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Blueberry Breakfast Bread

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins


  • Blueberry Breakfast Bread
  • 2 cups whole wheat flour or half and half all-purpose and whole wheat
  • 1 cup all natural cane sugar
  • 1 teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/3 cup non-dairy milk, I used almond milk
  • 1 cup applesauce
  • 1 teaspoon vanilla
  • Juice and zest from one medium lemon
  • 1 ½ cup fresh blueberries
  • Blueberry Sauce
  • 1 ½ cup fresh blueberries
  • 1 cup filtered water
  • ¼ cup maple syrup or agave nectar
  • juice and zest from one lemon


  1. Pre-heat oven to 350 degrees F and oil the bottom and sides of a 8×11 pan, cut a piece of parchment paper to fit the bottom of pan, place in pan and oil the parchment.
  2. In a large bowl mix together flour, sugar, baking powder, soda and salt with a whisk to remove lumps.
  3. Add in the milk, applesauce, vanilla, lemon juice and zest, mix until well combined.
  4. Fold in the blueberries and pour into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into center comes out clean.
  5. While bread is baking prepare the sauce by placing berries, water, maple syrup or agave, lemon juice and zest in a medium saucepan and bring to a boil. Reduce heat to simmer and cook 15 to 20 minutes or until blueberries burst and sauce thickens.
  6. Allow to cool slightly, transfer to blender bowl and blend until completely smooth and pour into serving dish.
  7. Slice bread, drizzle with blueberry sauce and serve.
  8. Store leftover bread and sauce in airtight container in the fridge.


Blueberry sauce will thicken when cooled, you will have to whisk to loosen.


  • Serving Size: 3 oz.
  • Calories: 150
  • Sugar: 20.9
  • Sodium: 297.1
  • Fat: 1.2
  • Saturated Fat: 0.5
  • Carbohydrates: 34.1
  • Fiber: 2.6
  • Protein: 2.9
  • Cholesterol: 2