If the idea of plopping down in a blueberry patch and munching fresh berries until your fingers and chin turn blue appeals to your soul the way it does mine, then this healthy Blueberry Bread is just the recipe for you!
This simple blueberry bread is moist and springy with blueberries in every bite.
The slices are sturdy enough to easily pick up with your fingers, which is ideal considering that you are going to want to take it with you wherever you are headed.
Like the other much-loved quick bread recipes you’ll find on this site (whose fruit additions range from Apple Bread to Strawberry Bread to Zucchini Banana Bread, and more), this is a healthy blueberry bread.
- This low-calorie blueberry bread is made with 100% whole grains.
- It is naturally sweetened with maple syrup or honey (your choice)
- The recipe employs just enough fat to give the bread the right texture and a satisfying flavor, without pushing it into pound cake territory (check out my Buttermilk Cake or Lemon Blueberry Bundt Cake if that’s what you are looking for).
5 Star Review
“This is the best blueberry bread I’ve ever had!!!— Amelia —
it’s soft, sweet and SO good!
I am definitely going to make this again.”
How to Make the Best Healthy Blueberry Bread
Learning how to make blueberry bread from scratch is quick and easy! The only thing you need to make it is a bowl, spoon, and whisk.
- Whole Wheat Flour. Making this a whole wheat blueberry bread adds fiber, protein, and nutrients, meaning it will keep you fuller for longer. I like white whole wheat flour, because its flavor is mild (you won’t know it’s whole wheat!).
- Cinnamon. A pinch stirred into the dry ingredients adds warmth but doesn’t overpower the flavor.
- Honey. A natural way to sweeten the bread and make it ultra moist. Pure maple syrup would also work well here.
- Blueberries. In the summer, fresh blueberries are hard to beat, but you can use frozen blueberries in bread like this. Simply add them to the batter as directed (no need to thaw the berries first).
How Do You Keep Blueberries From Sinking in Bread?
Before adding the blueberries to the batter, toss them in a teaspoon of the dry ingredients (or if you forget, a teaspoon of additional flour) before adding them to the batter.
- Greek Yogurt. How do you make quick bread moist? With Greek yogurt! Sour cream also makes quick breads moist, but I use Greek yogurt in its place. Yogurt has similar consistency and tang and is low calorie and high protein.
- Vanilla Extract. A must in all breakfast breads!
- Crunchy Cinnamon Sugar Topping. I almost hesitate to list this as optional, because it is so scrumptious. Prior to baking, top the blueberry bread with sugar and cinnamon. It adds a delightful, crunchy lid on top of each slice.
- Whisk the dry ingredients together. In a separate bowl, toss the blueberries with part of the dry ingredients.
- Whisk the wet ingredients together.
- Fold the wet ingredients into the dry, then add the blueberries.
- Stir the topping ingredients together.
- Pour the batter into a loaf pan, and sprinkle with the topping. Bake for 30 minutes at 350 degrees F. Tent the pan with foil, then bake for another 15 to 20 minutes. Let cool, then ENJOY!
- To Store. Store bread in an airtight storage container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- To Freeze. Freeze as a whole loaf or as individual slices in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before serving.
Recommended Tools to Make this Recipe
- Loaf Pan. My favorite loaf pan!
- Spatula. Great for sautéing and mixing batter. Super easy to clean and heatproof.
- Microwavable Mixing Bowls. Perfect if the butter resolidifies.
FOR THE BREAD:
- 1 3/4 cups white whole wheat flour or regular whole wheat flour or all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon optional
- 1 cup (6 ounces) blueberries fresh or frozen (if using frozen, do not thaw)
- 1 cup plus 1 tablespoon plain nonfat Greek yogurt at room temperature
- 1/2 cup honey
- 1/4 cup unsalted butter melted and cooled, or swap melted and cooled coconut oil or canola oil
- 1 1/2 teaspoons pure vanilla extract
- Zest of 1 small lemon optional
- 2 large eggs at room temperature
FOR THE CINNAMON TOPPING (optional):
- 2 tablespoons raw turbinado sugar
- 1/4 teaspoon ground cinnamon
- Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8×4-inch loaf pan with nonstick spray. Set aside.
- In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
- In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
- Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
- For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
- Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!
- TO STORE: Store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- TO FREEZE: Freeze as a whole loaf or in individual slices for up to 3 months. Let thaw overnight in the refrigerator.
- To make gluten free: use a 1:1 GF all-purpose blend like this one.
- To make vegan or dairy free: I have not experimented with this swap, so I cannot recommend it from experience. If you would like to play around, you could try using dairy free yogurt, melted canola oil (instead of butter), and flax eggs in place of the regular eggs.
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