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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. https://chocolatecoveredkatie.com/2014/04/27/homemade-blueberry-muffin-cake-bread/

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

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Published on April 27, 2014

Meet Katie

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

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93 Comments

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  1. 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?

  2. 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?

  3. 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!!!!!!

    5/5

    5/5

  4. 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!!!!!!!!!

  5. 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!

  6. 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..

  7. 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!

  8. 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 🙂

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