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–+ servings
A loaf of whole wheat blueberry bread with a slice taken off the end.
5 from 2 votes

Blueberry Bread With Freshly Milled Flour

Make the perfect fruity quick bread with whole wheat flour! This freshly milled flour blueberry bread is moist, tender, and perfectly sweet.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breads
Cuisine: American
Keyword: blueberry bread, freshly milled blueberry bread, quick breads, whole wheat recipes
Servings: 8 slices (1 loaf)
Calories: 311kcal
Author: Laura Ascher

Equipment

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
US Customary - Metric

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.

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.