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Make the perfect fruity quick bread with whole wheat flour! This blueberry bread with freshly milled flour is moist, tender, and perfectly sweet. Use your freshly milled flour or keep it simple with store-bought.
I want you all to know I am no stranger to blueberries! I love them, my kids love them, and I put them in just about any flour recipe! From this blueberry bread to my new, freshly milled blueberry bagels!
My favorite thing about bread is that you can so easily cater it to the season. We make so much zucchini bread with lemon glaze in the summer and, of course, lots of pumpkin bread in the fall.
This blueberry bread is lovely for the summer when blueberries are in season, but it’s really the perfect year-round recipe because you can use frozen berries!
Basically, don’t limit yourself to one season; enjoy it year-round! Hey, I make my cranberry bread with freshly milled flour throughout the year!
With nutty whole wheat flour and sweet, juicy blueberries, this bread just might become a staple recipe in your kitchen.
Table of Contents
Why You’ll Love This Recipe
- This bread is so good! The vanilla bread base is moist and sweet, and the pop of blueberries is the perfect addition.
- Quick bread is the perfect easy breakfast or snack! Between this recipe and my freshly milled cinnamon swirl bread, I always try to have a loaf on hand for busy mornings.
- Using whole wheat flour in your bread yields a loaf that is extra flavorful and extra nutritious! This recipe is a great introduction to whole wheat baking; there is less of a learning curve than with yeast breads.
- This recipe is very hands-off. Whip up the batter in just a few minutes and relax while it bakes!
Key Ingredients
- Whole wheat flour: You can mill your own hard white wheat berries or use store-bought whole wheat flour.
- Baking powder: Gives this bread the perfect fluffy rise! Be careful not to substitute with baking soda.
- Salt: Balances and enhances the overall flavor.
- Sugar: A little white sugar makes this loaf just the right amount of sweet.
- Butter: Butter instead of oil gives this bread a rich, irresistible flavor.
- Egg: Gives the bread structure and moisture.
- Vanilla extract: Vanilla adds a delightful flavor that perfectly complements the blueberries.
- Milk: I use whole milk, but any other type will work just fine.
- Blueberries: Feel free to use fresh or frozen.
How to Make Blueberry Bread with Fresh Milled Flour
Step 1. Preheat your oven to 350°F and grease a loaf pan. In a large bowl, mix together the whole wheat flour, baking powder, salt, and sugar.
Step 2. Add the melted butter, egg, vanilla, and milk to the dry ingredients. Stir until just combined—don’t overmix.
Step 3. Gently fold in the blueberries.
Step 4. Pour the batter into your greased loaf pan and spread it evenly.
Step 5. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
Step 6. Let cool before slicing and serving.
Recipe Tips
- Be careful not to overmix this bread. Stop stirring as soon as the batter comes together for the best light and fluffy texture.
- You can use bagged flour or mill your own for this recipe! If you’re new to milling grains, learn how to mill your own flour here.
- If you mill your own flour, I strongly suggest investing in a quality grain mill. I have used quite a few different mills, and the texture of the baked goods largely depends on the mill. I use the Mockmill professional grain mill.
- Gently fold the blueberries into the batter; don’t mix. If you stir them in too roughly, the blueberries can bleed into the batter and change the color of your bread. This may also change the texture of your bread.
- You can store this bread in an airtight container at room temperature for up to 5 days or in the fridge for a little longer. For longer-term storage, this bread freezes very well.
- Be sure to use hard white wheat flour for this recipe. If you want to try soft white wheat flour, check out my fresh milled banana bread for tips!
FAQs
Absolutely! This bread freezes very well, and it’s such a treat to have an easy breakfast or snack stashed away. Once it’s completely cool, put the bread in an airtight container and freeze for up to 6 months. You can also wrap it in cling wrap before putting the bread in a freezer bag to add extra protection against freezer burn.
Yes, if you’d like to add nuts to your loaf, you certainly can! It would taste great with almonds or pecans.
I would suggest sticking to the recipe as it’s written. Converting a loaf of bread to muffins usually requires quite a few major changes. Luckily, I have a blueberry muffin recipe with fresh milled flour that will satisfy your craving!
Yes, I make it with freshly milled hard white wheat berries. They are best for a light, moist loaf! I use it in my fresh milled long john donuts, too!
Related Recipes
- Chocolate Chip Banana Bread
- Whole Wheat Sweet Bread Recipe
- Easy Pumpkin Muffins
- Fresh Milled Flour Cinnamon Rolls
- Brioche Bread with Freshly Milled Flour
If you tried this Freshly Milled Blueberry Bread, I would love for you to come back and leave a review!
Blueberry Bread With Freshly Milled Flour
Ingredients
- 2 cups Hard white wheat flour (260g) see notes below
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup sugar
- 1/2 cup butter melted
- 1 egg
- 1 1/2 tsp vanilla
- 3/4 cup milk
- 1 cup blueberries fresh or frozen
Instructions
- Preheat your oven to 350°F and grease a loaf pan.
- In a large bowl, mix together the whole wheat flour, baking powder, salt, and sugar.
- Add the melted butter, egg, vanilla, and milk to the dry ingredients. Stir until just combined—don’t overmix.
- Gently fold in the blueberries.
- Pour the batter into your greased loaf pan and spread it evenly.
- Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Let cool before slicing and serving.
Video
Notes
- Be careful not to overmix this bread. Stop stirring as soon as the batter comes together for the best light and fluffy texture.
- I use hard white wheat berries so that you can substitute with store-bought whole wheat flour 1:1.
- Gently fold the blueberries into the batter; don’t mix. If you stir them in too roughly, the blueberries can bleed into the batter and change the color of your bread. This may also change the texture of your bread.
- You can store this bread in an airtight container at room temperature for up to 5 days or in the fridge for a little longer. For longer-term storage, this bread freezes very well.
fantastic recipe!
Thank you so much, I am so happy to hear!
All your quick bread recipes turn out so perfect! I am so very excited to try this one!
Thank you! That means a lot. I think you’re going to love this one too!