3 Ingredient Blueberry Bread (No Eggs, Dairy, Butter or Oil)
This blueberry bread is soft, moist and bursting with fresh blueberries. The bread only needs 3 ingredients and doesn’t require any eggs, dairy, butter or oil. The bread is an easy one-bowl recipe, no mixer required. You can also easily customize the bread.
This quick and easy blueberry bread is a great way to use up blueberries. Unlike most quick breads, this bread is not super sweet and doesn’t have a cake-like texture. Instead, the bread has a texture more like regular bread. You can also make it lightly sweet if you prefer and you can add other mix-ins as well.
Ingredients
- Coconut milk
- Self-rising flour
- Blueberries
Coconut milk: This recipe uses the kind of coconut milk meant for drinking and not the canned version. I used sweetened coconut milk to give the bread a very light sweetness. However you can also use unsweetened coconut milk and you can add a little sweetener to the bread batter. You can also use regular whole milk if you don’t need this bread to be dairy free. If using regular whole milk, I would recommend adding a little sugar to sweeten the bread slightly.
Self-rising flour: Self-rising flour is a flour blend that already contains a leavening agent. I love using it to make breads as it has just the right amount of salt and leavening agent needed. You can also make a homemade self-rising flour blend with all purpose flour, baking powder and salt.
Blueberries: I made this recipe with fresh blueberries. You can probably use frozen blueberries as well.
Sweetener (optional): If you’re using unsweetened milk, you may want to add about 1/4 cup of sugar or other sweetener to add a little sweetness to the bread. This is optional. The bread will still bake up fine with no sweetener added.
How to Make Blueberry Bread
- The milk and flour are mixed together until the flour is fully incorporated. If adding sugar, mix it in at this time as well.
- Stir in the blueberries until they are evenly mixed in.
- Transfer the batter to your prepared baking loaf pan and bake until done.
Texture
This bread is soft and moist and has a texture more like regular bread rather than the sweet cake-type bread. If you’re looking for a sweet blueberry quick cake bread, please see this recipe instead.
Expert Tips
- I baked this in a 8 x 4 inch loaf pan to give the bread more height. You can also bake it in a 9 x 5 inch loaf pan.
- Coconut milk can be substituted with regular whole milk.
- You don’t have to add sweetener but I prefer my bread to be very lightly sweetened.
- You can add other mix-ins like chopped nuts, dried fruit or chocolate chips.
More Bread Recipes
3 Ingredient Blueberry Bread
Ingredients
- 3 cups (390g) self-rising flour, see note before starting
- 15 fl oz (444ml) sweetened coconut milk, the kind meant for drinking, not the canned ones
- 1 cup (150g) fresh blueberries
Instructions
- Preheat oven to 350°F (177°C). Line an 8 x 4 inch baking loaf pan with parchment paper.
- In a large mixing bowl, add flour and coconut milk. If you are adding sugar or other sweetener, add it in at this time as well. See notes for more details on adding sweetener. Use a spatula to mix until the flour is fully incorporated. It's okay if your batter has little lumps. You don't need it to be fully smooth, but you don't want streaks of unmixed flour.
- Add in blueberries and gently fold them in until they are evenly mixed. If adding any other mix-ins, add them in add this time. Transfer the batter to your prepared loaf pan.
- Bake bread for about 55-65 minutes or until done. The bread should be light to golden brown on top. When you apply pressure on the surface of the bread it should bounce back. Let bread cool fully before removing and slicing. Store uneaten bread in an airtight container in the fridge or freezer.
Notes
- I baked this in an 8 x 4 inch loaf pan.* You can also use a 9 x 5 inch loaf pan but your bread won't be as tall and the baking time will be less.
- Self-rising flour note: There are 2 main kinds of self-rising flour sold in the US. One that is a lower protein (2 grams per 1/4 cup serving) flour and one that has a regular amount of protein (3 grams per 1/4 cup (30g) serving). The amount of protein affects how much liquid is absorbed. Please use a self-rising flour with a regular amount of protein or make your own self-rising flour with the recipe below. I used Gold Medal self-rising flour.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Homemade self-rising flour: Combine 3 cups all purpose flour, 4 and 1/2 teaspoons baking powder and 3/4 tsp salt. Whisk together until evenly combined before using. Make sure your all purpose flour has a regular amount of protein (3 grams per 1/4 cup). Most brands in the US contain this amount but there are some brands with higher protein (4 grams per 1/4 cup) such as King Arthur Flour and Bob's Red Mill, which will not work well for this recipe.
- Make sure to use the coconut milk that is meant for drinking and not canned coconut milk which has too much fat for this recipe.
- Sweetener note: If you are using unsweetened milk, you can add about 1/4 cup of regular sugar or sweetener to add a little sweetness to the bread. You can also add the sweetener even if you are using sweetened milk if you prefer a slightly sweeter bread.
- You can also add mix-ins like chopped nuts, chocolate chips or dried fruit.
Hello,
I am using almond flour instead of self rising flour. How much salt and baking powder will I need to use?
We haven’t tested this recipe with almond flour so we’re not sure what adjustments would need to be made!
I got the gold self rising there was not a sweetener coconut option but its in the oven now.
Let us know how you like it!
Love allergic to eggs and milk
Hi Cheryl! We’re so glad you love this bread!
I love recipe
We’re so glad you love this recipe!
I have 3 questions 1) to make self rising flour , why so much baking powder, when I make banana bread I use 2 1/2 tsp baking powder and it makes 2 loads.
2) were can I buy drinkable Coconut milk
3) CAN I SUBSTITUTE BUTTER MILK INSTEAD OF COCONUT MILK
As discussed in more detail in the post, this is not like a cake-type quick bread such as classic banana bread. This bread is more like a yeast bread texture. The baking powder is substituting for yeast so you need more of it to achieve a similar rise and texture like yeast bread. Not sure where you are located, but drinking coconut milk is usually sold in cartons near the dairy milk in the grocery store in the US. It’s usually sold alongside other milk alternatives like almond and soy milk.
We haven’t tried with buttermilk, but it likely would not be a good substitute. Buttermilk contains more fat and is more acidic, which would affect the texture of the bread and also give it an unpleasant flavor without adding more sugar or changing other ingredients.
Greetings.
This is great — except I might put a cup of the flour and ten cups blueberries, ten cups coconut milk …. How much of each, please? Thanks.
Hello! The exact measurement amounts are given in the recipe box at the end of the post
I need gluten free, self-rising flour to make this recipe. I have made GF self-rising flour before, but am concerned about the level of protein since you warn against too much protein in the flour. Your suggestions? I am eager to make this and so await your response. Many thanks.
Sorry, unfortunately we haven’t tested this with a gluten free self-rising flour, so I’m not sure how well it would work for this recipe. If you do try it, please let us know!
Is there anything I can use instead of coconut milk as I am extremely allergic to coconut products, even if it touches my skin. I even ended up in intensive care for a week, I was given the last rites. Could I use evaporated or almond milk as a substitute?
You can also use regular whole milk. If using regular whole milk, I would recommend adding a little sugar to sweeten the bread slightly.