Can we just talk about the pretty pinky-purple glaze on this Glazed Blueberry Bread? It is made with real blueberries and the color is completely natural! This tender quick bread recipe is made with plenty of blueberries, both in the bread and in the blueberry glaze for maximum flavor.
Blueberry bread with blueberry glaze is a great fall quick bread recipe that will be a showstopper on your kitchen counter.
Your family and friends will love this easy quick bread that brings lots of tangy flavor to the party.
The blueberry glaze is made from real blueberries.
You can use fresh or frozen blueberries in both the bread and the glaze. If using frozen blueberries in the bread, make sure they are still frozen and not thawed so that the color doesn’t bleed.
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Key to Success #1 – Don’t Overdo the Stirring
For this moist Blueberry Quick Bread, we’re starting off with a mixture of sugar, milk, oil, egg, and vanilla extract.
To the wet ingredients, we’ll add the dry ingredients, which are all-purpose flour, salt, and baking powder.
Stir the batter together only until it is combined. Do not overmix the batter or your bread will turn out tough instead of tender.
Use a spoon or spatula to mix the batter. An electric mixer would be too much for this tender bread loaf.
Once the batter is combined, gently stir in the blueberries. Be careful not to mash the blueberries so that they stay whole and the color doesn’t bleed into your bread.
Pour the batter into a 9×5-inch loaf pan and place it into the oven to bake.
Key to Success #2 – Gentle With the Bluberries
Once you’re ready to add the blueberries, stir the batter very gently so that you don’t crush the blueberries.
If the blueberries are crushed or damaged, they will stain your bread a blue-purple color.
While the bread will still be delicious, that is not the look we’re going for here.
If you are using frozen blueberries, you don’t have to be as concerned about being gentle but be sure your blueberries are still frozen when you add them to the bread.
Using thawed blueberries will result in blueberry juice leaking into your bread loaf and turning it blue.
After adding the blueberries, use a spatula to fold the batter over them a few times until they are evenly distributed in the batter.
Finally, pour the batter into the greased loaf pan to bake.
The bread needs to be fully baked and completely cooled before adding the luscious blueberry glaze.
Key to Success #3 – How to Get that Color in Your Glaze
All that gorgeous color in your blueberry glaze comes from lots of real blueberries.
You can use either fresh or frozen blueberries for the glaze.
Add the blueberries and a little water to a saucepan over medium heat.
Cook the blueberries down for about 10 minutes until they release their juice and start to thicken up a bit into a syrup.
Remove the blueberry syrup from the heat and strain it through a wire mesh strainer to separate the blueberry syrup from the solid material.
You will only use the blueberry syrup in your glaze and you can discard the rest.
Use the back of a spoon to try to extract as much juice as you can from the blueberries. You will need about 1/3 cup of blueberry syrup for your glaze.
The glaze is a simple mixture of blueberry syrup, powdered sugar, melted and a little bit of vanilla extract.
Use a spoon or spatula to stir the glaze together then drizzle it over your cooled bread for a pretty purple topper.
One important thing to note is that we are not adding any sugar to the blueberries when we are cooking them down so the blueberry juice is unsweetened.
Using unsweetened blueberry juice creates a tangy glaze that is not overly sweet.
Save this Glazed Blueberry Bread recipe to your favorite Quick Breads board or your Easy Snack Recipes board.
For the Bread
- 3/4 cup sugar
- 1/2 cup milk
- 1/2 cup oil
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
For the Blueberry Glaze
- 1 1/2 cups blueberries
- 1/2 cup water
- 2 cups powdered sugar
- 2 Tbsp melted butter
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and set aside.
- In a medium bowl, mix together the sugar, milk, oil, eggs, and vanilla.
- Add in the salt and baking powder. Slowly add in the flour while stirring just to combine.
- Gently fold the whole blueberries into the batter.
- Pour batter into greased loaf pan. Bake 50-55 minutes until a toothpick inserted into the center comes out clean.
- Allow bread to cool in pan for 10 minutes then remove to a wire rack to cool completely.
- To make the glaze, place 1 1/2 cups of blueberries and 1/2 cup water into a small saucepan over medium heat. Cook down the blueberries for approximately 10 minutes, stirring frequently. Add more water as necessary to keep the blueberries from scorching. Remove from heat and strain the blueberry juice into a small bowl. Press the blueberries against the strainer to extract as much juice as you can.
- Place powdered sugar into a medium bowl then add 1/3 cup of the blueberry juice, the melted butter, and vanilla. Stir until fully combined and smooth.
- Drizzle glaze over bread when completely cool.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 21mgSodium: 157mgCarbohydrates: 52gFiber: 1gSugar: 34gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
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