Brown sugar adds a twist to a classic blueberry bread, giving the edges a nice caramelized crunch. This bread is great for breakfast, brunch, or a snack.

This recipe is great for using frozen blueberries. I took the blueberries right from the freezer and didn’t even thaw them. If you’re looking for more blueberry recipes, try these blueberry muffins. Continue reading after the recipe card for step-by-step photos.

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Preheat oven to 350. Use a hand mixer or stand mixer to cream the butter with ½ cup of the brown sugar. Beat until it starts to get a bit fluffy.

Beat in vanilla.Beat in eggs one at a time. Stir in salt and baking powder. Stir in 1 cup of the flour until well-incorporated. Stir in milk. Add the remaining ½ cup flour and stir until well-incorporated. Add the remaining ½ cup brown sugar and stir until well-incorporated.

Coat the blueberries in 2 tbsp flour. This helps prevent the blueberries from all sinking to the bottom once the bread batter is transferred to the loaf pan and starts to bake.

Use a spatula to gently fold the blueberries into the batter.

Line a loaf pan with parchment paper. Transfer the batter to the loaf pan. Bake for about 1 hour 5 minutes, or until the top is golden brown and a knife comes out clean (recommend checking starting at 50 minutes). Remove from the oven.

Allow the bread to cool to room temperature. Remove from the pan by lifting the parchment paper.

Peel away parchment paper and slice as desired. Store wrapped tightly in plastic wrap. (The bread can get a little hard overnight, even when wrapped tightly. Microwave for 10 seconds under a damp paper towel, and it’ll be good to go!)