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Blueberry Bread

Fresh Blueberry Bread

Blueberry bread made with vegetable oil. This makes an 8x4 inch loaf with a capacity of about 4 cups. If you use a larger loaf pan, the bake time will probably be shorter.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10
Author Cookie Madness


  • 2 large eggs
  • 2/3 cup sugar or equivalent artificial sweetener
  • 1/3 cup vegetable oil I used grapeseed
  • 1/4 cup whole milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups all-purpose flour 7 oz/200 grams
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 heaping cup fresh blueberries


  • Preheat oven to 350 degrees F. Grease an 8x4 inch loaf pan (4 cup capacity) and line with parchment paper (I put a strip down the middle and up the short sides).
  • Mix the eggs, sweetener, oil, milk and vanilla together in a mixing bowl.
  • Combine the flour, baking powder, baking soda and salt in a second bowl and stir well. Add to the wet mixture and stir until combined, then very carefully fold in the blueberries.
  • Spread in the pan and bake on the center rack for about 40-45 minutes. Let cool in the pan for about half an hour, then let cool for several hours before slicing.