This glazed blueberry bread loaf recipe is so moist and loaded with blueberries! It is like eating the best blueberry muffins, but in a bread loaf form.
Any time of the year, you can make this delicious Glazed Blueberry Bread Loaf because it can be made with fresh or frozen blueberries!
This blueberry bread is so moist, easy to make and can be left alone or topped with a delicious lemon glaze.
It’s like eating a moist blueberry muffin, but baked in a loaf – which is the perfect way to take to a brunch or give as a gift to family, neighbors and friends.
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If you decide to leave the baked blueberry bread loaf plain or choose to add a thick or thin lemon glaze, it doesn’t matter… it’s still one of the yummiest breads I’ve ever made.
BTW: I did this same delicious recipe on my The Best Glazed Raspberry Bread Loaf. Honestly, any berry would work well with this recipe. If you ever do this recipe with another berry, let me know in the comments below or tag me in your Instagram photos #yourmarketingbff
Easiest, Glazed Blueberry Bread Loaf
To make the bread, you’ll first combine the dry ingredients together. In another bowl, you’ll add the wet ingredients. Then you’re going to want to gradually add the dry ingredients to the wet and mix until just moist. Lastly, gently fold in the blueberries. Bake. Glaze. Eat!
Baking Tips for the Blueberry Bread Loaf
- Make sure to mix your wet and dry ingredients together until just combined. Try to avoid over mixing the batter, otherwise, it can lead to a denser loaf of bread.
- Make sure to toss the blueberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.
Before I share my recipe, I have to share my favorite 4 mini loaf pans. Each loaf pan has a different texture/pattern and are made of white ceramic porcelain. I LOVE, LOVE, LOVE them!!! Snag a set for yourself HERE.
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Without further ado… here’s my glazed blueberry bread loaf recipe! I hope you enjoy it as much as I do.
Glazed Blueberry Bread Loaf
- 1 cup sugar
- 2 cups flour
- 1 Tbs baking powder
- ½ tsp salt
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup blueberries fresh or frozen.
- ½ cup powder sugar
- 2 tsp milk
- ½ tsp lemon zest
Grease loaf pans (I use Crisco shortening).
Preheat oven to 350 degrees.
In a small bowl, combine dry ingredients; sugar, flour, baking powder, and salt.
In a medium bowl, beat the egg, milk and oil.
Gradually add dry ingredients to the wet until just moist.
Gently fold in flour covered blueberries into the batter.
Pour batter into the prepared loaf pan (about an inch and a half below to compensate for the rise.
Bake 40 minutes if doing 3 miniature loaves. Bake 5o-60 minutes for a 1lb loaf. Bake until a toothpick comes out clean.
Allow to cool.
Make glaze and drizzle over the freshly baked loaf pan(s).
Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
Make sure to toss the blueberries with 1-2 teaspoons of flour. This will help keep the berries suspended in the batter and prevent them from sinking to the bottom of the bread.