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Freeze For Later: Bake bread as directed in recipe. Let cool completely. Wrap the bread tightly in a few layers of plastic wrap (and place in a freezer bag, too, if you want). Or you can slice the bread and wrap each slice individually. Store for up to 3 months.
Prepare From Frozen: Thaw a whole bread loaf in the fridge. Or, if using just a slice from the freezer, warm in the microwave in 15 second increments.
Directions If Using Frozen Blueberries: If you need to use frozen blueberries, do not thaw the berries, add another 2 tablespoons of flour to the dry ingredients, and extend the bake time (bake until toothpick comes out clean). This is because frozen blueberries will bring some additional moisture to the mix.
Baking Time Variance: Keep in mind that the baking time may vary based on the type of loaf pan you use. Dark metal and glass pans cook faster than light colored metal. Also, if you use a wider loaf pan, the baking time will decrease. So start checking on your loaf around the 40 minute mark if using metal or a larger pan. Read this article for more details.