*Gram measurements are listed above for those who prefer to use a food scale.
Grease a 9×5 loaf pan, or line it with parchment paper. Preheat the oven to 325 F. Stir all ingredients except blueberries until smooth. Gently stir in the berries. Smooth into the pan. Bake 55 minutes. Letting the bread cool completely before going around the sides with a knife and popping out the loaf will ensure it doesn’t break, because this recipe is super moist and soft! The blueberry bread can be loosely covered and left out overnight. Or refrigerate leftovers up to 5 days. Or slice and freeze for 2-3 months.
