This classic homemade blueberry bread recipe tastes like eating a giant fluffy blueberry muffin or a slice of blueberry cake!
The best blueberry bread recipe
You will fall in love with the soft and delicious texture of this blueberry loaf.
It’s one of my favorite recipes to prepare for company, because guests always think it came straight from the local bakery!
Yet the quick bread is super easy to make, with no bread machine and no oil required. Plus you can use fresh or frozen blueberries.
This sweet blueberry loaf is the perfect healthy breakfast, snack, or dessert.
You may also like this Blueberry Banana Bread
Step by step blueberry loaf video
Key ingredients
Blueberries – You can use either fresh or frozen blueberries. Fresh blueberries yield a loaf lighter in color, but I think the extra purple from frozen berries is quite pretty in its own right.
Flour – The recipe works well with whole grain spelt flour, all purpose white flour, or gluten free all purpose flour. Use a food scale for most precise measurements.
I have not tried almond flour, coconut flour, oat flour, or whole wheat flour here and therefore cannot recommend them.
Sugar – Granulated white sugar will give you the lightest, fluffiest baked good. You may substitute xylitol for an added sugar free recipe.
If you swap the sugar for pure maple syrup or honey, the bread texture will be much denser but still tasty.
Oil – I love the buttery coconut flavor of coconut oil here. You may also go with vegetable oil or melted butter.
For oil free blueberry bread, replace all of the oil with three tablespoons of mashed banana or applesauce.
Other ingredients – The recipe also calls for salt, baking powder, baking soda, ground cinnamon, water, an egg or flax egg, and pure vanilla extract.
How to make blueberry bread
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9 by 5 inch loaf pan well with oil or fat free spray. I like to also line the bottom of the pan with parchment paper, for easy removal after baking.
- In a large mixing bowl, combine all dry ingredients and stir well. Add in all remaining ingredients except for the berries, and stir until just evenly combined.
- Very gently, fold in all but a tablespoon or two of the blueberries. Spread the batter into your prepared baking pan.
- Press remaining blueberries on top. Optionally, sprinkle on a handful of shredded coconut, chopped walnuts, or mini chocolate chips as well.
- Bake on the center rack of the preheated oven for one hour, or until a toothpick inserted into the center of the bread comes out mostly clean.
- Carefully remove from the oven and let cool. Once fully cooled, go around the sides of the pan with a knife and pop out the loaf.
- Slice and enjoy, or loosely cover leftovers with a towel and let sit overnight. If you can wait, the taste and texture are even better the next day!
- For optimal freshness, any leftovers after one day should be stored in an airtight container in the refrigerator for up to five days. Or slice and freeze leftovers for up to two months, and thaw or reheat before serving.
Frequently asked questions
Can I use other fruit?
Feel free to change up the flavor. Try raspberries, blackberries, chopped strawberries, chopped apple (as in this Apple Bread recipe), or a combination of different fruits instead of just blueberries.
You can also add two teaspoons of orange or lemon zest along with the wet ingredients if desired.
Will the blueberries sink to the bottom?
Many blueberry baked good recipes, including quick breads, cakes, and muffins, recommend coating the blueberries in flour to help them not sink to the bottom.
I never bother with this unnecessary extra step. As shown in the video above, the blueberries still stay beautifully in place.
Does the bread need frosting?
Enjoy the recipe plain or topped with almond butter or cream cheese for breakfast. Or add vanilla icing, powdered sugar glaze, or Coconut Butter for dessert.
Is the recipe vegan or gluten free?
Use oil and water or flax egg for an egg free and vegan blueberry bread. The loaf is already naturally dairy free.
It can be gluten free if you choose all purpose gluten free flour. For best results, I highly recommend following the gram measurements given.
The recipe was adapted from my Carrot Bread and this Cranberry Orange Bread.
Blueberry Bread
Ingredients
- 2 cups flour (240g) (Here's a Keto Blueberry Bread)
- 3/4 cup sugar (150g)
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon (optional)
- 2 cups blueberries (240g)
- 1 cup water (240g)
- 2 tsp pure vanilla extract (10g)
- 3 tbsp oil or unsalted butter, or mashed banana for low fat (36g)
- 1 egg or flax egg, or 2 tbsp additional water
Instructions
- The recipe works well with spelt, white, or gluten free all purpose flour.Preheat your oven to 350 F. Grease a 9×5 inch loaf pan, and line the bottom with parchment paper. Stir all dry ingredients in a large bowl. Stir in all remaining ingredients except berries to form a batter. Very gently fold in most of the blueberries. Spread batter into the prepared pan. Press remaining blueberries on top. Bake 60 minutes or until a toothpick comes out mostly clean. Let cool. If you can wait, the blueberry bread taste and texture are even better the next day.View Nutrition Facts
Video
Notes
More recipes with blueberries
I used everything exactly as stated in the recipe and it came out totally gummy. I have not had good luck with GF baked goods in general that
do not have eggs in them. They tend to have that gummy texture. Not sure if it’s me.
Hmm, what brand of gf flour did you use? Maybe it’s just an issue with the specific brand you use?
I use Bob’s 1 to 1, coconut yogurt, Milkadamia for the milk and coconut oil. I’ll try again and see what happens, but the center was totally gummy and dense.
Oh no! That’s a brand I’ve used often and it usually is fine to sub for regular flour in most recipes so I’m not sure what could have gone wrong… But of course so many things can change the outcome, such as if the oven is calibrated, elevation and climate, etc. Does it maybe just need more baking time? If you do try that flour again, maybe try doing a lower temperature (so the outside doesn’t cook too fast) for a longer amount of time and see if that solves it!
Jason
Hello. I do not have a loaf pan – do I need to change anything about the recipe if I bake it in another pan? Thank you!
You’d probably have to change the baking time to be less. Be sure to report back if you experiment!
Sure, thank you, I baked it in a square pan but still stuck to the original baking time, and it baked perfectly well. Thank you very much, this recipe is really simple, quick to prepare, and guarantees perfect results! I am making the sugar cookie bars next, cannot wait! Greetings from Bulgaria!
Ooh that looks so good!
Thank you. And it was!
Made 3 mini loaves tonite using Meyers Lemons vs regular. Added lemon zest and juice to the batter. YUMMY !!!
Hi Katie, I love your recipes! I notice this recipe and some of your other desserts call for vinegar. What is its purpose in baked goods? Thank you!
I don’t suggest making this. Flavor is great but i baked it 4 times and it came out half bakes and gummy every time. I suggest less flour and flax egg instead. Cover with foul from the start to keep the top from getting too hard.
Just tried this recipe and used it to make muffins!
I used 1 c. spelt +1 c. oat flour, almond milk, then applesauce instead of oil. I realized after I put them in the oven that I had mistakenly forgotten the vinegar, but they still came out fine! I’ll still add the vinegar next time, but they are definitely edible and delicious without 🙂
I followed the recipe exactly with no subs and it turned out perfectly. The kids devoured it, in fact we all enjoyed it ? Have made it a few times now (breakfast version) and never had a problem. Great recipe, thank you!
Gorgeous!!
Anyone try this recipe with Pamela’s all-purpose flour? Artisan blend.
I tried this with no subs and it turned out great!! Put a cream cheese frosting on it and was the perfect addition!
That is so gorgeous!
I’m making it right now with Almond flour and after the 45 minutes and then 30 minutes it was still a liquid, so I put it in for another 35 minutes and now I’m letting it cool in the oven. I’ll keep you posted, but I’m starting to think it does not like Almond Flour!
this is so good 😍 thank you for the recipe and tips!!!