Blueberry Bread With Walnuts or Pecans

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 03/21/22
Blueberry Bread recipe

 The Spruce

Prep: 15 mins
Cook: 75 mins
Total: 90 mins
Servings: 10 to 12 servings
Yield: 1 bread

This easy, moist blueberry bread is a great way to enjoy fresh blueberries. The bread can be made with frozen blueberries as well.

Serve this moist blueberry loaf sliced with a flavored cream cheese spread or cinnamon butter.

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Ingredients

  • 3 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon baking soda

  • 1 large egg, beaten

  • 1 2/3 cups milk

  • 1/4 cup vegetable oil, canola oil, safflower oil, or another kind of neutral oil

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon lemon zest, finely grated

  • 1 1/2 cups blueberries, fresh or frozen and unthawed

  • 1/2 cup pecans, or walnuts, chopped

Steps to Make It

  1. Gather the ingredients.

    Blueberry Bread recipe ingredients
     Blueberry Bread recipe

  2. Preheat the oven to 350 F. Grease and flour a 9 x 5 x 3-inch loaf pan; set aside.

    Blueberry Bread recipe
     The Spruce

  3. In a medium bowl, combine the flour, sugar, baking powder, salt, and baking soda; stir with a whisk or spoon to blend thoroughly.

    Blueberry Bread recipe
     The Spruce

  4. Make a well in the center and set aside.

    Blueberry Bread recipe
     The Spruce

  5. In another bowl, whisk the egg with the milk, vegetable oil, and vanilla extract.

    Blueberry Bread recipe
     The Spruce

  6. Add to the well in dry ingredients.

    Blueberry Bread recipe
     The Spruce

  7. Stir just until batter is moistened.

    Blueberry Bread recipe
     The Spruce

  8. Fold in lemon peel, blueberries, and chopped pecans.

    Blueberry Bread recipe
     The Spruce

  9. Spoon into prepared loaf pan.

    Blueberry Bread recipe
     The Spruce

  10. Bake in the preheated oven for 60 to 75 minutes, or until a wooden toothpick comes out clean when inserted in the center of the loaf.

    Blueberry Bread recipe
     The Spruce

  11. Cool the blueberry bread in the pan on a rack. For even more flavor, wrap the loaf in plastic wrap or foil and store in the refrigerator overnight.

    Blueberry Bread recipe
     The Spruce

  12. Serve and enjoy!

Tips

  • Quick breads should be stored in a resealable food storage bag or container. Store a loaf of quick bread at room temperature for up to four days.
  • When stored in an airtight container, moisture can accumulate and make the bread soggy. To avoid this, make sure to cool the bread completely before you store it. A folded sheet of paper towel in the bottom of the bag or container and another one on top of the bread will help absorb any excess moisture.
  • Freeze quick breads for up to three months.
Nutrition Facts (per serving)
254 Calories
6g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 254
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 18mg 6%
Sodium 259mg 11%
Total Carbohydrate 45g 16%
Dietary Fiber 1g 5%
Total Sugars 20g
Protein 5g
Vitamin C 2mg 10%
Calcium 117mg 9%
Iron 2mg 10%
Potassium 103mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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