Blueberry Bread

| July 29, 2013 | 15 Comments

Blueberry Bread Recipe on Taste of
Easy to follow, step-by-step, photo illustrated instructions on how to make Blueberry Bread.  We’re using fresh blueberries and making this quick and easy bread from scratch.  It’s simple to make, not overly sweet, and you’ll love the cake like texture.  Pecans are optional if you’d like to add those.  Printable recipe included.


Blueberry Bread from Taste of Southern
Blueberry Bread Recipe:


You just never know about your friends.

I have been visiting a local auction house each weekend for about two years now.  During that time, I’ve made many new friends and since we all end up sitting in the same seats all the time, we’ve come to know each other pretty good.  We talk about family, our week, our aches and pains, and somehow it seems, we always end up talking about… food.

They all know that I have this website and that I usually cook and post a new recipe each week.  Since I see them on Friday or Saturday nights, they always ask what I’ve been working on and what my new recipe will be for Monday mornings.  I’m always glad to share the info and that just keeps us talking about recipes and cooking throughout the night.  I’m sure the auctioneer and some of those around us wish we weren’t having so much fun while the auction was going on.

Genelle and her husband Charles sit in the seats in front of me.  Joyce and Rudy sit to my right while Sally, and her family and friends often sit behind me.  We sometimes actually buy stuff and have even been known to bid against each other when it was something we all wanted.  We still go out as friends though.

About once a week, Genelle will call me because we both sit up late at night.  We’ll have a nice little chat and again, the conversation seems to turn to cooking.  Genelle has pretty much claimed she no longer cooks very much and has tried to lead me to believe she hasn’t ever been much of a cook anyway.  On the other hand, Joyce had a restaurant of her own some years back and did lots of cooking there as well as at home.

Imagine my surprise when it just came out one night that Genelle had created her own cookbook some years back.  I was slightly stunned to say the least.  She had never given a clue about it before.  Seems she ran a small shop at one time, selling antiques and collectibles, and she typed up and had printed, a small collection of some of her favorite recipes.  I was jealous.  She even SOLD them at her shop.  I was really jealous now.

When she mentioned that she still had a few copies left, I of course started begging.  I at least wanted to SEE one and have the chance to peruse its pages.  Thankfully she agreed to bring one as long as I kept it secret.  (Don’t worry Genelle… I’m not going to tell anyone.)


Blueberry Bread, Genelles cookbook.
Genelle’s Cookbook:  That weekend, back at the auction, Genelle slipped me an envelope.  Inside was this beautiful little cookbook that she created back in 1986.  That was before folks had computers and printers in their home for all you young’uns that might be reading.

Genelle had typed up (think typewriter) 34 pages of her favorite recipes and a friend had added some illustrations for her.  She had copies made and completed her book of recipes with sections for Main Dishes, Salads, Sweets, Vegetables and Dietetic.  I’ll have to do more about her cookbook later on and I’ll share some of the pages from inside the book then.  Needless to say… I loved it.  She even added a beautiful handwritten note inside and GAVE me this copy of her book.  Aren’t auction friends great?

I came home and sat right down to go through the book.  It didn’t take long to decide what I wanted to try.  Sally, that sits behind me, told me she was going to bring me some Blueberries the following week.  Seems she had a couple of bushes that were overflowing with berries.  She asked me if I liked them and when I said “Yes,” she told me she would bring me some.  Genelle’s Blueberry Bread was moved to the top of the list of recipes to prepare.

Sure enough, Sally brought the berries and I was in the kitchen the next evening baking up a loaf of Blueberry Bread from the cookbook.  It turned out wonderfully, even though it’s more like cake than a bread.  Much like Banana Bread is cake as opposed to bread.  I do think you’ll really enjoy it though and I hope you’ll give the recipe a try.

So, Thank You Genelle for sharing your cookbook with me.  I have developed a genuine love and appreciation for handwritten recipes and even though these are typed, it still counts.  Thank you for your friendship and for sharing your recipes with me and with Taste of Southern.  I’m still jealous though.

Ready to give Genelle’s Blueberry Bread recipe a try?  Alright then… Let’s Get Cooking!



Blueberry Bread, ingredients you'll need.
Blueberry Bread Recipe:  You’ll need these ingredients.


Blueberry Bread, sift the flour.
Begin by placing Flour in your sifter.  Sift the flour into a large mixing bowl.


Blueberry Bread, measure out the needed amount of flour.
Use a spoon and scoop the sifted flour into a measuring cup.  Use a knife to level the flour and measure out the needed amount of LEVEL cups of flour into another mixing bowl.  Flour is always measured as level cups when baking and is measured after it’s been sifted.


Blueberry Bread, add the baking powder.
Add the Baking Powder, also as a level Tablespoon.


Blueberry Bread, add the baking soda.
Add the Baking Soda.


Blueberry Bread, add the salt.
Add the Salt.


Blueberry Bread, sift together.
Use a whisk to mix all the dry ingredients together.  Then, set the bowl aside.


Blueberry Bread, slice the margarine.
Use a knife and slice the room temperature Margarine into slices.  I kept out that small slice on the right and saved the wrapper, I’ll show you that shortly.


Blueberry Bread, add the sugar.
Place the Margarine in a medium sized mixing bowl and then add the Sugar.


Blueberry Bread, combine the sugar and margarine together.
Use a fork and cream the Margarine and Sugar together.  This will take a minute or two but it beats having to clean up the mixer.


Blueberry Bread, add the eggs.
Add the Eggs into the bowl.


Blueberry Bread, stir up the eggs.
Using a fork, stir the Eggs into the Margarine and Sugar.


Blueberry Bread, add the milk.
Add the Milk to the bowl.


Blueberry Bread, add vanilla extract.
Add the Vanilla Extract.


Blueberry Bread, mix together.
Mix together.


Blueberry Bread, add some flour.
Place about one third of the flour in the bowl.  Stir together.


Blueberry Bread, stir together.
Repeat the process of adding a little flour at a time and stir it together as you go.


Blueberry Bread, mix together.
Mix the batter together just until the flour is incorporated well.  A few remaining lumps will not matter, don’t overwork it.


Blueberry Bread, add flour to berries.
Rinse your berries and remove any stems that might be attached.  Drain the berries then pour them into a couple of Tablespoons of flour.


Blueberry Bread, coat the berries with flour.
Gently toss the Blueberries and flour together until the berries are coated.  This is suppose to help keep all the berries from sinking to the bottom of the baking pan as the bread begins to bake.


Blueberry Bread, fold berries into the batter.
Use a spatula or large spoon and gently fold the berries into the batter.  Folding is the process of scooping down into the bottom of the bowl and gently lifting the dough up and over on top of itself a time or two so the berries get worked into the batter.   Try not to just stir the berries and batter together as it will break many of the berries open.


Blueberry Bread, butter the baking pan.
Here’s that small pat of margarine I saved when I sliced up the stick above.  Place it in your baking pan.


Blueberry Bread, grease the pan.
The wrapper is good to help spread the margarine all around on the inside of the pan.  Give the pan an even coating along the bottom, in the corners and all the way up the sides.


Blueberry Bread, flour in the pan.
Place several Tablespoons of flour in the pan.  Turn the pan so the bottom and the sides get an even coating of flour.


Blueberry Bread, work the corners.
Just hold the pan over your bowl and turn it around so the flour slides across the bottom and all the sides.  Be sure to work it in the corners and edges as you go.


Blueberry Bread, tap the pan to remove any excess.
Gently tap the pan on your counter top to remove any excess amounts of flour.  If you leave a buildup of flour in the corners, it will keep the edges of the bread from being as smooth as possible.  Try not to let your fingers rub away any of the coating inside of the pan.


Blueberry Bread, spoon batter into pan.
Spoon the batter into the center of the pan and gently spread it out towards the edges.  I always try to work from the center of the batter out, making sure the batter touches into the corners and all the edges.  Get it as smooth and even as you can but don’t let the spoon scrape away any of the flour coating along the inside of the pan.


Blueberry Bread, tap the pan to settle the batter.
Lift the pan a couple of inches off the counter and just drop it.  Do this a time or two to help settle the batter in the pan.  It’s now ready to bake.


Blueberry Bread, bake at 350 degrees.
Bake at 350º:  About 35-45 minutes or until it passes the toothpick test to make it sure its done.


Blueberry Bread, toothpick test.
To test the bread:  Insert a wooden toothpick into the center of the bread when you think it’s done.  If the toothpick pulls out clean, the bread is done.  If it still has small crumbs attached, you need to let it continue to bake a little longer.  Just keep a close watch on the top of the bread and don’t let it burn.


Blueberry Bread, baked bread.
When the bread is fully baked, remove it from the oven and place on a wire rack or folded towel to cool. The bread should be almost completely cooled before you try to remove it from the pan.

I didn’t do any steps in how to remove the bread but this is basically how it goes.  Place a wire rack or dish on top of the bread pan and gently flip them both over.  You should be able to feel if the bread falls out of the pan as you turn it.  If it doesn’t, don’t despair.  Gently tap all along the bottom of the pan until you hear the bread drop.  If that doesn’t work, you might need to turn the pan back over and run a butter knife all around the inside edges of the pan to help loosen the bread.  Flip it back upside down and it should drop right out.


Blueberry Bread Recipe on Taste of

I’ve got a printable recipe below and I hope that you’ll leave some comments about our recipe in the section below that.  Keep any leftover bread in an airtight container for up to 2-3 days.


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Blueberry Bread printable recipe from the Taste of Southern website.

Blueberry Bread

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 slices 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


Easy to follow, step-by-step, photo illustrated instructions on how to make our Blueberry Bread. We’re using fresh blueberries and making this quick and easy bread from scratch. Simple to make, not overly sweet, and you’ll love the cake like texture. Pecans are optional if you’d like to add those.



  • 3 cups All-Purpose Flour, sifted
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • ¼ teaspoon Baking Soda
  • ½ cup Margarine
  • ¾ cup Sugar
  • ½ cup Milk
  • 3 Eggs
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Blueberries, fresh preferred
  • ½ cup chopped Pecans, optional


Preheat Oven to 350º.

  1. Grease and flour a 9×5 loaf pan.
  2. Sift flour and measure out 3 level cups into a large mixing bowl.
  3. Add baking powder.
  4. Add salt.
  5. Add baking soda.
  6. Whisk dry ingredients together and set aside.
  7. Slice the stick of margarine and place in a large mixing bowl.
  8. Add sugar.
  9. Use a fork or mixer and cream the sugar and margarine together until smooth.
  10. Add Eggs.
  11. Add Milk.
  12. Add Vanilla Extract.
  13. Stir until blended.
  14. Gradually stir in the flour mixture until all is mixed well.
  15. Rinse the Blueberries and toss in enough flour to lightly coat the berries.
  16. Fold in the Blueberries and the optional pecans if using those.
  17. Carefully spoon the batter into loaf pan.
  18. Lift the pan about 2 inches off the counter top and drop it a time or two to settle the batter.
  19. Bake at 350º for about 35-45 minutes or until it passes the toothpick test.
  20. Remove from oven, let cool on wire rack before removing from pan.
  21. Enjoy!


Any leftover bread should be stored in an airtight container or wrapped in clear plastic wrap.

Keywords: Blueberry Bread Recipe, made from scratch, fresh blueberries, blueberry, dessert, southern recipes


Your Comments:  Have you tried our Blueberry Bread recipe?  What’s your favorite way to serve fresh blueberries?  I’d love to hear from you and I do hope you’ll take a couple of minutes to share your comments and best blueberry memories with us in the section below.  When you try one of our recipes and share your results it encourages other readers to give it a try.  Please know that all comments are moderated.  That just means that I read each and every one of them before they are approved for family friendly home here at Taste of Southern.  I also try to respond to as many of your comments as possible so I hope you’ll check back for those as well.  Thank you for visiting with us today and for sharing our information with your family and friends.  It’s greatly appreciated.

Subscribe to our Free Newsletter:  Be sure to sign up for our Free Newsletter while you are here.  We try to post a new recipe each Monday here on Taste of Southern.  After we do, we send out a Newsletter to remind you that we have a new post for you.  It’s a super easy way for you to follow us and stay informed about what’s happening with us.  It’s absolutely FREE for you to signup and you can unsubscribe at any time.  You’ll find a sign up box below and there is one on the top right hand side of each page here on our site.  Thank you again for your support.

Be Blessed!!!


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Category: Breads, Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (15)

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  1. donna Scott says:


  2. D Witz says:

    The recipe looks good, but… maybe a quick link at the top of the page so we can actually find the thing instead of having to scroll through the pictures? I get that these can be immensely useful to beginners but in the legendary world of inexplicably endless recipe blog pages I think this is the longest I have seen yet.

  3. Tony Clay says:

    Thank You!! You share so many super delicious recipes and I’m sure this will turn out another perfectly tasty dish!! I’m still excited about the Oven Cooked Turkey recipe that came out perfect. Thank you for all your newsletters and delicious food recipe sharing!

  4. Lizzie says:

    I am so happy I found this recipe today. My Dad absolutely loves blueberries so I had to make this immediately. It was simple to make and it was a hit with him. I loved the texture. I have never had a quick bread like this before. So happy you decided to share this in your email. 🙂

  5. l newbaker says:

    Great stuff made w whole wheat flour and butter instead of marg. More blueberries also… longer bake time for toothpick 1hr + 15 -25 Check at 45 55 etc Although lava cake can be sliced and microwaved until done… also makes great French style toast or if really wet a Cyclops(remove centrr with a glass and fry w an egg in hole) Even If the first one fails no need to toss just be creative Oh by the way made first faithful to recipe, took 65 min to bake threw as witness the lava cake make dos :-):-)

  6. Charles says:

    Dear Steve

    First let me say I love your site….great photos showing what it should look like at different stages of the receipt.

    With that said is there anyway that there may be a typo in the amounts of either the “flour” or the amount of liquids, “milk/eggs”…..the reason I ask is when I mix just as the receipt says my batter is so dry I can hardly move it round in the final dish before the BB’s are added.

    This will be my 2nd time to try this and have one cooling as I type, now what I did for this and the 1st one (about 2 months ago) was I added another 1/2 half cup of milk so I would be able to put this in the cooking pan.

    The first one came out wet in the middle (my fault because I did not ignore the time element and check several points in the bread length) so I ended up taking this one out way to early, it was good on both ends but had to throw it away… the one I have resting I had to cook it 1 hour and 15 minutes and hope it comes out good.

    Just wondering if you actually made this from your friend’s little cook book or just copied and pasted her recipe in your listing….I did see you gave her credit however I still believe there is a typo and my way of thinking is the flour may need to reduced by 1/2 while keeping all the others ingredients as is.
    Not complaining just want a good “Blueberry Bread” and believe this one can be IT.

    Charles, San Antonio, Texas

    • Steve Gordon says:

      Hi Charles, I’m sorry you had trouble with the Blueberry Bread. You’re the first person to say anything about a possible typo in the measurements. I try really, really hard to make sure I get it all correct, because I’ve had way too many failures from trying a recipe and finding it wrong. It’s still possible though, and hopefully you had better results with your second loaf. I always type out a finished recipe first, then try to follow it to the letter while making the recipe and taking the photos. Any changes along the way are duly noted on my original typed page, and changed before adding it to the site, trying to check and double check everything. Let’s see if anyone else has the same problem. Thanks for mentioning it though, and thank you for trying the recipe. Be Blessed!!! -Steve

      • Randy says:

        I’m having the same problem, the batter is very dry

        • Steve Gordon says:

          Hi Randy, Did you sift your flour and then measure out level cups of flour after doing so? You’ll be using more flour if you don’t sift then measure. It’s just a thought. Other than that, I’m not sure why your batter might be coming out dry. I’m snowed in today, but out of milk, but it would have been a good day for me to try the recipe out again myself. Thank you for sharing your results. I do hope it turned out well for you. I appreciate your comments and your visits. Do stop by again… real soon. Be Blessed!!! -Steve

      • SHANNON TOBEY says:

        I already had a double recipe left of regular sweet bread dough – was wondering how to use a 5 lb box of blueberries quickly. This recipe only required a few extra ingredients that I had on hand. Thanks!

  7. Shirley Nemeth says:

    I would love to try this. Can I use butter instead of margarine?

  8. Marvell Adams says:

    making now …batter was a lot thicker than I thought it would be…has been baking for an hour now but still not quite ready ..I put a piece of foil over it so top won’t burn …I’m thinking another 10 mins or so and it should be done ..sure smells good

  9. Al Sevcik says:

    Made the blueberry bread last weekend and it turned out great! Only thing, I had to bake it for a hour instead of the 35-45 minutes mentioned in the recipe. I was expecting it to be cake-like, but it really is a bread. It makes excellent toast.

    • Steve Gordon says:

      Hi Al, Thank You for trying our Blueberry Bread recipe. I’m glad it turned out well for you and that you enjoyed it. I appreciate you taking the time to share your results, maybe it will encourage someone else to try the recipe. I’m thankful you found Taste of Southern and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

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