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This quick and easy blueberry bread is moist, fluffy, and bursting with fresh (or frozen) blueberries in every bite – Perfect for breakfast or dessert!

Completed Easy Blueberry Bread [Quick Bread!] on a cutting board.

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Why You’ll Love This Recipe

Like blueberry muffins in loaf form, this simple blueberry bread is tender, moist, fluffy, and jam-packed with blueberries in every bite. It’s perfect for breakfast, school lunchboxes, a mid-day snack, or a cheeky little dessert. Best of all, it’s naturally vegan thanks to applesauce (no eggs needed), and no one will even notice.

Made with simple and inexpensive pantry ingredients in just two bowls and under 10 minutes of prep, it’s the kind of easy recipe you’ll come back to all year round, using fresh or frozen berries. You can even dress it up with crowd-pleasing mix-ins or toppings – so it’s sure to disappear berry quickly (and wholly child approved)!

Looking for more ways to use juicy blueberries? You might enjoy vegan lemon blueberry scones, lemon blueberry cookies, and/or an apple and blueberry crumble.

Ingredient Notes

Refer to the recipe card for the full list of ingredients and quantities.

Ingredients for Easy Blueberry Bread [Quick Bread!] measured out on a white surface.

Recipe Variations

  • Other berries: i.e., raspberries, chopped strawberries, blackberries, or a blend.
  • Lemon: Check out my lemon blueberry loaf recipe, or add just a little lemon zest (or orange zest) here for subtle citrusy brightness.
  • Ginger: Add a few tbsp finely chopped stem ginger/crystallized ginger.
  • Flavorings: Add cinnamon, ½ tsp almond extract, or a small amount of culinary lavender.
  • Mix-ins: Try adding ½ cup of vegan semi-sweet or white choc chips or chopped nuts.
  • Blueberry jam/compote: Swirl 2 tbsp into the batter before baking.
  • Coarse sugar: (or cinnamon sugar) – like turbinado, sprinkled on top before baking.
  • Streusel topping: Like the one I use for this vegan apple crumble = perfect blueberry muffin bread.
  • 3-ingredient lemon glaze: To drizzle over the cooled blueberry cake loaf.

How to Make Blueberry Bread

Process shot showing blueberries in a bowl.
Process shot showing mixing ingredients in a bowl.

Step 1: First, preheat the oven to 350°F/175 °C, 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.

Step 2: In a large bowl, whisk ⅓ cup sugar, 1 ½ cups flour, baking powder, and salt. Add the plant milk, oil, and applesauce, and stir until well combined – but be careful not to over-mix. A few small lumps are fine.

Process shot showing batter and blueberries added to bread pan.

Step 3: 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. Remove it from the oven and let it cool completely in the pan before removing, slicing, and serving. Enjoy!

    FAQs

    Can I make a gluten-free blueberry loaf?

    You should be able to replace AP flour with an all-purpose gluten-free flour blend, like Bob’s Red Mill or King Arthur’s. However, it may be a little denser/dryer.

    Can I use this batter for blueberry muffins?

    Probably (baked for 20-25 minutes), but you might prefer to simply check out my recipes for vegan blueberry zucchini muffins, blueberry peach muffins, or vegan blueberry banana muffins.

    Could I use other baking tins?

    Sure – you should be able to make mini loaves (reduce baking time to 25-30 minutes), use a square 9-inch pan (about 25 minutes), or a round 9-10 inch pan and adjust baking time. Use a toothpick to test for doneness.

    Can I reduce the amount of sugar?

    Sure! I don’t recommend reducing it too much, as it affects the moisture/texture, too. But you could certainly reduce it.

    Pro Recipe Tips

    • 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 berries 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.
    Completed Easy Blueberry Bread [Quick Bread!] in a bread pan.

    Serving Recommendations

    You can enjoy slices of this blueberry breakfast bread alone (at room temp or toasted) or with:

    • Lashings of dairy-free butter, vegan cream cheese, nut butter, or lemon curd
    • A dollop of vegan yogurt/vegan whipped cream
    • A scoop of plant-based vanilla ice cream (banana ice cream)

    Storage Instructions for Easy Blueberry Bread

    Store: In a paper towel-lined container for 2-3 days or in the fridge for up to a week.

    Freeze: Store the blueberry muffin bread whole or sliced (parchment paper between slices, to prevent sticking) in plastic wrap, in a Ziplock/Stasher, for up to 3 months. Then, thaw in the fridge overnight or on the kitchen counter for several hours.

    Completed Easy Blueberry Bread [Quick Bread!] in a storage container.

    More Vegan Quick Bread Recipes

    If you tried this easy blueberry bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!

    Easy Blueberry Bread [Quick Bread!]

    4.59 from 73 votes
    Prep: 10 minutes
    Cook: 1 hour
    Total: 1 hour 10 minutes
    Servings: 1 standard loaf
    Completed Easy Blueberry Bread [Quick Bread!] on a cutting board.
    Pin Print
    This quick and easy blueberry bread is moist, fluffy, and bursting with fresh (or frozen) blueberries in every bite – Perfect for breakfast or dessert!

    Equipment

    Ingredients 

    • 1 ½ cups blueberries
    • 1 tablespoon granulated sugar
    • 2 tablespoons all-purpose flour
    • ⅓ cup granulated sugar
    • 1 ½ cups all-purpose flour
    • 2 ½ teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup plant-based milk
    • ¼ cup neutral oil
    • 1 (3.9-ounce) pack unsweetened applesauce

    Instructions 

    • Preheat the oven to 350 degrees F (175 degrees C). Line a standard loaf pan with a fitted piece of parchment paper.
    • In a medium bowl, toss the blueberries with 1 tablespoon of sugar and 2 tablespoons of flour. Mix well and set aside.
    • In a separate large bowl, whisk together the remaining ⅓ cup of sugar, 1 ½ cups of flour, baking powder, and salt.
    • Add the plant-based milk, neutral oil, and applesauce. Stir until fully combined. It's okay if some dry spots remain.
    • Fold in the blueberry mixture, reserving about ¼ cup of blueberries for topping.
    • Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries on top.
    • Bake for 50 to 60 minutes. At the 50-minute mark, insert a toothpick into the center—if it comes out clean, the loaf is ready. If not, bake for another 5 to 10 minutes.
    • Remove from the oven and allow the loaf to cool completely in the pan before lifting it out.

    Notes

    • Don’t over-mix batter: Overworking can lead to dense, gummy bakes.
    • To reduce color streaking: Use fresh berries when possible (frozen berries 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.

    Nutrition

    Calories: 1741kcalCarbohydrates: 281gProtein: 24gFat: 61gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 37gTrans Fat: 0.2gSodium: 2476mgPotassium: 475mgFiber: 13gSugar: 112gVitamin A: 153IUVitamin C: 23mgCalcium: 862mgIron: 11mg

    Additional Info

    Author: Renee Press
    Course: Dessert
    Cuisine: American
    Method: Oven
    Diet: Vegan
    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
    4.59 from 73 votes (69 ratings without comment)

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    Comments

    1. 5 stars
      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

      Reply

    3. 5 stars
      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.

      Reply

    4. 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

      Reply

    6. 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.

      Reply

    7. 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?

      Reply

      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! 🙂

        Reply

    9. 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.

      Reply

      2. 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!!!

        Reply