If you love blueberry muffins but don't want to scoop individual muffins, this blueberry bread is the perfect solution. It has the same soft, fluffy texture and sweet blueberry flavor you love in a bakery-style muffin, baked into an easy loaf that's perfect for breakfast, brunch, or snacking. This recipe is vegan, family-friendly, and can easily be made gluten-free.
Why You'll Love This Blueberry Bread
- Soft and incredibly moist with juicy blueberries in every bite.
- Easy to make in one bowl with simple pantry ingredients.
- Perfect for breakfast, brunch, or snacking throughout the week.
- Bakery-style flavor that tastes just like a blueberry muffin in loaf form.
- Vegan and gluten-free friendly so everyone can enjoy a slice.
- Freezer-friendly for easy meal prep and make-ahead breakfasts.
- A great way to use fresh or frozen blueberries any time of year.
Ingredients You'll Need
- 1 cup unsweetened almond or oat milk (regular milk also works)
- 1 overripe mashed banana
- ½ cup sugar
- ⅓ cup melted vegan butter or coconut oil (regular butter also works)
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 ½ cups regular or gluten-free all-purpose flour (For a gluten-free option, King Arthur Measure for Measure gluten-free flour is recommended. Please avoid using almond flour or baking flour as substitutes.)
- 1 cup wild blueberries (we use frozen but fresh will also work)
How To Make Blueberry Bread
- Prepare the Oven: Preheat your oven to 375°F.
- Mix Wet Ingredients: In a large mixing bowl, whisk together almond milk, sugar, maple syrup, mashed banana, melted butter, and vanilla.
- Incorporate Dry Ingredients: Stir in baking powder and baking soda. Gradually fold in the flour until you achieve a smooth batter consistency.
- Add Blueberries: Gently fold in the wild blueberries.
- Bake: Transfer the batter to a greased metal loaf pan and spread evenly. Bake in the preheated oven for 40-50 minutes. The bread should be golden on top and a toothpick inserted into the center should come out clean.
- Serve: Allow the bread to cool slightly before slicing. Serve warm with a dollop of vegan butter or a drizzle of maple syrup for an enhanced taste experience.
Tips for the Best Blueberry Bread
Toss the Blueberries with Flour
If using fresh berries, we recommend coating the blueberries in a small amount of flour. This helps prevent them from sinking to the bottom of the loaf while baking.
Don't Overmix the Batter
Mix just until the ingredients are combined. Overmixing can create a dense loaf instead of a soft, tender crumb.
Use Fresh or Frozen Blueberries
Both work well in this recipe. If using frozen blueberries, add them straight from the freezer without thawing.
Check for Doneness Carefully
Because blueberry bread is very moist, it may need a few extra minutes in the oven. Insert a toothpick into the center—it should come out with a few moist crumbs but no wet batter.
Let the Bread Cool Completely
Allow the loaf to cool before slicing. This helps it set properly and prevents it from crumbling.
Add Lemon for Extra Flavor
A little fresh lemon zest pairs beautifully with blueberries and gives the bread a bright bakery-style flavor.
Variations
One of the best things about this blueberry bread recipe is how easy it is to customize. Here are a few of our favorite variations:
- Lemon Blueberry Bread: Add 1–2 tablespoons of fresh lemon zest to the batter for a bright, citrusy flavor.
- Blueberry Muffin Bread: Sprinkle the top with coarse sugar before baking for a sweet, bakery-style muffin topping.
- Blueberry Crumble Bread: Add a simple cinnamon streusel topping for extra texture and flavor.
- Mixed Berry Bread: Replace half of the blueberries with raspberries or blackberries.
Frequently Asked Questions
Store leftover blueberry bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and freeze, then reheat in the oven or toaster before serving.
Yes! Try my delicious and soft Homemade Blueberry Muffins here!
Yes. Use King Arthur Measure for Measure Gluten-Free Flour.
Other Recipes To Try
Blueberry Bread
Ingredients
Blueberry Bread Ingredients
- 1 cup milk regular or vegan
- 1 overripe mashed banana
- ½ cup sugar
- ¼ cup maple syrup
- ⅓ cup melted butter regular or vegan
- 1 teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- 1 ½ cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 1 cup wild blueberries we use frozen but fresh will work
Instructions
Blueberry Bread Recipe
- Preheat the oven to 375
- Use a fork or whisk to mix the milk, sugar, melted butter, maple syrup, mashed banana, vanilla, baking powder, baking soda, and cinnamon together. Then, mix in the flour until a batter forms. Fold in the berries and then transfer the batter into a greased metal loaf pan.
- Bake in the oven for 40-50 minutes until the loaf is golden on the top and completely risen through the center. Serve warm with vegan butter or drizzled with maple syrup!
Donna says
Can regular milk be used in place of almond milk?
Takinia says
Hello. Can you add nuts to this? And if so, how would that affect the cooking time?
Jillian says
Hi there! I'm sure nuts would be very tasty in this. I don't believe the cooking time would be impacted.
Courtney says
Could I use a ceramic dish instead of metal? Would that affect cooking time?
Jillian says
Hi Courtney, yes you can. I would imagine that you may need to bake this longer in a ceramic dish as it doesn't conduct heat as well as metal.
Sheila Gilmore says
I made the blueberry cornbread recipe. Can this be frozen as well?
Jillian says
absolutely!
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