The best I could come up with is this from Duke’s. You might also check Hellmann’s/Best Foods sites for recipes.

https://dukesmayo.com/blogs/recipes/blueberry-lemon-coffee-cake

Someone here can probably do better. Of course, an obvious search is ”blueberry bread with mayo” or you could try ”baking with mayo.”

Can you go back and search your browser history? Maybe a longshot, but worth a try, IMO. I can go back more than 6 months on my browser history and if I search the word 'recipe', every site with that word is shown.

So what I've heard on TV is that mayonnaise works as the moisture/tenderness of oil and the fluffiness of extra eggs. Makes sense. Remember, this kind of quickbread is basically cake, which is what muffins are too, just a bit heavier. Do try Carol's advice to find the same recipe you liked. There are tons of recipes on the 'net for blueberry mayo muffins and quickbreads, so you could find another good one. I'd try the search terms "mayo blueberry bread" or muffin.

Another thought is try checking Hellmann’s/Best Foods site for recipes. Maybe King Arthur, too.

You can flow those steps-

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8-inch square baking dish. In a medium bowl,
• Mix together the flour, sugar, and cinnamon. Mix in the mayonnaise until the combination looks like coarse scraps.
• Sprinkle over the berries.
• Heat for 35 to 40 minutes in the preheated oven, until the top is gently browned.

Actually, I searched the internet several times for the recipe before posting here. I had no luck except for blueberry muffins with mayo. If using that recipe, any ideas on converting oven temperature and baking time from muffins to bread? Thanks everyone for your suggestions and ideas.

I would look up a few quick bread recipes to get an idea about volume and baking times

I’ll have to check the recipe. You should be okay at 350 for the quick bread. Your baking time should increase due to the loaf pan volume. I usually fill them about 2/3 full. Baking times can vary based on recipes and your loaf pan size. Baking times for quick breads can average around 45-60 minutes, so start checking early with a toothpick if it looks done. It’s really easy to convert from muffins to quick breads and vice versa.

IMPE, the batters for muffins and quick breads are often virtually the same. and I often use them interchangeably.

^Exactly what Carol said. Occasionally muffin baking temps can be higher than I’d use for a loaf pan. For example, if it says to bake muffins at 375, I would use 350 for a loaf pan. That’s the temp I use for almost all standard size loaf pans.

could it be this one? Blueberry Mayo crisp

Joann, interesting recipe. I just may give it a try…. for experiment sake. 😀

Sorry it's taken me so long to return and respond, but life has been happening around here. I appreciate all your suggestions. I am going to make it using another recipe that I found for Mayo/Blueberry muffins and make in a bread form. Thanks again! ps: chloebud, thanks for the Duke's Blueberry Lemon Coffeecake recipe that you attached. Looks like a good one.

I'd like to try that Cholebud. My blueberry muffin recipe has yogurt and lemon peel shredded and a bit of juice. Sounds similar. I like the creamy tang that yogurt or sour cream gives to a quickbread. My favorite banana bread and cake is with sour cream too . . . although I often use yogurt since we usually have a lot in the fridge, hubs makes it every week in our insta pot.

"I like the creamy tang that yogurt or sour cream gives to a quickbread."

Right! Sour cream or yogurt really makes a difference in moistness and flavor. I was never a big fan of banana bread until I tried Martha Stewart's version made with sour cream. A keeper!