baking/breakfast/brunch/mini/recipes/small batch/sweets

Small Batch Sundays: The Best One Bowl Blueberry Bread Recipe

Posted June 2, 2019 by Stephanie

Now that local blueberries are starting to pop up everywhere, I’ve got blueberries on the brain. I love blueberry muffins, but since I’m still obsessed with loaves, I decided to take my favorite blueberry muffin recipe and loaf it up, small batch style. It came out wonderfully – cake-y and moist with pockets of blueberry jammy goodness and a crispy sugary top. I baked it up on a Tuesday, just in time to slice it up and wrap it into individual pieces to bring on our first summer camping trip!

They were the sweetest part of the trip, and not just because the other other things we ate were instant noodles and hot dogs. Usually I use vanilla with blueberry muffins and bread and such, but I ran out, so I used some almond extract instead and I think I almost liked it even better than vanilla. There’s something about almonds and blueberries that go together so perfectly.

Happy June!

One bowl, soft and moist, blueberry bread loaded with blueberries – like muffins but even easier. #blueberries #blueberrybread #blueberrymuffins #recipes #baking

One bowl, soft and moist, blueberry bread loaded with blueberries – like muffins but even easier. #blueberries #blueberrybread #blueberrymuffins #recipes #baking

One bowl, soft and moist, blueberry bread loaded with blueberries – like muffins but even easier. #blueberries #blueberrybread #blueberrymuffins #recipes #baking

One bowl, soft and moist, blueberry bread loaded with blueberries – like muffins but even easier. #blueberries #blueberrybread #blueberrymuffins #recipes #baking

One bowl, soft and moist, blueberry bread loaded with blueberries – like muffins but even easier. #blueberries #blueberrybread #blueberrymuffins #recipes #baking

The Best One Bowl Blueberry Bread Recipe
makes 1 mini loaf

  • 1/4 cup room temp unsalted butter
  • 1/2 cup + 2 tablespoons sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1 cup all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/4 cup milk
  • 1 cup blueberries, washed and dried
  • coarse sanding sugar, for the top

Preheat the oven to 375°F. Lightly oil and flour pan a mini loaf pan (6×3 inches or a pan that fits 2 cups liquid) or line with parchment paper.

Cream the butter and sugar until light. Add the egg, beating well. Add the vanilla.

Sift together the flour, salt and baking powder, and add to the creamed mixture alternating with the milk: flour milk, flour, milk, ending on flour. Fold in the berries.

Spoon the batter into the pan and sprinkle the sanding sugar over the tops and bake at for 40-50 minutes, or until the top is golden and toothpick comes out clean. Cover with tinfoil if it starts to brown too quickly.

Let cool in the pan completely then remove, slice and enjoy.


  1. KD says:

    If you don’t have a mini loaf pan can you double the recipe and use a standard loaf pan or do you not recommend??

    1. Stephanie says:

      hi! you can definitely, but i would maybe triple the recipe. or if you’re okay with a shorter loaf, doubling is good :)

  2. Melissa says:

    Would this recipe work in muffin tins?

    1. Stephanie says:

      yes, absolutely! bake them for 30-35 minutes at 375°F :)

  3. deepti says:

    what could be a good substitute for butter and how much?

    1. Stephanie says:

      you could try refined coconut oil or maybe a neutral oil :)

  4. Cate says:

    This did not work for me at all – it’s likely that my pan was too small despite the measurements given, as the batter spilled over the sides in huge wet gouts and it wasn’t set after 50 minutes in the oven. Shame, as it smells lovely.

    1. Stephanie says:

      hi cate,
      does your mini loaf pan hold at least 2 cups liquid?

  5. Kris says:

    I made this and it was FANTASTIC! Very very good…very moist and not too overly sweet.

    1. Stephanie says:

      so happy you liked it kris!

  6. Sandy says:

    Hi there! Can I add lemon zest from one lemon to this without adjusting anything else in this recipe?

    1. Stephanie says:

      hi sandy,

  7. Jean says:

    5 stars
    Hello, I made this yesterday. I wanted to bake it in my ninja foodi so I modified the temp to 325 as most of the foodi quick bread recipes I found called for that. Probably because it’s more convection style baking. I had to use a round corningware dish. I verified it held over 2 cups of water. It did with some space left over, but I’m not sure what size the dish is. I followed the recipe (FYI – the ingredients call for almond extract, the instructions say vanilla. I used almond.).
    I baked it for probably 45 minutes and it rose quite high over the top, but no spillage. It looked and smelled divine. My entire house smelled delicious. I did use a thermometer to verify it was done (came out clean and said well over 165, although I’m not really sure what temp is good for baked goods. I’ve just had issues baking in the ninja with the bottom not being done despite the top looking really done). I think it’s perfect but there is a blond area on a part of the bottom but my poking assured me it’s baked. I plan to reheat in the ninja with foil over the top so it doesn’t over brown the top and that should be perfect.
    Happy to have a smaller recipe size now that we are empty-nesters. Although this is in part for my son who will be home this weekend :)

Leave a Reply

Your email address will not be published. Required fields are marked *

$(function(){ var trigger = $('.hamburger'), overlay = $('.overlay'), isClosed = false; () { hamburger_cross(); }); function hamburger_cross() { if (isClosed == true) { overlay.hide(); trigger.removeClass('is-open'); trigger.addClass('is-closed'); isClosed = false; } else {; trigger.removeClass('is-closed'); trigger.addClass('is-open'); isClosed = true; } } $('[data-toggle="offcanvas"]').click(function () { $('#wrapper').toggleClass('toggled'); }); bindBehavior.subscribe(); });