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Our Blueberry Breakfast Bread only requires one bowl to make, is super fluffy, and so easy to make!
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.
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!
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.
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
Easy Blueberry Bread [Quick Bread!]
Ingredients
Blueberry Filling
- 1 ½ cups blueberries fresh or frozen (don’t thaw!)
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
The quick bread
- ⅓ cup granulated sugar or 50/50 white and brown sugar. Unrefined raw cane sugar works, too.
- 1 ½ cups all-purpose flour or up to 60% white whole wheat
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk I use any unsweetened plant-based milk – soy, oat, cashew, etc.
- ¼ cup neutral oil canola oil/vegetable oil
- 1 3.9-ounce pack unsweetened applesauce
Instructions
- First, preheat the oven to 350F/175C, and line a 9×5-inch (25×11 cm) loaf pan with parchment paper (leave overhang for easy removal).
- Then, in a medium bowl, toss the blueberries with 2 tbsp flour and 1 tbsp sugar. Mix well and set aside.
- In a large bowl, whisk 1/3 cup sugar, 1 ½ cups flour, baking powder, and salt.
- Add the milk, oil, and applesauce, and stir until well combined – but be careful not to overmix. A few small lumps are fine.
- Fold in the blueberry mixture, reserving ¼ cup as a topping.
- Pour the batter into the loaf pan, sprinkle with the reserved berries, and bake the blueberry quick bread for 50-60 minutes, or until a toothpick/skewer inserted in the center comes out clean (or with moist crumbs- no wet batter).
- Remove it from the oven and let it cool completely in the pan before removing, slicing, and serving. Enjoy!
Notes
- Measure the flour correctly: Fluff it in its bag, spoon it into the cup, then level it with the back of a knife. This ensures you don’t use too much and end up with a dense, dry blueberry bread recipe.
- Don’t skip flouring the berries: This helps to keep them from sinking.
- Don’t over-mix batter: Overworking can lead to dense, gummy bakes.
- To reduce color streaking: Use fresh berries when possible (frozen bleed more) and gently fold them into the batter.
- Leave to cool in the pan: This vegan blueberry loaf is very fragile right out of the oven but firms as it cools, so don’t be tempted to slice it too soon.
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I made this last night so I could have a yummy breakfast treat…..I used WW flour instead that’s the only change I made and this recipe is delicious!!!! I will definitely make it again….and I might play around with the flour I use
Love that sub! So glad you enjoyed this yummy bread!
40 minutes at 375 F in the convention oven
Thanks!
Made this and took it to a work potluck breakfast and everyone loved it. Almost the whole loaf disappeared. I did use 2 cups of blueberries and baked at 350 for 50-55 minutes. Thanks for such a great recipe.
That’s so awesome to hear! So glad everyone enjoyed it!
I love this bread. I just finished making blueberry bread in my Oster bread maker. But it doesn’t have nearly as many good ingredients as you have in your bread. I’m going to keep your blog around for a while because you have innovated ideas and I can learn from you. I’ve been been Vegan for seven years and it’s always a good to find intelligent cooking/baking. That is this wonderful bread
Toni has such awesome recipes on her blog! So glad you enjoyed this bread!
can I use frozen blueberries?
Thanks!
Hi Ramona! You can try using frozen, but fresh blueberries are recommended for this recipe.
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.
Thanks for the feedback! I’ll try the apple sauce sub next time I whip it up!
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?
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! 🙂
Can frozen berries be used?
Yes! Feel free to use frozen berries in this recipe. Enjoy!
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.
Thanks for your input – we appreciate it! Oven temperatures can be tricky!
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!!!
Hope you enjoyed it 🙂 It’s one of my faves from the blog!
I would like to have this for breakfast
You’d love it!
Loving this blueberry breakfast bread! So delicious!
So easy and makes the kitchen smell so good!