This vegan Blueberry Bread is perfectly sweet, light, moist, and bursting with juicy blueberries! Perfect for a make-ahead breakfast and works great as a dessert too!
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Why You Will Love This Recipe
- Easy Recipe: This quick bread batter comes together easily in about 10 minutes with simple ingredients.
- Make Ahead: Make a batch and enjoy during the week for a quick and easy breakfast on the go!
- Family Favorite: A twist on my incredibly popular vegan blueberry muffins, this soft and moist blueberry loaf with a firm, lightly sugar-coated top is sure to be a hit with the whole family!
Love blueberries? Then you are going to adore these fluffy Vegan Blueberry Pancakes, these Mini Blueberry Muffins and my Berry Crumble for dessert! Or for more vegan baking try my Vegan Banana Nut Bread, Vegan Pumpkin Bread, Lemon Poppy Seed Muffins, or Vegan Strawberry Muffins.
Ingredients
Here's a look at the simple ingredients needed to make this breakfast vegan Blueberry Bread. Be sure to check the recipe card for the full list and quantities of each.
- Non-Dairy Milk: Helps keep the blueberry muffin bread moist. I prefer unsweetened oat milk because it is creamier, but feel free to use another type of plant-based milk.
- Apple Cider Vinegar: Acid is added to the non-dairy milk to create a vegan buttermilk which helps keep the bread moist and tender.
- Vegan Butter: Source of fat for this vegan blueberry loaf. It also provides flavor and helps keep the bread moist. I recommend Earth's Balance or Miyoko's.
- Sugar: Provides the sweetness in this recipe. You can use regular granulated sugar or cane sugar.
- Applesauce: Works as an egg replacer and also provides moisture.
- Vanilla Extract: Provides a hint of vanilla flavor and helps to enhance the other flavors.
- All-Purpose Flour: Forms the foundation for this blueberry bread recipe.
- Baking Powder: Leavening agent to help the bread rise.
- Salt: Brings out the flavors of the other ingredients.
- Blueberries: I used fresh blueberries for this easy blueberry bread. Be sure to wash and drain them thoroughly before using.
Variations
- Gluten-Free: Use a 1:1 all-purpose gluten-free flour blend in place of the all-purpose flour. Be sure to use a gluten-free flour that contains xanthan gum or you will have to add some in.
- Refined Sugar-Free: Swap the granulated sugar with coconut sugar for a refined sugar-free version. Note that this will result in the bread having a slightly darker color.
- Try other berries: Replace the blueberries with raspberries, blackberries, or sliced strawberries to change up the flavor.
- Add icing: After the blueberry bread is fully cooled, top with your favorite icing such as the one in this vegan cinnamon roll recipe.
- Enjoy for breakfast or dessert: This vegan blueberry bread is perfect for breakfast with a schmear of plant-based butter or for dessert with a side of homemade vegan ice cream topped with caramel sauce.
How to Make Blueberry Bread
Prep: Go ahead and preheat your oven to 375° F and line your loaf pan with parchment paper. Mix together the non-dairy milk and apple cider vinegar in a small bowl to create a vegan buttermilk and set aside for five minutes.
Step 1: Combine the melted butter, sugar, applesauce, vanilla, and vegan buttermilk mixture in a large mixing bowl and whisk to combine.
Step 2: Add the flour mixture to the butter mixture. Use a spatula to fold the wet ingredients into the dry ingredients, being careful not to over-mix.
Step 3: Toss the blueberries in some flour and add them to the bowl.
Step 4: Gently fold them into the batter.
Step 5: Pour the batter into the parchment-lined loaf pan and top with some additional blueberries and a sprinkle of sugar.
Step 6: Bake until the top is slightly golden brown and a toothpick inserted into the center of the loaf comes out clean.
How to Store
Allow the blueberry bread to cool completely before storing it in an airtight container at room temperature for up to 3 days. You can also slice and freeze it for up to 3 months. Allow the bread to thaw at room temperature before serving.
Expert Tips
- Don't over mix: Over mixing the batter can cause the bread to become too dense and tough. About 20-30 folds with a spatula should be sufficient. The batter should be slightly bubbly and airy and a little lumpy.
- Drain the blueberries: After washing your fresh blueberries, be sure to thoroughly drain them before adding them to the batter. You don't want to add extra water to your bread mix.
- Gently fold in the blueberries: You want to fold the blueberries into the batter as gently as possible to reduce blue streaking in your baked bread.
- Use the dry cup method to measure the butter: Add the butter to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop it into a microwave-safe bowl to melt it.
Recipe FAQs
Not coating the blueberries will cause them to sink to the bottom of the loaf. Be sure to coat the blueberries in flour before folding them into the batter to avoid sinking. For gluten-free, coat the blueberries with gluten-free flour or cornstarch.
Yes, you can use frozen blueberries in this easy blueberry bread recipe. If you do use frozen blueberries, do not thaw them first.
Too much fat (in this case butter) or too much leavening (in this case baking powder) can cause the bread to turn out crumbly. Therefore, be sure you are properly measuring the ingredients when making the batter.
More Vegan Bread and Muffin Recipes
Try this recipe and snap a pic, tag me on IG @ TwoRaspberries I also love it when you leave recipe ratings and comments below it helps me to know what you enjoyed!
Best Blueberry Bread
Ingredients
- ¾ cup non-dairy milk
- ¾ teaspoon apple cider vinegar
- ⅓ cup vegan butter (melted)
- ¾ cup sugar
- ⅔ cup natural unsweetened apple sauce
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375° F and line the center (see loaf pan picture above with batter in it and parchment lined through the center) of a 9X5 loaf pan with parchment paper.
- First start by mixing the non-dairy milk and ACV in a small bowl and set aside.
- Next measure the butter using the "dry cup method" (see notes below) and then melt it in a large bowl in the microwave in 10 second intervals.
- To the same bowl with melted butter add the sugar, apple sauce, vanilla and milk/ACV mixture and whisk together.
- Add the flour, baking powder and salt to a separate bowl and whisk the dry ingredients together.
- Add the dry ingredients to the wet ingredients and using a spatula fold the mixture together. (avoid over mixing, fold about 20-30 times until lumpy but you don't see any dry flour spots)
- Toss the blueberries in some flour and then gently fold the blueberries into the batter. (reserve a couple for the top)
- Pour the batter into the loaf pan, top with the couple extra blueberries and a sprinkle of sugar.
- Place in the oven on the middle shelf for 55 minutes until slightly golden and a toothpick comes out clean.
Video
Notes
- Don't over mix: Over mixing the batter can cause the bread to become too dense and tough. About 20-30 folds with a spatula should be sufficient. The batter should be slightly bubbly and airy and a little lumpy.
- Drain the blueberries: After washing your fresh blueberries, be sure to thoroughly drain them before adding them to the batter. You don't want to add extra water to your bread mix.
- Gently fold in the blueberries: You want to fold the blueberries into the batter as gently as possible to reduce blue streaking in your baked bread.
- Use the dry cup method to measure the butter: Add the butter to a dry measuring cup and pack down firmly. Smooth the top of the butter and then scoop it into a microwave-safe bowl to melt it.
- Place on the middle shelf: If you put it on the top shelf the top will get burned and the bottom shelf will result in a hard burnt bottom.
Heather McClees
This looks SO good!! Yum! I just love all things blueberry! 🙂 I hope you're doing well!
tworaspberries
me too! blueberries are so DELISH! 😉 and thanks girl I am doing very well 😉 I hope you are doing well too and having a beautiful weekend!!!
The Vegan 8
This looks just beautiful and so soft! SO funny that we both posted quick breads on the same day! Too bad we can't swap bites, haha! I just love quick breads and loaves and yours looks fantastic!
tworaspberries
lol I didn't even realize we both did that on the same day! great minds think alike I guess, right?! 😉 thanks so much Brandi!
Diane
I just finished making this and its amazing!!!!! I want to eat thr whole thing in one sitting!
I posted the final product on my site and linked back to yours for the recipe 🙂
tworaspberries
YAY! I am sop glad you liked it! 😉 I'll go check out your post now! thanks for commenting and sharing!
Serena
Have you ever tried this recipe with whole wheat flour? Will be baking mine this week for sure!
tworaspberries
Hi Serena! no I have not tried it with whole wheat flour yet but I would guess it should be ok... because whole wheat is more dense you may want to bake it on the top rack and add some cooking time...so that the center can be fully cooked without burning the top... because I would guess that whole wheat will take longer to bake... always check the center with a tooth pick! and be sure to let it fully cool (at least 30 minutes) before cutting it open! ... I hope it turns out great with whole wheat! let me know! 😉 have a wonderful day!
S
Amazing recipe! Tried it twice and it was delicious and a perfect consistency both times!
tworaspberries
YAY! I am SO happy you liked it! thanks for letting me know 😉 I hope you have a wonderful day!
M. Klasan
Hello there! Just wanted to tell you that I made this loaf this weekend, used coconut oil instead of the butter, used soy milk and lemon instead of apple cider vinegar and almond milk and added maybe a bit more applesauce as I had no way of measuring it so I just went by the look of the dough and it was FAN-TAS-TIC! Thank you for this lovely recipe! 🙂
tworaspberries
yay!!! thanks for letting me know 😉 and I'm so glad you liked it! ... also lemon instead of apple cider vinegar that's a great idea/good tip! I'll have to try that myself sometime! thanks again, hope you have a wonderful day!
Annabell Gottwald
Devine recipe. I substituted blueberries for raspberries and blackberries and it worked a treat! Pun intended...
Had my friends over and everybody enjoyed it so much (even my one non vegan friend). Thank you, and please keep on creating and inspiring.