RBI's Blueberry Hot Bread

Total Time
Prep 10 mins
Cook 40 mins

Not as sweet as a cake, but sweeter than a bread, this wonderful blueberry bread is served warm and buttered. A favorite country inn of mine serves it up in summer when blueberries are plump and plentiful. It truly is an eye-opener and I think you'll enjoy serving it too.

Ingredients Nutrition


  1. Beat together the eggs and sugar, until the mixture loses its granular consistency.
  2. Add milk and melted butter.
  3. Sift together flour, salt, baking powder.
  4. Add liquid ingredients, mix to combine.
  5. Toss blueberries in a little flour to keep them from sinking to the bottom of the bread.
  6. Add them to the batter and pour into 2 regular well-greased loaf pans.
  7. Preheat the oven to 350 degrees and bake from 30-40 minutes or until cake tester comes out clean in the center.
  8. Serve warm with butter.
  9. Freezes very well.


Most Helpful

Because I have only one loaf pan, I halved this to make one loaf, and it is great! I did add the 1/4 cup sugar suggested by other reviewers. My husband liked it so well he asked me to make another for him to take to work (so I did). We grow our own blueberries, so I expect to make this often. Thanks for posting.

Deb G August 09, 2010

I increased the sugar by an extra 1/4 cup as one of the reviewers recommended. I'm definitely glad I did that. It's still not very sweet but it's perfect for a quick bread. I love it how there's not much butter (a low fat recipe!) I thought it was delicious hot and it tasted rich enough that I didn't add any butter to my slice. I used frozen blueberries. Yum!

Margaret Joy April 09, 2010

Since I had a pint of blueberries that were about to go bad, I made this on 7/15/08. The directions were very easy to follow, and right to the point. I coated the berries with a little of the flour from amount listed in the recipe.The baking time of 40 minutes was the perfect amount of time for my oven.After baking, I took a slightly warm slice and spread a little margarine on it. It was so good. I do think however the next time this is made another 1/4 cup of sugar will be added. Thank you so much for posting and, "Keep Smiling :)"

Chef shapeweaver � July 15, 2008

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