This easy Blueberry Bread is moist and fluffy with big bursts of blueberry flavor throughout! I based the recipe for this bread on my usual muffin recipe and I’m happy to say it’s just as delicious as a loaf of quick bread. My version uses less sugar than many traditional recipes but I think you’ll find that it’s just sweet enough. You’ll also love that this Blueberry Bread is made with simple ingredients you’re likely to have on hand and that the prep time is minimal. Just mix the ingredients together, put them into a loaf pan and bake!
I like to serve this Blueberry Bread for breakfast, eat it for a snack, bring it to a party or get-together, or make it for a friend as a surprise treat. Blueberries are tasty when fresh, but something magical happens when they’re included in baked goods. They transform into sweet, juicy pockets of flavor that burst as you bite into them. It’s my favorite. Not only will this delicious Blueberry Bread give you plenty of those blueberry flavor explosions, but a slice is only 122 calories or 4 WW Points on the standard WW plan. If you are doing the diabetic WW plan (which means you marked yourself diabetic in your WW settings) then a slice will be 5 WW Points. To view your WW Points for this recipe and track it in the WW app or site, click here!
My mom and I took my daughter Claire blueberry picking recently and had the best time. We were able to gather a big bucket full of sweet, plump, gigantic blueberries that worked beautifully in this recipe. Although Claire had a blast I do think her ratio of blueberries eaten vs blueberries placed in the bucket was around 20:1. Luckily I picked enough for both of us!
- Variations: This Blueberry Bread is absolutely delicious as written, but if you want to change it up I have a few ideas! You could make a Lemon-Blueberry loaf by adding lemon juice and zest to the batter. You could also make a Banana-Blueberry load by replacing the applesauce with mashed banana. Feel free to add to the flavors if you like!
- Frozen Blueberries: While I typically use fresh blueberries in this bread, you can use frozen ones if that’s what you have available. You do not need to defrost the berries, you can just use them frozen.
- Alternative Sweeteners: I haven’t personally tried making this using a zero-calorie sweetener in place of sugar, but I feel confident that it would work out just fine. Just make sure the sweetener you’re using has a 1:1 substitution ratio with sugar so that the sweetness level isn’t off.
- Add-Ins: I think walnuts or pecans would be great in this if you’d like to add nuts! Keep in mind that this will of course affect the nutrition information/WW points listed if you’re tracking either.
After letting the Blueberry Bread cool completely, I store my bread by placing it on a paper towel in an airtight container and leaving it on the counter for 4-5 days.
I love how easily this Blueberry Bread comes together, and it’s great to bake once and eat for a few days straight! You can also freeze it by just wrapping the loaf or individual slices in plastic wrap once they’re completely cool and putting them in a freezer bag. You can either defrost them to room temp or heat them up in the microwave before eating.
Want more easy, tasty, lightened up baked goods?
Looking for more tasty varieties of lightened up muffin and quick bread recipes? Check out my Banana Zucchini Muffins, Pineapple Upside Down Baked Oatmeal Singles, Morning Glory Muffins, Strawberry Rhubarb Muffins, Carrot Muffins, Banana Bread, Chocolate Raspberry Muffins, Apple Cinnamon Muffins, Banana Blueberry Muffins, Pumpkin Zucchini Muffins, and more in the Muffins section of my recipe index!
- 1 large egg
- 1 cup unsweetened applesauce
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 4 tablespoons light butter, melted (I use Land O’Lakes light butter spread with canola oil in the tub)
- 1 ½ cups + 1 teaspoon all-purpose flour, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh blueberries, rinsed and dried off
- Pre-heat the oven to 350 degrees. Mist a 9” x 5” loaf pan with cooking spray and set aside.
- In a large mixing bowl, add the egg, applesauce, sugar, and vanilla extract and stir together until well combined. Add the melted butter and stir together.
- In a separate mixing bowl, add 1 ½ cups of the flour, the baking soda, baking powder, and salt and whisk until combined. Add the dry ingredients to the wet ingredients and stir together until just combined into a batter.
- Toss the blueberries in the remaining teaspoon of flour until coated. Fold the blueberries into the batter until combined.
- Pour the batter into the prepared loaf pan. Bake for 45-55 minutes until a toothpick inserted into the center comes out clean.
- Transfer the bread in the loaf pan to a wire cooling rack and cool in the pan for 10 minutes. After the 10 minutes, invert the pan to release the bread onto the cooling rack and then flip it over so that it’s right side up. Allow the bread to rest directly on the rack until cool. Once cool, slice into 12 (3/4” thick) slices.
4 per slice, or 5 if following the diabetic plan (PP calculated using the recipe builder on weightwatchers.com) To view your WW Points for this recipe and track it in the WW app or site, click here! Nutrition Information per (1 slice) serving: 122 calories, 23 g carbs, 9 g sugars, 3 g fat, 1 g saturated fat, 2 g protein, 1 g fiber, 183 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
3 per (1 slice) serving (P+ calculated using the recipe builder on weightwatchers.com)
Could I use this recipe for muffins? Looks delicious!
Definitely! I adapted this from my muffin recipes.
Can the all-purpose flour be substituted with wheat and or mix of all purpose and wheat? If so, what ratio?
The cake looks delish!
I’ve used white whole wheat flour interchangeably with all-purpose before so I’d imagine you could use that!
I made this yesterday and it is amazing. I did add a drizzle of icing over it, using 0 calorie powderd sugar blend and a little lemon juice. Took it up a notch!. Excellent recipe and will make again. (I still have blueberries in the fridge!).
A fairly easy recipe to follow and follow. Thank you for providing this wonderful dish. I really like the taste of blueberries
This was so yummy! I used Lakanto sweetner and it was sweet enough. Thanks so much for this recipe!
So happy you loved it! Thanks for reporting back about an alternate sweetener, I’m sure that will be helpful info for others!
This was delicious! Great flavor and jam packed with blueberries! Plus quick and easy to make!
This was delicious! It was sweet enough when I used Lakanto sweetner. I appreciate you sharing this recipe.
Could I substitute I can’t believe it’s not butter in the tub. I couldn’t find the Land o Lakes light butter
Absolutely AWESOME! Have made it about 10 times and I get rave reviews everytime!
Loved this, followed it to the letter. Very healthy recipe. Delicious!
The absolute best blueberry bread recipe I have ever used and the bread is absolutely delicious. The bread is not oily and not overly sweet.
Unfortunately there are diabetics in the family so I substituted artificial sweetener for sugar. I made a loaf with real sugar so that I could compare the artificial sweetener loaf with the sugar loaf and there was no difference in texture, flavor, moisture, etc. ( When using artificial sweetener, some recipes ingredients have to be adjusted, especially for pies….I learned by accident!)
Thank you so much for sharing your recipes!
Made this with monkfruit sweetener & it was hard not to eat the whole loaf. It was delicious!
I have frozen blueberries. Should I thaw them or can I use them frozen? I’m looking forward to making this!
I just read the recipe more closely and saw that you had info about using frozen blueberries.
What do I do if all I have is sweetened applesauce? Maybe reduce the sugar to 1/4 cup? I don’t want it to be too sweet. Thanks! Looking forward to making this today to use up some blueberries before they go bad.
Sure, I think that would work pretty well. I hope you love it!
Combining blueberries with sponge cake makes for a better taste than I thought.
I appreciate you taking the time to write this post, which is really helpful and engaging because of the content.
Made this today. Funny thing is, I had a bit of a senior moment. After melting the butter, I stuck it in the fridge to cool down a bit before mixing it in. I baked the bread and a breakfast casserole. After they had cooled enough, I opened the fridge to get some cantelope to have with my casserole and there was the melted butter. I had forgotten to put it in the batter. I figured I would have to throw that loaf away and start over but I tried it and it was still pretty good. Can’t imagine how much better it is with the butter. But, for now, at least this batch is less points.
I made this for breakfast this week to pair with fruit! It’s delicious!
This is such a yummy loaf! So moist and delicious. I used Einkorn flour and olive oil and it worked perfectly.
super easy to make. I used splenda, frozen blueberries and baked in 3 mini loaves. It’s not sweet enough – maybe its the blueberries?
When I eat it, I put i cant believe its not butter spread on it. Then it’s good.
Can you put this in a bread machine?