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.
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.
- 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
- 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:
This recipe was originally published in March 2010. It was updated in April 2019 with new text and photos.