Blueberry Quick Bread
Easy one-bowl Blueberry Quick Bread—soft, moist, and bursting with flavor! Perfect for breakfast, snacks, or stress-baking. Get the recipe now!
Equipment
- 1 Large Bowl
- 1 Large Measuring Cup (2 cups)
Ingredients
- 1⅔ Cups Flour All purpose
- 1 Cup Granulated Sugar
- 1½ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Cinnamon
- ¼ Cup Vegetable Oil
- 2 Large Eggs Room Temp
- ½ Cup Milk
- 1 tsp Vanilla Extract Measure it with your heart
- 1-1½ Cups Blueberries Fresh or Frozen
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- Add Wet Ingredients: Make a well in the center or use a large measuring cup and add milk, oil, eggs, and vanilla. Stir until just combined—don’t overmix!
- Toss & Fold Blueberries: In a small bowl, toss blueberries with 1 tablespoon of flour (this helps prevent them from sinking) and one teaspoon of sugar (to balance out the tartness). Gently fold them into the batter.
- Bake: Pour batter into the prepared loaf pan and bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and savor!