I make this blueberry bread when I want something soft, lightly sweet, and bursting with juicy blueberries. The citrus flavor balances everything beautifully for an easy quick bread recipe.
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A Vintage Loaf with a Bright Twist
Every time I bake this blueberry bread, I think about how recipes like this one last through the years. They’re simple, dependable, and always welcome at the table. It’s the kind of bread that feels like it came straight from a neighbor’s kitchen, shared with a smile.
I found this blueberry bread in a church cookbook from New York that was published in 1977. I love the typewriter font and the unique but delicious recipes it features – including this blueberry bread. It stood out to me because of its simple ingredients and the unexpected addition of cheddar cheese.
Once cooled, the bread slices cleanly and holds together nicely. I like to serve it slightly warm with a pat of butter or a drizzle of blueberry syrup for a little extra sweetness. It reminds me a bit of my lemon blueberry bread – bright, soft, and full of that homemade charm.
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Key Ingredients Why You Need Them
- All-purpose flour: Gives the bread its structure and helps it hold together. You’ll also use a little extra to coat the blueberries so they stay evenly spread through the loaf.
- Granulated sugar: Adds sweetness and helps the crust brown nicely. You can reduce it slightly if you prefer a less sweet bread.
- Baking powder: Helps the bread rise and gives it a soft, tender crumb. Make sure it’s fresh for the best lift.
- Baking soda: Works with the orange juice to create a light texture. It also helps balance the acidity in the batter.
- Salt: Brings out the flavor of the blueberries and cheddar. A small amount makes a big difference here.
- Grated orange rind: Adds a bright citrus flavor that pairs beautifully with the blueberries. Freshly grated zest gives the best aroma and taste.
- Grated cheddar cheese: Melts into the bread as it bakes, adding a subtle richness that balances the sweetness. Mild or sharp cheddar both work well, or try Colby-Jack for a softer flavor.
- Frozen blueberries: Give the bread juicy pops of flavor throughout. Keep them frozen until you’re ready to fold them in, or use fresh berries if that’s what you have on hand.
- Orange juice: Keeps the bread moist and adds a gentle citrus note. You can swap in milk or buttermilk for a milder flavor.
- Butter: Adds flavor and helps create a soft crumb. I use melted butter, but oil can work in a pinch.
- Egg: Holds everything together and gives the bread a tender texture. Let it come to room temperature before mixing for the best results.
How to Make Blueberry Bread
Preparation
Preheat the oven to 350°F and generously grease a standard loaf pan. Measure out all ingredients before starting to make mixing easier. Keep the frozen blueberries in the freezer until you’re ready to fold them in so they stay firm and don’t bleed into the batter.
Step 1 – Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, grated orange rind, and shredded cheddar cheese. Stir until everything is evenly mixed and the cheese is lightly coated with flour. This helps the cheese blend smoothly into the batter.
Step 2 – Add the Wet Ingredients
Pour in the orange juice, melted butter, and egg. Beat the mixture on high speed for about 1–2 minutes, until the batter is smooth and fully combined. The texture should be thick but pourable.
Step 3 – Coat the Blueberries
Place the frozen blueberries in a small bowl and toss them with 1 teaspoon of flour. Stir gently until each berry is lightly coated. This step helps keep the blueberries from sinking to the bottom of the loaf as it bakes.
Step 4 – Fold in the Blueberries
Add the coated blueberries to the batter and gently fold them in using a spatula. Mix just until the berries are evenly distributed. Avoid overmixing to keep the bread tender and the blueberries intact.
Step 5 – Fill the Pan
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Make sure the batter is spread evenly so the bread bakes uniformly.
Step 6 – Bake the Bread
Place the pan in the preheated oven and bake for 55–60 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top is golden brown.
Step 7 – Cool Before Serving
Let the bread cool in the pan for 10 minutes to set. Carefully remove it from the pan and transfer to a wire rack to cool completely. Once cooled, slice and enjoy the soft, lightly sweet loaf filled with blueberries and a hint of citrus.
Lynette’s Tip
Sprinkle a little brown sugar over the blueberry bread batter before baking to create a lightly sweet, crunchy topping once it’s baked.
More Quick Bread Recipes You’ll Enjoy
Blueberry Bread
Equipment
- 9 x 5 x 2.5 inches bread pan
Ingredients
- 2 Cups all purpose flour + 1 teaspoon
- 1 Cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 Tablespoon grated orange rind
- 1 Cup grated cheddar cheese
- 1 Cup frozen blueberries
- ¾ Cup orange juice
- 2 Tablespoons butter melted
- 1 large egg
Instructions
- Prepare the Oven and Pan: Preheat the oven to 350°F and generously grease a standard loaf pan.
- Mix the Dry Ingredients: In a large bowl, combine 2 Cups flour, sugar, baking powder, baking soda, salt, grated orange rind, and shredded cheddar cheese.
- Add the Wet Ingredients: Pour in the orange juice, melted butter, and egg. Beat on high speed until the batter is smooth and fully combined.
- Coat the Blueberries: Place the frozen blueberries in a small bowl and toss them with 1 teaspoon of all-purpose flour until evenly coated.
- Fold in the Blueberries: Gently fold the coated blueberries into the batter, being careful not to overmix. Pour the batter into the prepared loaf pan and smooth the top evenly.
- Bake the Bread: Bake at 350°F for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then remove and transfer to a wire rack to cool completely before slicing.
Notes
Variations
- Swap the Cheese: Try Colby-Jack or mild white cheddar for a softer flavor that still adds richness without overpowering the blueberries.
- Use Fresh Blueberries: Fresh berries work just as well as frozen. Toss them with a little flour before folding them in to keep them evenly distributed.
- Change the Liquid: Replace the orange juice with milk or buttermilk for a gentler citrus note and a slightly creamier texture.
- Add a Glaze: Drizzle a simple orange glaze made from powdered sugar and orange juice over the cooled loaf for a sweet finish.
Nutrition
Recipe FAQs
Yes, fresh blueberries work perfectly in this recipe. Just toss them with a little flour before folding them into the batter to help keep them evenly distributed.
Coating the blueberries helps keep them from sinking to the bottom of the loaf and prevents the color from bleeding into the batter. It’s a small step that makes a big difference in how the bread looks and bakes.
The top should be golden brown, and a toothpick inserted in the center should come out clean. If it comes out with wet batter, bake for a few more minutes and check again.
It’s soft and moist with a lightly sweet flavor. The cheddar melts into the crumb, giving it a tender texture that’s not too rich.
Overmixing the batter can make the bread dense. Mix just until the ingredients are combined and the blueberries are evenly folded in.
