This super healthy blueberry bread is like eating a giant homemade blueberry muffin!
9 Ingredient Blueberry Bread
Uunbelievably soft and delicious, with an oil free option!
Works with fresh or frozen berries
Easy to make, no bread machine required
It’s the perfect recipe for a healthy dessert, breakfast, or afternoon snack!
You Might Also Like: Healthy Banana Bread – OIL FREE option
(Watch The Video – How To Make This Recipe)
How to make the best blueberry bread:
One of the reasons this blueberry loaf turns out so moist and soft is that you only bake it for 45 minutes.
The trick is to then turn the oven off and let it continue to cook gradually as the oven cools down. This ensures that the bread will be evenly cooked through without losing its beguilingly light and soft texture. If you can wait, it tastes even better the next day!
Can I use frozen berries?
You can! In fact, I used frozen berries for the recipe in the photos and video here. Just be aware that using fresh blueberries will yield a loaf that’s lighter in color, because there will be less juice.
But both ways work, and I thought the purple was kind of pretty… especially before the bread went into the oven. So it’s completely up to you.
Does the bread need to be frosted?
The recipe gives you the option of making either a lightly sweet breakfast bread or a cake-like dessert loaf, and both versions can be eaten plain, topped with a simple powdered sugar glaze or cream cheese frosting, or spread with butter or almond butter, Coconut Butter (my personal favorite), or even this homemade Vegan Cream Cheese.
Will the blueberries sink to the bottom?
Many blueberry baked good recipes—whether they be bread, cakes, or muffins—will tell you to coat the blueberries with flour to help them not all sink to the bottom. I didn’t bother with the extra step in any of my trials and never had a problem, but if you want to ensure zero berries at the very bottom, a much more reliable trick is to spread a little batter into the pan before stirring in the berries.
Just remember to work quickly if you go that route, because once the liquid and dry ingredients are combined, you really should get the bread into the oven as soon as possible.
Can I use other fruit?
Feel free to change up the flavor by using raspberries, blackberries, chopped strawberries, chopped apple (as in this Apple Bread recipe), or a combination of different fruits instead of just blueberries. You can also add orange or lemon zest to the recipe if desired.
Is the recipe suitable for vegans or gluten free diets?
For vegan blueberry bread, just be sure to use a plant-based milk for your milk of choice, such as almond, cashew, soy, or coconut milk. The bread can be gluten free if you use either oat flour or Gluten Free All Purpose Flour. (Be sure to check with the person you’re making the bread for, as not all Celiacs can eat oats.)
The wholesome recipe is also super kid friendly, because it’s so easy to prepare; and it would make a wonderful addition to any Mother’s Day or Easter brunch.
Adapted from this Cranberry Orange Bread
Blueberry Bread
Ingredients
- 2 cups flour (see note)
- 3/4 cup sugar (unrefined if desired)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 1 2/3 cup blueberries
- 1 cup water
- 2 tsp pure vanilla extract
- 3 tbsp oil, butter, or almond butter
- 1 egg or flax egg, or 2 tbsp additional water
- 1/3 cup additional blueberries for the top
Instructions
- Preheat your oven to 350 F. Grease a 9x5 loaf pan, and line the bottom with parchment paper. Stir all dry ingredients (minus the berries) in a large bowl. Stir in remaining ingredients except berry topping to form a batter. Spread into the prepared pan. Press remaining blueberries on top. Bake 60 minutes or until a toothpick comes out mostly clean. Let cool. If you can wait, the blueberry bread taste and texture are much better the next day.View Nutrition Facts
Notes
Have you made this recipe?
Tag @chocolatecoveredkatie on Instagram
More Healthy Breakfast Recipes:
(15 Different Flavors)
Flourless Pancakes – 3 Ingredients
Jade says
Legit drooling over my screen! The blueberry bread looks absolutely delish! Thanks for the recipe!
Barbara P Turner says
OMG and it IS delish! I made four mini loaves of it last night and did not make any icing. You really don’t need any. I just cut slices and buttered it warmed. OMG soooooo yummy! For the sugar I used the Walmart brand Great Value sugar substitute in the ziploc bag, just 1/2 cp and only used 1 cup of frozen blueberries. I don’t make the large loafs, I have a 4 loaf mini pan and it is awesome! I use it for everything, that way I can give away breads, egg dish loaves, whatever. People are so glad to get my breads! I gave this one to my Sr. Ctr. Mgr. She almost ate the whole thing during our stay there today! Didn’t even want to take it home to hubby! LOL Don’t fret about the vinegar either, I just used Rice Wine vinegar instead and it’s perfectly fine.
Christine T. says
is there a specific brand or brands of GF All purpose flour that work for this recipe? I tried making your Vegan lemon bread this past weekend with Bob’s 1 to 1 flour and it didn’t turn out right. The inside was kind of doughy. My son said it tastes like lemon meringue in a loaf and it is being eaten, but I couldn’t serve that to anyone. I would really like to try this recipe for my blueberry loving husband.
Jason Sanford says
Oh no! So sorry about that! We actually used that brand for the gf test and it worked fine. What yogurt, sugar, and oil did you use? And is your oven gas or electric? Did it just possibly need more time in the oven?
Jason (media relations)
Christine T. says
Hi Jason,
I have an electric oven and I actually baked it for about 15 minutes extra. I used a plain coconut yogurt (PC brand), Lakanto (erythritol/monk fruit blend) and coconut oil. Could it be the coconut oil maybe?
Jason Sanford says
We don’t have erythritol listed as an option in the recipe, and it’s for a reason. One of Katie’s testers tried it and did not get a good result. Unfortunately changing ingredients or using one that isn’t listed is always a risk – sometimes it turns out well, but sometimes not at all! If you try it again with regular sugar, I’d be super curious to see if that solves your issue, especially since others have also used that same flour with good results. As far as gf flours go, we really do think Bob’s is the best one we’ve found for yielding good results without having to add any xanthan gum or other binders. Oh, and coconut oil is totally fine 🙂
Stevie says
Could you use coconut sugar?
Jason Sanford says
You can! I don’t know about your other question as to coconut flour though. For sure, you’d at least have to change the liquid amount in the recipe. If you experiment, be sure to report back!
Barbara Turner says
Just plain ol’ All purpose flour from Walmart is fine. Go up and read my post above. As long as you get the basics in baking you can substitute here and there.
Judy says
Where is the recipe for the topping?
Lindsay says
Christine, the lemon loaf is the only recipe I have never been able to work! I have tried 4 times. I also always make everything gluten free. I usually use rice flour but I tried comboinations of rice flour, oat flour, tapioca starch. In place of the yogurt I tried overripe bananas, and applesauce. Even where other recipes call for yogurt, I have still found success using non-dairy alternatives (living in China, there is no such thing as a dairy/soy free yogurt), but the success of the lemon loaf recipe still eludes me. Good luck to you! Its the one recipe I was so excited for.
Katherine D Emerson says
Hi Lindsay,
I haven’t made this particular bread yet but, when I became allergic to wheat, and started experimenting with alternative flours, I learned that you can’t simply substitute rice flour instead of wheat flour. Rice flour just won’t work alone. Give Bob’s Red Mill 1 to 1 Gluten Free Baking Flour a try and I’m sure your luck will improve.
stef says
Hi – where is the oil-free version? I don’t see it. Thanks
Kathryn says
It’s oil free by using almond butter instead of oil 🙂
Kathryn says
This looks amazing! It looks sooo light and fluffy. I’m wondering if using almond butter changes that texture.
Jason Sanford says
Katie always has someone test every variation she posts. This time, her mom tested the almond butter version ?. She said it was just as soft as if you were using oil (and her mom is not one of those people who likes oil free baked goods, which is why Katie wanted her thoughts especially on this one). (She used spelt flour)
Jason (media relations)
Barbara Turner says
Go down and see my pics of what I made, mini loaves and I had enough left over for a cake pan cookie. Delish!
Gayle says
I made this and it’s delicious. I used spelt flour and almond butter. So good. The texture was perfect.
Joanna says
How do you use coconut butter as frosting?
Just spread it on, melt it, mix it with something sweet?
Jason Sanford says
Any of those can work! Katie usually will just melt it (you have to melt it carefully, such as putting it in a turned-off oven that is cooling down from having just baked something). If it’s too dry, mixing in a little melted coconut oil can make it smoother. Or you can definitely add sweetener of choice.
Barbara P Turner says
OMG and it IS delish! I made four mini loaves of it last night and did not make any icing. You really don’t need any. I just cut slices and buttered it warmed. OMG soooooo yummy!
For the flour, just plain ol’ Walmart brand Great Value All Purpose Flour works fine.
For the sugar I used the Walmart brand Great Value sugar substitute in the ziploc bag, just 1/2 cp and only used 1 cup of frozen blueberries. I don’t make the large loafs, I have a 4 loaf mini pan and it is awesome! I use it for everything, that way I can give away breads, egg dish loaves, whatever. People are so glad to get my breads! I gave this one to my Sr. Ctr. Mgr. She almost ate the whole thing during our stay there today! Didn’t even want to take it home to hubby! LOL
Don’t fret about the vinegar either, I just used Rice Wine vinegar instead and it’s perfectly fine.
Jason Sanford says
Those are so cute! I love the mini loaves!
Alicia says
I used a snack-sized container of apple sauce instead of oil/almond butter, King Arthur GF flour, and a scant 1/4 SweatLeaf SugarLeaf blend, and it turned out fabulous. No frosting needed!
Oliver says
Hey, Katie I just wanted to say I love your website.
When I was younger, I loved to bake. It was kind of my thing. Then sometime through puberty, I developed an eating disorder. I stopped baking because everything is too many calories. Now I’m in recovery. What I tell myself is that if I’m eating healthy, it is okay. I don’t eat any animal products, and I avoid sugar and carbs. It’s really funny that that’s all it took for me to have a healthy relationship with food again. I just wanted to say thank you for this website, because of it I started to mess around in the kitchen again ?
Okay sorry, long rant… I’m done now lol
Melanie says
Hi Katie,
your healthy blueberry bread looks so great! I really love blueberries 🙂 Definitely need to try this recipe! And beautiful pictures btw.
Have a great day!
Simmy says
This looks so good. Will definitely try.
One of my fav low calorie dessert are these Dates, Oats and Coconut balls.
Just though I’ll share if you want to try: https://www.youtube.com/watch?v=wPGYuI-IhyI
Ellie says
Yummy! A little gummy in texture though. The flavor is great, and applesauce works well instead of oil! I’ll make this again
Jason Sanford says
Hi yes, the gummy texture would be from subbing applesauce for the oil. But glad to know it works that way and still tastes good!
Jason
Stevie Lee says
Wondering if anyone has tried coconut flour in substitute?
Cassie Autumn Tran says
What a treat! Blueberry bread actually sounds DIVINE now. Well, it always does. The frosting looks absolutely lovely and every slice looks so moist, soft, and colorful. I’ll be sure to use Stevia or monkfruit when I replicate this bread!
Ruby says
This looks delish! I cannot have anything with added sugar and my partner cannot have bananas, do you have any recommendations for a sweetener that I can use so we are both able to enjoy this bread? I am permitted to have a small amount of honey, would that work?
Jason Sanford says
We haven’t tried the recipe with a liquid sweetener so unfortunately don’t know what the results would be, but maybe experiment with it or with a sugar substitute like erythritol? If you experiment, be sure to report back!
Jason
Gina says
Can you sub buttermilk for the milk and vinegar?
Jason Sanford says
Yes!
Lauren says
I used applesauce instead of oil and it turned out great! More dense then what the picture looks like but still very tasty.
Jessa says
Have you baked this with 2 tins in the oven? Would it change the time needed?
Betty says
Your recipe calls for salt 2 different amounts but doesn’t say what to do with each
Jason Sanford says
Both go in at the same time. That’s just the best way to list that particular amount of measurement.
Mary Beth Myers says
For anyone wondering, I tried it with almond flour and it did NOT work. I used applesauce instead of oil but I see that’s worked fine for others using flour. So it must be the almond flour. I baked it for 45 minutes. Turned off the oven for 30. When I took it out it was still wobbly and jiggly so I turned the oven back in for 30 more minutes. It appeared to be cooked, but when I tried to slice it tonight it was mushy and didn’t “bind.”
So there’s your answer everyone. No you cannot use almond flour. ?
BIANCA PRATORIUS says
I used everything exactly as stated in the recipe and it came out totally gummy. I have not had good luck with GF baked goods in general that
do not have eggs in them. They tend to have that gummy texture. Not sure if it’s me.
Jason Sanford says
Hmm, what brand of gf flour did you use? Maybe it’s just an issue with the specific brand you use?
BIANCA M PRATORIUS says
I use Bob’s 1 to 1, coconut yogurt, Milkadamia for the milk and coconut oil. I’ll try again and see what happens, but the center was totally gummy and dense.
Jason Sanford says
Oh no! That’s a brand I’ve used often and it usually is fine to sub for regular flour in most recipes so I’m not sure what could have gone wrong… But of course so many things can change the outcome, such as if the oven is calibrated, elevation and climate, etc. Does it maybe just need more baking time? If you do try that flour again, maybe try doing a lower temperature (so the outside doesn’t cook too fast) for a longer amount of time and see if that solves it!
Jason
Stela says
Hello. I do not have a loaf pan – do I need to change anything about the recipe if I bake it in another pan? Thank you!
Jason Sanford says
You’d probably have to change the baking time to be less. Be sure to report back if you experiment!
Stela says
Sure, thank you, I baked it in a square pan but still stuck to the original baking time, and it baked perfectly well. Thank you very much, this recipe is really simple, quick to prepare, and guarantees perfect results! I am making the sugar cookie bars next, cannot wait! Greetings from Bulgaria!
Jason Sanford says
Ooh that looks so good!
Stela says
Thank you. And it was!
Lisa says
Made 3 mini loaves tonite using Meyers Lemons vs regular. Added lemon zest and juice to the batter. YUMMY !!!
Lisa g. says
Hi Katie, I love your recipes! I notice this recipe and some of your other desserts call for vinegar. What is its purpose in baked goods? Thank you!
Jessica says
I don’t suggest making this. Flavor is great but i baked it 4 times and it came out half bakes and gummy every time. I suggest less flour and flax egg instead. Cover with foul from the start to keep the top from getting too hard.
Miranda says
Just tried this recipe and used it to make muffins!
I used 1 c. spelt +1 c. oat flour, almond milk, then applesauce instead of oil. I realized after I put them in the oven that I had mistakenly forgotten the vinegar, but they still came out fine! I’ll still add the vinegar next time, but they are definitely edible and delicious without 🙂
Anne says
I followed the recipe exactly with no subs and it turned out perfectly. The kids devoured it, in fact we all enjoyed it ? Have made it a few times now (breakfast version) and never had a problem. Great recipe, thank you!
Jason Sanford says
Gorgeous!!
Sharon says
Anyone try this recipe with Pamela’s all-purpose flour? Artisan blend.
Paola says
I tried this with no subs and it turned out great!! Put a cream cheese frosting on it and was the perfect addition!
Jason Sanford says
That is so gorgeous!
Tracy says
I’m making it right now with Almond flour and after the 45 minutes and then 30 minutes it was still a liquid, so I put it in for another 35 minutes and now I’m letting it cool in the oven. I’ll keep you posted, but I’m starting to think it does not like Almond Flour!
danielle says
this is so good 😍 thank you for the recipe and tips!!!
Sue Burkard says
I made the GF blueberry bread. I liked the taste, but the consistency was a little gritty, as is often the case when using gluten free flours. I’m curious about the fact that the recipe has no eggs. Is there a reason for that? The bread is quite heavy and dense. Again, it was quite tasty!
Theresa says
Very delicious! I’ve been making this recipe almost every week to take to work! Thank you!
Suge A. Momma says
This is sooooo good! I made it tonight but added a streusel topping and lemon zest. I make a similar recipe but this is much easier and my family loves it!!
Jeannine Glennon says
I make this all of the time and its delicious! I make a lemon glaze with 1 cup powdered sugar and squeezed fresh lemon juice until it can be drizzled on or spread! So delicious! It will of course add more calories!
Christine says
I used 1 cup Einkorn flour and 1 cup sorghum flour, coconut sugar and olive oil. I also added the zest of one lemon. It turned out wonderfully! So delicious with a cup of tea.
Sarah says
Hi, have you ever made this recipe in a Bundt pan? Is it enough dough to fill a standard Bundt pan?
CCK Media Team says
Hi sorry we haven’t tried it!
Lauren E says
Katie, this is excellent. I added 1/4 teaspoon of almond extract and 1/4 cup of white chocolate chips, as I thought both would go well with the blueberries. Regarding the sugar, I used 1/2 cup white sugar plus 2 tablespoons. I also used 3 tablespoons of sugar. Your recipe was delicious. Thank you, Katie!
Gail says
I will be trying a lot of your healthy recipes but you please get a jump to button
Nina says
Great recipe. Please add a metric conversion button to your blog if you can. It would be so useful (UK follower) thanks.
CCK Media Team says
We do not trust the accuracy of buttons, but Katie is beginning to include the metric measurements herself, in each post. They are listed here above the recipe box 🙂
jillian says
This looks so nice, Wanting to make with blackberries. Just wondering, before making, why this uses water instead of a milk, such as almond milk? thanks