Get two new free healthy recipes each week. Sign Up

Homemade Blueberry Muffin Cake Bread

The recipe has a light texture somewhere between a muffin and a cake... and there's very little oil or sugar needed - from @choccoveredkt... It's decadent enough for dessert yet healthy enough for breakfast.

With a light texture somewhere between a cake and a muffin…

Whole grain, and with very little oil or sugar, this blueberry cake bread is decadent enough for dessert yet healthy enough for breakfast.  Eat it plain, or try topping it with your favorite nut butter, Earth Balance, or Coconut Butter.

blueberry bread

Blueberry Muffin Bread

Inspired by: Healthy Blueberry Muffins

  • 2 cups spelt, all-purpose, or Bob’s gf flour (250g)
  • 1/2 tsp plus 1/8 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp cinnamon, optional
  • If using gf flour, add 1 tsp guar gum
  • 1/2 cup xylitol or sugar of choice (100g)
  • pinch stevia or 2 extra tbsp sugar
  • 1 cup milk of choice (240g)
  • 1 tbsp white or apple cider vinegar (15g)
  • 2 tsp pure vanilla extract
  • 3 tbsp coconut or vegetable oil (30g)
  • 1 1/2 cups blueberries (200g)

Preheat the oven to 350 F, and grease a 9×5 loaf pan. In a large measuring bowl, stir together the first 7 ingredients (plus guar gum, if using). 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. For troubleshooting with this (or any) recipe, see my Recipe FAQ page at the top of the blog. Makes 10 big, fat slices.

View Nutrition Facts & Calories


Blueberry Muffin Bread

Question of the Day:

Are you a fan of blueberries?

Normally when I buy a container of fresh blueberries, they are gone within a day… or maybe within an hour. They never even make it into a recipe!

banana pudding

Link of the Day: Banana Pudding Recipe

Published on April 27, 2014

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


Leave a comment or reviewLeave a rating
  1. Katie :D says

    This looks so great!! I cant wait to make it!!! (will it work with frozen blueberries?) And YES i looooovvvvveee blueberries! i have eaten the whole carton every time! I just wish that they were not so expensive out of season.

    • Jessica says

      It looks like someone else has successfully used frozen blueberries, but you might want to reduce the amount of liquid you use in the dough (the milk in this case) and/or take the blueberries out of the fridge to defrost for awhile first and then drain as much of the liquid as possible. Frozen blueberries tend to be a little wetter than fresh blueberries and can make your dough too liquidy.

  2. Kim @ Hungry Healthy Girl says

    I’m a HUGE fan of blueberries and spelt flour! I love the ingredient list and of course, who doesn’t love a cross between a muffin and a cake. Need to make this VERY soon; perhaps for Mother’s Day brunch. 😉

  3. Am says

    Awesome!!! I have always loved blueberry muffins — even before I liked blueberries 🙂 Now I like frozen blueberries, for sure, and sometimes enjoy them fresh (the texture can be a little weird, for me). I look forward to making this recipe, thank you!

  4. Alanna says

    I didn’t used to, but I’ve grown to really like blueberries! Although I need to be careful because they can stain my teeth when I eat a pint in one sitting and don’t brush/floss right away, lol. This cake/bread sounds great — bookmarking for the next time I get blueberries!

  5. EVA says

    I was craving an easy breakfast bread recipe, and this might just be the one I’m looking for!

    I’m not the biggest fan of blueberries straight-up, honestly. They’re delicious in blueberry muffins, but I think they taste very bland solo. I feel the same way about rasp and blackberries too. Now strawberries on the other hand….

    • EVA says

      OH also, if anyone tries this GF without the guar gum, I’d like to know if it’d still work. Don’t have enough $$$ to fork out for said gum.

      • Mia (Mia in Germany) says

        I’m not sure if I’m going to try this without gum, but I think that if you use one or two flax eggs that might work. I’ve also made muffins without gum by just replacing 1/2 or 1/4 of the flour with ground flax seeds, so if you don’t mind the taste of that, it might work, too.

  6. Abby says

    Ohh! Sound delicious! I was wondering, what’s the difference between spelt flour and wheat flour? Is there any flavor difference?

  7. Ana @ HealthyNationalDesserts says

    I just have to say that lately your recipes look more delicious than ever (if that’s even possible). I love blueberries, especially in desserts, so I’m definitely making this as soon as I find the time.

  8. Shonalika says

    Mmm these look wonderful! My partner was nagging me to make a cake and I said; “Why? Is it someone’s birthday?” I’m such an old killjoy. XD

    This looks like it would be the perfect compromise though. Haven’t had a blueberry muffin for AGES, and this bread looks mouth-wateringly delicious:)

  9. Karen Pierce says

    I had all the ingredients so I decided your email this morning was a sign I absolutely had to make it. Just pulled it out of the oven a few minutes ago and it is fantastic!
    Thanks for another great recipe. I love your blog!

  10. Daphne says

    Just made this and it is wonderful!! Pinning to my Pinterest board so I can find it easy when I want to make it again.

  11. AnnaBananaBelle says

    Oh my gosh this looks incredible! I have to make this very soon! I think i will try this with frozen blueberries as not many fresh ones are available yet. I can’t wait!

  12. Emilylovesraisins says

    Wow I think i might’ve died there for a sec. I just can’t deal; this looks WAY too delicious!
    I LOVE BLUEBERRIES! they might be my favorite fruit even, which is interesting since I used to hate them when I was little. I dunno, i was a weird child (i didn’t like PB or coconut or mushrooms or cheesecake either…. :/ )

  13. Steph says

    I think my favourite type of muffin would be a huge, warm blueberry muffin.. closely followed by a nutty, crumbly, apple cinnamon- but nothing seems to beat blueberries!

  14. Michelle says

    This was so good.. I used coconut sugar and sub 1/2 oil with Applesauce… It was approved by my 6 yo

  15. samantha says

    It’s funny, I LOVE berries, but I am not a fan of blueberries at all! My favourites are strawberries and boysenberries I think. This looks really good though, so I may have to give it a go!

  16. Lauren says

    Blueberries are one of the best foods in the world! And I agree the tiny containers of fresh blueberries are basically a one sitting affair. They would never last! I buy frozen blueberries in bulk but they are just not the same.

  17. The Zen Kat says

    I love blueberries although only when they are firm. I’m more of a chocolate chip girl with desserts, but this cake bread looks like something I just couldn’t pass up on 😉

  18. Karla says

    I have mine right now in the oven. I didn’t have blueberries, so I used strawberries. We will see how it goes, I’ll report back as soon as I try a piece of it!

    • Karla says

      I have to say that mine turned out super great!!! I used frosted strawberries (thawed first) and the result is amazing. I recommend this recipe 100%.
      I used spelt and fructose as sweetener.

  19. Crystal @ Confessions of Crystal says

    This gives me more incentive to buy a loaf pan! This looks amazing! Yes, I’m a huge fan of blueberries (or any fruit actually!) I can eat an entire container in one sitting. I have a bad habit of buying containers of mixed berries from Whole Foods and eating the entire $6 container in one sitting!

  20. Shelly says

    Yes I do love blueberries…in my cereal, to snack on, and of course to bake with. These were so yummy! I made 2 loafs (one for the neighbor as a thank you and the other for us). I substituted pastry flour because that’s all I had (1 cup flour = 1 cup and 1 tbsp pastry flour) and they came out fabulous! So good. Moist and just melted in our mouths. Thanks Katie for a great mmmm recipe.

  21. Emily says

    I made this tonight with gluten free flour. I didn’t add the gum and it still turned out great. I felt like it could of been a little sweeter though. I did not add in the cinnamon and I really regret that. I think it would of made a big difference. I did try spreading some peanut butter on it and it tasted awesome! I would definitely make this again but next time I’ll be adding the cinnamon and maybe a little extra sugar 😉

    • Emily says

      I also had my blueberries in the freezer before I made them and it I only left them out for about 15 minutes before adding them to the mix. Didn’t seem to hurt the bread!

  22. AnnaBananaBelle says

    Do you think I could use honey in place of the sugar? I have done so in many recipes using sugar and simply added baking soda, cut the oven temperature down 25 degrees, and sometimes cut down on the liquid. Btw, is the nutritional info for this recipe using sugar or xylitol? Thanks,

    • AnnaBananaBelle says

      well i tried with honey and the flavor was good but the texture was very weird. i guess next time i have to use plain old sugar…I did what is supposed to be done when substituting honey in recipe which is add baking soda and decrease temperature of oven 25 degrees. It was kinda under done though. well just wanted to let people know that the experiment didn’t work too well.

  23. Yasmine Hughes says

    I’m definitely going to make this, today!
    Would you recommend using plain wholemeal or rye flour? I keep meaning to get some spelt, but I always forget.
    Love your recipes, by the way. Especially the single-serving ones. XD

  24. Salpy says

    We had this for breakfast this morning, and it was delicious! I used brown sugar, almond milk, and frozen blueberries. It turned out great.

  25. Itsjustkate says

    Katie, you blog has been one of my favourites for so long now, I check it so often and admire all your amazing recipes. you have inspired me over this time that i have now started up my own blog. Thank you so much for your inspiration and incredible yummy food ideas. 🙂 It would be amazing if you could take a look at my blog maybe? <3

  26. Sue says

    In the Blueberry bread- do you taste the vinegar? I have never seen a bread or muffin recipe call for vinegar. What is the purpose of that ingredient? Thanks

    • Michelle says

      It won’t taste like vinegar at all. Milk + vinegar = a buttermilk substitute. You’ll see many vegan recipes that call for vinegar and (nondairy) milk. Even in non-vegan baked goods, you can always use it as a sub for buttermilk. Hope that helps!

  27. Hillary says

    I made this and it’s amazing! Just to help out anyone who’s wondering about modifications:

    -I used 1 cup all-purpose flour and 1 cup whole-wheat flour. The dough is nice and airy and you can’t taste the WW flour at all.

    -I used skim milk (dairy); my family isn’t vegan and we didn’t have almond milk on hand. I don’t think this affected the taste or texture much.

    -I left it in for the suggested time and actually left it in the oven (turned-off) for about two hours after baking for 45 minutes (had to leave the house and didn’t want to take it out early, etc etc). It did not dry out due to the moisture in the blueberries and the middle was cooked, but still very moist. So, I’d definitely suggest leaving it in the oven for at least the recommended 30 minutes so that the middle of the loaf bakes through.

    10/10 would recommend, will make again!

  28. Chelsie says

    Made this with frozen blueberries so I cut it down to 1 1/4 cups left them out to thaw for about 45 minutes spread them onto paper towels to soak up some of the liquid and it came out perfect! So yummy, I will definitely be making this again.

  29. Tashiana says

    So, um? The best thing since sliced bread? It may well be!! This looks so delicious – like comfort food that retains its fresh + wholesomeness. It looks so moist too. I would love to serve it up with some yogurt 🙂

  30. Melody says

    Thank you so much for posting nutrition information and Weight Watcher points. That makes tracking so much easier for me. I love that your recipes include regular ingredient options since we have no food allergies to worry about and our budget doesn’t allow for expensive extras.

  31. Adrienne says

    This is amazing! Just made it and it is soooo good. I used frozen blueberries and didn’t alter anything, and it worked great. Also threw in a little cardamom 🙂

  32. Rachel says

    I had fresh blueberries and was looking for a recipe and this was perfect! I baked this morning since I had some friends coming over and it was a hit! While I’m not vegan by any means I love this recipe as I have many of your recipes. Thanks so much!!!

  33. Holly says

    Has anyone made this using the gram measurements? 30 grams of coconut oil is 2 tablespoons, not 3… fingers crossed that mine comes out well, as I didn’t notice the discrepancy until it was about to go into the oven!

    • Unofficial CCK Helper says

      If you actually measure out three tbsp oil, some sticks to the spoon so really it is closer to thirty grams. So you should be fine!

  34. Elisabeth says

    I have always always always loved blueberries. There exist pictures of 2 year old blueberry covered me. Blueberries are life.

  35. Mandi says

    I’ve never posted before but I Love love love your blog! My roommate and I are having a CCK night on Mon with champagne and all, that’s how in love I am. Now to my question- My bread is in the oven now and I’m sure it’ll turn out great but I have a question about coconut oil. I bought it cause I see a lot of your recipes call for it so I tried to use it in this one but the coconut oil I bought isn’t liquidy (did I buy the wrong kind?) and so after measuring and pouring it in with everything else it started getting hard and I couldn’t break it up. I just ended up throwing all that out and starting over again using veg oil. Did I do something wrong? I really wanna make one of your other recipes which entail using coconut oil only and not veg. Thanks so much CCK!

  36. Ashley says

    Made this one today…I’ve been on a quest to try one of your recipes every weekend. Again, a keeper! No more spending $3 a day on a vegan blueberry muffin at work for breakfast. I’ll just make a loaf of this and take a slice in with me! I love how moist it is and just enough sweetness!

  37. Teresa says

    I made this today, and it turned out very well! I made it exactly as instructed, following gram measurements, except for two small changes….I used finely chopped apples instead of blueberries, and subbed about a third of the white sugar for brown sugar. I had planned to use blueberries, but discovered mold on them right after I started the dry mixture. However, with a cup and a half of apples instead and a half teaspoon of cinnamon, this bread was awesome! It’s moist, lightly sweet, and a great transition food for summer to fall!

  38. roberta says

    i love your receipes!!
    but it is very difficult to print them 🙁
    can you add a print button?
    also, having the nutrional information on a seperate
    page is not convient. can that not be on the
    receipe page?

    thank you!! i read your emails everyday 🙂

    • Unofficial CCK Helper says

      Katie is working on a print option, which should be available later this month!

      In the meantime, to print her recipes, highlight just the recipe itself and right-click “Copy.” Then open a new Word Document and right-click “Paste.” You can save and print this file from that point.

  39. Carole says

    Am I the only one following you who doesn’t have access to the computer near the kitchen? – (by the way, I love these recipes; we try to eat healthy desserts, here.)
    If I can’t print your recipes, I end up writing them out (big waste of time; Gran of three
    dessert lovers.’) – in order to have them with me when baking.
    I was able to print out the crustless Pumpkin Pie for my granddaughter ~ who actually asked me if I could make a pumpkin pie without the crust~
    But, so far, I haven’t figured out how to do anything differently, since I don’t DO the cut and paste thing. I’m lucky to understand the fundamentals of computer usage, at all; I didn’t use them until my late sixties!

    • Chocolate Covered Katie says

      Hi Carole,

      I am working on getting a print option up for all the recipes. Unfortunately, I have to go back and do all the old ones by hand, which is why some have print options and some don’t. But soon they will ALL have print options 🙂

  40. Kelly says

    Just made this. I used half whole wheat and half white flour, and more raspberries than blueberries, simply because I didn’t have many blueberries. It turned out pretty good-not too sweet, a bit hearty because of the whole wheat flour. It needed to bake longer than directed, though. Likely that’s my own oven’s issue.

  41. Lisa says

    I did this recipe using oat flour (1 1/2 cups) and almond flour (1/2 cup) totally came out mooshy and runny. Even after sitting in the oven without opening it. I have it in there now for another 20 minutes… Then I’ll let it sit again. Hoping it comes out edible. Sure smells amazing.

    • Unofficial CCK Helper says

      There is no almond flour listed in the recipe. If you don’t follow the recipe, then it’s not unexpected that what you’ve made won’t turn out. Read through Katie’s FAQ page, and feel free to experiment but know that it’s a risk you take if you deviate from what is written.

  42. Betty says

    great recipe, to really take it over the top I made a streusel topping, sprinkled it on before baking. Wonderful addition to an already great recipe

  43. Norma says

    One question before I make this–I don’t have a loaf pan–normally bake all my goodies in a 9×13 glass pan–can you tell me what the changes will be to fill this dish for my friends?

  44. Jay says

    Katie, the cake looks heavenly and I’d really like to give it a try… just one question though: I don’t have vinegar on hand and I’m planning to use my favourite coconut-based milk substitute (not actual coconut milk)… would it ruin the recipe if I left out the vinegar?

  45. Shira says

    Thanks for the Great recipe! I decided to make a couple substitutions and hope for the best. And it still turned out delish
    1. Frozen blueberries (straight from freezer)
    2. Folded berries into dry ingredients before combining with wet to keep them from bleeding and breaking, whihc works well
    3. Had to use vanilla almond milk so I used about 1/2 the amount of vanilla extract the recipe calls for
    4. Used half AP flour and half whole wheat flour
    5. Omitted the optional cinnamon
    6. Used only 1/2 cup sugar without the pinch of stevia or extra bit of sugar simply because we like things a touch less sweet at my house 🙂

    I was nervous that it would be dry because the batter was thick and didn’t really pour, plus I had never done the technique of turning off oven and leaving baked good inside

    Like I said — this is a great recipe — definitely a keeper!!!!!!

  46. Patrick Goudeau says

    I tried making this twice and had no luck either time? 1st time was my fault and the second time I followed the recipe exactly as noted on your Instagram page? Is the recipe flour specific? The color of each cake was way off and the texture wasn’t even close to cake-like? HELP!!!!!!!!!

  47. Lily says

    Can confirm, this recipe works with SR flour minus the baking powder. Also baked it with a half-filled pan of water at the bottom of the oven and I believe it made the loaf even moister :))
    thank you for the recipe, it was delicious!

  48. Cassie says

    I made this and it was really good but I feel like it’s missing something. I just don’t know what. I’ll make it again..

  49. Maddie says

    I made this for my family and they loved it- so moist and not overly sweet! I sprinkled extra sugar on top for an added crunch too. The loaf was gone by the end of the night. I plan to try making your zucchini cake this weekend and see if it is just as popular. Thank you for this amazing blog, Katie!

  50. Vanessa says

    Made this last night with some fresh blueberry sauce (I can only post one photo though?) I only had some kind of maple / similar sugar so it’s a bit darker colored, but my family seems okay with it 🙂

  51. Tamara says

    I loved the taste. Made it today and really enjoyed the flavor. I did not add the cinnamon and was a little concerned because of the texture. It was a little thick and I wasn’t sure if it this was going to turn out like it was supposed to (not that I really knew, but I thought the mixture should have been a little less thick). The blueberry’s folded into the batter so I went with it. It wasn’t quite a muffin or quite bread to me but had a delicious taste. I thought it was going to be sweet using the stevia but to my surprise it was perfect, not as sweet as I thought. Thanks Katie, I will definitely make this again.

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