25+ Irresistible Blueberry Rhubarb Bread Recipes for Every Taste

If you’re looking for a unique way to enjoy seasonal fruits, blueberry rhubarb bread might just be the answer.

Combining the juicy sweetness of blueberries with the tart kick of rhubarb, this delicious blend creates a flavor profile that’s both vibrant and comforting.

Whether you’re an experienced baker or a beginner looking for a new challenge, blueberry rhubarb bread is a fantastic choice to showcase these two fruits together.

From classic recipes to creative variations with oats, almond, or even vegan options, blueberry rhubarb bread can be made to suit any taste.

Perfect for breakfast, a snack, or even dessert, these breads add a splash of color and a burst of flavor to any table.

With these 25+ blueberry rhubarb bread recipes, you’ll find a variety of ways to enjoy this fruity combination.

Whether you’re in the mood for something hearty, something light and airy, or something entirely unique, these recipes are sure to bring a smile to your face and a delicious aroma to your kitchen.

So get ready to start baking, and enjoy the versatility and delight that blueberry rhubarb bread has to offer!

25+ Irresistible Blueberry Rhubarb Bread Recipes for Every Taste

Blueberry rhubarb bread is a true delight, balancing sweet and tart flavors in every bite.

With so many variations to choose from, you can explore recipes that use spices like cinnamon and cardamom, add a crunchy nut topping, or experiment with different flour bases to suit your preferences.

These 25+ recipes allow you to find the perfect version of blueberry rhubarb bread for any occasion, whether you’re making it for a family breakfast, sharing it with friends, or simply treating yourself to a homemade snack.

Baking this bread is not only rewarding but also brings out the best of seasonal ingredients.

So, why not try a few recipes and discover your favorites?

Once you’ve tasted blueberry rhubarb bread, it’s sure to become a staple in your kitchen, a recipe you’ll return to time and time again.

Enjoy each unique loaf, and share the joy of homemade bread with those around you.

Blueberry Rhubarb Bread with Lemon Zest

This delightful bread combines the tartness of rhubarb with the sweetness of blueberries, enhanced by a refreshing hint of lemon. It’s perfect for breakfast, brunch, or an afternoon snack. The flavors meld beautifully during baking, resulting in a moist and fragrant loaf.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• Zest of 1 lemon
• 2 tablespoons lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
5. Gently fold in the blueberries and rhubarb, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and drizzle with lemon juice over the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

The combination of blueberries and rhubarb creates a delightful contrast in flavors and textures, making this bread a standout treat. Each slice reveals vibrant fruit speckles, making it visually appealing as well as delicious. Whether you enjoy it plain or with a spread of butter, this blueberry rhubarb bread will brighten any meal.

Cinnamon Swirl Blueberry Rhubarb Bread

This scrumptious cinnamon swirl bread elevates traditional blueberry rhubarb flavors with a sweet, spiced cinnamon ribbon running through the center. It’s an indulgent treat that pairs wonderfully with coffee or tea, making it a delightful addition to any gathering.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• ½ cup brown sugar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. In a large bowl, cream the butter and granulated sugar until fluffy. Beat in the eggs one at a time, then stir in the vanilla and sour cream.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the blueberries and rhubarb.
6. In a small bowl, mix the brown sugar with a teaspoon of cinnamon.
7. Pour half of the batter into the loaf pan, sprinkle half of the cinnamon-sugar mixture, and then layer the remaining batter on top. Finish with the rest of the cinnamon-sugar mixture.
8. Use a knife to swirl the batter gently, creating a marbled effect.
9. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean. Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cinnamon swirl blueberry rhubarb bread offers a delightful combination of flavors that will please any palate. The aromatic spices and sweet fruit meld into a comforting loaf that’s perfect for sharing. Whether enjoyed fresh from the oven or toasted the next day, this bread promises to be a hit on any breakfast or dessert table.

Vegan Blueberry Rhubarb Bread

This vegan version of blueberry rhubarb bread uses plant-based ingredients without sacrificing flavor or texture. The bread is moist and tender, thanks to the combination of applesauce and almond milk, making it an excellent choice for those following a vegan diet or anyone looking for a lighter option.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup brown sugar
• ½ cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup almond milk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, combine the brown sugar, applesauce, vegetable oil, and vanilla extract. Mix until well combined.
4. Gradually add the almond milk to the wet ingredients, stirring until smooth.
5. Slowly add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Fold in the blueberries and rhubarb, along with the lemon juice, until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan blueberry rhubarb bread is a wonderful way to enjoy a classic flavor combination while adhering to a plant-based diet. The natural sweetness from the applesauce and the burst of berries create a deliciously moist loaf that’s both satisfying and healthy. Perfect for breakfast or a snack, this bread will quickly become a favorite for those looking for nutritious yet indulgent treats.

Blueberry Rhubarb Bread with Almond Flour

This nutritious blueberry rhubarb bread incorporates almond flour for a gluten-free option that doesn’t compromise on taste. The nutty flavor of almond flour pairs beautifully with the tart rhubarb and sweet blueberries, making this bread a wholesome choice for breakfast or an afternoon pick-me-up.

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour (or gluten-free all-purpose flour for a fully gluten-free option)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (or non-dairy milk)
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine almond flour, all-purpose flour, baking powder, baking soda, and salt. Mix well and set aside.
3. In a large bowl, whisk together the sugar, applesauce, eggs, and vanilla extract until smooth. Slowly add the milk, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries and rhubarb, ensuring they are evenly distributed.
6. Pour the batter into the prepared loaf pan. If desired, drizzle honey or maple syrup over the top for added sweetness.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This blueberry rhubarb bread with almond flour is a delicious way to enjoy gluten-free baking. The combination of textures from the almond flour and the juicy berries creates a delightful bite. Whether served plain or with a spread of nut butter, this bread is perfect for anyone looking for a nutritious treat without sacrificing flavor.

Coconut Blueberry Rhubarb Bread

This tropical twist on blueberry rhubarb bread incorporates shredded coconut, adding a delightful chewiness and hint of sweetness. The flavor combination evokes memories of summer while providing a refreshing alternative to traditional recipes. Perfect for brunch or as a snack, this bread is sure to be a crowd-pleaser.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup coconut milk (or regular milk)
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 cup shredded coconut (sweetened or unsweetened)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the coconut milk until just combined.
5. Gently fold in the blueberries, rhubarb, and shredded coconut until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This coconut blueberry rhubarb bread is a tropical delight that offers a unique twist on a classic flavor combination. The addition of coconut adds moisture and a hint of sweetness, making each slice incredibly satisfying. Enjoy it warm or at room temperature for a delightful treat any time of the day.

Maple Glazed Blueberry Rhubarb Bread

This decadent blueberry rhubarb bread features a maple glaze that adds a rich sweetness to the already delicious loaf. The combination of flavors creates a perfect balance of tart and sweet, making it an excellent option for a special brunch or dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• ¼ cup pure maple syrup (for the glaze)
• 1 cup powdered sugar (for the glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk until just combined.
5. Gently fold in the blueberries and rhubarb, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. To prepare the glaze, whisk together the maple syrup and powdered sugar in a small bowl until smooth. Drizzle the glaze over the cooled bread before slicing.

This maple glazed blueberry rhubarb bread elevates a simple recipe into something truly special. The rich glaze adds a touch of sweetness that complements the fruitiness of the blueberries and rhubarb perfectly. This bread is best enjoyed fresh, but it also makes for delightful leftovers that can be toasted and served with a bit more maple syrup or butter. Perfect for any occasion, this loaf will surely become a family favorite!

Nutty Blueberry Rhubarb Bread with Walnuts

This hearty blueberry rhubarb bread features the crunch of walnuts, adding a delightful texture that complements the soft, juicy fruits. The combination of flavors creates a satisfying and nutritious loaf, perfect for breakfast or an afternoon snack with your favorite beverage.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup plain yogurt (or buttermilk)
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• ½ cup chopped walnuts

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and yogurt until smooth.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the blueberries, rhubarb, and chopped walnuts until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This nutty blueberry rhubarb bread brings a delightful crunch to each bite, enhancing the overall experience. The walnuts provide a nutty richness that pairs beautifully with the sweet and tart fruits. Whether enjoyed warm with a spread of butter or toasted for breakfast, this bread is a wholesome choice that will keep you coming back for more.

Honey-Sweetened Blueberry Rhubarb Bread

This naturally sweetened blueberry rhubarb bread uses honey instead of refined sugar, creating a healthier yet still delicious option. The honey enhances the flavors of the berries and rhubarb, resulting in a moist, flavorful loaf that is perfect for breakfast or dessert.

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup honey
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 teaspoon ground cinnamon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large mixing bowl, cream the softened butter with honey until smooth. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually mix in the buttermilk until well combined.
5. Slowly add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Gently fold in the blueberries and rhubarb until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This honey-sweetened blueberry rhubarb bread is a wholesome alternative that doesn’t skimp on flavor. The natural sweetness from the honey pairs beautifully with the fruits, making each slice a delightful treat. Enjoy it as is or with a dollop of yogurt for a nourishing breakfast that will keep you energized throughout the day.

Chocolate Chip Blueberry Rhubarb Bread

Indulge in this decadent blueberry rhubarb bread that includes chocolate chips for an irresistible twist. The sweetness of the chocolate complements the tartness of the rhubarb and the juicy blueberries, creating a perfect dessert or treat any time of day.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually mix in the dry ingredients, alternating with the milk, until just combined.
5. Gently fold in the blueberries, rhubarb, and chocolate chips until evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This chocolate chip blueberry rhubarb bread is a delightful way to indulge your sweet tooth while still enjoying the fruity flavors of blueberries and rhubarb. The combination of chocolate and fruit creates a luscious treat that’s perfect for dessert or as a sweet breakfast option. Slice it up and enjoy it fresh, or store it for a few days to savor the flavors even more as they meld together.

Lemon Zest Blueberry Rhubarb Bread

This vibrant blueberry rhubarb bread features a hint of lemon zest, brightening the flavors and adding a refreshing twist. The citrus notes enhance the sweetness of the blueberries and the tartness of the rhubarb, making this bread a delightful treat for any occasion, especially spring and summer gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup buttermilk
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
4. Mix in the buttermilk and lemon juice until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Gently fold in the blueberries and rhubarb until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This lemon zest blueberry rhubarb bread is a refreshing addition to your baking repertoire. The bright citrus flavor elevates the bread, creating a lovely balance between sweet and tart. Enjoy it for breakfast with a cup of tea or as a light dessert with a dollop of whipped cream. It’s a delightful way to showcase seasonal fruits!

Spiced Blueberry Rhubarb Bread with Cardamom

Infused with warm spices, this blueberry rhubarb bread incorporates cardamom to provide a unique flavor profile that tantalizes the taste buds. The combination of spices with the sweet blueberries and tangy rhubarb results in a wonderfully aromatic and delicious loaf that’s perfect for cozy mornings or gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cardamom
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or yogurt)
• 1 cup fresh blueberries
• 1 cup diced rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
3. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until well blended.
4. Gradually mix in the dry ingredients until just combined.
5. Gently fold in the blueberries and rhubarb until evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This spiced blueberry rhubarb bread with cardamom adds a warm, aromatic twist to a classic recipe. The unique flavor of cardamom complements the natural sweetness of the fruits, creating a loaf that’s perfect for breakfast or dessert. Serve it warm or toasted with a bit of butter for a comforting treat that will fill your kitchen with delightful aromas.

Vegan Blueberry Rhubarb Bread

This vegan blueberry rhubarb bread is a fantastic option for those following a plant-based diet. Using flaxseed meal as an egg substitute and coconut oil for moisture, this recipe captures the delicious flavors of blueberries and rhubarb while being entirely free from animal products.

Ingredients:

• 2 cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup coconut sugar (or granulated sugar)
• ½ cup coconut oil, melted
• 1 cup non-dairy milk (almond, soy, or oat)
• 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries
• 1 cup diced rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a small bowl, prepare the flax egg by mixing the ground flaxseed with water and letting it sit for about 5 minutes until it thickens.
3. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, combine the melted coconut oil, coconut sugar, non-dairy milk, flax egg, and vanilla extract. Mix until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Gently fold in the blueberries and rhubarb until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This vegan blueberry rhubarb bread is not only easy to make but also incredibly flavorful and satisfying. The combination of sweet blueberries and tart rhubarb creates a delightful balance, while the coconut sugar adds a hint of caramel flavor. Enjoy this wholesome loaf for breakfast or as a snack, knowing it’s made with wholesome ingredients that everyone can enjoy!

Maple Blueberry Rhubarb Bread

This maple blueberry rhubarb bread brings the richness of maple syrup to the classic pairing of blueberries and rhubarb. The maple flavor blends beautifully with the fruit, adding warmth and depth to each bite, making this loaf a sweet yet subtly earthy treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup pure maple syrup
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup milk
• 1 cup fresh blueberries
• 1 cup diced rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter, maple syrup, eggs, and vanilla extract. Whisk until smooth.
4. Add the milk to the wet ingredients, stirring until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the blueberries and rhubarb until evenly incorporated.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This maple blueberry rhubarb bread offers a unique twist on a classic recipe. The natural sweetness of maple syrup complements the tartness of rhubarb and the juicy blueberries, creating a harmonious and richly flavored bread. Enjoy it warm with a bit of butter or simply on its own for a satisfying snack!

Oatmeal Blueberry Rhubarb Bread

Adding oats to this blueberry rhubarb bread gives it a wonderfully hearty texture and a bit of extra fiber. The oats add a nutty, wholesome flavor that pairs well with the tangy rhubarb and sweet blueberries, making this bread a great choice for a filling breakfast or snack.

Ingredients:

• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup brown sugar
• ½ cup unsweetened applesauce
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk (or almond milk for dairy-free)
• 1 cup fresh blueberries
• 1 cup diced rhubarb

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, mix the flour, rolled oats, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together the brown sugar, applesauce, eggs, and vanilla extract until well combined.
4. Add the milk to the wet ingredients and stir until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Gently fold in the blueberries and rhubarb until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This oatmeal blueberry rhubarb bread combines the comforting taste of oats with the fresh flavors of blueberries and rhubarb. Each bite is both satisfying and nutritious, making this loaf a fantastic option for a wholesome breakfast or snack. Serve it warm with a spread of nut butter for added flavor and nutrition.

Almond Blueberry Rhubarb Bread

Almond extract and slivered almonds add a delightful nuttiness to this blueberry rhubarb bread. The almond flavor complements the sweet and tart notes of the blueberries and rhubarb, creating a light and aromatic bread that’s perfect for brunch or as a dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon almond extract
• ½ cup almond milk (or regular milk)
• 1 cup fresh blueberries
• 1 cup diced rhubarb
• ¼ cup slivered almonds (plus extra for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter and sugar, stirring until smooth. Beat in the eggs one at a time, then add the almond extract.
4. Mix in the almond milk until well combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
6. Gently fold in the blueberries, rhubarb, and slivered almonds until evenly distributed.
7. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle additional slivered almonds on top for added crunch.
8. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond blueberry rhubarb bread offers a subtle almond flavor that pairs beautifully with the fruity components. The slivered almonds add a satisfying crunch, while the almond extract enhances the overall taste, making each bite a delight. Enjoy a slice with a cup of coffee or tea for a wonderfully aromatic experience that’s sure to please.

Note: More recipes​ are coming soon!