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Lazy and cozy mornings just got better: This blueberry quick bread recipe is basically a blueberry muffin, but in bread form. Learn how to make a fluffy and moist blueberry bread that’s so easy to make – great for breakfast or snack!



Easy Blueberry Quick Bread

My go-to baking treats are usually quick bread recipes; I love how easy they are and we love eating them for breakfast. (And lunch…and snack…and dessert.)

This easy blueberry bread is full of fresh blueberries and it has less added sugar. We all enjoyed this moist quick bread; it’s like a blueberry muffin in a loaf pan! This blueberry quick bread recipe bakes up nice, moist and is the PERFECT spring brunch recipe!

Ingredients Needed

  • Splenda: you can swap with granulated sugar or brown sugar or any sweetener of choice, but know it may affect the sweetness of the recipe.
  • Vegetable oil: the best to keep baked goods moist!
  • Lemon juice: this brings out the blueberry flavor but it doesn’t taste like lemon bread, don’t worry! The lemon juice also helps activate the baking soda to make the bread nice and fluffy.
  • Buttermilk: you can use store-bought but I recommend to learn how to make buttermilk at home. 
  • Blueberries: fresh or frozen blueberries, but if using frozen make sure they aren’t too icy – thaw them completely and drain them well.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Blueberry Bread

  1. Preheat the oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
  2. Whisk flour, baking powder, baking soda, and SPLENDA in a medium bowl. Set aside.
  3. Stir together oil, lemon juice, eggs, buttermilk, and vanilla. Stir in dry ingredients just until mixed. Fold in blueberries into the batter.
  4. Pour into the prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from the pan and slicing.
  5. Best served within 24 hours of making.
Blueberry Quick Bread

Expert Tips

  • I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they’re thawed and drained well).
  • I’ve only tested the recipe with splenda, but you should be able to use other sweeteners if you want. It will also work with granulated sugar.
  • Freeze this bread well wrapped in plastic or freeze slices in sandwich bags for easy grab and go breakfasts!

FAQs

Can I use regular sugar in this recipe?

To use real sugar, use 3/4 cup (150g) granulated sugar in place of the Splenda. Just know it may affect the sweetness of this recipe. 

How do you keep blueberries from sinking in bread?

Toss your dried blueberries in some flour before adding them to the flour mixture. 

Can you freeze blueberry bread?

Store bread wrapped well for up to 3 days or freeze for up to 2 months.

How do you know when quick bread is done baking?

Try the toothpick test. If the toothpick comes out clean or with a few crumbs, then your blueberry bread is done. 

Blueberry Quick Bread

Blueberry Quick Bread Recipe

4.75 from 4 votes
Blueberry Bread – this easy bread recipe is full of blueberries and has less added sugar! It's the perfect breakfast; like a blueberry muffin but bread!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 serving

Ingredients
 

  • 1 ½ cups (186g) all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¾ cup Splenda (see note)
  • ¼ cup (59ml) vegetable oil
  • 1 tablespoon (15ml) lemon juice
  • 2 large eggs
  • ½ cup (118ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen, but if using frozen make sure they aren't too icy)

Instructions

  • Preheat oven to 350°F. Spray an 8×4″ loaf pan with nonstick cooking spray.
  • Whisk flour, baking powder, baking soda, and SPLENDA in a medium bowl. Set aside.
  • Stir together oil, lemon juice, eggs, buttermilk, and vanilla. Stir in dry ingredients just until mixed. Fold in blueberries.
  • Pour into prepared pan. Bake for 40-50 minutes, or until the loaf is browned and a toothpick comes out clean from the center. Cool at least 10 minutes before removing from pan and slicing.
  • Best served within 24 hours of making.

Recipe Notes

  • This recipe was tested using 18 packets SPLENDA sugar replacement. 18 packets = 3/4 cup sweetener. You can swap any sweetener of choice, but know it may affect the sweetness of the recipe.
  • To use real sugar, use 3/4 cup (150g) granulated sugar in place of the Splenda.
  • I recommend using fresh blueberries or completely thawed and drained frozen berries (make sure they’re thawed and drained well).
  • Store bread wrapped well for up to 3 days or freeze for up to 2 months.

Recipe Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 136mg | Potassium: 143mg | Fiber: 1g | Sugar: 14g | Vitamin A: 75IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Breakfast
Cuisine American

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Last Updated on April 10, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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17 Comments

  1. I use liquid stevia instead of Splenda can you help with measurement. thank you I would really like to make this.

  2. I couldn’t help but laugh about your “spring cleaning bug”! I wonder if it’s a certain personality trait that loves to bake and gets spring cleaning fever as well. I just cleaned out the garage the other day when I was supposed to be doing something totally different! ha I love quick breads and happen to have some Stevia on hand from a different recipe I tried. Have you tried the recipe would work with raspberries instead of blueberries? I do love blueberries but I love raspberries more! 🙂 I may have to try this out this weekend with raspberries. YUM!

  3. Looks wonderful. I’m sorry to hear you guys enjoyed it so much. I was hoping it might be coming this way next week. lol

  4. That’s amazing that there isn’t any sugar in this and that the texture came out so perfectly, too! I can just see how fluffy and tender it is. You nailed it!

    And great job on the decluttering and donating. That is SUCH a great feeling!

  5. Oh i forgot to ask for my Mom or Me whomever makes this for Daddy how much Stevia would that be out of the bag if you do not have the packets as i know she does not. Even though she would use less than what it calls for as she cant get it in her head to follow a recipe for anything and then it comes out yucky. Just saying. Thank you.

  6. How much sugar would i use instead of stevia? I like the sound of this but cant stand the taste of other steetners. But i will keep this on hand as my Daddy is diebetic and i do not have any recipe’s to make just for him. So thank you for that.

  7. I want ALL the blueberry things right now. My in-laws are coming in town next week and this sounds like a great thing to bake for them!