RBI's Blueberry Hot Bread

"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."
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext
photo by WhatamIgonnaeatnext photo by WhatamIgonnaeatnext
photo by Baby Kato photo by Baby Kato
photo by Chef shapeweaver photo by Chef shapeweaver
Ready In:
2 loaf pans




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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 :)"
  4. I tried this recipe because I had a pint of blueberries about to go bad and I love it! The bread has a great consistency, almost like a huge muffin! Next time I think I will bake it in one larger pan so I can slice it and make French Toast out of it. Yummy!
  5. This blueberry bread is the one I’ve been making for mumble-mumble years (since before most of you were born.). It’s one of the recipes in the Blueberry Hill Cookbook - a mid-century classic. It’s a wonderful blueberry bread.


  1. I wouldn’t change a thing.


I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :) A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking. With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking. I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
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