Blueberry Bread Recipes to Make With Someone Special

Try these blueberry bread recipes as soon as Florida blueberries hit the shelves! 

Blueberry bread recipes are some of the most popular recipes for baking with blueberries. The options are endless and delicious!  As fresh blueberry season approaches with the start of the Florida blueberry harvest in March—Florida blueberries are the first U.S. blueberries to hit market shelves—blueberry bread recipes are a quick and easy baking option. Try making these blueberry bread recipes with a family member or friend for a quick treat everyone will enjoy.

Blueberry Bread Recipes

The below blueberry bread recipes are popular dishes that work for breakfast, snacks or even dessert. Recipes and photos courtesy of the U.S. Highbush Blueberry Council.

Blueberry Muffins

Blueberry muffins a fun and easy recipe to try, especially with kids. These tasty muffins are great for breakfast or a snack.

Ingredients

  • 1 cup fresh or frozen blueberries
  • 1-¾ cups plus 1 tablespoon flour, divided
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon nutmeg
  • ¾ teaspoon salt
  • 1 egg
  • 1 cup sour cream
  • 1⁄3 cup milk

Instructions

  1. Preheat oven to 400°F
  2. Grease twelve 2-½-inch muffin cups
  3. Toss blueberries with 1 tablespoon of the flour
  4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
  5. Set aside
  6. Beat egg, sour cream and milk
  7. Stir into flour mixture until just combined (batter will be lumpy)
  8. Stir in blueberries until evenly distributed
  9. Fill muffin cups 23 full with batter
  10. Bake about 20 minutes until golden

Tips: For best results, stir unthawed blueberries lightly dusted with flour into batter.

 

 Blueberry Cinnamon Pull Apart Bread

This yummy bread gives the impression it took a lot more effort to make it then it actually does. The only thing you’ll need is time; the compote needs to refrigerate for eight hours or so.

Blueberry Compote Ingredients

  • 1 bag (16 ounces) frozen blueberries
  • ½ cup sugar
  • 2 tablespoons cornstarch

Pull Apart Bread Ingredients

  • 1 tube (16.3 ounces) refrigerated jumbo biscuits
  • ½ cup sugar
  • 2 tablespoons ground cinnamon
  • 4 tablespoons butter

Blueberry Compote Instructions

  1. Combine frozen blueberries, sugar and cornstarch in medium saucepan and bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 5 minutes, stirring occasionally.
  2. Remove from heat and cool to room temperature. Refrigerate until mixture is a thick jam-like consistency, at least 8 hours.

Pull Apart Bread Instructions

  1. Preheat oven to 375°F. Generously grease a 9-inch x 5-inch loaf pan with nonstick cooking spray or butter.
  2. Divide each piece of biscuit dough into thirds. Spoon 1 teaspoon chilled blueberry compote into the center of one dough piece. Carefully fold dough over top of the blueberry compote and firmly pinch the seams closed. If necessary, wet edges of dough with cold water to secure seams. Roll filled dough gently between your hands to smooth out the seams and form a ball. Repeat until all pieces of dough are filled. (You will have additional blueberry compote left to serve with baked pull apart bread.)
  3. Microwave butter in a bowl until melted.
  4. Combine sugar and cinnamon in another bowl.
  5. Dip each stuffed dough ball in melted butter, then roll in cinnamon sugar and arrange in prepared loaf pan, forming two layers.
  6. Bake 30-35 minutes or until top of loaf is golden brown, has puffed up and is baked through.
  7. Let stand for 10 minutes.
  8. Serve hot with remaining blueberry compote.

Number of servings (yield): 6 servings

 

Classic Blueberry Pound Cake

This delicious blueberry pound cake is appropriate for both breakfast and dessert, so know that it will go fast. Make two at a time!

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1/3 cup plus 1 teaspoon milk, divided
  • 1 teaspoon vanilla extract
  • 1-1/2 cups frozen blueberries
  • 1/4 cup confectioners’ sugar

Instructions

  1. Heat oven to 325°F. Grease a 9-x-5-inch loaf pan; set aside.
  2. In a large mixing bowl with an electric mixer beat butter until creamy; gradually add sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating just until blended after each addition.
  3.  In a separate bowl, stir the flour, baking powder and salt. Add alternately: 1/2 of the flour mixture, the milk, then the remaining flour, beating at low speed just until blended after each addition.
  4. Spread half of the batter into the prepared pan. Top with half of the blueberries. Gently spread remaining batter over blueberries, then sprinkle remaining blueberries over the top. Tap the pan briskly on the counter top to settle the batter. (The blueberries will distribute themselves throughout the cake during baking.)
  5. Bake 50 to 60 minutes, until golden and a toothpick comes out clean. Let cool in pan 10 minutes. Turn out and cool completely on a wire rack, about 1 hour.
  6. In a small bowl combine confectioners’ sugar with the remaining teaspoon milk. Brush or drizzle over cake.

Number of servings (yield): 1 loaf; 8 portions

 

Blueberry Coffee Cake

This blueberry coffee cake recipe is a great option for a get-together or a family breakfast.

Topping Ingredients

  • 1/3 cup rolled oats
  • 1/3 cup flour
  • 1/4 cup sugar
  • 1-1/4 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons butter, softened

Cake Ingredients

  • 1-2/3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup fat-free half-and-half
  • 1 teaspoon vanilla
  • 2 cups fresh or frozen (not thawed) blueberries

Instructions

  1. Preheat oven to 350°F.
  2. Spray a 9 x 9-inch baking pan with non-stick spray.
  3. Make the topping: In a small bowl, stir oats, flour, sugar, cinnamon and salt.
  4. Add butter and blend until crumbly. Set aside.
  5. Make the cake batter: In a medium bowl, stir together flour, baking powder and salt; set aside.
  6. In a large mixing bowl, add butter and sugar; with an electric mixer, beat until fluffy, about 1 minute.
  7. Add the eggs, sour cream, half-and-half and vanilla; beat until well blended, about 1 minute.
  8. Add the flour mixture; beat on low speed to combine, scraping the sides with a rubber spatula until blended, about 30 seconds.
  9. Increase speed to medium and mix just until well blended, about 30 seconds.
  10. With a rubber spatula, gently fold in the blueberries.
  11. Turn batter into prepared pan.
  12. Sprinkle the topping mixture evenly on top; press lightly.
  13. Bake until a wooden pick inserted in the center comes out clean, 40 to 45 minutes.
  14. Let cool in pan 30 minutes before serving.

 

Blueberry Banana Bread

Take banana bread to the next level with the addition of sweet and tart blueberries. As an added bonus, this blueberry banana bread is gluten-free.

Ingredients

  • 1 1/2 cups blueberries
  • 4 bananas, sliced (ripe bananas are best)
  • 4 eggs
  • 1/2 cup almond butter
  • 1/4 cup agave syrup
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon lemon rind
  • 3 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup coconut flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350º. Grease a 9- by 5-inch loaf pan with coconut oil. Rinse and thoroughly dry blueberries; set aside 1/4 cup large berries.

2. In a blender combine bananas, eggs, almond butter, agave syrup, coconut oil, lemon rind and juice, and vanilla and mix well.

3. In a medium-size bowl, stir together the coconut flour, cinnamon, baking powder, and salt. Add banana mixture and stir just until dry ingredients are incorporated. Fold in all but reserved blueberries.

4. Transfer batter to prepared pan; this will not rise as much as a regular loaf so don’t worry about filling it too high. Arrange reserved blueberries on top and press gently into batter (covering about 1/4-inch of berry).

5. Bake 55 to 60 minutes, until a toothpick inserted in center comes out clean. Cover loosely with a sheet of aluminum foil after 40 minutes to prevent over-browning. Remove from oven and transfer to a cooling rack. Cool 10 minutes before slicing.

 

For more great blueberry bread recipes, visit the recipe pages of the Blueberries from Florida website.

 

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