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Healthy Blueberry Bread is perfect for a morning on the go or an afternoon snack!
It’s about time I made a recipe that didn’t include chocolate, right? I realized that not everyone in the world is as obsessed with chocolate as I am, so I figured it would be a good idea to create some other recipes with other flavors.
That is when I opened my fridge and saw a beautiful carton of blueberries and knew that I could create something delicious from them. In order for blueberries to pass my test of being “beautiful” they have to be big. Something about little blueberries and their tart taste just don’t get me jazzed. So when I saw this carton of huge and plump blueberries, I knew they would work perfectly in a loaf of bread.
Think fluffy, soft, and melt in your mouth delicious. I shared this loaf with my mom and dad (my dad LOVES blueberries) and I got a text immediately from my dad that he loved the bread. I know that when he sends me a text, it means he enjoyed it, because if he didn’t he would most likely just not say anything, haha.
The best part about this bread is that it really doesn’t take long to whip together at all. It was so very easy to just throw it all together and then pop in the oven. Enjoy it!
If you have more blueberries to use, I can’t recommend my Best Healthy Blueberry Muffins enough!
Healthy Blueberry Bread
Ingredients
- 2 1/4 cup whole wheat flour
- 2 tsp. baking powder
- 1/4 tsp salt
- 1 tsp. cinnamon
- 2 eggs, whisked – room temp.
- 2/3 cup coconut sugar
- 1 cup almond milk
- 1/2 cup coconut oil, melted
- 1 tsp. vanilla
- 1.5 cup blueberries
Instructions
- Preheat oven to 350F
- In a large bowl, combine flour, baking powder, salt and cinnamon.
- In a small bowl, combine whisked eggs and coconut sugar.
- Add almond milk, coconut oil, and vanilla to egg mixture.
- Add wet ingredients to dry, careful not to overmix.
- Fold in 1 cup blueberries.
- Top with 1/2 cup blueberries if desired.
- Baked at 350F for 44-48 minutes or until toothpick comes out clean.
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Peggy Nations says
I made this today and add crumb topping!! It is amazing! Erin you are my go to when I am looking for something yummy to make! Thank you!
★★★★★
Erin says
Hi Peggy, so glad you enjoyed it and thanks for your support!!
April says
Hi Erin,
Can I use GF flour with this recipe?
Erin says
Hi April, I haven’t tested with a GF flour yet, and most gf flours work on a totally different absorption rate. You can definitely give it a try but you’d likely have to adjust the amount. Let us know if it works!
Kelsey says
So easy and healthy! I needed to get rid of some fresh blueberries that were on their way out and this was the trick! I will say it took a little longer to cook in my oven but I just kept an eye on it!
I also added the crumble topping from the coffee cake recipe for a little extra specialness. Delicious!
★★★★★
Erin says
Hi Kelsey, so glad you loved the bread! 🙂
Egbert says
Hi Erin
I am guy who loves baking for myself and my family.
Tried your whole-wheat blueberry bread. I made some modifications.i made 2 loaf 9×5 pan. I used;
Flower honey instead of coconut sugar (reduced amount), olive oil instead of coconut oil, 3 egg white no yolk, 1/2 cup coconut flour. They came out really well and my family love it. I note that the blue berry content is more in this recipe but not complaining considering the antioxidants that it provides.
Over all a great recipe and I appreciate for posting this. Also I note that your recipes call for low salt and I love that! I wish I could attach the photos of the bread.
★★★★★
Erin says
Hi Egbert, thank you so much for your comment. I am so happy you enjoyed it and made it your own! Ah I was I could see it too. If you post it on Instagram, please tag me @erinliveswhole and I’ll see it! 🙂
Serena Fontanella says
I made it last night! I was craving chocolate so I added some dark choc drops, also replaced coconut oil with sunflower seeds oil and let me tell ya it is insanely good- as always with your recipes!
★★★★★
Erin says
Hi Serena, ah I am so happy to hear that and love you added dark chocolate. YUM! Thank you for sharing! 🙂
Yasemin Camkiran says
You’re my go to for baking something yummy but wholesome for my family every Friday. I tried this one today and was the winner with everyone so far, the texture is perfect and taste is just right, the ingredients (as always) as such high quality that it almost tastes healthy!! I’m a massive fan, also comes out EXACTLY like seen in the images above everyone!😘😘 Ps, I had to subsitute half of the coconut sugar measure with brown sugar as I didn’t have enough coco sugar but was still so good 😌
Erin says
Hi Yasemin, thank you so much for the kind words!! I am so happy that everyone enjoyed the bread so much and love that you made it your own! 🙂
Taylor says
Will all-purpose flour and turbinado sugar work as subs for the wheat flour and coconut sugar? Thanks!
Erin says
Hi Taylor! I haven’t tried the recipe with those substitutes and just recommend double checking the ratio of each since sometimes they vary. Let me know how it goes!
Hannah says
Can I use oil instead of coconut oil?
Erin says
any oil works!
Shawn says
What size pan did you use? It’s not in the instructions
Erin says
any bread loaf pan will work, timing may vary.
I used an 8×4