This Whole Wheat Blueberry Bread is moist, sweet, bursting with blueberries, and healthy too! It’s made with healthy ingredients such as whole wheat flour, greek yogurt, applesauce, coconut oil, and ripened bananas. It’s the perfect bread for a sweet treat during the summer months!

I’m not joking when I say that this bread is delicious! The first time I made it my husband freaked out about how much he loved it. I was shocked and surprised that he said it was his favorite bread that I have ever made. If you know anything about my baking and other recipes, you know that I make a lot of bread. So, that alone is what makes me praise this recipe!

Along with being very delicious, this bread has health benefits as well. Blueberries are considered a superfood because they are full of antioxidants. They are also high in potassium and vitamin-c. They may lower the risk of heart disease, cancer, and help with inflammation. Those are some of the reasons I love adding them to my baked goods.

Bread Ingredients

White whole wheat flour
Unbleached all-purpose flour
Baking soda

Baking powder
Fine sea salt
Ground cinnamon

Coconut sugar
Fresh or frozen blueberries
Nonfat plain greek yogurt

Unsweetened applesauce
Banana
Unsweetened almond milk

Coconut oil
Pure vanilla extract
Eggs

Ingredient Notes

The main flour for this bread is white whole wheat flour, but I also added some all-purpose flour to keep it light. However, you could use only whole wheat flour but the bread will be denser.

This bread can be made gluten-free by replacing the flours with an all-purpose gluten-free blend. I recommend Pamela’s Baking Blend or Cup4Cup gluten-free flour.

I decided to use frozen blueberries in this bread because that’s what I had on hand. However, fresh blueberries will be perfect when they come in season during the summer.

Since I didn’t want to use a lot of oil in this recipe, I used a mixture of yogurt, applesauce, and bananas to create a moist loaf and add extra flavor. You could also use just yogurt or applesauce, just measure the right amount of liquid ingredients.

I only added one tablespoon of coconut oil, but you could probably leave it out altogether if you prefer.

Recipe Equipment

Large mixing bowl

Small mixing bowl
Measuring cups and spoons
Spatula

Whisk
8.5×4.5 Loaf pan

Recipe Notes

Make sure to check the bread at 45 minutes of baking by testing it with a toothpick. If it comes out clean, it should be done.

Store the bread wrapped in aluminum foil or plastic wrap in the fridge for up to a week.
Freeze the bread wrapped in aluminum foil and placed in a plastic bag for up to 3 months. Defrost in the fridge when it’s ready to be eaten.

Other Recipes To Try

Healthy Zucchini Bread

I hope you enjoy this whole wheat blueberry bread! It’s been a real treat in my household, and I hope it is in yours too! I would love you to comment or tag me on Instagram with how it turned out.

Whole Wheat Blueberry Bread

Alyssa

This Blueberry Bread is sweet, moist, bursting with blueberries, and healthy too! It's made with healthy ingredients such as whole wheat flour, greek yogurt, applesauce, coconut oil, and ripened bananas. It's the perfect bread for a sweet treat during the summer months!

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 50

Total Time 1 5

Course Bread, Dessert

Cuisine American

Servings 12

Calories 144 kcal

Equipment

Large mixing bowl
Small mixing bowl
Measuring cups and spoons

Spatula
Whisk
8.5×4.5 Loaf pan

Ingredients

1 Cup White whole wheat flour
¾ Cup Unbeached all-purpose flour
½ teaspoon Baking soda

1 teaspoon Baking powder
½ teaspoon Fine sea salt
¼ teaspoon ground cinnamon optional

½ Cup Coconut sugar
1 Cup Blueberries fresh or frozen if using frozen, do now thaw
¼ Cup Nonfat plain greek yogurt

⅓ Cup Unsweetened applesauce
1 Small Banana mashed
¼ Cup Unsweetened almond milk

1 Tbsp Coconut oil melted and cooled slightly
1 ½ teaspoons Pure vanilla extract
2 Large Eggs

Instructions

Preheat the oven to 350 degrees F. Lightly coat a 8.5×4.5-inch loaf pan with nonstick spray.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugar.
Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).

In a separate bowl, mash the banana, then whisk together the yogurt, milk, vanilla, and oil until smoothly combined. Whisk in the eggs.
Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter. Fold in the blueberries.
Spoon the batter into the prepared baking pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Leave the bread in the pan for 10 minutes to cool, then transfer to a wire rack.

Notes

Make sure to check the bread at 45 minutes of baking by testing it with a toothpick. If it comes out clean, it should be done.
Store the bread wrapped in aluminum foil or plastic wrap in the fridge for up to a week.
Freeze the bread wrapped in aluminum foil and placed in a plastic bag for up to 3 months. Defrost in the fridge when it’s ready to be eaten.