This blueberry quick bread recipe creates a sweet “quick bread” that is stuffed with juicy & delicious blueberries and topped with homemade whipped cream. We have included all of the steps necessary to make this easy blueberry bread and how to make delicious whipped cream at home. Your family will love the taste of this blueberry quick bread! You can even turn easy blueberry bread recipe into a fantastic “flag cake” (see the picture below).

Blueberry Quick Bread with “Flag” Top

Please be aware that this is an oven-baked blueberry quick bread recipe. This easy blueberry bread recipe is not made with a bread machine. You will find a printable and “pin-able” recipe at the bottom of this page. If you liked this quick bread recipe, we hope you will leave a comment below and give us a 5 star rating.

Ingredients – Blueberry Quick Bread Recipe

2 Cups – Flour (all-purpose flour) – 240 grams
1 1/4 Cups – Light Brown Sugar (packed cup) – 270 grams
1 Teaspoon – Baking Powder – 5 milliliters
1/2 Teaspoon – Baking Soda – 2.5 milliliters
1/2 Teaspoon – Salt – 2.5 milliliters
8 Tablespoons – Unsalted Butter (softened) – 115 grams
2 – Large Eggs
2 Teaspoons – Vanilla Extract – 10 milliliters
3/4 Cup – Milk – 175 milliliters
1 Cup – Blueberries (fresh or frozen) – 170 grams

Ingredients – Whipped Cream Recipe

1 Cup – Heavy Whipping Cream – 240 milliliters
2 Tablespoons – White Granulated Sugar – 25 grams
1/2 Teaspoon – Vanilla Extract – 3 milliliters

Servings – Roughly 12 slices

Equipment Needed – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.

Key Ingredient – Delicious Blueberries!

Instructions – Blueberry Quick Bread Recipe

Preheat oven to 325 degrees F.
Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the blueberry bread from sticking to the bread pan during the baking process.
Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl.
Soften butter in a microwave.
Lightly beat eggs.
Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir by hand or with an electric hand mixer until the batter is fully mixed. FYI – An electric hand mixer helps to prevent any small white “lumps” (unmixed flour lumps) from potentially appearing in your finished blueberry bread.
Pour 1/3 of the batter (without any blueberries) into the bread pan.
Optional – Sprinkle 1 teaspoon of white granulated sugar on top of this layer of batter in the bread pan. FYI – This layer of plain batter and sugar topping helps to limit blueberries from sinking to the bottom of the batter during the baking process.
Add the blueberries to the remaining batter (but set aside 1/4 cup of blueberries to press later into top of the batter – see details below). Stir blueberries into the batter. Make sure the blueberries are evenly spread throughout the batter.
Pour this remaining batter (with blueberries) into the bread pan on top of the plain batter layer. Try not to disturb the plain layer too much as you pour in the blueberry batter (as you want to keep this bottom layer intact as much as possible).
Smooth out the top of the batter within the bread pan with a soft spatula.
Gently press 1/4 cup of blueberries into the top of the batter before you place the bread pan in the oven. This helps to make sure that you have blueberries spread throughout the finished blueberry bread. It also helps to fill in any “bare” spots (i.e. areas of batter with no blueberries).
Place the bread pan in the oven and bake at 325 F for 65-70 minutes. Use oven mitts.
Take the bread pan out of oven and let the blueberry bread cool down in the bread pan for 10 minutes. Do not remove the blueberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the blueberry bread from the bread pan. Use oven mitts. Place the blueberry bread on a wire cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the blueberry bread and the bread pan walls if the blueberry bread is stuck in the pan.
Optional – Add a homemade whipped cream topping (see instructions below) after the blueberry bread has completely cooled.

Pour Batter into Bread Pan & Add Extra Blueberries on Top

Instructions – Homemade Whipped Cream Recipe

Unplug your electric stand mixer. FYI – You can also use an electric hand mixer if it has a whisk attachment.
Remove the mixing bowl from the stand mixer.
Add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.
Return the mixing bowl with ingredients to the stand mixer.
Add whisk attachment to the stand mixer and then lower whisk attachment into the mixing bowl.
Plug in stand mixer.
Turn on stand mixer. Whisk ingredients at medium speed for 3-5 minutes.
The whipped cream should be finished when you start to see cream “waves” standing up by themselves during the mixing process. FYI – The whisking process turns the initial liquid into a whipped cream. However, don’t overmix or it will turn out more like butter than whipped cream.
When done, unplug the stand mixer & remove the mixing bowl.
With a soft spatula, spread the whipped cream on top of the blueberry quick bread.
Add blueberries and/or sliced strawberries on top of the whipped cream topping.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page.

Tips – Easy Blueberry Bread Recipe

The tips below are designed to help quick bread “novices” and/or people with limited baking experience.
I would suggest using organic blueberries when making this easy blueberry bread recipe. Less chance of harmful pesticides being on the blueberries.
You can use fresh or frozen blueberries when making this blueberry quick bread. However, if you add any blueberries on top of the whipped cream, you should probably use fresh blueberries because they usually have a better visual appearance than frozen blueberries.
If you wash your blueberries, you should dry them off (i.e. at least shake off the water). Too much extra moisture can leave a quick bread undercooked/soggy.
If you use frozen blueberries, you should make sure not to add any extra ice attached to the blueberries. Again extra moisture could make your quick bread soggy.
Messed up the top of your quick bread? Or made an ugly top on your bread? Homemade whipped cream is a great way to cover up any quick bread “blemishes”.
If you make homemade whipped cream, you can also turn your blueberry quick bread into a fun “flag cake” with blueberry “stars” and strawberry “stars” (see pictures above). Flag cakes are perfect for holidays such as Memorial Day, July 4th, etc.
Love blueberries? Then you should also try our recipes for blueberry cornbread, blueberry banana bread and blueberry banana muffins.
Don’t add extra blueberries to the interior batter (beyond what is called for in this recipe) because the blueberry bread will be more fragile & more likely to break. More blueberries will reduce the “structural integrity” of the quick bread because there is less internal “bread” (relative to the blueberries) holding things together (esp. if the blueberries are more concentrated on one side of the pan).
Some blueberry bread recipes call for 1 1/2 cups of blueberries. However, this can lead to a greater chance of the bread breaking when being removed for the bread pan.
The safest way to reduce the potential breakage of fruit-filled quick breads is to use baking parchment paper. It is very useful when lifting the quick bread out of the bread pan. If you need more information on baking parchment paper, please see our instructional videos page because it has videos focused on how to use baking parchment paper.
An even safer way to add even more blueberries is to place any extra blueberries on top of your homemade whipped cream topping!!
You can make your own whipped cream or use something like Cool Whip. I prefer to make my own homemade whipped cream because it is easy to do (you only need 3 ingredients & a mixer) and it is cheaper. However, a store bought topping can be convenient if you have it on hand.
In my opinion, light and fluffy whipped cream goes much better with the natural flavor of blueberries than the heavier texture & artificial flavor of many manufactured cake frostings (i.e. chocolate frosting).
To make your blueberry quick bread even more unique, you can add sliced bananas, sliced kiwis, raspberries, etc. on top of the homemade whipped cream.
Don’t overwhip the cream or it will turn into something more like butter (versus airier whipped cream).
Heavy whipping cream is usually located in the dairy section of your local supermarket. It is a liquid that you will turn into cream by “whipping” it. Heavy whipping cream usually comes in a small carton (in the United States).
Homemade whipped cream from heavy whipping cream will last longer (on the top of a dessert) and is more stable than whipped cream from a can. It also tastes fresher than canned whipped cream.
For best results, spread the whipped cream on the blueberry bread after the blueberry bread has completely cooled (or the whipped cream might melt/run due to the hot quick bread).

Similar to banana bread, blueberry bread is a type of “quick bread”. As you probably know, quick breads are baked goods that do not use slow rising bread yeast. Instead, they usually use faster rising baking soda and/or baking powder as leavening agents. When combined with a decent amount of sugar & butter/oil, this often results in a muffin or cake-like bread and not a sandwich-type bread.
In case you are interesting in knowing where blueberries come from… According to Wikipedia, “In 2018, world production of blueberries (lowbush and highbush combined) increased by 14% over 2017, with substantial production increases by Peru (81% increase) and Spain (23% increase). Total world production was 682,790 tonnes, led by the United States with 37% of global production and Canada with 24%”. Moreover, in the United Stated during 2018, ” Oregon produced the most cultivated blueberries, recording 59 million kilograms (131 million pounds), an amount slightly exceeding the production by Washington. In descending order of production volume for 2017, other major producers were Georgia, Michigan, New Jersey, California, and North Carolina”.
This doesn’t happen often but if the top of the blueberry bread looks too moist or under cooked, you should try the “toothpick test”. Gently push a toothpick or long wooden skewer into the top of the bread and see if any batter sticks to the toothpick/skewer. If batter is sticking to the toothpick/skewer then it hasn’t completely cooked. Place the bread pan back into the still hot oven for another 3 or 4 minutes. Make sure to wear oven gloves because the bread pan will be very hot. After the 3 or 4 minutes, remove the bread pan and test the quick bread again with a tooth pick/skewer.
If you have a problem with a recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in your quick bread.
FYI – I prefer to use aluminum free baking powder when making my recipes.
My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
Always wear oven mitts/gloves when dealing with hot ovens, bread pans, etc.
If you want to print out this easy blueberry bread recipe, please scroll down the page to our recipe widget “box”. You will find a “print recipe” button located right under the product image photo in this box. Click on that button in order to print out the basic recipe instructions.
For more easy quick bread ideas (i.e. banana bread, cranberry bread or pumpkin bread), please visit Bread Dad’s main Quick Bread Recipes section.

If you liked this recipe, please leave a comment below & give us a 5 star rating. The recipe comment section is located at the bottom of this page.

Reference Sources

Wikipedia, Blueberry, https://en.wikipedia.org/wiki/Blueberry
Wikipedia, Quick Bread, https://en.wikipedia.org/wiki/Quick_bread
Wikipedia, Whipped Cream, https://en.wikipedia.org/wiki/Whipped_cream

Print Recipe Pin Recipe

4.86 from 7 votes

Blueberry Quick Bread (Flag Cake)

This blueberry quick bread recipe creates a sweet "quick bread" that is stuffed with juicy& delicious blueberries and topped with homemade whipped cream. Visit Bread Dad (BreadDad.com) for more easy quick bread recipes.

Prep Time20

Cook Time1 5

Total Time1 25

Course: Appetizer, Breakfast, Dessert, Dinner, Lunch, Snack

Cuisine: American

Keyword: blueberry bread, blueberry bread recipe, blueberry loaf, blueberry quick bread, easy blueberry bread, quick bread recipe, sweet quick bread, sweet quick bread recipe

Servings: Slices

Calories: 335kcal

Author: Bread Dad

Ingredients

Ingredients – Blueberry Quick Bread Recipe

2 Cups Flour (all-purpose flour)
1 1/4 Cups Light Brown Sugar (packed cup)
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
8 Tablespoons Unsalted Butter (softened)
2 Eggs (large)
2 Teaspoons Vanilla Extract
3/4 Cup Milk
1 Cup Blueberries (fresh or frozen)

Ingredients – Whipped Cream Recipe

1 Cup Heavy Whipping Cream
2 Tablespoons White Granulated Sugar
1/2 Teaspoon Vanilla Extract

Instructions

Instructions – Blueberry Quick Bread Recipe

Preheat oven to 325 degrees F.
Grease bread pan, line the bread pan with baking parchment paper or use a good nonstick bread pan in order to prevent the blueberry bread from sticking to the bread pan during the baking process.
Stir dry ingredients (flour, sugar, baking soda, baking powder & salt) together in a large mixing bowl.
Soften butter in a microwave.
Lightly beat eggs.
Mix the butter, eggs, milk & vanilla extract together in separate mixing bowl.
After mixing the wet ingredients, add them into the large mixing bowl with the dry ingredients. Stir by hand or with an electric hand mixer until the batter is fully mixed. FYI - An electric hand mixer helps to prevent any small white "lumps" (unmixed flour lumps) from potentially appearing in your finished blueberry bread.
Pour 1/3 of the batter (without any blueberries) into the bread pan.
Optional - Sprinkle 1 teaspoon of white granulated sugar on top of this layer of batter in the bread pan. FYI - This layer of plain batter and sugar topping helps to limit blueberries from sinking to the bottom of the batter during the baking process.
Add the blueberries to the remaining batter (but set aside 1/4 cup of blueberries to press later into top of the batter - see details below). Stir blueberries into the batter. Make sure the blueberries are evenly spread throughout the batter.
Pour this remaining batter (with blueberries) into the bread pan on top of the plain batter layer. Try not to disturb the plain layer too much as you pour in the blueberry batter (as you want to keep this bottom layer intact as much as possible).
Smooth out the top of the batter within the bread pan with a soft spatula.
Gently press 1/4 cup of blueberries into the top of the batter before you place the bread pan in the oven. This helps to make sure that you have blueberries spread throughout the finished blueberry bread. It also helps to fill in any "bare" spots (i.e. areas of batter with no blueberries).
Place the bread pan in the oven and bake at 325 F for 65-70 minutes. Use oven mitts.
Take the bread pan out of oven and let the blueberry bread cool down in the bread pan for 10 minutes. Do not remove the blueberry bread from the bread pan during this 10 minute cool down period. Use oven mitts as the bread pan will be very hot coming out of the oven.
After 10 minutes, remove the blueberry bread from the bread pan. Use oven mitts. Place the blueberry bread on a wire cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the blueberry bread and the bread pan walls if the blueberry bread is stuck in the pan.
Optional - Add a homemade whipped cream topping (see instructions below) after the blueberry bread has completely cooled.

Instructions - Homemade Whipped Cream Recipe

Unplug your electric stand mixer. FYI - You can also use an electric hand mixer if it has a whisk attachment.
Remove the mixing bowl from the stand mixer.
Add the heavy whipping cream, sugar and vanilla extract to the mixing bowl.
Return the mixing bowl with ingredients to the stand mixer.
Add whisk attachment to the stand mixer and then lower whisk attachment into the mixing bowl.
Plug in stand mixer.
Turn on stand mixer. Whisk ingredients at medium speed for 3-5 minutes.
The whipped cream should be finished when you start to see cream "waves" standing up by themselves during the mixing process. FYI - The whisking process turns the initial liquid into a whipped cream. However, don't overmix or it will turn out more like butter than whipped cream.
When done, unplug the stand mixer & remove the mixing bowl.
With a soft spatula, spread the whipped cream on top of the blueberry quick bread.
Add blueberries and/or sliced strawberries on top of the whipped cream topping.

Notes

This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act. For more information, please read our legal disclaimer.

The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.

Nutrition

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