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It’s light, it’s fluffy, it’s bursting with blueberry flavor, it’s my healthy blueberry bread! Made in one bowl, I love how it’s egg and dairy-free!
As soon as it’s blueberry season, I always love to whip up my famous blueberry bread.
Starting with a simple, quick bread recipe, it’s topped off with handfuls of blueberries. The results are a light, fluffy bread that’s incredibly moist and full of delicate blueberry flavor, perfect for enjoying your morning coffee or as a midday treat. My family loves it for a cheeky breakfast, too.
Table of Contents
Why I love this recipe
- Made in one bowl. So, the clean-up is done before you know it.
- Healthy. It’s vegan and easy to make gluten-free, plus it’s made with wholesome, easy-to-pronounce ingredients I feel good about feeding to my family.
- Easy to customize. Make it diet-friendly by adding a sweet glaze or folding in a handful of mix-ins. The options are endless.
- Full of blueberry goodness. If it wasn’t obvious enough, blueberries are the star of this recipe. They add sweetness, moisture, and give every slice a gorgeous color.
If you love simple, quick bread recipes, try my raspberry bread, 4-ingredient banana bread, and applesauce bread next.
★★★★★ REVIEW
“Arman, this blueberry bread is SO GOOD! I love that it doesn’t need any bananas and is super moist and tender.” – Elliot
Key Ingredients
- White whole wheat flour. This flour has all the properties of whole wheat flour, but is lighter in color and lends a lighter texture.
- Sugar. I use regular brown sugar, but any type of sugar will work, like white sugar, coconut sugar, or a sugar-free brown sugar substitute. I would avoid using liquid sweeteners (like honey or maple syrup) since they can throw off the ratio of wet and dry ingredients.
- Baking soda. Reacts with the vinegar to mimic eggs and gives rise and stability to the bread.
- Salt. Brings out the sweetness of the other ingredients.
- Vinegar. White vinegar is preferred, but apple cider vinegar works well too.
- Vegetable oil. Any neutral flavored oil.
- Unsweetened applesauce. For natural sweetness and moisture, and to replicate the eggs.
- Water. To shape the batter. Unsweetened almond milk or dairy milk can also be used.
- Blueberries. Both frozen and fresh blueberries will work. If you use frozen blueberries, don’t worry about thawing them out first.
Find the printable recipe with measurements in the recipe card below.
How to make healthy blueberry bread
Step 1- Make the dough. In a mixing bowl, combine the dry ingredients. Stir in the vinegar, vanilla extract, oil, and water until combined. Fold in the blueberries.
Step 2- Bake. Transfer the batter to the lined loaf pan. Bake the bread for 35-40 minutes or until a skewer comes out mostly clean.
Step 3- Cool and slice. Remove the pan from the oven and let the bread cool completely, then remove it from the pan, slice, and serve!
Arman’s recipe tips
- Avoid overmixing. Stir the ingredients only until they’re fully combined. Any more, and too much air will be lost, resulting in dense, chewy bread.
- Adjust the cooking time. Oven models and types vary, so if your bread is still under-baked around the 40-minute mark, cover it with foil and bake for an additional 5 minutes. After that, check every 2-3 minutes until its done.
- Don’t overbake. It’ll continue to cook as it cools, so remove it from the oven as soon as a toothpick inserted comes out just barely clean.
- Toss the blueberries in flour. I prefer my blueberries to be at the base of the bread. If you’d like them to be more evenly distributed, toss them in a few tablespoons of flour before folding them into the batter.
Storage instructions
To store: Keep the bread covered in an airtight container in the refrigerator for up to 1 week.
To freeze: Transfer the leftover bread slices into a freezer-safe bag and freeze for up to 3 months. Let the bread thaw overnight in the fridge.
Frequently asked questions
Certain types of flour, like gluten-free all-purpose flour or whole wheat pastry flour, can be used in place of white whole wheat flour. I haven’t tested using non-traditional flours (like almond flour or oat flour), so I can’t guarantee whether they will work.
You sure can! Distribute the batter amongst a 12-count muffin tin and bake for 17-18 minutes.
More recipes using blueberries
If you tried this Healthy Blueberry Bread recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Healthy Blueberry Bread
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 cup sugar * See notes
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- 5 tablespoon oil any neutral flavored oil
- 1 cup water
- 3/4 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 180C/350F. Grease and line a loaf pan with parchment paper and set aside.
- In a mixing bowl, add your dry ingredients and mix well. Add the vinegar, vanilla extract, oil, and water, and mix until combined. Fold through the blueberries.
- Transfer the batter into the lined loaf pan. Bake the bread for 35-40 minutes, or until a skewer comes out mostly clean.
- Remove the pan from the oven and let the bread cool completely, before removing from the pan and slicing.
Notes
- Extracts. Add a teaspoon of vanilla extract or almond extract.
- Citrust. Fold in lemon zest or orange zest to add brightness.
- Mix-ins. Like chocolate chips, nuts, or toasted coconut.
- Swap the berries. Instead, use blackberries, raspberries, strawberries, or a combination.
- Glaze. Make a quick lemon glaze by combining lemon juice, powdered sugar, and milk. Whisk until glossy, then drizzle over the bread once it’s cool.
The blueberry bread was pretty good. I did only use half the oil and the other half unsweetened applesauce. I did half sugar and half truvia to cut down on sugar and fat. Overall, the bread was Fairly moist And I even added extra blueberries . I baked for almost 1 hour. I would definitely make this again
You mentioned Unsweetened applesauce under the ingredients section,but you didn’t use it in your recipe…was it required
Hi Sonali- Will be updated now! 🙂 It’s an option to reduce the oil.
You mention applesauce and don’t put it in the recipe. I believe another person noted the same thing. Can you please tell us what we do and how much we use of the applesauce? Thank you.
You can use it to reduce the amount of oil <3
That look so so good thanks for the recipe 😁 so happy to make them with my grmom bonding time with your family is so nice and fun.☺️☺️☺️☺️☺️😜😜😜☺️☺️☺️☺️☺️☺️☺️☺️☺️☺️😜☺️😜🙂🙂🙂🌻💞💗💖😍
Aw love that!