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If you’re looking for the perfect breakfast treat or a sweet snack, this Easy Gluten-Free Blueberry Bread is it! Moist and full of fresh blueberries, this bread is simple to make, incredibly delicious, and makes your kitchen smell heavenly. With just a handful of ingredients, you can whip up a loaf that’s perfect for breakfast, brunch, or even as a dessert. The combination of juicy blueberries and soft, fluffy bread is truly irresistible.
*If you don’t need a gluten-free option, feel free to substitute the gluten-free flour blend with regular all-purpose flour. The recipe will still turn out delicious with the same great texture!
Why You’ll Love This Recipe
Quick & Easy – No special techniques needed! Just mix, bake, and enjoy.
Packed with Fresh Blueberries – Each slice is bursting with sweet, juicy berries.
Moist & Tender – The bread has the perfect soft crumb with just the right amount of sweetness.
Perfect for Gifting – This makes a great homemade gift for family and friends.
Tips for the Best Blueberry Bread
Use Fresh Blueberries – Fresh berries work best in this recipe, but you can use frozen if needed. Just make sure not to thaw them, or the batter may turn blue!
Don’t Overmix – Overmixing the batter can lead to dense, tough bread. Stir until just combined for a light, airy texture.
Coat the Blueberries in Flour – To prevent the berries from sinking to the bottom of the loaf, toss them in a little flour before folding them into the batter.
Customize with Spices – Add a dash of cinnamon or nutmeg for a cozy twist!
Easy Blueberry Bread
Equipment
Ingredients
- 2 cups all-purpose flour 240g
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup granulated sugar 200g
- ¼ cup vegetable oil 60mL
- ¼ cup unsalted butter melted and cooled 56g
- 1 large egg room temperature
- 2 teaspoons vanilla extract or paste
- ½ cup milk 120mL
- 1¼ cups blueberries fresh or frozen 180g
- 2 tablespoons sanding sugar (optional)
Instructions
- Preheat your oven to 350°F and prepare a loaf pan (8½x4½ inches) by greasing it with butter or baking spray, or lining it with parchment paper for easy removal.
- In a large bowl, combine the flour, baking powder, and salt, whisking them together.2 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon salt
- In a separate bowl, whisk the sugar, oil, melted butter (that has cooled), egg, and vanilla until smooth and light in color. Then, stir in the milk until fully combined.1 cup granulated sugar, ¼ cup vegetable oil, ¼ cup unsalted butter melted and cooled, 1 large egg room temperature, 2 teaspoons vanilla extract or paste, ½ cup milk
- Toss the blueberries with the 2 teaspoons of flour in a medium bowl. Stir gently to coat the berries.1¼ cups blueberries fresh or frozen
- Add the milk mixture to the dry ingredients and stir with a spatula until mostly combined, leaving just a few streaks of dry flour. Then, carefully fold the blueberries into the batter without overmixing.
- Transfer the batter into the prepared loaf pan and top it with sanding sugar for a crunchy, sparkly finish.2 tablespoons sanding sugar
- Bake for 65-75 minutes, or until a toothpick inserted into the center of the loaf comes out with a few moist crumbs. Allow the bread to cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Notes
Don’t Overmix – Overmixing the batter can lead to dense, tough bread. Stir until just combined for a light, airy texture.
Coat the Blueberries in Flour – To prevent the berries from sinking to the bottom of the loaf, toss them in a little flour before folding them into the batter.
Customize with Spices – Add a dash of cinnamon or nutmeg for a cozy twist!
Storage & Freezing Tips
• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Slice the bread and freeze individual pieces in a freezer-safe bag for up to 3 months. Just pop a slice in the microwave for a quick snack!
Troubleshooting Tips for Perfect Blueberry Bread
Bread is too dense or heavy
This usually happens if the batter is overmixed. To avoid this, mix until just combined—you should still see a few streaks of flour in the batter. Overmixing can activate the gluten and result in a denser texture.
Blueberries sank to the bottom
To keep the blueberries evenly distributed throughout the bread, toss them in a little bit of flour (from the dry ingredient mix) before folding them into the batter. This helps prevent them from sinking during baking.
Bread is too dry
If the bread turns out dry, it might have been baked for too long or the ingredients weren’t measured correctly. Check the bread with a toothpick around the 65-minute mark, and remove it from the oven once the toothpick comes out with just a few moist crumbs, not dry.
Bread didn’t rise as expected
If your bread didn’t rise enough, it could be due to expired baking powder or baking soda. Double-check that your leavening agents are fresh and still active.
Bread is too crumbly
Overmixing the batter or using too much flour can cause crumbling. Be sure to measure your flour correctly (spoon it into the measuring cup and level it off). Also, avoid overmixing, as this can make the bread too dry and crumbly.
Bread is too sweet
If you find the bread too sweet for your taste, you can slightly reduce the sugar in the recipe. Try cutting it back by ¼ cup to create a more balanced sweetness.
The top is too dark or burnt
If the top is getting too dark before the bread is fully baked, you can tent it with foil halfway through baking to prevent over-browning while the center continues to cook.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @tylerjamescooking on Instagram.