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?
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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