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

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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

The Best Loaf Pan

Ensures perfect corners and even baking every time! You’ll never want to bake a loaf of bread without it.

A loaf of blueberry bread on a baking rack

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

A loaf of blueberry bread on a baking rack

Blueberry Bread

4.92 from 23 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 mins
Cook: 45 mins
Total: 1 hr

Servings: 10 slices (1 loaf)

Ingredients
  

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

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!

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

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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 wellplated.com 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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102 Comments

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  1. I am thinking Blueberry French Toast for some of it. Hope everyone has a happy and safe 4th of July.

  2. Love blueberries but can’t have them in large quantities – like maybe a pound or two at a time! So this would be just right to satisfy my blueberry needs. Have you ever tried using a dough whisk to mix batters, etc.? It is my best purchase ever…Have a great holiday weekend.

    1. Hi Shalin, I don’t have personal experience using stevia, so it’d be an experiment. If you’ve successfully swapped it in similar recipes, you could give it a try here, but if it’s not a liquid sweetener, it may not turn out. If you do decide to experiment, I’d love to hear how it goes.

  3. I love love love your recipes, but so wish there was an option to save them in my phone or add them right to a shopping list or something other than only a print option as 99% of the time I’m checking my email from my phone. 5 stars

    1. Cheri, that’s a great idea for the future (and I wish I could come up with an option for that now!). For now, maybe try a Pinterest board? You could create one just for my recipes, then pin them there.

    2. For my fave recipes, I’ll bookmark them in folders on my phones internet browser. It makes them quick and easy to find…just an idea. Erin, this bread looks divine, I will definitely be trying it soon!

        1. There’s a wonderful app called Paprika (now Paprika 3) that i use for my recipes.  I started w/ on my ipad and now co-exists on my iphone. They sync and update automatically. Search from the app, save to the app, enter old favorites manually…inexpensive!  

  4. This blueberry bread is EXCELLENT! My oven was a bit wonky, so it took longer to bake but I will definitly make this again!5 stars

  5. Yum! That was fabulous! My entire family loved this bread. I am stashing this recipe for when we have people over. We substituted Bob’s Red Mill Gluten Free Baking Flour and it turned out perfectly. I recommend using parchment paper instead of greasing the pan. It makes it super easy to pull right out without any chance of some parts sticking to the bottom. :)5 stars

  6. I have made twice with excellent results. I made two changes. First I used vanilla yogurt rather than plain to amp up the vanilla flavor. Second I made in a glass loaf pan, which created a far more dramatic presentation at the table.5 stars

  7. This recipe is such a winner. The crumb on the bread was perfect. Neither falling apart soft nor densely hard. I used an Italian raw honey with lime notes in it to amp the breads flavor, but sadly he bread wasn’t even remotely sweet for me. Maybe it was the honey, I don’t know ??‍♀️! But, great recipe,regardless. Thank you so much! 5 stars

  8. I am just wondering if it took anyone else much much longer than the full 45 minutes to bake. Mine has been in now for over an hour and the outside is done but the inside is still raw. Thoughts? It is tented with aluminium foil :)

    1. Hi Sara! I’m sorry that the bread took longer than expected. Unfortunately, every oven is different, so it might take longer to bake. Adding foil over the top and continuing to bake was definitely the right choice though. I hope it turned out great!

  9. The bread burned on the top and the bottom wouldnt finish baking, it stayed moist and uncooked..it lacked flavor when i tried a part that was cooked

    1. Hi Ironmom, I’m so sorry to hear that the bread didn’t turn out as you’d hoped. I (and other readers) have really loved this recipe, so I wish that you would’ve enjoyed it too!

  10. I used the crumb topping and think it added just the right amount of extra sweetness without adding a whole bunch of extra sugar. My bread did take longer to bake because the center was not cooking through, about an extra 20-25 minutes. Some of the edges consequently were slightly burned, but it was moist except for some of the edges and the taste was great. I may need to adjust the placement of the pan in the oven? Will try again!5 stars

    1. Thank you for taking the time to share this kind review, Kathy! I’m so pleased that you enjoyed this bread recipe!

  11. We loved this blueberry bread. I had to make it twice in a row as it just wouldn’t stay around that long! I made a cream cheese ‘frosting’ that we could spread on each slice as we wanted.
    Wanting to try another flavor of bread for variety – could we just swap dried apricots in place of blueberries, or do you have another suggestion?
    Thank you!5 stars

    1. I’m so pleased that you enjoyed this recipe, Willie! You can check out ALL my delicious bread recipes/flavors on my site here!

    1. Hi Madhu! I haven’t tried this swap, but you could experiment with it. I hope you enjoy the recipe!

  12. 2 attempts resulted in 2 under baked breads, so much so that they were both completely inedible. Steps followed to the exact measurement but clearly doesn’t work. Waste of ingredients and time.

    1. I’m so sorry you had trouble with this recipe, James. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed this bread, so I really wish it would’ve been a hit for you too!

    2. Is it possible to make this bread in my bread maker? If so, what would be the suggested cycle setting and crust color? Thanks

      1. Hi Sheri, I am not familiar on how to use a bread machine, so I am not able to give any advice for that. If you decide to try it out, let me know how it goes!

  13. I have to say, I’m sick of banana bread and love blueberries so this is definitely the perfect recipe for me! Can’t wait to give this recipe a try!

  14. I changed flour ingredients, use 1/4 cup almond flour, 11/2 white whole wheat flour. Used low fat sour cream instead of yoghurt. Cut back on honey, 1/4 cup. Used 1/4 cup canola oil. Added zest of whole lemon to flour mixture for a more lemony taste. Sprinkled top with cinnamon only, no sugar.
    Bread was delicious. Question: Can I double recipe?5 stars

    1. I’m so happy that you enjoyed the bread, Patricia! I’ve never tried doubling it, but I think it would work fine if you want to make two loaves.

  15. Hi Erin – unfortunately, my son is doing Keto and I try to stick to that when cooking. Can I use almond flour for this? Or, conversely, can l add blueberries to your almond flour bread recipe? Thanks…every day l grit my teeth trying to find low or no carb recipes..lol.

    1. Cat, I’d recommend adding blueberries to the almond flour bread; this one won’t work if almond flour is added. I hope that works for you both!

  16. Hi,
    Is it fine if I replace the same amount of Greek yogurt with sour cream? All I have is fat free Greek yogurt 

    1. Hi Sierra! Fat free Greek yogurt works perfectly here, but you could also try it with sour cream instead. I hope you enjoy the recipe!

  17. So very good which is saying something as someone who grew up picking blueberries in the northeast and having baked a fair share. I did use half of the amount of butter, substituted 3/4 C of turbinado sugar for the honey and added 1 1/2C of blueberries.5 stars

  18. 4.5 stars. I like that this is a healthier but still tasty version of blueberry bread. It is not as sweet as regular fruit bread but was sweet enough for us. I added lemon zest and a little lemon juice which was a nice subtle lemon flavor. My reason for knocking off half a star was that my bread deflated pretty significantly as it was cooling and even though the toothpick came out clean, once it cooled the middle was pretty wet and almost seemed a little underdone. Maybe it was the little bit of lemon juice I added? Still a good recipe that I’ll make again.5 stars

    1. Hi Ashmita! You can store the bread at room temperature for 2 days or in the refrigerator for up to 1 week. I hope you enjoy it if you try it!

  19. Yummy! Made this bread multiple times without the topping for my toddler and loves it. Goes along well with my coffee too. Thank you.5 stars

  20. 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.❤️❤️❤️5 stars

    1. I’m sorry to hear that you had trouble with this bread, Anjalika. I haven’t heard of this happening before, and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

  21. We followed this recipe exactly and even used a scale instead of measuring instruments and the bread came out overcooked on the outside and completely raw on the inside. Very disappointing. The flavor is quite good but I can see from other reviews that a lot of people had the same issue. The only thing I can think of that would be why why some have issues and other don’t is the choice in blueberries. I used frozen blueberries and I did not thaw them.

    1. I’m so sorry you had trouble with this recipe, Ashley. I know it’s frustrating to try a new recipe and not have it turn out. I (and many other readers) have enjoyed this bread, so I really wish it would’ve been a hit for you too!

  22. This bread came out very well – it was just the tiny bit dry and could use a tad more sugar. But I am still really enjoying it.4 stars

    1. Thanks for the feedback Kristen! So glad you enjoyed the bread and thank you for this kind review!

    1. Hi Donna! I’ve only tested the recipe as written, so if you decided to use applesauce you would be experimenting. If you give it a try, let me know how it goes!

  23. I substituted the yogurt with whole milk just cause I didn’t have yogurt available, other than that I followed the recipe and the bread turned out perfect! Love how it doesn’t taste like pure sugar like other recipes. The cook time did take longer than listed (which is common for my oven) but I just checked it often till it was done in the middle. Thanks for sharing I will definitely be making it this way from now on.5 stars

    1. Hi Sean, I’ve only made this recipe as written and I’m not too familiar with a bread machine. If you decide to experiment, let me know how it goes!

    1. Hi Doris! So glad you enjoyed the recipe! Thank you for this kind review and your feedback on the changes!

    1. Hi Susan! I have not experimented with this swap, so I cannot recommend it from experience. I know other readers have tried using other oils with great results! If you decide to test it out, let me know how it goes!

  24. It needs to be a bit sweeter – I substituted sugar instead For the honey but next time I will add 3/4 c sugar instead of the I/2 cup it calls for — I just don’t care for honey

    1. Hi Helene! This will definitely depend on how sweet you like your bread. I tend to like mine less sweet and think the honey works perfect for me, but I know we all have different taste. Hope you enjoy it!

  25. Whike this recipe provided me with a good foundation to build on, I had to make many alterations to suit my taste and to improve the texture of the blueberry bread. For one, I increased the amount of blueberries significantly. The amount in the recipe is just far too meager. I also had to thin out the Greek yogurt with water, to create a looser liquid consistency to improve the moisture of the bread. I also reduced the butter to 1 tablespoon and substituted mashed banana. And I reduced the amount of flour, and substituted maple sugar for regular sugar. Finally, I avoided cinnamon at all costs and used ground vanilla bean instead of vanilla extract.

    1. If you’re creating a whole new recipe you should post yours rather than negatively commenting on the original recipe. I followed the actual recipe and it was flawless.

  26. Hi Erin,

    I made the blueberry bread and it’s absolutely delicious. The only problem is that it came out denser and flatter than it looks in your pictures. I would really like to make it again but I wanted to see if you could give me some ideas as to what could cause it to be dense and flatter. I measured carefully and the only change I made was using whole wheat pastry flour instead of white whole wheat. Could overmixing be a problem? I did stir enough to try to smooth out the flour lumps. I would appreciate your thoughts on this.

    1. Hi Beth! It’s my understanding that you can not substitute whole wheat pastry flour for a 1:1 to white whole wheat flour, which is where you may have run into a problem. I’ve only tested this as written and it’s so hard to say what might’ve gone wrong without being in the kitchen with you. I (and many other readers) have enjoyed it, so I truly wish it would’ve been a hit for you too!

    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!

  27. 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

  28. 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

  29. 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!

  30. 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.