A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.
If you’re looking for a simple and delicious loaf of blueberry bread, may I suggest this one? This blueberry breakfast loaf could not be any simpler to prepare. It can be made in about 10 minutes, then into the oven it goes!
Moist and bursting with blueberries, it tastes amazing as a quick breakfast treat or a simple snack! The bread can be made using fresh or frozen blueberries, so it is a convenient and delicious recipe you can make all year long.
I really think you’ll enjoy the taste of this blueberry breakfast loaf, so I’m sharing the recipe with you today. The original recipe was one I found over 20 years ago in one of my Taste of Home magazines. Here’s how to make it:
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Batter
Before you begin, preheat your oven to 350° F. This recipe comes together fast, so you want the oven hot, once the batter is ready to go.
Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk them to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture.
NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.
In a separate bowl, whisk eggs, milk and vegetable oil together. Pour these wet ingredients into the flour mixture, and stir only until all ingredients have been combined. Do not over mix.
Time To Bake The Blueberry Breakfast Loaf
Pour the batter into a greased (bottom and sides) 9″ x 5″ x 3″ loaf pan. Place the loaf on the middle rack in the oven.
Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. The blueberry breakfast loaf should be golden brown on top once done.
Remove the pan from the oven, and let the bread cool, still in the pan, for 10 minutes. After it has rested 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf.
Transfer the loaf to a wire rack, and let it cool completely before slicing and serving.
Time For A Slice Of Blueberry Breakfast Loaf!
Once the blueberry breakfast loaf has cooled to room temperature, it is ready to serve. Slice the loaf into 8 pieces, serve, and enjoy! It is filled with juicy blueberries, and tastes really GOOD!
I really hope you enjoy this delicious bread. It turns out wonderful every time! Thanks so much for stopping by. I hope you will come back for another visit and more delicious recipes soon.
Looking For More BREAD Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious bread recipes, including:
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Original recipe source: “Taste of Home Magazine”, Aug./Sept. 1997 edition, page 45, published by Reiman Publications, Inc.
↓↓ PRINTABLE RECIPE BELOW ↓↓
A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1 Tablespoon baking powder
- ¼ teaspoon salt
- 1½ cups fresh OR frozen blueberries (if frozen, do NOT thaw)
- 1 teaspoon orange zest (finely grated peel)
- 2 large eggs
- 1 cup milk
- 3 Tablespoons vegetable oil
Preheat oven to 350° F. Grease or spray a 9" x 5" x 3" loaf pan. Set aside.
Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.
In a separate bowl, whisk eggs, milk and vegetable oil together. Pour into flour mixture; stir only until ingredients have been combined. Do not over mix.
Pour batter into prepared loaf pan. Place loaf pan on the middle rack in oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Loaf should be golden brown on top when done.
Remove from oven; let bread cool, still in the pan, for 10 minutes. After 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer bread to a wire rack; let cool completely before slicing and serving. Enjoy!
Here’s one more to pin on your Pinterest boards!
Will non dairy milk work in this recip
Hi, Mary… I have never used non-dairy milk for this recipes, so am not quite sure. I would THINK it might be fine, but don’t have enough info. to help you with that. Have a good day.