Our 10 Best Blueberry Quick Breads
Bursting with bright color and bold flavor, blueberries are a no-brainer addition to quick breads. And since quick breads aren't made with yeast, you won't have to wait long to pop the bread into the oven. Tip: If you can't find fresh blueberries, frozen blueberries work just as well in all of these recipes, and you don't even have to thaw them first! They're so small, they'll thaw as they bake.
Lemon Blueberry Bread
Fresh lemon zest and lemon juice infuse this quick bread with bright flavor. If you have less of a sweet tooth, many reviewers skipped the glaze and still enjoyed the bread itself.
Blueberry Banana Bread
Banana bread is a classic treat, but it only gets better with the addition of blueberries. Reviewer lutzflcat suggests this for a perfect loaf, "I did toss my blueberries in some flour before adding to the batter which always helps in getting them evenly distributed instead of all dropping to the bottom of the loaf."
Barbie's Blueberry Zucchini Bread with Oatmeal and Walnuts
- Blueberries, zucchini, oatmeal, coconut, and walnuts all go into this 5-star quick bread. Home cook vparillo says, "This is the best one I have ever made. I even reduced the sugar to 2/3 cup and still delicious."
Blueberry Orange Bread
If you love lemon in your blueberry bread, then orange might just be your next new favorite. A hearty dose of zest and juice give it a deep citrus flavor.
Blueberry Walnut Bread
Blueberry Mojito Tea Bread
Recipe creator wisweetp says, "I love mojitos and had some blueberries to use. Since I was in a baking mood rather than a cocktail mood, I created a way to use those flavors in a quick bread. We love it."
Blueberry Summer Squash Bread
"The way I would describe this is a cross between a blueberry muffin and sweet Southern cornbread, with the cornbread flavor dominating," says lutzflcat. "It's definitely "out of the box" but we enjoyed it."
Blueberry Zucchini Bread
They're in season together, so why not combine blueberries and zucchini into a lovely baked good? "Wonderful recipe and an ingenous way to use up the mountains of zucchini that come out of summer gardens," says Crystal S.