This whole wheat blueberry bread is dotted with juicy blueberries, and flavored with a hint of zesty lemon and vanilla. This wholesome quick bread is great for a healthy breakfast, an afternoon snack or dessert. If you want to make it even better, then top it with lemon glaze.
If you like banana bread you will surely like this whole wheat blueberry bread. It is like blueberry muffins but in loaf form.
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You could top it with cream cheese frosting if you want it to be a better for you dessert.
We like keeping our baked goods on the healthier side by using whole grain flours, whole dairy, and less refined sugars.
If you want to start doing more baking with whole wheat flour then quick bread recipes are a great way to start. This healthy blueberry bread is one the whole family will enjoy. Our favorite way
Recipe Features
- Made with whole grains: This blueberry bread is made with whole wheat flour and, has far more nutrients than a quick bread made with all purpose flour that has been stripped of all the nutrients.
- Only uses one bowl: The batter comes together super quick in just one bowl.
Ingredients and Substitutions
- Whole white wheat flour We usually use fresh milled hard white wheat. High quality store bought white whole wheat flour will also work. We don't recommend using regular whole wheat flour (hard red wheat).
- Organic cane sugar Our favorite is a fine granulated raw cane sugar.
- Baking powder
- Sea salt
- Light olive oil or Avocado oil Any neutral flavored oil should work here.
- Eggs Just regular ol' chicken eggs.
- Whole milk We like milk from a cow but, milk from a nut should do.
- Fresh lemon juice Fresh is best but, lemon juice from a bottle will work in a pinch.
- Pure vanilla extract Clear or dark vanilla is what we use.
- Frozen wild blueberries We like wild blueberries because they are small and don't sink to the bottom of your loaf. They do not have to be frozen, they're just easier to find that way. Regular fresh blueberries will also work.
See recipe card for quantities.
Tips From Our Kitchens
- Bake in the center of the oven, if you bake it too high in the oven the top will be way overdone by the time the loaf is cooked through.
- Do not Over Bake. Over baking is the enemy of a moist quick bread. Check it often toward the end of baking, and remove as soon as a knife inserted in the center comes out clean, or with a few moist crumbs.
- Use smaller blueberries, large blueberries are more likely to sink to the bottom of the loaf because they are heavy.
Instruction Photos
In a large mixing bowl whisk together the dry ingredients.
Add the wet ingredients and whisk until combined.
If using frozen blueberries then rinse under cold water until it runs clear or almost clear. Then fold them into the batter.
Pour the batter into a well greased or parchment lined 9x5 inch loaf pan. Add a few extra blueberries to the top if desired.
Bake at 350 degrees fahrenheit for 50-60 minutes or until a knife inserted in the center comes out clean or with a few moist crumbs. Toothpicks don't work very well for testing quick breads.
Let the bread cool for about 10 minutes then remove from the pan to a wire rack to cool completely.
Serving Suggestions
- Serve slices toasted with butter.
- Top it with cream cheese frosting and you'll have a blueberry loaf cake.
- Top it with a lemon glaze or sour cream icing.
- Serve with a cup of coffee or tea.
Variations
- Make mini loaves. This recipe should fill 3-4 mini loaf pans. The baking time will be approximately 35-40 minutes, depending on what size your pans are.
- Bake into muffins This recipe should fill 12 standard size muffin cups. Bake at 400 degrees fahrenheit for about 15-17 minutes.
Storage
Store covered at room temperature for 2-3 days.
FAQ
Wrap the whole loaf sliced or unsliced, or individual slices tightly in a few layers of plastic wrap. Place into a resealable plastic bag or wrap in a layer of tin foil for extra protection.
Label and freeze for up to 3 months or until you clean out your freezer and realize it's been in there for way too long.
Remove the wrapping from the bread and leave on the counter until it has thawed, then store as usual if you're not going to eat it right away.
You can quick thaw slices in the microwave or toaster.Related Recipes
📖 Recipe
Whole Wheat Blueberry Bread
Ingredients
- 2 cups (256 g) White whole wheat flour hard white wheat
- 1 cup (210 g) Organic cane sugar
- 2 ½ teaspoons Baking powder
- ¼ teaspoon Sea salt
- ½ cup (120 ml) Light olive oil or your favorite baking oil
- 2 Eggs
- ¾ cup (190 ml) Whole milk
- 4 tablespoons (60 ml) Fresh lemon juice
- 1 teaspoon Pure vanilla extract
- 1 cup Frozen wild blueberries or fresh blueberries
Instructions
- Place the top oven rack in the center position and preheat to 350°F.
- In a large mixing bowl whisk the dry ingredients together.2 cups (256 g) White whole wheat flour, 1 cup (210 g) Organic cane sugar, 2 ½ teaspoons Baking powder, ¼ teaspoon Sea salt
- Add the wet ingredients and whisk until combined.½ cup (120 ml) Light olive oil, 2 Eggs, ¾ cup (190 ml) Whole milk, 4 tablespoons (60 ml) Fresh lemon juice, 1 teaspoon Pure vanilla extract
- Rise the blueberries under cold water until the water runs clear (if using frozen). Drain and fold into the batter.1 cup Frozen wild blueberries
- Grease a 9x5 inch loaf pan, pour the batter in and bake for 50-60 minutes or until a thin knife inserted in the center comes out clean or with a few moist crumbs.
Did you make this recipe? We would love to hear from you!