This Vanilla Blueberry Bread is the perfect way to use summer blueberries! The simple recipe is easy to follow and results in a delicious blueberry loaf cake that is great for breakfast, dessert, or a tasty snack. Add a vanilla glaze and it is out-of-this-world good!
Make the most of fresh or frozen blueberries in this quick and easy Blueberry Bread recipe! It's loaded with fruit and topped with a vanilla glaze.
We all know that banana bread is a comfort food favorite, but this vanilla blueberry bread is just as good if not better!
Blueberries are abundant in the warmer months and are in season from late spring through early fall. This blueberry bread recipe is the perfect way to use them!
The blueberries add a pop of color and sweetness to the bread, and the vanilla extract gives it a lovely fragrant vanilla flavor.
The bread is made with simple baking ingredients and is easy to make. Just whip up the cake batter and fold in fresh blueberries. Bake until set and add a simply sweet vanilla glaze for a treat that can be served for breakfast, dessert, or an after-school snack!
This recipe was inspired by this wintery Cranberry Banana Bread!
Why Make This Recipe
A great way to use up the abundance of summer blueberries.
The blueberry bread is moist and full of flavor.
It's a great recipe for breakfast, brunch, dessert, or a snack!
Makes a great gift for friends, family, or neighbors.
Use up those seasonal blueberries in this cake, and serve it with a Blueberry Smoothie!
- Milk - Helps thin out the cake batter while keeping the cake creamy.
- Canola Oil - Adds a moist rich texture to the bread that makes it filling and delicious.
- Egg - Helps binds all of the ingredients together and helps the bread set while baking.
- Vanilla Extract - Adds a warming vanilla flavor to the loaf cake that complements the flavor of fresh blueberries.
- All-Purpose Flour - The main dry ingredient, flour adds structure to the loaf and binds all of the ingredients together.
- Granulated Sugar - Sweetens up the base of the cake.
- Baking Powder - Helps the blueberry bread rise while baking.
- Salt - Activates the baking powder and adds a contrasting flavor to the sweetness.
- Blueberries - Fresh or frozen blueberries add a fruity berry flavor to the bread. You can also garnish the top with fresh blueberries.
For the vanilla glaze (optional):
- Powdered Sugar - Sweetens up the glaze while adding thickness.
- Vanilla Extract - Adds vanilla flavor which rounds out the flavor in the bread.
- Water - Thins out the glaze to get it to the correct consistency.
Please scroll down to the recipe card below for the full quantities.
Wondering how to make this Vanilla Blueberry Bread recipe? It's easy!
Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350°F (175°C). Lightly grease and flour, or line with parchment paper, an 8 x 4 inch (20 x 10cm) loaf pan. Set aside.
Combine the wet ingredients: Add the milk, oil, egg, and vanilla into a large bowl and whisk until fully combined.
Add the dry ingredients: To the wet ingredients,sift in the flour, sugar, baking powder, and salt. Use a rubber spatula to mix just until combined and a thick batter is formed. To the bottom of the loaf pan, add ⅓ of the batter.
Add the blueberries: Then, toss the blueberries in one tablespoon of flour before adding to the remaining batter by folding gently with a rubber spatula. Pour the rest of the batter into the loaf pan.
Bake and cool: Bake for 60 minutes or until the center is set and a toothpick comes out clean. Let the bread cool for 10 minutes, then remove and cool completely on a wire rack.
Add the glaze: While the bread is cooling, mix the icing ingredients together in a small bowl until smooth. Drizzle over completely cooled cake and top with fresh blueberries. Slice and enjoy!
For best results when baking, make sure the eggs and milk are at room temperature before mixing. This will help them combine better with the other ingredients.
When mixing the wet and dry ingredients, be careful not to overmix as this will make the blueberry bread tough.
If you don't have fresh blueberries, frozen blueberries will work just as well! Just make sure to toss them in flour before adding them to the batter so they don't sink to the bottom of the pan while baking.
The glaze is optional but highly recommended! It really takes this blueberry cake to the next level.
Let the bread cool completely before glazing the loaf cake. If the cake is still warm, the glaze can melt off.
Add 1 teaspoon of cinnamon for a warming flavor that pairs well with the blueberries.
Lemon or lime zest mixed into the batter adds a tart and refreshing flavor.
Add a streusel topping made with flour, sugar, butter, and cinnamon for a crunchy topping.
Replace half the oil with a mashed ripe banana for a blueberry banana bread.
Instead of blueberries, try using other berries such as raspberries, blackberries, or strawberries. You can also use a mix of each!
Nuts such as pecans, walnuts, or almonds would be a great addition to the batter for a crunchy taste and nutty flavor.
Chocolate chips are always a good idea! Add milk or white chocolate chips into the batter or sprinkle on top before baking. Butterscotch works well too!
Storage & Freezing
Storing: Store cooled blueberry bread in an airtight container at room temperature for up to one week. You can also store it in the fridge for up to two weeks.
Freezing: Freeze blueberry bread by tightly wrapping it in plastic wrap or aluminum foil and placing it in a freezer bag. It will keep in the freezer for up to three months. Let thaw overnight on the counter before serving.
The best way to keep blueberries from sinking is to toss them in flour before adding them to the batter. This will help them stay suspended throughout the bread as it bakes. Also, make sure to add ⅓ of the plain batter to the loaf pan first.
Yes, you can use frozen blueberries in this recipe. Just make sure they are also tossed in flour to keep them suspended in the bread.
Blueberry bread will take about 60 minutes to bake. You'll know it's done when the center is set and a toothpick comes out clean. The cooking time may vary depending on your individual oven.
More dessert recipes
We hope that you love this tasty vanilla blueberry bread recipe! Be sure to also check out these other dessert recipes too!
Vanilla Blueberry Bread
- Loaf pan
- Mixing Bowl
- ½ cup milk
- ¼ cup canola oil
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups blueberries (fresh or frozen)
For the vanilla glaze (optional)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons water
- Fresh Blueberries
- Preheat the oven to 350°F (175°C). Lightly grease and flour, or line with parchment paper, an 8 x 4 inch (20 x 10cm) loaf pan.
- In a large mixing bowl, whisk the milk, oil, egg and vanilla together until well mixed.
- Sift in the flour, sugar, baking powder and salt and gently stir until just combined.
- Pour ⅓ of the mixture into the loaf pan (this will help to stop the blueberries from sinking), and set aside.
- Toss the washed and dried blueberries in a tablespoon of flour to coat, then fold them gently into the remaining batter. Take care not to overmix or the colour will streak. Pour the batter into the loaf pan.
- Bake for 60 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the blueberry bread to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
For the vanilla glaze
- Mix all ingredients until smooth, then drizzle over the cooled cake. Top with some blueberries.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.