If the idea of plopping down in a blueberry patch and munching fresh berries until your fingers and chin turn blue appeals to your summer-loving 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.
For me, that means this Blueberry Bread is made with 100% whole grains, is naturally sweetened with maple syrup or honey (your choice), and employs just enough fat to give it the right texture and a satisfying flavor, without pushing the recipe into pound cake territory.
If you like, you can top this Blueberry Bread with crumb topping, add lemon zest or glaze for a lemon blueberry bread, or spike it with extra cinnamon.
Or you can enjoy this perfect loaf just as it is.
How to Make the Best Healthy Blueberry Bread
This Blueberry Bread is quick and easy! The only thing you need to make it is a bowl, spoon, and whisk.
The ingredients are…
- Whole Wheat Flour. Making this bread 100% whole wheat 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!).
- Honey. Or pure maple syrup. A more natural way to sweeten, it makes the bread moist too.
- Blueberries. In the summer, fresh blueberries are hard to beat, but you can certainly make this blueberry bread with frozen blueberries instead. Simply add them to the batter as directed (no need to thaw the berries first).
- Greek Yogurt. One of my favorite healthy baking tricks! Instead of making the Blueberry Bread with sour cream, I swap the same amount of plain Greek yogurt, which has a similar consistency and tang. It makes the bread moist and is high in protein.
- Vanilla Extract. A must in all breakfast breads!
To Make the Blueberry Bread
- Once you’ve gathered your ingredients, mix the wet in one bowl and the dry in another.
- Combine the two and fold just until the flour disappears.
- Last and best: Gently stir in those bodacious blueberries.
PRO TIP: 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. This will keep the blueberries from sinking to the bottom.
Blueberry Bread: Optional Flavor Additions
A few tasty ways to gussy it up:
- Cinnamon. A pinch stirred into the dry ingredients adds warmth but doesn’t overpower.
- Lemon Blueberry Bread. A classic combo! Zest 1 lemon into the wet ingredients.
- Crunchy Cinnamon Sugar Topping. I almost hesitate to list this as optional, because it is so delicious! Prior to baking, top the blueberry bread with 2 tablespoons turbinado (raw) sugar, mixed with a pinch of cinnamon. It adds a delightful, crunchy lid on top of each slice.
- 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 topping called for in this Cream Cheese Banana Bread.
You can also do a combination of the above (Lemon Blueberry Bread with Cream Cheese, Lemon Blueberry Bread with Crumb Topping, etc.).
Or you can bake this Blueberry Bread recipe without any extras or frills.
Like an idyllic summer day, Blueberry Bread is completely comfortable in its simplicity. It is pure delight, and I love it all the more for it.
Recommended Tools to Make Blueberry Bread
- This is my absolute favorite loaf pan. (It comes in a 9×5-inch size also.)
- Newly obsessed with this spatula. It’s great for sautéing and mixing batter, and is super easy to clean and heatproof.
- Microwavable mixing bowls (perfect if the butter resolidifies)
For the Bread:
- 1 3/4cupswhite whole wheat flour— or regular whole wheat flour or all-purpose flour
- 1/2teaspoonbaking soda
- 1teaspoonbaking powder
- 1/2teaspoonkosher salt
- 1/4teaspoonground cinnamon— optional
- 1cup(6 ounces) blueberries— fresh or frozen (if using frozen, do not thaw)
- 1cup plus 1 tablespoonplain nonfat Greek yogurt— at room temperature
- 1/4cupunsalted butter— melted and cooled, or swap melted and cooled coconut oil or canola oil
- 1 1/2teaspoonspure vanilla extract
- Zest of 1 small lemon— optional
- 2large eggs— at room temperature
For the Cinnamon Topping (optional):
- 2tablespoonsraw turbinado sugar
- 1/4teaspoonground 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!
- Store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
- 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.
Amount per serving (1 slice, of 10) — Calories: 199, Fat: 6g, Saturated Fat: 3g, Cholesterol: 46mg, Sodium: 194mg, Potassium: 129mg, Carbohydrates: 32g, Fiber: 3g, Sugar: 16g, Protein: 7g, Vitamin A: 3.9%, Vitamin C: 1.8%, Calcium: 6.5%, Iron: 4.4%
Did you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!