This blueberry bread recipe will quickly become a family favorite. Serve warm with butter for a quick breakfast!
I’ve been on a bread baking kick lately and my newest venture has been blueberry bread.
There is something so amazing about warm bread with little dots of blueberries and a pool of melting butter on top.
I slice this up for breakfast, but it makes a fabulous afternoon snack as well.
This is a quick bread recipe, which means there is no yeast! It’s beyond simple to throw together and we absolutely love it.
Unlike my chocolate banana bread and zucchini pineapple bread, this blueberry bread itself really isn’t sweet. Just little hints of sweetness from the berries.
How to make this healthy blueberry bread recipe:
This bread is pretty simple and you can mix it by hand, with a hand mixer, or in a stand mixer. Whatever you have will work!
You’ll add all of your wet ingredients to a mixing bowl and stir them together. I’m using a combination of oil and applesauce to cut down on the fat and calories and up the moist goodness.
Mix in the dry ingredients. I like to use white whole wheat flour, but regular white flour works well too. I also add in some rolled oats and cinnamon. So good!
Once you’ve gotten your batter stirred together, it’s time to grab the blueberries.
You’ll just fold those in gently.
I prefer fresh blueberries in this recipe, but frozen should work as well.
Spread your batter into a 9×5 loaf pan and sprinkle the top with just a few oats. It makes the bread look so hearty and delicious. You really can’t resist this one!
Be sure to let your bread cool a bit before slicing.
I rewarm the bread in the microwave or toaster just before slathering it with butter. Nothing better than warm bread and loads of melty butter, right?
More bread recipes to try:
Maple Cinnamon Bread: This one smells like fall and tastes like a dream!
English Muffin Bread: We use this for breakfast sandwiches and it’s outrageous!
Cranberry Bread: Those tart berries are amazing in this sweet bread!
Chocolate Zucchini Bread: Your kids will have no idea they’re eating zucchini!
Pumpkin Bread: My all time favorite pumpkin bread!!
Special Tools Needed:
Loaf Pan: I use these gorgeous ceramic loaf pans, but any loaf pan will do.
Mixer: Not strictly necessary as you can mix this by hand, but a mixer always makes it easier!
Mixing Bowls: If you ask me, you can never have enough mixing bowls! These are my favorite.
Blueberry Bread
Ingredients
- 2/3 cup packed brown sugar
- 2 large eggs
- 3/4 cup milk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 2 1/4 cups white whole wheat flour
- 1 cup rolled oats
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Heat oven to 350 degrees and grease a 9x5 inch loaf pan.
- In the bowl of your stand mixer, add sugar, milk, applesauce, oil, and eggs. Mix well.
- Mix in the remaining ingredients except for the blueberries and mix until combined.
- Gently fold in the blueberries.
- Pour in the loaf pan and bake for 45-55 minutes or until a tester comes out clean.
- Cool in pan for 10 minutes and then remove from the pan and finish cooling on a wire rack.
Tips & Notes:
Nutrition Information:
This recipe was originally published in March 2010. It was updated in April 2019 with new text and photos.
Rebecca says
Agreed, I love bread — your loaf looks beautiful. I’ve definitely bookmarked this to make when berries are in season. and healthy too!
Maria says
Ohhhh my god!! I just love bread, but I’m also a blueberries lover… this is such an amazing recipe!!! Cheers
Julie @ Willow Bird Baking says
I totally agree with you about walnuts in fruity breads! This looks amazing!
Erica Lea says
Good for you for making this bread healthier! White whole wheat is awesome stuff.
I also love bread. I could live on it for long time, if it wasn’t such an unbalanced diet. 😀
my3rdI.org says
Wonderful recipe…will definitely try this weekend.
Any suggestion on how to prevent blueberries from sinking to the bottom of the pan? – looks like your’s didn’t.
P.S. Awesome pics…you’re in my RSS Reader for a long time now 😉
grace says
excellent, karly. i’ll admit, i’m the schmo who just eats the burger and leaves the bun, but if the bread in question is fruity and sweet (and nutty–yes to the walnuts!), that’s a different story. i would absolutely love this batch–good on you for making it a bit more thigh-friendly. 🙂
Karly says
my3rdl.org,
The batter for this was pretty thick and I didn’t have any problems with the berries sinking. If you’re worried about it, though, just toss the berries in a bit of flour and that should keep them from sinking.
Enjoy!
Karly
Suzanne Warriner says
I have a lot frozen blueberries. How would I adjust the recipe for frozen vs fresh??
Karly says
I’ve only made this with fresh, but I would just thaw the frozen and use them. 🙂
Jen @ How To: Simplify says
I’m a bread person too! This looks delish!
Valen says
What beautiful bread!
Ashley says
Yum love your healthy modifications to this loaf! I’m a bread person too.
Top Fuzz says
This looks amazing! I have some frozen blueberries I have to use up – this recipe looks perfect 🙂
kirbie says
I’ve never had blueberry bread either! Looks delicious! Now I just need to get blueberries
my3rdI.org says
Had the chance to try it out today and it turned out good.
Made couple of slight changes to the recipe – added a teaspoon of vanilla and replaced 2 tablespoon of wheat with ground flaxmeal. I think next time I will try baking this in 10″ bread pan as there were a couple of spots those weren’t done yet. But other than that this is great recipe..
Thanks Karly!
Danielle says
This bread is excellent, just made it last night! I substituted soy milk for the regular stuff, and just used a half cup of unsweetened (or “no sugar added”) applesauce for the applesauce and oil. It just made the bread more dense, and less fattening;) It was just sweet enough for my tastes, and very filling. And, you were right Karly, the walnuts set off the berries beautifully! Thanks so much for sharing, keep up the great work.
Erin says
We LOVE this bread. I make it often, and if we don’t eat it, I freeze it, and it tastes GREAT later. AMAZING job.
ashley says
ive got like 11 bags of frozen blueberries im going to make this bread rright now!!
Jennifer Hale says
I have 10lb of blueberries and was looking for a way to use them and came across your bread in my search, it is in the oven now and my home smells wonderful!! I had a smaller loaf pan and ended up being able to make a few muffins also, they are great! My family loves bread and I am always looking for a healthy way to eat!! Thanks so much for your recipes!!
Nina says
I wasn’t real pleased and neither were my children. It’s kind of bland I think it’s missing vanilla and I’m going to try it will a touch of vanilla.
Heather Gray says
My family eats the entire loaf as soon as it cools enough to put in thier mouths. It is hard to keep on hand. I use frozen blueberries, and add more then called for. it was good enough to pass out as holiday gifts.
Marta says
I made this bread last week and it was great!! I added more applesauce and more blueberries and it came out delicious, it was gona in three days, i mostly ate it myself, my husband barely got some pieces. I used bigger square pan and it was just right.
Right not the bread is in the oven again but this time i replaced blueberries with sour cherries, cant wait for the results!
Jane says
Oh my. I usually never comment, but I have to say that I LOVE this bread! In the past week, I’ve made three loaves and will be making more today. I added in a few tablespoons of ground flaxseed, subbed virgin olive oil for the oil, halved the sugar, and added more blueberries and more applesauce. I also added in an extra tablespoon of cinnamon because the taste wasn’t strong enough without it and a big splash of skim milk because my batter was too stiff. I put on an orange glaze after the bread cooled (freshly squeezed orange juice and powdered sugar), and it looked gorgeous!
I tend to substitute a lot in any recipe, but oh my, thank you THANK YOU THANK YOU!! Everybody (that’s honestly a first) in my house loves this bread-it’s going to become a weekly thing now!
Jane says
On an off note, I also halved the baking powder and the loaf tasted just fine! Any ideas why it didn’t make a difference? I’ve made the loaf both ways, with the full amount and with half.
Jane says
Agh, last comment, but I also just used straight up whole wheat flour. 🙂 Still tasted amazing.
Laura Little says
Wow! That is amazing, it finished baking about 15 mins ago! I used Splenda Brown Sugar instead of regular and made it even healthier! Thanks you 🙂
LisaMarie (Cake It Or Leaf It) says
This looks great… I would usually make banana bread and I have just recently made strawberry bread which I love, but I was looking for something different… so thanx for the idea. 😀
LisaMarie
Ira says
Can I replace fresh blueberry with the ones your buy in a package? They are dried but not too much. We do not get fresh ones in Venezuela where I live but I do have the packaged ones. Perhaps cutting down the sugar will make it work? Thoughts?
Elizabeth Collins says
Hi,
I noticed the bread is 284 calories,but, I don’t see the number of servings listed?
Karly says
It’s based on 10 slices. 🙂
Lucy Beliveau says
Good Morning and thank you for such a lovely recipe! Because blueberries are such a delicious super food, my husband and I enjoy them as often as possible! Your low sugar blueberry bread will make a delightful addition to our morning breakfast. We are both retired now, so mornings have taken on a different sentiment! We love sitting and chatting and taking our time enjoy a yummy healthy meal! Growing old has a ew advantages and this is certainly one of them!
We are soon moving to a lovely new apartment and I look forward to making your beautiful bread for one of our first breakfasts! Thanks again!
Karly says
Sounds like a fantastic morning routine! Enjoy! 🙂
Maggie Martin says
Made this with blueberries and it was great, then I made it with blackberries and nutmeg instead of cinnamon and it was even more better-er!
Thanks Karly, you are the best
Maggie
Sharon Moye says
Did you use quick cooking or old fashioned oatmeal.
Karly says
I used old fashioned oats here, but they both work just fine in this recipe.