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This easy blueberry bread recipe will quickly become a family favorite. Serve warm with butter for breakfast or an afternoon snack. No yeast needed!
I’ve been on a bread baking kick lately and my newest venture has been blueberry bread.
There is something so amazing about warm bread with little dots of blueberries and a pool of melting butter on top.
I slice this up for breakfast, but it makes a fabulous afternoon snack as well.
This is a quick bread recipe, which means there is no yeast! It’s beyond simple to throw together and we absolutely love it.
Unlike my chocolate banana bread and zucchini pineapple bread, this blueberry bread itself really isn’t sweet. Just little hints of sweetness from the berries.
Our Blueberry Banana Bread is another fan favorite!
Blueberry Quick Bread Ingredients:
Dry Ingredients – This blueberry oatmeal bread starts with a few simple ingredients including healthy white whole wheat flour, rolled oats, packed brown sugar, baking powder, cinnamon, and salt.
Wet Ingredients – You’ll also need a couple of large eggs, some milk, applesauce, and canola oil. The applesauce adds flavor and it helps to keep the bread moist and prevent it from becoming too dry or crumbly.
Fresh Blueberries – I really prefer to use fresh blueberries in this oatmeal bread recipe but you could use frozen blueberries if that’s what you’ve got.
What Readers are Saying!
“Made this with blueberries and it was great, then I made it with blackberries and nutmeg instead of cinnamon and it was even more better-er!” – Maggie M.
What We Love About BLUEBERRY BREAD:
- Blueberries: This one is kind of obvious but the blueberries are the star ingredient here. The little pops of sweetness just add the perfect touch to this bread.
- Healthy: This blueberry loaf is actually rather healthy compared to many other recipes. The blueberries are nutritious and loaded with antioxidants, and the whole wheat flour and oats are also nutritious.
- Texture: The rolled oats add a nice chewy texture to the bread that goes well with the soft blueberries and moist bread.
Special Tools Needed:
- Loaf Pan: I use these gorgeous ceramic loaf pans, but any loaf pan will do.
- Mixer: Not strictly necessary as you can mix this by hand, but a mixer always makes it easier!
- Mixing Bowls: If you ask me, you can never have enough mixing bowls! These are my favorite.
How to Make Healthy Blueberry Bread Recipe:
Wet Ingredients: This bread is pretty simple and you can mix it by hand, with a hand mixer, or in a stand mixer. Whatever you have will work!
You’ll add all of your wet ingredients to a mixing bowl and stir them together. I’m using a combination of oil and applesauce to cut down on the fat and calories and up the moist goodness.
Dry Ingredients: Mix in the dry ingredients. I like to use white whole wheat flour, but regular white flour works well too. I also add in some rolled oats and cinnamon. So good!
Blueberries: Once you’ve gotten your batter stirred together, it’s time to grab the blueberries.
You’ll just fold those in gently.
I prefer fresh blueberries in this recipe, but frozen should work as well.
Bake & Serve: Spread your batter into a 9×5 loaf pan and sprinkle the top with just a few oats. It makes the bread look so hearty and delicious. You really can’t resist this one!
Bake the blueberry loaf for 45 to 55 minutes or until a tester comes out clean. Be sure to let your bread cool a bit before slicing.
I rewarm the bread in the microwave or toaster just before slathering it with butter. Nothing better than warm bread and loads of melty butter, right?
Helpful TipS FOR THE BEST BLUEBERRY BREAD!
- Blueberries: I prefer fresh blueberries but frozen will work too. Do not thaw them first if using frozen. You’ll also want to be gentle when folding in the blueberries, especially if fresh, so as not to break them.
- Oats: I’d recommend using old fashioned rolled oats in this oatmeal bread.
- Mixing: Don’t overmix the batter and make sure you are using the correct amount of flour or it could make the texture of the bread dense and tough, dry, or crumbly.
How to Store Blueberry Bread:
This blueberry quick bread can be stored at room temperature for about 2 to 3 days in an airtight container or well wrapped in plastic. It will last longer, up to a week, if you refrigerate it!
You can also freeze this blueberry bread recipe. Just wrap the bread tightly in plastic wrap and then store in a freezer safe bag or container for up to a few months. Let it thaw completely before serving.
Recipe FAQs:
We’re using a combination of oil and applesauce to make this bread moist and flavorful. Applesauce is a great, healthy swap for oil in many baking recipes, reducing the fat and calories in the final product.
I prefer fresh blueberries in this recipe for blueberry quick bread, but you can use frozen blueberries. I would not thaw them first. It may also help to toss them in a bit of the flour before adding them. That’ll help soak up any excess moisture.
More Bread Recipes:
- Maple Cinnamon Bread: This one smells like fall and tastes like a dream!
- English Muffin Bread: We use this for breakfast sandwiches and it’s outrageous!
- Beer Bread: No yeast needed in this flavorful beer bread.
- Cranberry Bread: Those tart berries are amazing in this sweet bread!
- Jalapeno Cheddar Bread: Made in a dutch oven!
- Chocolate Zucchini Bread: Your kids will have no idea they’re eating zucchini!
- Pumpkin Bread: My all time favorite pumpkin bread!!
Blueberry Bread
Ingredients
- 2/3 cup packed brown sugar
- 2 large eggs
- 3/4 cup milk
- 1/4 cup applesauce
- 1/4 cup canola oil
- 2 1/4 cups white whole wheat flour
- 1 cup rolled oats
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup fresh blueberries
Instructions
- Heat oven to 350 degrees and grease a 9×5 inch loaf pan.
- In the bowl of your stand mixer, add sugar, milk, applesauce, oil, and eggs. Mix well.
- Mix in the remaining ingredients except for the blueberries and mix until combined.
- Gently fold in the blueberries.
- Pour in the loaf pan and bake for 45-55 minutes or until a tester comes out clean.
- Cool in pan for 10 minutes and then remove from the pan and finish cooling on a wire rack.
Tips & Notes:
Nutrition Information:
This recipe was originally published in March 2010. It was updated in April 2019 with new text and photos.
Sharon Moye says
Did you use quick cooking or old fashioned oatmeal.
Karly says
I used old fashioned oats here, but they both work just fine in this recipe.
Maggie Martin says
Made this with blueberries and it was great, then I made it with blackberries and nutmeg instead of cinnamon and it was even more better-er!
Thanks Karly, you are the best
Maggie
Lucy Beliveau says
Good Morning and thank you for such a lovely recipe! Because blueberries are such a delicious super food, my husband and I enjoy them as often as possible! Your low sugar blueberry bread will make a delightful addition to our morning breakfast. We are both retired now, so mornings have taken on a different sentiment! We love sitting and chatting and taking our time enjoy a yummy healthy meal! Growing old has a ew advantages and this is certainly one of them!
We are soon moving to a lovely new apartment and I look forward to making your beautiful bread for one of our first breakfasts! Thanks again!
Karly says
Sounds like a fantastic morning routine! Enjoy! 🙂
Elizabeth Collins says
Hi,
I noticed the bread is 284 calories,but, I don’t see the number of servings listed?
Karly says
It’s based on 10 slices. 🙂
Ira says
Can I replace fresh blueberry with the ones your buy in a package? They are dried but not too much. We do not get fresh ones in Venezuela where I live but I do have the packaged ones. Perhaps cutting down the sugar will make it work? Thoughts?
LisaMarie (Cake It Or Leaf It) says
This looks great… I would usually make banana bread and I have just recently made strawberry bread which I love, but I was looking for something different… so thanx for the idea. 😀
LisaMarie
Laura Little says
Wow! That is amazing, it finished baking about 15 mins ago! I used Splenda Brown Sugar instead of regular and made it even healthier! Thanks you 🙂
Jane says
Agh, last comment, but I also just used straight up whole wheat flour. 🙂 Still tasted amazing.
Jane says
On an off note, I also halved the baking powder and the loaf tasted just fine! Any ideas why it didn’t make a difference? I’ve made the loaf both ways, with the full amount and with half.
Jane says
Oh my. I usually never comment, but I have to say that I LOVE this bread! In the past week, I’ve made three loaves and will be making more today. I added in a few tablespoons of ground flaxseed, subbed virgin olive oil for the oil, halved the sugar, and added more blueberries and more applesauce. I also added in an extra tablespoon of cinnamon because the taste wasn’t strong enough without it and a big splash of skim milk because my batter was too stiff. I put on an orange glaze after the bread cooled (freshly squeezed orange juice and powdered sugar), and it looked gorgeous!
I tend to substitute a lot in any recipe, but oh my, thank you THANK YOU THANK YOU!! Everybody (that’s honestly a first) in my house loves this bread-it’s going to become a weekly thing now!
Marta says
I made this bread last week and it was great!! I added more applesauce and more blueberries and it came out delicious, it was gona in three days, i mostly ate it myself, my husband barely got some pieces. I used bigger square pan and it was just right.
Right not the bread is in the oven again but this time i replaced blueberries with sour cherries, cant wait for the results!
Heather Gray says
My family eats the entire loaf as soon as it cools enough to put in thier mouths. It is hard to keep on hand. I use frozen blueberries, and add more then called for. it was good enough to pass out as holiday gifts.
Nina says
I wasn’t real pleased and neither were my children. It’s kind of bland I think it’s missing vanilla and I’m going to try it will a touch of vanilla.
Jennifer Hale says
I have 10lb of blueberries and was looking for a way to use them and came across your bread in my search, it is in the oven now and my home smells wonderful!! I had a smaller loaf pan and ended up being able to make a few muffins also, they are great! My family loves bread and I am always looking for a healthy way to eat!! Thanks so much for your recipes!!
ashley says
ive got like 11 bags of frozen blueberries im going to make this bread rright now!!