Get two new free healthy recipes each week. Sign Up

Blueberry Bread

This super healthy blueberry bread is like eating a giant homemade blueberry muffin!

Blueberry Bread

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.

Healthy Blueberry Bread

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, 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.

The BEST Blueberry Bread Recipe

Adapted from this Cranberry Orange Bread

Pin it now to save for laterPin Recipe

Blueberry Bread

Soft and perfect homemade blueberry bread for breakfast or dessert.
4.82/5 (11)
Total Time 1 hour 15 minutes
Yield 10 - 12 slices

Ingredients

  • 2 cups flour (see note)
  • 2 tsp baking powder
  • 1/2 tsp + 1/8 tsp salt
  • 1/2 tsp cinnamon, optional
  • sugar of choice (see note)
  • 1 cup milk of choice
  • 1 tbsp white or apple cider vinegar
  • 2 tsp pure vanilla extract
  • 3 tbsp oil OR almond butter
  • 1 1/2 cups blueberries

Instructions

  • Notes: For a lightly sweet breakfast bread, you only need 1/2 cup sugar for the entire recipe. If a dessert loaf is desired, simply increase sugar to 3/4 cup. Or for refined-sugar-free, try this Blueberry Banana Bread.
    The recipe works with spelt, white, oat, or gf all purpose flour. I haven’t tried it with almond or coconut flour, or subbing applesauce for the oil, but be sure to report back if you experiment.
    To make the blueberry bread: Preheat the oven to 350 F, and grease a 9×5 loaf pan. In a large measuring bowl, stir together the dry ingredients. In a separate measuring bowl, whisk together all liquid ingredients except the blueberries. Pour wet into dry, stir until just evenly combined, then add the blueberries and very gently stir them in only until evenly mixed. Do not over-stir, as this would break the blueberries and you’d end up with purple bread. Pour into the loaf pan and bake 45 minutes on the middle rack. Do not open the door, but turn off the oven and let the bread sit inside the oven for another 30 minutes.
    View Nutrition Facts

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

 

More Healthy Breakfast Recipes:

Overnight Oats Recipes, 15 Different Flavors

 

Overnight Oats

(15 Different Flavors)

 

Flourless Pancakes

Flourless Pancakes – 3 Ingredients

 

Chocolate Zucchini Bread

 

Vegan Banana Chia Pudding

Chia Pudding Recipes

 

carrot bread

Carrot Cake Banana Bread

 

The Ultimate Vegan Lemon Loaf Cake

Vegan Lemon Bread

4.82/5 (11)

Rate this recipe

Published on April 15, 2019

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

64 Comments

Leave a comment or reviewLeave a rating
    • 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.

  1. 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 🙂

          • 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.

    • 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.

  2. 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!

    • 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.

  3. 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.

  4. 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!

  5. 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

  6. 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!

  7. 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

  8. 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!

  9. 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

  10. 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.

  11. 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. ?

  12. 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.

      • 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

  13. Jessica says

    So. This is my second attempt. Followed everything to a T. But when it came time to combine with and dry this is my result. Tried adding blueberries and it didn’t do anything to loosen it up. This attempt, instead of Apple Sauce i added extra oil and almond milk enough to be able to mix the batter and blue berries. It was still really tough and the blueberries burst. Added some whole blue berries into the loaf pan and used about 1 cup. Maybe 1 1/2 max.

    It is in an electric oven with a Oven Thermometer. It is at 350 degrees per recipe. If this fails it will be a waste of food. Again. The last loaf came out raw. I followed every instruction and added applesauce to it in order to mix. The result was an under cooked and sunken loaf.

      • Jessica says

        White sugar. All purpose flour. Frozen Wild blue berries. Almond milk. I did this again and used more oil and almond milk and a little water to get it to mixing consistency. It took almost two hours at 380 degrees. It’s almost fully cooked but did have some raw (maybe gummy? I’ve never had this issue before. The bread is always cooked and doesn’t have and dense or gummy or raw. All CCK recipes too) spots over by the berries.

        Just confused.

        Should i use a different flour? Maybe cake or a specific brand?

        • Jason Sanford says

          I’m not sure and wish I could be of better help, but honestly I think it must be something wrong with your oven not getting hot enough – have you ever tried calibrating it? (Many ovens are not properly calibrated, even new ovens.) I haven’t seen any other comments mentioning the same issue (although I’ll keep my eye out for it, for sure), and any recipe with that amount of liquid and flour would be completely burned if left in an oven at 380 for two hours if it really were getting that hot.

  14. 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.

  15. 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 🙂

  16. 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!

  17. 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!

  18. 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!

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes