Blueberry Peach Cobbler is so easy and incredibly delicious! A super simple dessert consisting of juicy peaches and sweet blueberries baked in a crisp yet soft pillowy cinnamon and ginger spiced cake. Serve warm with a scoop of ice cream over top.
Another year and another new cobbler recipe!
If you’ve been around these last 15 years, you’re most likely aware of my cobbler obsession. It started with a brown butter peach cobbler and last year I shared this apple cobbler recipe. Today, this blueberry peach version is making its debut as my 7th cobbler recipe on Simply Scratch. Cobbler recipes are so easy and yield a tender moist cake studded with fresh fruit and/or berries. Literally the best of both worlds.
Served topped with a scoop (or two!) of vanilla ice cream is the best way to enjoy it.
To Make This Blueberry Peach Cobbler You Will Need:
unsalted butter – Adds richness and flavor.
unbleached all-purpose flour – Lends structure for the cobbler batter.
granulated sugar (white) – For sweetness and flavor.
baking powder – Will create lightness in the cobbler batter, which makes it rise.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
ginger (ground) – Lends warmth and is spicy with slightly sweet flavor and a subtle peppery kick.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
fine salt – You can use sea salt or pink himalayan to enhance the flavors in this recipe.
whole milk – Or substitute with half & half.
peaches – Peaches are ripe when you gently squeeze it and it gives a little.
blueberries – Use fresh, firm and ripe blueberries.
lemon juice (freshly squeezed)- Increases the acidity of the mixture. This plus sugar thins cell membranes so the juices can flow more easily, while the fruit still remains solid.
pure vanilla extract – Lends warmth, flavor while enhancing other flavors.
Preheat your oven to 375°F (or 190°C).
Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.
Make The Cobbler Batter:
In a mixing bowl, measure and add 1 cup unbleached all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cinnamon and 1/8 teaspoon fine salt.
Whisk will to combine.
Pour in 1 cup of whole milk.
Use a rubber spatula and mix until the dry ingredients are incorporated with the wet.
Pour the cobbler batter over top of the melted butter in the baking dish. Do not stir.
Prepare the Fruit:
In a large sauce pan, measure and add 1-1/2 pounds fresh peaches (I weighed them before removing the pit and slicing), 1 cup granulated sugar and the juice of a medium lemon. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.
Remove the pan off of the heat and add 1 teaspoon vanilla and 6 ounces fresh blueberries.
Gently toss to combine.
Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don’t use all of the liquids.
Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking.
Remove and let cool about 10 to 20 minutes before serving.
Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.
HOW TO STORE LEFTOVER COBBLER:
Allow the cobbler to cool completely. Then cover with plastic wrap and store in your refrigerator.
HOW LONG WILL LEFTOVER COBBLER LAST?
If stored properly, homemade cobbler should last 4 to 6 days.
Enjoy! And if you give this Blueberry Peach Cobbler recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Blueberry Peach Cobbler
Blueberry Peach Cobbler is so easy and incredibly delicious! A super simple dessert consisting of juicy peaches and sweet blueberries baked in a crisp yet soft pillowy cinnamon and ginger spiced cake. Serve warm with a scoop of ice cream over top.
Prep Time: 25 minutesmins
Cook Time: 45 minutesmins
Cool Time: 15 minutesmins
Total Time: 1 hourhr10 minutesmins
1/2cupunsalted butter, melted
1cupunbleached all-purpose flour
2cupsgranulated sugar, divided
1tablespoon baking powder
1/2teaspoonground cinnamon
1/2teaspoonground ginger
1/2teaspoonground nutmeg
1/8teaspoonfine salt, sea salt or pink himalayan
1cupwhole milk, or use half & half
1½poundsripe peaches, sliced (do not use overly ripe peaches)
1mediumlemon, juice
6ouncesfresh blueberries
3/4teaspoonpure vanilla extract
Preheat your oven to 375°F (OR 190°C).Melt 1/2 cup (8 tablespoons) unsalted butter and pour it into the bottom of a 2 to 2-1/2 quart baking dish.
Make The Cobbler Batter:
In a mixing bowl, measure and add flour, 1 cup of granulated sugar, the baking powder, ground cinnamon, ginger, nutmeg and the fine salt. Whisk will to combine.
Pour the milk into the bowl with the dry ingredients. Use a rubber spatula and mix until the dry ingredients are incorporated with the wet. Pour the cobbler batter over top of the butter in the baking dish. Do not stir.
Prepare The Fruit:
In a large sauce pan, measure and add sliced peaches (I weighed them before removing the pit and slicing), the remaining 1 cup granulated sugar and the lemon juice. Heat over high heat, stirring often until sugar dissolves and liquids starts to boil.Remove the pan off of the heat and add the blueberries and vanilla extract. Gently toss to combine.
Spoon the peaches and blueberries and some of the liquids from the saucepan over top of the cake batter. If you notice that the fruit has released a lot of their juices, don’t use all of the liquids.
Bake on the middle rack of your preheated oven for 40 minutes, rotating the pan halfway through baking. Remove and let cool about 10 to 20 minutes before serving.
Serve a large spoonful of the peach blueberry cobbler in bowls with a scoop of vanilla ice cream on top.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Oriana’s Thoughts On The Recipe
I’ve always had a soft spot for mini muffins. There’s just something so comforting about a little bite of something sweet—especially when it’s homemade and allergy-friendly. These Mini Blueberry Muffins are one of those recipes I keep coming back to again and again. They’re perfectly tender, bursting with juicy blueberries, and just the right size for breakfast on the go, school lunchboxes, or an afternoon pick-me-up with a cup of tea or coffee.
Moist, Flavor-Packed Bites of Goodness: These muffins are incredibly moist and bursting with juicy blueberries in every bite.
No Eggs, No Dairy, No Problem!: If you’re avoiding eggs and dairy, these muffins are your new best friend! Made with whole wheat pastry flour and sweetened naturally with maple syrup, they’re not only vegan but also free from refined sugars. It’s a healthier treat without sacrificing taste.
Simple Ingredients, Simple Process: I’m all about easy recipes, and this one is no exception. Everything you need is likely already in your kitchen—just mix and bake. It’s that simple!
Make Now, Enjoy Later: These muffins are perfect for freezing. I love having a batch on hand for those days when you need something quick. Just pop them in the microwave for a few seconds, and they’re as good as fresh!
Lunchbox Heroes: Need a snack for the kids’ lunchboxes? These mini muffins are just the right size! They’re also great for road trips, picnics, or anytime you need a little something to tide you over.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Whole Wheat Pastry Flour: Provides a slightly nutty flavor and adds a boost of fiber. You can substitute all-purpose flour for a lighter texture.
Baking Powder & Baking Soda: These are your leavening agents, helping the muffins rise and giving them a nice, fluffy texture.
Ground Cinnamon: Adds a warm, cozy flavor that complements the blueberries beautifully.
Salt: A pinch of salt enhances the overall flavor, balancing the sweetness.
Unsweetened Applesauce: Acts as a natural sweetener and adds moisture, replacing the need for eggs.
Maple Syrup: A natural sweetener that adds depth of flavor. You can substitute with agave or honey (if not strictly vegan).
Oil: Keeps the muffins tender. Any neutral oil, like canola or melted coconut oil, works well.
Milk: Use any plant-based milk, like almond or soy, to keep it vegan.
Vanilla: Adds a lovely aroma and enhances the flavor of the muffins.
Blueberries: The star of the show! Fresh or frozen, both work; just be sure to fold them in gently.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins.). Set aside.
Step 2 – Combine Wet Ingredients
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Step 3 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 15 – 20 minutes.
Step 4 – Fill The Muffin Pan
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Step 5 – Bake
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1 tablespoon cookie scoop
Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For a citrusy twist, add some lemon zest to the batter.
Storing and Freezing Instructions
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. To reheat, just microwave for 20-30 seconds.
Frequently Asked Questions
Can I use a different type of flour?
Yes, you can substitute all-purpose flour or a gluten-free blend if needed.
Can I use honey instead of maple syrup?
Absolutely, just note that honey isn’t vegan if you’re strictly following a plant-based diet.
What if I don’t have applesauce?
You can use mashed banana, but the flavor and texture will change slightly.
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite. Made with simple ingredients, they’re egg-free, dairy-free, and naturally sweetened—perfect for food allergies or healthier eating. Make a batch, freeze some, and enjoy a wholesome treat anytime. They’re sure to become a regular in your kitchen!
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 24mini muffins
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Preheat the oven to 350º F (180º C). Spray the mini muffin pan cavities with nonstick spray or line them with cupcake liners.
Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Add blueberries and mix to coat (This helps prevent the blueberries from sinking to the bottom of the muffins). Set aside.
In a medium mixing bowl, mix applesauce, maple syrup, oil, milk, and vanilla; mix until well combined.
Add wet ingredients to the dry ingredients, then whisk until combined. The batter will be thick. Cover the bowl and let the batter rest for 10 – 15 minutes.
Spoon the batter evenly into the muffin cups or liners, about two teaspoons each. I like to use a small cookie scoop.
Bake for 12 – 14 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Carefully remove mini muffins from the oven. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Flour: I prefer whole wheat pastry flour for this recipe. Alternatively, you can use a mix of half all-purpose flour and half whole wheat flour. After extensive testing, I’ve found that using only whole wheat flour results in dry muffins. You can also use all-purpose flour only. Maple Syrup: You can also use 1/3 cup (80 g) brown sugar. In that case, add 1 more tablespoon of milk. You can also use honey (1/4 cup—60 ml). However, keep in mind that honey is slightly sweeter than maple syrup and might slightly alter the taste of your muffins. Store: store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Yield: this recipe makes 24 mini muffins. For mini muffins, use 1-tablespoon cookie scoop. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Ensure your milk and any additional mix-ins are nut-free.
Potential Challenges & Pro Tips:
The whole wheat pastry flour can make the muffins a bit dense compared to those made with all-purpose flour. Pro-Tip: To lighten the texture, you can use half whole wheat pastry flour and half all-purpose flour.
If the flour is not measured correctly, the muffins can turn out slightly dry. Pro-Tip: Make sure to measure all your ingredients correctly. I recommend using a kitchen scale, and keep an eye on the baking time to ensure the muffins stay moist.
Extra Tips:
Preheat the oven for at least 15 minutes before starting, giving it plenty of time to reach the ideal recipe temperature.
If using frozen blueberries, don’t thaw them; just fold them in straight from the freezer to prevent the batter from turning purple.
For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups. For mini muffins, use 1-tablespoon cookie scoop
Don’t overmix the batter; it’s okay if it’s a little lumpy. Overmixing can lead to dense muffins.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
For a citrusy twist, add some lemon zest to the batter.
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To make this delicious cake, you will only need 6 things, it’s very simple! We love this with ice cream or whipped cream on top. Wonderful for any holiday or potluck event. You won’t have any left! We love anything made with blueberries, and this recipe with blueberries and pineapple is delicious. This cake keeps well for several days refrigerated.
🍴KEY INGREDIENTS
Blueberries
Pineapple tidbits in juice
Sugar
Kroger Butter Recipe Cake Mix (can use yellow or lemon cake mix)
Butter
Walnuts or nuts of your choice
🍽️HOW TO MAKE
This dessert is super simple, which is why it’s perfect for any gathering. It won’t take you long to put it together.
COOKING STEPS
Step 1 Rinse blueberries and pour into bottom of a 9 x 13 baking dish. Pour pineapple tidbits and juice over the blueberries. Sprinkle with sugar. Sprinkle cake mix over the fruit mixture. (I take a spoon and spread it out evenly)
Step 2 Sprinkle walnuts over the dry cake mix. Drizzle the melted butter over all. DO NOT STIR. Bake in preheated 350 degree oven for 35 to 40 minutes until top is brown and cake is bubbly. Serve with whipped cream or ice cream.
⭐TIP
Be sure you cover it with the butter so you don’t have any cake parts that are dry. This cake will be moist, not like a typical cake texture.
OTHER POPULAR CAKES WITH CAKE MIXES
Mandarin Orange Cake – This is made with a cake mix but it’s a classic! Perfect for any occasion.
Vintage Watergate Cake – This one goes way back and it’s one your Grandmother probably made! Fantastic cake your family will love.
7-Up Cake – This one has been around a long time too and can be made with Sprite too!
Sour Cream Coconut Cake – If you love coconut you must try this delicious cake! It has wonderful reviews.
STORING, REHEATING & SERVING SIZE
We store this cake in the refrigerator, heat it up in the microwave, and it makes 10-12 servings.
This blueberry dump cake is one you will make many times. This cake is made with a cake mix so it’s very easy. Top with ice cream and you have a wonderful dessert.
Prep Time 10 minutesmins
Cook Time 40 minutesmins
Total Time 50 minutesmins
Course Cake
Cuisine American, southern
3cupsblueberries
1(20 ounccan pineapple tidbits in juice
1/2cupsugar
1box Kroger Butter Recipe Cake Mixcan use yellow or lemon cake mix
1 1/2sticks butter or margarine or 12 tablespoons or 3/4 cupmelted
1cupwalnuts or nuts of your choice
Preheat oven to 350 degrees.
Rinse blueberries and pour into bottom of a 9 x 13 baking dish. Pour pineapple tidbits and juice over the blueberries. Sprinkle with sugar. Sprinkle cake mix over the fruit mixture. (I take a spoon and spread it out evenly)
Sprinkle walnuts over the dry cake mix. Drizzle the melted butter over all. DO NOT STIR. Bake in preheated 350 degree oven for 35 to 40 minutes until top is brown and cake is bubbly. Serve with whipped cream or ice cream.
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!
Oriana’s Thoughts On The Recipe
Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.
Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.
They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.
Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!
What I Love About This Recipe
Muffin Perfection!: These muffins are soft, tender, and bursting with flavor. Each bite is a delightful mix of juicy blueberries and a hint of citrus from the lemon zest. The texture is perfect—not too dense, but not crumbly, either. Just pure muffin magic.
Simple Ingredients: You won’t need any special trips to the store to make these muffins. Everything you need is likely already in your pantry or fridge.
Easy To Make: I love that this recipe doesn’t require a mixer. Just grab two bowls and a whisk, and you’re set.
Allergy-Friendly: These muffins are completely egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions.
Freezer-Friendly: Make a big batch, pop them in the freezer, and you’re set for the week (or month!). They freeze beautifully and are perfect for meal prep. Whenever you need a muffin, just reheat and enjoy!
Potential Cons Of The Recipe
Blueberry Bleeding: The blueberries, especially frozen ones, may burst and turn your batter slightly purple.
Texture: If overbaked, these muffins can dry out.
Tips To Mitigate These Cons
Fold Gently: When adding the blueberries to the batter, gently fold them in to avoid bursting and staining the batter. Use fresh/firm blueberries when possible for the best results.
Check Baking Time: Make sure to not overbake them, as that can dry out the muffins. Keep an eye on them as they bake, and check for doneness with a toothpick.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: The base of the muffins, providing structure.
Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
Salt: Enhances the flavor and balances the sweetness.
Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
Granulated sugar: Adds sweetness.
Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.
Step 3 – Mix Dry and Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).
Step 4 – Make the Crumble (optional):
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 4 – Fill The Muffins Pan
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! If using frozen, do not thaw, and toss them in a little flour to prevent them from sinking.
Can I make this recipe gluten-free?
Yes! Just use a good gluten-free flour blend, and they should turn out great. See my suggestions above.
Can I make mini muffins?
Yes! I recommend halving the recipe to make about 24 mini cupcakes. Bake at 350º F (180º C) for 10 – 12 minutes.
More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 10muffins
Ingredients
For The Crumb (optional):
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.
While the batter rest, preheat the oven to 425º F (220º C).
Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Spices:Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits:Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts:You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Eggless Easy Blueberry Crumb Cake is fluffy and flavorful, bursting with juicy blueberries in every bite. It comes together quickly with simple ingredients that you probably already have in your pantry. This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert.
Oriana’s Thoughts On The Recipe
Hey there, lovely friends! Today, I’m excited to share a recipe that has quickly become a family favorite in my home: Eggless Easy Blueberry Coffee Crumb Cake.
One of the things I adore about this cake is how buttery and moist it is. The cake itself is fluffy and flavorful, bursting with juicy blueberries in every bite. Plus, the crumb topping is the perfect balance of crispy and soft, adding a delightful texture that makes each slice irresistible. Whether you’re enjoying it with a steaming cup of coffee or a cozy cup of tea, this cake is bound to make your day a little brighter.
This cake is completely eggless, making it a fantastic option for those with egg allergies or for times when you’re just out of eggs but still want to bake something special. The ingredients are simple and probably already in your pantry, which is always a win in my book. So, let’s dive into the recipe and get baking, shall we?
What I Love About This Recipe
Eggless Wonder: If you’re looking for an eggless dessert or have dietary restrictions, this cake is a fantastic option. You won’t miss the eggs at all!
Quick and Easy to Make: This recipe comes together quickly, so you don’t need to spend hours in the kitchen. It’s perfect for those busy mornings or last-minute dessert ideas.
Buttery and Moist: The cake has a buttery, moist texture that makes each bite absolutely delicious. It’s the kind of cake that feels indulgent without being overly heavy.
Bursting with Blueberries: Every slice is packed with juicy blueberries that add a natural sweetness and a burst of flavor. It’s a delightful way to enjoy fresh fruit in a dessert.
Perfectly Sweet: The cake is sweet but not too sweet, striking the perfect balance to satisfy your sweet tooth without being overwhelming.
Amazing Crumb Topping: The crumb topping is crispy yet soft, adding a delightful texture that contrasts beautifully with the fluffy cake. It’s like having the best of both worlds in every bite.
Versatile Treat: This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert. It’s a versatile treat that fits any occasion.
Potential Cons Of The Recipe
While this cake is undoubtedly delicious, it can sometimes be a bit crumbly due to its moist nature. Additionally, if the blueberries are not evenly distributed, some bites may feel less fruity than others.
Tips To Mitigate These Cons
To prevent the cake from being too crumbly, make sure to measure your ingredients accurately, especially the flour. Tossing the blueberries in a bit of flour before adding them to the batter can help them stay evenly distributed and prevent them from sinking to the bottom.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crumb Topping:
All-purpose flour: Forms the base of the crumb.
Light brown sugar: Adds sweetness and a hint of caramel flavor. Note: You can also use granulated sugar if you prefer.
Salt: Enhances the flavors.
Butter: Creates a rich, buttery crumb. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
For the Blueberry Cake Batter:
All-purpose flour: Provides structure to the cake. Note: Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking powder & baking soda: Helps the cake rise and become fluffy. Note: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness.
Milk & vinegar: Combined to make a buttermilk substitute, adding moisture and tenderness.
Butter & oil: Both fats contribute to the cake’s moistness and flavor. Note: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Use a neutral-tasting oil, such as vegetable or canola.
Granulated sugar: Sweetens the cake.
Vanilla: Adds depth of flavor.
Blueberries: The star ingredient, providing bursts of juicy flavor. Note: You can use fresh or frozen. If using frozen, do not thaw.
Glaze (optional):
Powdered sugar & milk: Creates a sweet, simple glaze to drizzle over the cake.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Crumb Topping
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 2 – Mix Dry Ingredients
In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
Step 3 – Combine Wet Ingredients
In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.
Step 4 – Mix Dry and Wet Ingredients
Add wet ingredients to the dry ingredients; mix to combine. Foil in the blueberries until evenly distributed. Pour and spread the batter into the prepared pan
Step 5 – Add The Crumb Topping
Then, sprinkle evenly the crumb topping.
Step 6 – Bake
Bake for 55 – 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Tip: Every oven is different, so keep your eyes peeled. It may take longer or shorter. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then, remove it from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.
Step 6 – Glaze (Optional)
If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled peach crumb cake.
Recipe Tips
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.
Toss blueberries in a little flour to keep them from sinking.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Let the cake cool before slicing to avoid crumbling.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze: Let the cake cool completely. Then, wrap it in aluminum foil and plastic wrap. Place it inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring it to room temperature before slicing and serving.
Make-Ahead: This eggless blueberry cake is a wonderful option to make one day in advance since it keeps fresh and delicious.
Frequently Asked Questions
Can I use frozen blueberries?
Yes, you can! If using frozen, you don’t need to thaw them.
Can I make this cake ahead of time?
Absolutely! It stays well for a few days, making it perfect for advanced preparation.
Is the glaze necessary?
The cake is delicious on its own, but the glaze adds an extra touch of sweetness if you prefer.
This Eggless Easy Blueberry Crumb Cake is fluffy and flavorful, bursting with juicy blueberries in every bite. It comes together quickly with simple ingredients that you probably already have in your pantry. This cake is perfect for any time of day. Enjoy it with a cup of coffee or tea for breakfast, as a snack, or even as a cozy after-dinner dessert.
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 12slices
Ingredients
For the Blueberry Cake Batter:
Instructions
Prepare the Crumb Topping:
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork or pastry cutter to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Make the Cake Batter:
Preheat oven to 350º F (180º C). Line an 8×8-inch square cake pan with parchment paper. Lightly grease with baking spray with flour.
In a large mixing bowl, mix flour, baking powder, baking soda, and salt. Set aside.
In a mixing bowl, whisk together milk, vinegar, butter, oil, sugar, and vanilla extract.
Add wet ingredients to the dry ingredients; mix to combine. Foil in the blueberries until evenly distributed.
Pour and spread the batter into the prepared pan. Then, sprinkle evenly the crumb topping.
Bake for 55 – 60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Note: Every oven is different, so keep your eyes peeled. It may take longer or shorter. When ready, remove the cake from the oven and let it cool in the pan on wire racks for 10 minutes. Then, remove it from the pan using the parchment paper overhand. Allow the cake to cool completely before glazing and cutting.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.Freeze: Let the cake cool completely. Then, wrap it in aluminum foil and plastic wrap. Place it inside a large freezer Ziploc bag and freeze for up to 2 months. Ready to eat it? Thaw overnight in the refrigerator and bring it to room temperature before slicing and serving.Make-Ahead: This eggless blueberry cake is a wonderful option to make one day in advance since it keeps fresh and delicious.Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk. And use vegan butter and sour cream. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. Check out my favorite dairy-free substitutes here.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Recipe Tips:
Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.
Toss blueberries in a little flour to keep them from sinking.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Let the cake cool before slicing to avoid crumbling.
Variations & Additions:
Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
This Blueberry Pudding Cake is so easy to make and is made in an 8X8 so it’s perfect for a small gathering or when you just want a snack size dessert.
If you love this recipe you may also want to give this Blackberry Pudding a try! It’s made in a 9X13 and one of our favorite summer recipes.
❤️WHY WE LOVE THIS RECIPE
We love any dessert made with fresh blueberries and we also love a smaller dessert. This easy recipe is easy to throw together and a wonderful topped with ice cream. It’s a great summer treat you can really enjoy year round!
🍴KEY INGREDIENTS
Fresh blueberries
Lemon juice
All-purpose flour
Salt
Baking powder
Cooking oil
Vanilla extract
Cinnamon
Sugar
Evaporated milk (could use regular milk)
ToppingIngredients
Cornstarch
Sugar
Water
🍽️HOW TO MAKE
This recipe is easy to make and you can throw it together quickly! You don’t even need a mixer, which is always a plus.
COOKING STEPS
Step 1 Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.
Step 2 Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries. Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top. Serve with ice cream or just plain.
⭐TIP
If you want to make this in a 9X13, you will need to double the recipe. Also, take a minute and read the comments on this recipe. Great reviews!
OTHER BLUEBERRY RECIPES
Blueberry Shortcake – This is such a delicious dessert and perfect for any summer gathering! We all love this one.
Sour Cream Blueberry Pie – This pie is so easy to make and has a wonderful crumble topping. Such a hit!
Blueberry Biscuits – Add these to your breakfast menu! We added a powdered sugar glaze and they are so good.
Fresh Blueberry Cheesecake – This is one of our most popular recipes for a reason! The homemade crust is amazing.
This Fresh Blueberry Pudding Cake is wonderful to take to any gathering! It’s made in an 8X8 and perfect for a small group or when you want a snack size dessert.
Prep Time 10 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr5 minutesmins
Course Dessert
Cuisine American, southern
2cupsfresh blueberriesYou can make this using all kinds of berries
1tablespoonlemon juice
1 1/2cupsall-purpose flour
1/2teaspoonsalt
2teaspoonsbaking powder
3tablespoonscooking oilI used Canola
2teaspoonsvanilla extract
1teaspooncinnamon
1cupsugar
1cupevaporated milkcould use regular milk
Topping:
1tablespooncornstarch
1/4cupsugar
1cupboiling water
Layer your berries in an 8 x 8 x 2 inch baking dish sprayed with cooking spray. Sprinkle the lemon juice over the berries and kind of mix so they are coated. Mix flour, salt, baking powder, cooking oil, vanilla, cinnamon, sugar and milk together and spread over the berries. Add Topping.
Topping Instructions
Boil one cup water in microwave or on stove and mix with sugar and cornstarch in a separate bowl making sure it is well blended. Pour over dough and berries.
Bake in preheated 350 degree oven for 45 to 55 minutes until browned on top.
Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serves 4 in about an hour.
After making pigs in a blanket, I had a sheet of leftover puff pastry and once I saw the container of blueberries in my fridge, I devised a plan.
A few days before, I made lavender sugar. At the time I was simply testing it out to see if it would actually work. Every once and again when I would walk by the jar on my counter and shake it. Two days later, I opened it and was greeted with a wonderful floral-y aroma. It was then that I decided to test the lavender sugar in this blueberry pastry recipe. I was still a bit skeptical and of course curious to see if the lavender would come through.
It totally did and was the blueberry and lavender combo was a surprisingly delicious combination. I’m officially a fan.
To Make These Blueberry Lavender Pastry Pies you will need:
puff pastry – Homemade or store-bought is up to you. Tbh I’ve yet to attempt making this at home.
flour – Needed for dusting your work surface.
egg – For brushing on the puff pastry.
blueberries – Adds juicy sweetness with a slightly floral flavor.
lavender sugar – Although regular sugar is fine as well.
lemon juice – Adds brightness and acidity.
cornstarch – Helps thicken the blueberry juices when baking.
Twelve to 24 hours in advance, make the the lavender sugar.
In a glass jar with a tight-fitting lid, measure and add 1 cup of sugar and mix with 1-1/2 teaspoons dried lavender buds. Cover and let sit for a day or so, giving it a shake every so often.
Then before you being, make sure to remove your puff pastry from the freezer 20 to 25 minutes before unfolding.
Next, once thawed a bit, sprinkle a little flour onto your clean work surface and roll the dough out to a 12 x 12 square. Then cut into 4 equal-ish squares. I do my best and yet still can’t manage it. 😂
Next, use a pastry brush and brush a little of the beaten egg on the outer edge of each square. Then fold the edge in, to create an edge or crust.
NOTE:
I would also recommend docking the puff pastry center with a fork a few times. I totally for got to and these puffed up pretty well where ever the blueberries weren’t. However, if you want to risk it and see what kind of rustic beauty comes out of this, by all means.
Transfer each puff pastry pie crust to a parchment-lined, rimmed metal baking sheet. Slip this into the freezer for 20 to 25 minute or until the dough re-freezes.
Meanwhile, preheat your oven to 425℉ (or 230℃).
Then, in a medium bowl, combine the 6 ounces of blueberries, 3 tablespoons lavender sugar, 2 to 3 teaspoons lemon juice, 1/8 teaspoon kosher salt and 1-1/2 tablespoons cornstarch.
Toss well to combine.
Next, divide the blueberries (and liquids) among the 4 pies and top each one with a 1/4 of the tablespoon of butter.
Then brush the top edge with the egg wash and sprinkle with the coarse sugar. Next, bake the pies on the middle rack of your preheated oven for 14 to 18 minutes or until the crust has puffed and is flakey and golden.
GORGEOUS!
Lastly, allow the pies to cool a smidge. You want them warm but not hot as they may melt your ice cream instantly.
Finally, serve with a scoop of your favorite vanilla ice cream and prepare to fall in love.
I feel like I say that a lot. 😉
Enjoy! And if you give this Blueberry Lavender Pastry Pie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Blueberry Lavender Pastry Pies
Easy dessert alert! These Blueberry Lavender Pastry Pies are so simple and delicious! Puff pastry, fresh blueberries and lavender sugar (instructions included) are the secret to making this beautifully rustic dessert! Serve with vanilla ice cream.
The day before, make the lavender sugar. (see notes)
Set your puff pastry out 20 to 25 minutes before unfolding and rolling out on a lightly floured surface to a 12×12 square. Then cut into 4 squares.
Brush a little of the beaten egg on the outer edge of each square and fold to create a edge or crust. Use a fork to dock the center of the dough.
Place the four squares onto a parchment lined, rimmed metal baking sheet and freeze fro 25 minutes.
Meanwhile, preheat your oven to 425℉ (or 230℃).
In a medium bowl, combine the blueberries, sugar, lemon, salt and cornstarch, tossing to combine.
Once the pastry is frozen, divide the blueberry mixture among each one and dot with a piece of butter.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the pastry is golden and flakey, and the blueberries have burst.
TO MAKE THE LAVENDER SUGAR: In a jar with a tight fitting lid, combine 1 cup sugar with 1-1/2 teaspoons of dried lavender. Secure the lid and let it sit for 18 -24 hours at the least, shaking occasionally. If you don’t have time to make the sugar, combine the 3 tablespoons of sugar with a pinch of lavender. Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Nutritional information I s for pastry pie and does NOT include any toppings like ice cream.NOTE:
This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!
If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.
❤️WHY WE LOVE THIS RECIPE
This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.
🍴KEY INGREDIENTS
All-purpose flour
Sugar
Baking powder
Salt
Butter
Egg
Milk
Blueberry Sauce Ingredients Needed:
Sugar
Cornstarch
Water
Blueberries
Lemon juice
Butter
SWAPS
You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.
🍽️HOW TO MAKE
This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.
COOKING STEPS
Step 1 Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Step 2 Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Step 3 Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
Step 4 To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
⭐TIP
This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.
OTHER BLUEBERRY RECIPES
Sour Cream Blueberry Pie – This is a pie you will make over and over! The topping is what makes this pie wonderful and you can’t taste the sour cream.
Best Blueberry Cobbler – This is a really easy cobbler and one your friends and family will love. It’s wonderful with ice cream.
Delicious Blueberry Biscuits – These biscuits are a wonderful way to start the day! You can add the glaze or leave it off.
Blueberry Cream Cheese Biscuits – These are made with canned biscuits and we all love them. They are a great addition to a weekend morning!
STORING, REHEATING & SERVING SIZE
We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.
Blueberry Shortcake is a wonderful summer dessert. This recipe is made with a biscuit style shortcake and a delicious blueberry sauce, topped with whipped cream. Your friends and family will love this delicious dessert.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine American, southern
2cupsall-purpose flour
2tablespoonssugar
1tablespoonbaking powder
1/4teaspoonsalt
1/4cupbutter or 4 tablespoonssoftened
1egg
3/4cupmilk
Blueberry Sauce Ingredients
1/2cupsugar
3 1/2teaspoonscornstarch
1cupwater
2cupsblueberries
1tablespoonlemon juice
4tablespoonsbutter
Shortcake Instructions
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Blueberry Sauce Instructions
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
This sauce is great for ice cream or any kind of cake.
This Eggless Lemon Blueberry Loaf Cake is buttery, moist, tender, and delicious! A treat topped with a sweet layer of crumble and bursting with the natural goodness of lemon and blueberries. Plus, it’s a versatile cake that can be enjoyed any time of the year!
Your New Favorite Eggless Lemon Blueberry Loaf Recipe!
Not only is this Eggless Lemon Blueberry Loaf Cake absolutely scrumptious, but it’s also incredibly easy to make. With simple, everyday ingredients that you probably already have in your kitchen, you can whip up a batch of this heavenly cake loaf in no time.
This Eggless Lemon Blueberry Loaf Cake is tender, moist, and bursting with juicy blueberries and zesty lemon flavor. It’s perfect for any occasion! Whether you’re craving a sweet start to your morning, a delightful afternoon pick-me-up, or a comforting dessert to end your day on a high note, this cake has got you covered.
Simple Ingredients: We’re keeping it real with everyday ingredients that create a delightful cake loaf. There’s no need for fancy ingredients here!
Texture: Get ready for a moist and tender crumb that melts in your mouth with each bite.
Taste: Indulge in a symphony of sweet, buttery, and tangy lemon flavors, perfectly complemented by bursts of juicy blueberries.
Perfect Anytime Treat: Whether you’re craving a breakfast pick-me-up, a midday snack, or a satisfying dessert, this loaf cake has got you covered. It’s a versatile delight that suits any occasion!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: The base of our cake, providing structure and texture. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
Baking Powder: Essential for leavening, ensuring our cake rises beautifully. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness and enhances all the flavors. : I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Milk: Adds moisture to the batter, making our cake wonderfully tender. You can use dairy or non-dairy milk.
Lemons: You will use the zest and juice. Both bring a vibrant, lemony kick to the cake.
Pure Vanilla Extract: Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract! If you are looking for non-alcoholic vanilla flavoring, I recommend Simply Organic Vanilla Flavoring.
Unsalted Butter: The key to richness and flavor. We’re opting for butter over oil for that irresistible taste. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Granulated Sugar: Sweetens the cake and provides a lovely golden crust. Regular white granulated sugar or caster sugar. I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake.
Blueberries: Bursting with freshness and natural sweetness, they’re the star of the show! While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
For The Crumble (optional): You’ll need granulated sugar, all-purpose flour, salt, and unsalted butter.
For The Lemon Glaze (optional): You’ll need powdered sugar and lemon juice.
Process Overview: How To Make Lemon Blueberry Loaf Cake without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
In a large mixing bowl, sift flour, baking powder, and salt. Set aside.
Step 2 – Combien Wet Ingredients
In a measuring cup or bowl, mix together milk, lemon juice, and vanilla extract.
Step 3 – Cream Butter and Sugar
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon zest and beat for 1 minute.
Step 4 – Add Dry and Wet Ingredients
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-lemon mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. Toss the blueberry with 1 tablespoon of flour. Stir in the blueberries into the batter.
Step 4 – Bake
Pour the batter into the prepared pan. If using, make and add the crumble on top. Note: The batter will be thick, so use a spatula to spread it into the loaf tin, if necessary. Bake for 50 – 60 minutes, or until a toothpick comes out clean when poked in the center. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the lemon glaze.
Recipe Tips
Room Temperature Ingredients. Ensure your butter and milk are at room temperature for optimal mixing and a smoother batter.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Blueberries. Rinse the blueberries with water and then toss the wet blueberries in some flour, about a tablespoon. This step ensures that the flour adheres to the berries, helping them remain evenly distributed throughout the batter. Otherwise, the berries may sink to the bottom of the cake during baking, and we definitely want them to shine in every bite!
Fold in Blueberries Gently. To prevent the blueberries from bursting and discoloring the batter, gently fold them in with a spatula.
Bake the cake loaf as soon as the batter is ready.
Don’t open the oven door. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven. Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Blueberries: Rinse the blueberries with water and strain. Then, toss the wet blueberries in some flour. Doing this while the berries are wet is essential, as this will allow the flour to stick. This flour coating will help the berries stay suspended in the batter, as fruits tend to sink to the bottom of cakes as they bake.
Food Allergy Swaps
Dairy-Free: Substitute dairy milk with your favorite plant-based alternative (soy milk or oat milk are my fave), and use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a delightful crunch and extra lemony flavor.
Mixed Berry: Feel free to mix things up with a combination of your favorite berries, such as raspberries, blackberries, and strawberries.
Add Nuts to The Crumble: For extra texture and flavor, you can add a handful of chopped nuts, such as almonds or pecans, to the crumble.
If you do not like blueberries, substitute your favorite fruit, such as raspberries, strawberries, or even diced peaches.
Storing and Freezing Instructions
Store leftover cake in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag or container. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! Just be sure to toss them in some flour before folding them into the batter to prevent them from sinking to the bottom.
Can I omit the crumble topping?
Of course! While the crumble adds a delicious crunch, the cake is just as tasty without it.
How do you add frozen blueberries to a cake?
To prevent the blueberries from sinking to the bottom of the cake and bleeding during baking, toss them with a tablespoon or two of all-purpose flour. This helps the flour adhere to the berries and creates a barrier between them and the batter. Once coated with flour, gently fold the blueberries into the cake batter using a spatula. Bake the cake according to your recipe’s instructions.
Should you thaw frozen blueberries before baking?
I recommend using them frozen. This helps prevent the blueberries from breaking apart and bleeding into the batter, resulting in a more uniform appearance and texture. However, it is always a good idea to consider your recipe’s specific requirements.
This Eggless Lemon Blueberry Loaf Cake is buttery, moist, tender, and delicious! A treat topped with a sweet layer of crumble, bursting with the natural goodness of lemon and blueberries. Plus, it’s a versatile cake that can be enjoyed any time of the year!
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Servings 10– 12 slices
Ingredients
For The Crumble (optional):
For The Lemon Glaze (optional):
Instructions
Adjust the oven rack to the middle position and preheat the oven to 350º F (180º C). Grease and flour a 9×5 inch loaf pan. You can also line the pan with parchment paper, then grease the parchment paper with cooking spray. Tip: If you like golden edges, do not line with parchment paper.
In a large bowl, sift flour, baking powder, and salt. Set aside.
In a measuring cup or bowl, mix together milk, lemon juice, and vanilla extract.
Using an electric hand mixer or a stand mixer, beat butter until creamy at medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Add lemon zest and beat for 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with the milk-lemon mixture, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Toss the blueberries with 1 tablespoon of flour. Stir in the blueberries into the batter. Pour the batter into the prepared pan. Add more blueberries and the crumble on top, if desired. Note: The batter will be thick, so use a spatula to spread it into the pan, if necessary.
Bake for 50 – 60 minutes or until a toothpick comes out clean when poked in the center. Allow the cake to cool for 10 minutes in the pan. Then, remove the cake from the pan and let it cool completely on a wire rack. The cake must be completely cool before adding the lemon glaze.Note: Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time,so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Make the Crumble:
Add the sugar, flour, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork, or pastry cutter, to incorporate the butter into the flour until the mixture resembles coarse crumbs. Sprinkle the mixture evenly over the loaf cake.
Make the Glaze:
Whisk together powdered sugar and lemon juice. If glaze is too thick, add more lemon juice, a splash at a time, until a smooth consistency is reached that drizzles off the whisk in a ribbon. Drizzle over the completely cooled loaf.
Store at room temperature for up to 3 days, then transfer them to the refrigerator for up to 1 week. However, the cake is best if eaten within 3 days.Freeze: For longer storage, let the cake cold completely and then freeze it for up to 3 months. Thaw overnight in the refrigerator, then bring to before serving.Lemon: 1 large-size lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice. Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.Recipe Tips
Room Temperature Ingredients. Ensure your butter and milk are at room temperature for optimal mixing and a smoother batter.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Blueberries. Rinse the blueberries with water and then toss the wet blueberries in some flour, about a tablespoon. This step ensures that the flour adheres to the berries, helping them remain evenly distributed throughout the batter. Otherwise, the berries may sink to the bottom of the cake during baking, and we definitely want them to shine in every bite!
Fold in Blueberries Gently. To prevent them from bursting and discoloring the batter, gently fold in the blueberries with a spatula.
Bake the cake loaf as soon as the batter is ready.
Don’t open the oven door. Leave the oven closed until the minimum time stated in the recipe.
Know your oven. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
Blueberries – Rinse the blueberries with water and strain. Then toss the wet blueberries in some flour. It’s important to do this while the berries are wet as this will allow the flour to stick. This flour coating will help the berries stay suspended in the batter, as fruits tend to sink to the bottom of cakes as they bake.
Food Allergy Swaps
Dairy-Free: Substitute dairy milk with your favorite plant-based alternative, and use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Variations & Additions
Lemon Poppy Seed: Add a tablespoon of poppy seeds to the batter for a delightful crunch and extra lemony flavor.
Mixed Berry: Feel free to mix things up with a combination of your favorite berries, such as raspberries, blackberries, and strawberries.
Add Nuts to The Crumble: You can add a handful of chopped nuts, such as almonds or pecans, to the crumble for extra texture and flavor.
If you’re not a fan of blueberries, swap them out for your favorite fruit, such as raspberries, strawberries, or even diced peaches.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Easy-Peasy Blueberry Banana Bread: A Smile in Every Slice!
This heavenly Moist Blueberry Banana Bread (Egg-Free) ticks all the boxes: it’s super easy to whip up, uses simple ingredients, and delivers a burst of flavor with every bite. It’s a delightful treat that’s as easy to make as it is to enjoy.
This recipe is completely egg-free! That’s right—whether you’re avoiding eggs due to allergies or simply looking to switch things up in the kitchen, this recipe has got you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
So, let’s roll up our sleeves and get baking!
What To Love About This Recipe
Quick and Easy: One of the best parts of this recipe is how effortlessly it comes together. No fancy equipment is needed – just a couple of mixing bowls and your trusty oven.
Simple ingredients: This recipe calls for pantry staples you likely already have. It’s a fuss-free approach to baking at its finest.
Egg-free: Whether you’re avoiding eggs due to allergies or simply looking for egg-free options, this recipe has you covered. With a few simple adjustments, you can also make this recipe dairy and/or gluten-free (details below).
Perfect texture: This recipe delivers a moist, tender crumb that melts in your mouth with every bite.
Taste: This blueberry banana bread is a match made in baking heaven. It combines classic banana bread’s comforting warmth with juicy blueberry bursts.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Bananas: Ripe bananas are the star of the show, providing sweetness, moisture, and irresistible banana flavor. Ensure your bananas are ripe for optimal sweetness and flavor.
Butter: Unsalted butter adds richness and flavor to the bread. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
Brown Sugar: Provides sweetness and a hint of caramel flavor. I use and recommend light brown sugar.
All-Purpose Flour: The base of our bread, providing structure and stability. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: Use a gluten-free, all-purpose flour blend. My favorite is Better Batter Original Blend.
Baking Powder: Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
Salt: Balances the sweetness and enhances the other flavors in the bread. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Blueberries: Fresh blueberries are this recipe’s crowning glory, adding juicy sweetness to every slice bursts. While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
Step 4 – Pour Into The Pan
Pour the mixture into the prepared bread loaf pan. Add more blueberries on top.
Step 5 – Bake
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let it sit in the pan for 10 minutes. Loosen with a knife or spatula around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Recipe Tips
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend checking for doneness around 50 minutes and then every 5 minutes after that.
Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Variations & Additions
Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Serving Suggestions
Enjoy a slice of blueberry banana bread on its own for a delightful snack or breakfast treat. For an extra indulgent touch, spread a bit of butter or cream cheese on a toasted slice of bread. If you love banana bread as much as we do, try our Easy Eggless Chocolate Banana Bread and our Banana Nut Bread Without Eggs (Moist & Easy) recipes!
Storing and Freezing Instructions
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.
Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, you can! While frozen bananas can be used in a pinch, ripe bananas are preferred for their natural sweetness and moisture.
Can I use yogurt instead of buttermilk?
Yes, you can substitute an equal amount of plain yogurt for the buttermilk if needed. Make sure the yogurt is not too thick.
Can I add other fruits to this bread?
Feel free to experiment with additions like raspberries, blackberries, or strawberries for a fruity twist on classic blueberry banana bread.
Can I use frozen blueberries to make banana bread?
While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.
This Blueberry Banana Bread is out-of-this-world – soft, moist, and utterly irresistible! It’s slightly sweet, perfectly balanced, and guaranteed to put a smile on your face with every bite. With just a handful of everyday ingredients and a couple of mixing bowls, you’re well on your way to the BEST Blueberry Banana Bread ever!
Prep Time 10 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr10 minutesmins
Servings 10slices
Instructions
Preheat oven to 350º F (180º C). Grease a 9×5-inch loaf pan with nonstick cooking spray and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a medium bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas, mix until combined. Add in buttermilk, vanilla, sugar, and mix until well combined.
Add the dry ingredients and mix to incorporate. Add in the blueberries and mix until distributed. Extra Tip: To prevent the blueberries from sinking to the bottom of the bread, make sure to toss them with one tablespoon of flour before adding them to the batter.
Pour the mixture into the prepared loaf pan. Add more blueberries over the top.
Bake for 55 – 65 minutes or until a wooden pick comes out clean. I recommend checking early to be safe, but mine always takes 60 to 65 minutes to cook through. If the top of the bread gets too dark, you can loosely cover the loaf with foil and finish baking. Remove the bread from the oven and let sit in pan for 10 minutes. Loosen with a bread knife around the edges and carefully remove the bread from the pan. Cool completely on a cooling rack before slicing.
Store: Leftover bread can be kept in an airtight container at room temperature for up to 4-5 days. Pro-tip: Wrap banana bread in plastic wrap to prevent it from drying.Freeze: Let the banana bread cool completely. Then, wrap plastic wrap and aluminum foil. Freeze for up to 3 months. I recommend cutting the bread into individual slices and then freezing it.Blueberries: While fresh blueberries are preferred, you can also use frozen blueberries. Just be aware that the bread may be slightly streaked blue from the juices. If using frozen blueberries, do not thaw.Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of buttermilk, use non-dairy milk like soy or oat milk. You can also make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles. And use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks.
Recipe Tips:
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be. When mashing the bananas, leave them as chunky or as smooth as you prefer.
Fold the blueberries gently into the batter to prevent them from breaking apart and turning the entire loaf blue.
Don’t overmix: Mix the batter until just combined to avoid a tough or dense loaf.
Keep an eye on it: Baking time will vary slightly depending on your bananas’ moisture and sugar content, so I recommend starting to check for doneness around 50 minutes and then every 5 minutes after.
Variations & Additions
Add a handful of chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a warm, cozy twist, stir in a teaspoon of ground cinnamon or nutmeg.
Feel free to swap out the blueberries for other fruits, such as raspberries or diced strawberries.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group
Thumbprint Cookies (Raspberry, Blueberry and Apricot Jam) | Kitchen Nostalgia
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