Bubbly Blueberry Bread

Time for some blueberry bread! I debated whether I should make bread or muffins or even pie, but the bread won. My boyfriend has become interested in this bread-making pattern I am developing. He had TONS of blueberries that never seem to get old (Costco has amazing fruits!) and so I put them to good use. I called this post “Bubbly Blueberry Bread” because when I took the bread out of the oven the blueberries seemed to bubble and burst. They tasted great!

I got this recipe from Allrecipes. As I tend to do, I changed a few things:


  • 2 eggs, beaten
  • 1 cup sugar
  • 1 cup milk (I used 1.5 cups)
  • 3 tablespoons vegetable oil (I used butter instead)
  • 3 cups all-purpose flour (I used 2.5 cups)
  • 1 teaspoon salt ( I used just a pinch)
  • 4 teaspoons baking powder (I used 3 tbsp.)
  • 1 cup fresh blueberries (I used 2 cups)
  • 1/2 cup chopped walnuts
  • I added 1 tsp. vanilla extract


  1. Mix the egg, sugar, milk, and melted butter in a bowl.
  2. Add the dry ingredients, then the blueberries, and finally the walnuts. Stir well.
  3. Pour into loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes.
Here’s the batter before it went in:
I made 2 batches:
That square pan took only 45 minutes to bake. That’s the one I tasted tonight.
…And there’s the evidence!
It was tough to scoop onto a plate:
The second batch took 1 hour to bake. I made that one in the loaf pan. I left that one in the fridge so my boyfriend can eat it for breakfast tomorrow.
I’m taking a piece to my Abuelita!

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