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Our Blueberry Breakfast Bread only requires one bowl to make, is super fluffy, and so easy to make!

completed Blueberry Breakfast Bread on parchment paper

This Blueberry Breakfast Bread is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb, and is unbelievably moist. It is without a doubt one of the best vegan sweet treats and is surprisingly simple. It’s a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc., and know you can use ANY berry or fruit and it would still be delicious. Make no mistake though, this sweet bread is anything but dull and we cannot wait for you to give it a go!

We love this Blueberry Breakfast Bread and know you will too! It is time to cozy up and do some delicious vegan baking.

This Blueberry Breakfast Bread Is: 

  • Perfect for breakfast or as a treat throughout the day.
  • Kid-approved.
  • Plant-based and Vegan.
  • Easy to make and perfect to bake (plus easy to make an extra loaf to share).

When in Season…

This Blueberry Breakfast Bread recipe calls for fresh blueberries, so we encourage you to keep an eye on those berry sales whenever you visit your local grocery store. This happens usually when they are in season and the harvest is in full swing.

This advice applies to any seasonal vegetable or fruit you’re after. It will not only support your local farmers, but it will also save you a lot of money and taste. That’s right, buying seasonal produce will ensure you have the ripest and most flavorful fruits and vegetables.

completed Blueberry breakfast loaf with some slices cut on a wood board.

The Ingredients & Substitutes

  • All-purpose flour: 2 cups (can substitute for gluten-free all-purpose flour)
  • Baking powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Cinnamon: 1 teaspoon
  • Vanilla extract: 1 ½ teaspoon
  • Plant-based milk: 1 cup (You can use your preferred plant milk)
  • Maple Syrup: ½ cup (can substitute for a different sweetener like agave if preferred)
  • Oil: ⅓ cup (Any neutral oil or melted coconut), if you prefer oil-free you can try applesauce instead
  • Fresh blueberries: 1 ½ cups (fresh blueberries work best for this recipe)

How to Make Blueberry Breakfast Bread

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!

Preheat the oven to 400 degrees F, and lightly oil a 9″x9″ pan or standard loaf pan.

Mix the all-purpose flour (or gluten-free all-purpose flour), baking powder, salt, and cinnamon in a mixing bowl.

Add the vanilla extract, plant-based milk, maple syrup, and oil and mix thoroughly. Add blueberries and stir to fold in.

Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9×9″ pan) or until a knife inserted into the center comes out clean and the top is golden brown.

Let cool before cutting, and enjoy!

completed Blueberry breakfast loaf with some slices cut on a wood board.

Recipe Notes & Tips

  • Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months.
  • You can also put the batter into muffin tins for individual blueberry muffins. You might also enjoy these Easy Vegan Blueberry Banana Muffins!
  • Fold the blueberries into the batter to avoid overworking the batter.

How To Serve

The great thing about vegan blueberry breakfast bread is that it can be enjoyed any time of the day.

  • You can drizzle blueberry maple syrup over your slice of bread.
  • Heat your bread up and serve with a scoop of plant-based ice cream.
  • Spread some vegan butter on top of a warmed slice of this bread.
  • You can also keep it simple and just enjoy a slice by itself.
completed Blueberry breakfast loaf with some slices cut on a wood board.

FAQs

How many loaves does this recipe make?

This recipe makes 1 9×9 loaf.

Can I use frozen blueberries instead of fresh ones?

You can try using frozen, but fresh blueberries are recommended for this recipe.

Looking for More Vegan Baking Inspo?

Photos by Alfonso Revilla

Blueberry Breakfast Bread

4.56 from 67 votes
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 1 9×9 pan
This delicious Blueberry Breakfast Bread is the perfect alternative for a family brunch on the weekends! Everyone will love it!

Ingredients 

  • 2 cups of all-purpose flour or gluten-free all-purpose flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1 ½ teaspoon of vanilla extract
  • 1 cup of plant-based milk (I used almond)
  • ½ cup of maple syrup
  • cup of oil (I used avocado, but any neutral oil or melted coconut would be ok), if you prefer oil-free you can try applesauce instead
  • 1 ½ cups of fresh blueberries

Instructions 

  • Preheat the oven to 400 degrees F, and lightly oil a 9"x9" pan or standard loaf pan. Mix the all-purpose flour (or gluten-free all-purpose flour), baking powder, salt, and cinnamon in a mixing bowl. Add the vanilla extract, plant-based milk, maple syrup, and oil and mix thoroughly. Add blueberries and stir to fold in.
  • Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9"x9" pan) or until knife inserted into center comes out clean and top is golden brown. Let cool before cutting, and enjoy!

Notes

  • Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months.
  • You can also put the batter into muffin tins for individual blueberry muffins. You might also enjoy these Easy Vegan Blueberry Banana Muffins!
  • Fold the blueberries into the batter to avoid overworking the batter.

Nutrition

Calories: 242kcalCarbohydrates: 38gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 309mgPotassium: 91mgFiber: 2gSugar: 13gVitamin A: 14IUVitamin C: 2mgCalcium: 139mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Renee Press
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Keywords: baking, banana bread, blueberry bread, breakfast bread, dairy free, egg free, sweet bread, vegan, vegan baking, vegan breakfast, vegan sweet bread, vegetarian
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She’s on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

More about Renee Press

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Recipe Rating




Comments

  1. 5 stars
    This was so delicious and satisfying. Applesauce instead of oil worked fabulously. I did the 9×9 pan for 20 minutes at 400 and it was enjoyed by all.

  2. 5 stars
    I’d love to know if I can use a healthier flour like whole wheat, almond flour, coconut flour etc? will it bake the same?

    1. We at Plant-Based on a Budget haven’t tried that out yet so can’t guarantee the results but please let us know how it turns out if you do! 🙂

  3. I tried baking it in a loaf pan and I think I would recommend 350 degrees F for and hour. Got too dark on top at 400, still soggy in the middle, and left in for 45 minutes.

    1. Thank you Deird for suggesting 350 for 1 hour. I was surprised that it said 490 on the recipe so decided to look at reviews and saw yours. Again thank you!!!