Quick, easy and full of flavor, this Blueberry Quick Bread recipe calls for potent wild blueberries to make every slice extra special.
Let’s talk blueberries.
Before I moved to Maine, we picked and ate highbush berries exclusively. They’re larger berries, commonly grown in much of the country. That was what I was used to and what we expected from blueberry season.
Here in Maine though, highbush berries aren’t ubiquitous with blueberry season in the same way. Sure, you can get them. But it’s wild blueberries that everyone looks forward to.
Wild blueberries are tiny but mightly. They pack a wallop of sweet, sometimes a little tart, flavor. And they’re especially good in baked goods like this Blueberry Quick Bread recipe.
As with any quick bread, this recipe is super easy to make.
Prepare the batter by mixing together the wet ingredients, then the dry ingredients and then combining them. Spread them into the prepared loaf pan and the bread is ready to bake.
Quick breads require no rising time because they don’t use yeast as the leavening agent. Instead, baking powder helps the loaf form an airiness as it cooks.
And when it’s done, the rich loaf is perfect for slicing for breakfast and snacks.
Tender, lightly sweetened and studded with blueberries, this is a delightful bread to slice, toast and enjoy with a smear of butter.
Blueberry Quick Bread
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1½ cups wild blueberries
- Preheat oven to 350 degrees. Grease the inside of an 8.5-inch loaf pan with butter. Set aside.
- In the bowl of a stand mixer, beat the butter and light brown sugar together with the paddle attachment for about 2 minutes, or until light and fluffy. Add the eggs, milk and vanilla extract and beat until well combined.
- Meanwhile, in a medium bowl sift together the flour, baking powder and salt. With the stand mixer running on its lowest setting, add the flour mixture a little at a time to the butter mixture until incorporated. Stir in the blueberries.
- Pour the batter into the prepared pan. Tap gently to even out.
- Bake for 1 hour, until golden and cooked through.
- Cool completely before slicing.
Tuesday 12th of October 2021
So the regular, bigger blueberries can't be used in this recipe? I've got a freezer full!
Sarah Walker Caron
Thursday 14th of October 2021
Hi Donna, this recipe was developed with wild blueberries, which are available in grocery freezers (and readily available at farmers' markets here in Maine). You could substitute high bush blueberries (I suspect that's what you mean by "regular"?). It won't look precisely like this loaf and the flavor will be a little different (though you might not mind that if the high bush blueberries are the ones you usually eat). It should still be good though!
Wednesday 15th of July 2020
I really missed blueberry picking this summer