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.
Table of Contents
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.
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.