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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!

A loaf of healthy blueberry bread with slices cut

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).
Low calorie blueberry bread

5 Star Review

“This is the best blueberry bread I’ve ever had!!!
it’s soft, sweet and SO good!
I am definitely going to make this again.”

— Amelia —

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.

The Ingredients

  • 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.

Blueberry Bread Flavor Variations

  • Lemon Blueberry Bread. A classic combo! Zest 1 lemon into the wet ingredients.
  • Crumb Topping. With a fork, mix together 1/4 cup flour, 1/4 cup brown sugar, and 2 to 3 tablespoons unsalted butter until dry crumbs form. Sprinkle on just before baking.
  • Cream Cheese Blueberry Bread. Let the bread cool. Slather on the cream cheese frosting called for in the Banana Bundt Cake.
  • Blueberry Zucchini Bread. Check out this delicious Blueberry Zucchini Bread recipe instead!
  • Healthy Blueberry Oatmeal Bread. Add blueberries to this delicious Oatmeal Banana Bread recipe.

You can also do a combination of the above (lemon blueberry bread with cream cheese or a crumb topping).

The Directions

  1. Whisk the dry ingredients together. In a separate bowl, toss the blueberries with part of the dry ingredients.
  2. Whisk the wet ingredients together.
  3. Fold the wet ingredients into the dry, then add the blueberries.
  4. Stir the topping ingredients together.
  5. 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!
A baked fruit-flavored treat

Dietary Note

  • To Make Gluten Free. Use a 1:1 GF all-purpose blend like this one.
  • To Make Vegan Blueberry Bread (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.

Storage Tips

  • 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.
A loaf pan of Blueberry Bread

What to Serve with Blueberry Bread

A loaf of wheat blueberry bread

Recommended Tools to Make this Recipe

Blueberry Bread

4.92 from 25 votes
Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour

Servings: 10 slices (1 loaf)



  • 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



  • 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.


Serving: 1slice (of 10)Calories: 199kcalCarbohydrates: 32gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 46mgPotassium: 129mgFiber: 3gSugar: 16gVitamin A: 195IUVitamin C: 1.5mgCalcium: 65mgIron: 0.8mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Mary! I’ve only tested the recipe as written so I couldn’t say for sure. If you decide to experiment, let me know how it goes!

  1. I used gluten free flour, fairlife cherry Greek yogurt>14 grams protein, 1 cup chopped almonds 24 grams protein, Penzey’s cinnamon and lemon peel, doubled the baking powder because I didn’t have soda, 2 cups blueberries.
    I followed the recipe other than that:)
    It turned out fabulous even with all the substitutes.5 stars

  2. I made this tonight! This was delicious. I didn’t want to sub ingredients but had too because I was out if stuff, lol. I see maple syrup instead of honey, canola oil instead of butter and blueberry yogurt because I didn’t have plain. Awesome recipe, so good. I will make again and again and try soon with honey. Thanks!5 stars

  3. can i use something in place of the greek yogurt? mayo? wanting to make the bread just dont have greek yogurt haha

    1. Hi Candace, you could try sour cream? I haven’t tested it myself but normally that’s a good swap. If you decide to experiment, let me know how it goes!

  4. I tried baking it for 50 minutes as instructed, but the inside was raw as others mentioned. When trying again, I baked it for 60 minutes like other quickbreads, and it came out perfect. If you’re having issues, bake it for a slightly longer time.4 stars

    1. Hi Samuel, so glad you enjoyed the bread! Thank you for this review and your feedback on cook time. All ovens are different so some may need to cook it a little bit longer than others.

    1. Hi Cherlyn! I’ve only tested the recipe as written, so it would be hard for me to say. If you decide to experiment with it, let me know how it goes! Hope you enjoy!

  5. I followed this recipe using gluten free all purpose flour, whole milk ricotta cheese instead of greek yogurt, & orange zest. The batter was quite dense and took just over an hour to bake in an 8×8 glass dish. What a delicious treat, especially with the cinnamon sugar crunch topping! Thank you!5 stars

  6. The blueberry bread was delicious. Next time I want to double it as I should have this time as I had just enough yogurt. I was in a hurry to bake the bread and I didn’t see I could change the amounts till now. Thank you for sharing.5 stars

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