Blueberry Loaf

Ever since my first viral blueberry cookies – I have been obsessed with all things blueberry and with all things blue. And this blueberry loaf is finally getting added to the roster! I really wanted to make something that was filling enough to be called breakfast, but sweet enough to remind you of your favorite blueberry muffin. Plus I wanted it to be simple – no weird blueberry tricks here, just thawing some frozen blueberries (they have the best color!) and blending them into something *perfect*

The other beauty of this loaf is that it comes together in one bowl – it’s super quick, so easy, but also gorgeous with a tahini swirl on top. People will be impressed by the looks first, but the deliciousness will win them over.

Ingredients you need for this blueberry loaf

Here’s a full list, as well as some substitutes if you need them!

• 300 grams frozen blueberries, 2 & 1/2 cups
• 68 grams olive oil, 1/3 cup
• 68 grams tahini, 1/3 cup
• 150 grams granulated sugar, 3/4 cup
• 3 large eggs
• 1 tbsp vanilla extract
• 270 grams all-purpose flour, 2 cups, spooned and leveled
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 2 tbsp tahini for drizzling

My favorite ingredient substitutes for this recipe

• Don’t have tahini? Try almond butter or cashew butter – both work amazingly well as long as you get the ~drizzly~ kind!
• No olive oil? Try avocado, canola or vegetable. We don’t discriminate here 🙂
• Gluten free? A 1:1 blend will work just as well as all-purpose flour!

How to prepare this blueberry loaf

Nothing makes me happier than a simple recipe. Less typing for me (honestly, underrated) and less work for you! Here’s how to make this blueberry bread:

• Preheat the oven to 350F.
• Either on the stovetop or in the microwave, heat up the frozen blueberries on low until they are thawed and jammy. Let them cool, then add all the berries and their juices to a blender. Blend until fully puréed.
• In a large bowl, whisk together the olive oil, tahini, sugar, eggs and vanilla. When it is smooth, add in the blueberry purée and mix again.
• Use a spatula to mix in the flour, baking powder and salt. Stir until a thick batter forms.
• Line a 9″ by 4″ loaf pan with parchment paper. Pour in the batter.
• Drizzle 2 tbsp of tahini on top of the loaf. Use a toothpick or knife to swirl the tahini into a design on top.
• Bake this loaf at 350F for 40-50 minutes or until you can insert a toothpick and it comes out clean. Then slice and serve!

Looking for all my other blueberry recipes?

There is a whole happy family of blueberry recipes here on my site! You can find all of them listed below, and if you have a whole bag of frozen blueberries, why not try them all, y’know?

And that’s it for this blueberry loaf recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.