I love my Blueberry Muffin recipe. It is one of the first things I baked after going vegan and over the years, I’ve really perfected this recipe to a science. It’s so good, that my husband actually got sort of angry when I told him I wasn’t going to include it in the cookbook. I figured–what’s the point? It’s already on the blog. But he truly believes that my Blueberry Muffin recipe is “spectacular,” the kind of thing that will allow him to “retire early.”
And so, I felt compelled to include it in my cookbook (which you can now preorder, in case you didn’t know!). But, loyal blog subscribers, you do not need to wait for the cookbook to try that recipe out. But, this post isn’t about blueberry muffins. It’s about what happens when I decide to turn blueberry muffins into BREAD.
What Is Vegan Blueberry Swirl Bread?
I mean, I know a lot of people are really into vegan banana bread and pumpkin bread and zucchini bread. But why aren’t more people making vegan blueberry bread? Given the prevalence and popularity of the eponymous breakfast pastry, it’s sort of a mystery. In lieu of figuring that out, I decided to just make a bread out of blueberry muffins. But, I also thought it would be really fun to give it a little flair by creating a gorgeous little swirl that you can see when you cut into it.
How Do You Make Blueberry Bread from Scratch?
This easy blueberry bread has a simple technique for creating that lovely swirl. The trick is to make two different colored batters. Given the natural coloring afforded by the blueberries, again, I ask you–why is this not done with more regularity? Who knows. But it is simple enough. You mix the berries into a portion of the batter without having to be gentle with the berries, and you get a lovely, brilliant purple batter.
Feel free to use food coloring, as well, but I didn’t need to (though I had it out just in case). You will get a darker color once it comes out of the oven (that’s what happens when you use baking soda and add heat), but it’s still a decidedly blue swirl, so that people will know immediately–“Hey, you used blueberries for that!”
You just layer the different colored batters on top of one another and give the batter a swirl with a handy dandy wooden skewer or chopstick. Stick it in the oven for about 50 minutes, and you’re good to go. You’ve just made Vegan Blueberry Swirl Bread, and you will be the envy of all those who stuck with making just boring old Banana Bread.
Can You Use Frozen Blueberries in the Bread?
Frozen blueberries are actually the best option for this vegan blueberry bread. That’s because when they’re thawed and added to the batter, they create the vibrant color that makes this bread so special. You’ll add one cup of thawed frozen blueberries to part of the batter and mix together. The thawed berries seep into the batter, producing a natural dye.
Some people ask how to stop blueberries from bleeding into breads, muffins, and cakes. But this recipe uses juicy blueberries to their advantage—you want them to soak into the batter!
How Do You Stop Blueberries from Sinking in the Bread?
While it’s often suggested to toss blueberries with a tablespoon of flour, there’s another way to stop berries from sinking in quick bread. First add a plain layer of batter to a loaf pan. Then add the batter that contains the blueberries. This is exactly how my easy blueberry bread recipe works. Not only does layering the batter help create the blue swirl, it also prevents the blueberries from sinking.
What Exactly Is Aquafaba and How Do You Use It?
This vegan blueberry bread uses aquafaba, an ingredient that works well in vegan baking. Aquafaba is the liquid you find in a can of chickpeas. It’s flavorless in baked goods, so you can’t taste it in this recipe. The aquafaba works as a replacement for eggs, giving the loaf some lift and a lighter texture. If you don’t have aquafaba, you can use plant-based milk instead.
Did you make the Vegan Blueberry Swirl Bread? Let me know by leaving a comment or tagging me on Instagram.
Vegan Blueberry Swirl Bread
- 3/4 cup plant milk
- 1 tbsp white wine vinegar
- 1 1/2 cup butter (softened)
- 1 cup sugar
- 4 tbsp aquafaba (or sub in plant milk)
- 1 tbsp vanilla extract
- 2 1/3 cup flour
- 3 tsp baking powder see prior video for full recipe
- 1 tsp baking soda
- 1 tsp salt minced
- 1 1/4 cup frozen blueberries and/or blackberries (thawed) diced
- Preheat the oven to 350° F.
- Add vinegar to plant milk and set aside. This is your "buttermilk."
- Using a standmixer (whisk attachment) or handmixer, mix together butter and sugar until the butter is creamy. Add aquafaba (or plant milk), vanilla extract, and buttermilk and mix until ingredients are combined. It'll look curdled, but don't worry.
- Whisk together flour, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and mix until just combined (do not overmix). The batter will be very thick–much more like a biscuit batter than a cake batter. This is what you want, but if it's simply too thick to work with, add 1 tbsp of plant milk to slacken it a bit.
- Scoop out approximately 1/3 of the batter into a separate bowl. Add 1 cup of the thawed berries (together with any juice) to this smaller portion of the batter. Mix the berries into the batter, until it turns a lovely bright purple color.
- Add the remaining berries to the larger portion of the batter, using a spatula, so as not to break the berries.
- To a 1 lb loaf pan, generously misted with cooking spray, Add a layer of the light colored batter. To that, add two generous scoops of the purple batter. Then repeat until all the batter is used up.
- Using a large wooden skewer or a chopstick, swirl the batter around a few times.
- Place in the oven and bake for approximately 50-55 minutes, until toothpick comes out clean.