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!
Email Me the Recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we'll send you the best of Well Plated. Already registered? Log in here.
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.
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.
The Directions
- 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!
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.
What to Serve with Blueberry Bread
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.
Blueberry Bread
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 10 slices (1 loaf)
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.
email me the recipe!
Enter your email below to save this recipe to your free Well Plated recipe box.
From time to time, we’ll send you the best of Well Plated. Already registered? Log in here.
Ingredients
FOR THE BREAD:
- 1 ¾ cups white whole wheat flour or regular whole wheat flour or all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ 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
- ½ cup honey
- ¼ cup unsalted butter melted and cooled, or swap melted and cooled coconut oil or canola oil
- 1 ½ 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
- ¼ teaspoon ground cinnamon
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1slice (of 10)Calories: 199kcalCarbohydrates: 32gProtein: 7gFat: 6gSaturated Fat: 3gCholesterol: 46mgPotassium: 129mgFiber: 3gSugar: 16gVitamin A: 195IUVitamin C: 1.5mgCalcium: 65mgIron: 0.8mg
Join today and start saving your favorite recipes
Create an account to easily save your favorite recipes and access FREE meal plans.
Sign Me Up
Can I use sugar substitute and if I do how much should I add ?
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!
I used stone ground whole wheat flour and it came out delicious! Also, added a bit more berries.
Hi Joann! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the flour used!
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.
Hi Pat! So glad you enjoy the recipe! Thank you for this kind review and feedback on substitutions!
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!
Hi TracyG! So glad you enjoyed the recipe! Thank you for this kind review!
can i use something in place of the greek yogurt? mayo? wanting to make the bread just dont have greek yogurt haha
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!
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.
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.
How can I substitute stevia for honey or syrup as I can’t have either of those?
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!
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!
Glad it worked out for you Sarah!
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.
So glad you enjoyed it, JohannaA!
I used a combo of white whole wheat and bread flour, and only half the honey (personal preference). I also substituted 2 tablespoons lemon juice for some of the yogurt because we love lemon! Very delicious bread, will make again.
So happy to hear you enjoyed it, Terry!
Hi! I’m Angela. 48 working mom. So amazing!!!! I’m growing my own blueberries, peaches, and apples. But until they are in season I am buying produce at the store. I love to eat healthy and bake. I’m very into fitness. I love all your recipes but this is my favorite so far! I have stomach issues and flare ups so I try to eat minimally processed foods. I think it’s great your recipes are economical. Whole wheat and Greek yogurt are always my favorite choices for desserts. I used margarine in place of butter w an extra tablespoon of margarine and I used some apple spice and nutmeg w the cinnamon. Would u be willing to show the metric measurements as well ,as it’s so much easier w my scale. Do u have anymore quick breads like this w carrots apples or another fruit? And any advice on how to eat healthy when money is tight. Thank u love love it!
Hi Angela, so glad you enjoyed them. For the metric: Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.
For quick breads, you can find them all here: https://www.wellplated.com/category/recipes-by-type/quick-breads/
Here is a budget-friendly meal plan that might be helpful: https://www.wellplated.com/budget-friendly-weekly-meal-plan-1/
Enjoy!
Sooo moist and delicious! Like a moister version of a blueberry muffin with just the right hint of lemon
So glad to hear you enjoyed it, Em!