Blueberry Brownie Bread is a rich, fudgy chocolate dessert loaf packed with juicy blueberries and melty chocolate chips. It’s the perfect mix of a brownie and a quick bread, moist, dense, and full of flavor in every bite! But, I didn’t stop there! A smooth milk chocolate ganache on top makes it extra decadent. This easy loaf cake is great for dessert, brunch, or an afternoon treat. It kinda reminds me of my Blueberry Brownies!
Ingredients & Substitutions
- Chocolate Chips: I used both milk chocolate chips and semi-sweet chocolate chips in this Blueberry Brownie Bread to give it a mix of sweet and rich chocolate flavor. It makes the bread extra chocolatey and delicious!
- Cocoa Powder: I like to use Dutch-processed cocoa powder in this bread because it has a smoother, milder chocolate flavor than regular cocoa powder. It also makes the bread look darker and more chocolatey. You can use regular cocoa if that’s what you have, but the flavor won’t be quite as rich.
- Oil: I use vegetable oil in this recipe because it helps keep the bread super moist and soft. It also has a neutral flavor, so the chocolate and blueberries really shine. You can swap it with canola oil, melted coconut oil, or even light olive oil if you’d like. But, just know that coconut and olive oil might add a little extra flavor.
- Coffee: Adding brewed coffee simply enhances the chocolate flavor! (It will not make the bread taste like coffee so don’t worry!) I use it in a few of my chocolate desserts like my perfect chocolate cake and ultimate chocolate cupcakes, just to name a couple! If you don’t have coffee, you can substitute it for hot water, but the chocolate flavor will not be as bold.
- Blueberries: We can’t have blueberry brownie bread without the blueberries! Fold most into the bread batter, reserving about 1/4 cup for the topping.
- Milk Chocolate Ganache: This smooth and creamy classic milk chocolate ganache adds a sweet, glossy finish that takes the rich chocolate flavor of the bread to the next level. If you want to try something a little different, I have a Chocolate Ganache Made with Butter.
Can You Use Frozen Blueberries In Blueberry Brownie Bread?
Yes, you can use frozen blueberries in this recipe! Just be sure to fold them in gently, and don’t thaw them first to prevent the batter from turning blue. Frozen blueberries work great and will still give your bread that burst of fruity flavor.
Can I Make Blueberry Brownie Bread Without The Ganache?
Absolutely! You can skip the ganache if you prefer. The bread is already packed with chocolate flavor and is so moist, so it is delicious on its own. (I loved the bread both with and without the ganache.) But if you’re looking for a little extra sweetness and a glossy finish, the ganache is a great addition!
How To Tell When Blueberry Brownie Bread Is Fully Baked
You can check if your Blueberry Brownie Bread is done by inserting a toothpick or cake tester into the center. If it comes out with a few moist crumbs (but no wet batter), the bread is ready. Another way to check is by gently pressing the top of the loaf. If it springs back, it’s done. Be careful not to overbake, as this can make the bread dry. Check it often in the last few minutes of baking. Keep in mind that baking times can vary depending on your oven, altitude (check out my High Altitude Baking Tips), and humidity, so using the toothpick test is the best way to make sure it’s fully baked.
Can I Use A Different Pan For Blueberry Brownie Bread?
If you don’t have a loaf pan, you can make this Blueberry Brownie Bread in an 8-inch or 9-inch square baking dish, or even a 9-inch deep dish pie pan. Just keep in mind that the baking time might need to be adjusted depending on the size and shape of your pan.
How To Store Blueberry Brownie Bread
You can store this Blueberry Brownie Bread in an airtight container at room temperature for 1-2 days. To keep it fresh a little longer, you can store it in the refrigerator for up to 5 days. Just keep in mind that it might dry out a bit faster in the refrigerator, so I usually prefer to keep it at room temperature.
How To Freeze and Thaw Blueberry Brownie Bread
For longer storage, you can freeze this Blueberry Brownie Bread! Just wrap it tightly in plastic wrap and aluminum foil to keep it safe from freezer burn and to lock in all that delicious flavor. It will stay fresh for up to 3 months in the freezer. When ready to enjoy it, take it out and let it thaw in the refrigerator overnight or at room temperature for a few hours. It’s just as yummy as when you first baked it!
Blueberry Brownie Bread
Ingredients
- 1 cup (182 g) milk chocolate chips
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (59 g) Dutch-processed cocoa powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (109 g) vegetable oil
- ¾ cup brewed coffee
- 1 cup (173 g) mini semi-sweet chocolate chips, divided
- 1 cup (148 g) fresh blueberries, divided
Milk Chocolate Ganache
- ½ cup (84 g) milk chocolate chips
- ¼ cup (59.5 g) heavy cream
Instructions
- Preheat the oven to 325°F. Line a 9×5-inch metal loaf pan with parchment paper and spray with nonstick cooking spray.
- To a medium, microwave-safe bowl, add the milk chocolate chips. Microwave in 30-second intervals, stirring in between, until the chips are melted and smooth. Set aside to cool slightly while you prepare the dry ingredients.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- To the bowl of a stand mixer with a paddle attachment, add the eggs and sugar. Beat until light and fluffy, about 5 minutes.
- With the mixer on low, add the melted chocolate, vegetable oil, and coffee. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until no lumps remain.
- Fold in the ¾ cup of the mini chocolate chips and ¾ cup blueberries.
- Pour the batter into the prepared loaf pan. Top with the remaining ¼ cup of mini semi-sweet chocolate chips and ¼ cup of blueberries.
- Bake for 75-85 minutes, or until a toothpick inserted into the center of the bread comes out with a few crumbs, but no wet batter.
- Allow the cake to cool completely in the pan before adding the chocolate ganache.
Milk Chocolate Ganache
- Place the chocolate chips in a heat-safe bowl. Set aside as you heat up the heavy cream.
- In a medium saucepan over medium-high heat, bring the heavy cream to a simmer, stirring occasionally. Be careful not to burn the cream.
- Pour the cream over the chocolate. Let it sit for a minute or two before slowly stirring until all chips are melted.
- Allow the ganache to cool and thicken slightly before drizzling it over the cooled bread.
- Once spread over the loaf, let it set for at least 10-15 minutes before slicing and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love this bread, and the ganache takes it to a next level of deliciousness, too! It is SO good!
Elizabeth
This bread tastes just like a brownie, and I love the added blueberries! It might be one of the most moist loaves I’ve ever tried!
Stephanie
I didn't know how blueberries would taste in this brownie bread, but they were delicious! And, I loved the ganache on top, too!
Bella
This is such a delicious loaf! I am so impressed, and it is even super good without the ganache.
Annabelle
This is so chocolatey and soft. I love the blueberries in there!
