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Blueberry Quick Bread with Vanilla Sauce

This loaf is chock-full of blueberries—two whole cups! When you pour the vanilla sauce over the bread, it makes it moist--almost like a pudding. I suggest serving a robust cup of coffee with this delicious treat. —Sue Davis, Wausau, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 50 min. + cooling
  • Makes
    8 servings (2 cups sauce)


  • 1 large egg, room temperature
  • 1 cup 2% milk
  • 3 tablespoons vegetable oil
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • 1 cup sugar
  • 1 tablespoon cornstarch
  • 1 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon vanilla extract


  • In a large bowl, beat the egg, milk and oil. Combine the flour, sugar, baking powder and salt; gradually add to egg mixture, beating just until combined. Fold in blueberries.
  • Pour into a greased 9x5-in. loaf pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • For sauce, combine sugar and cornstarch in a saucepan. Stir in cream until smooth; add butter. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in vanilla. Serve with blueberry bread.
    Freeze option: Securely wrap and freeze cooled loaf in foil. To use, thaw at room temperature. Prepare sauce as directed and serve with bread.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 608 calories, 30g fat (15g saturated fat), 102mg cholesterol, 424mg sodium, 82g carbohydrate (55g sugars, 2g fiber), 6g protein.

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Average Rating:
  • jennieann31
    Apr 26, 2020

    Very good bread it took about an hour 10 min to cook had to check it every 5 to 8 minutes after 50 minutes

  • Lisa
    Apr 30, 2019

    True, there can be a problem with remaining raw in the middle. This can be fixed by using a square 8x8 pan, same temperature and same bake time. Delicious easy recipe.

  • Kendra
    Mar 10, 2019

    I followed this EXACTLY and it was completely raw in the middle.

  • gailmarie50
    Jun 18, 2013

    No comment left

  • tmeow
    Oct 14, 2012

    Amazing recipe. I did add 1 1/2 tsp lemon extract simple because I love blueberries and lemon. I made it into muffins. It's great. Taste just like the Blueberry Bread you can get from the store. Will make this again.

  • BakinGymnast
    Jul 27, 2012

    Tastes very much ike a blueberry muffin! This would make a great muffin recipe also! I really like the amount of blueberries in it; it really adds a lot of flavor! I did reduce the sugar to 3/4 cup and it was still delicious. I didn't make the sauce, but next time I might. Only problem I had with this recipe was that the very center didn't cook all the way, but the outside did. Still a tasty bread though, and very simple to make! :)

  • Marie Mikula
    Sep 24, 2011

    I would definitely make this again. It is so full of berries and very moist. This is a winner. I didn't make the sauce because I felt it didn't need it.

  • xicota
    Jun 27, 2010

    Very nice bread! I liked the light texture, and the blueberries distributed well throughout the batter. I made the sauce, but didn't really care for it. Too sweet, too thin for my preference. This bread is tasty plain or with a little butter.I might suggest to collich11 that she try the recipe one more time, adding a teaspoon of lemon extract (not lemon juice) and a teaspoon of grated lemon rind. I've made this bread both ways and received compliments on both.

  • collich11
    Mar 11, 2010

    I thought it tasted very bland.

  • Joscy
    Aug 21, 2008

    There's just one word to describe this treat: EXCELLENT!!Joscey from Oxford, NY