Blueberry Breakfast Bread

Cook Time 30 minutes
Total Time 30 minutes


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


  • Preheat 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.
  • In a large bowl mix together flour, sugar, baking powder, soda and salt with a whisk to remove lumps.
  • Add in the milk, applesauce, vanilla, lemon juice and zest, mix until well combined.
  • 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.
  • 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.
  • Allow to cool slightly, transfer to blender bowl and blend until completely smooth and pour into serving dish.
  • Slice bread, drizzle with blueberry sauce and serve.
  • Store leftover bread and sauce in airtight container in the fridge.