25+ Delicious Blueberry Sweet Potato Bread Recipes for Healthy Meal

If you’re a fan of baking and enjoy trying new flavors, blueberry sweet potato bread is a treat you’ll want to add to your recipe collection.

This delightful combination brings together the natural sweetness of sweet potatoes, the burst of juicy blueberries, and the comforting warmth of homemade bread.

Not only does it taste amazing, but it’s also packed with nutrients.

Sweet potatoes add a soft texture, natural sugars, and a dose of vitamins and minerals, while blueberries add a pop of tartness and antioxidants.

In this article, we’ve compiled a fantastic list of over 25 blueberry sweet potato bread recipes.

From classic takes on the recipe to unique versions with coconut, oats, spices, or vegan ingredients, there’s a blueberry sweet potato bread to suit every taste and dietary preference.

Whether you’re looking to bake for breakfast, a midday snack, or a healthy dessert option, these recipes will inspire and satisfy.

So, grab those ingredients and get ready to fill your kitchen with the delicious aroma of blueberry sweet potato bread!

25+ Delicious Blueberry Sweet Potato Bread Recipes for Healthy Meal

Blueberry sweet potato bread is a fantastic way to enjoy the comforting flavors of homemade bread with a nutrient-packed twist.

With over 25 recipes to choose from, there’s truly something for everyone in this collection.

Whether you prefer a traditional recipe, a spiced version with nuts, or a vegan loaf, these recipes are designed to bring out the best in blueberries and sweet potatoes.

Try a few and discover which ones become favorites for you and your family.

Each recipe offers a unique flavor profile and can be enjoyed on its own or with a spread of butter, jam, or nut butter.

Perfect for family breakfasts, brunch with friends, or a sweet treat anytime, blueberry sweet potato bread is sure to be a hit.

So, preheat that oven, pick a recipe, and enjoy a delightful loaf that combines the best of sweet and savory flavors in every slice!

Blueberry Sweet Potato Bread with Walnuts

This delicious Blueberry Sweet Potato Bread combines the earthy sweetness of roasted sweet potatoes with the tartness of fresh blueberries, making it a perfect breakfast or snack option. The addition of walnuts adds a satisfying crunch and nutty flavor that complements the bread beautifully.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1/2 cup walnuts, chopped
• 1/3 cup vegetable oil
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. In a medium bowl, mix the mashed sweet potatoes, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries and chopped walnuts, ensuring even distribution throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread is a wonderful way to enjoy the flavors of sweet potatoes and blueberries in one delightful loaf. It’s moist, tender, and packed with nutrients, making it a guilt-free indulgence for breakfast or a midday snack. Serve it warm, with a pat of butter or a drizzle of honey for an extra treat.

Vegan Blueberry Sweet Potato Bread

This Vegan Blueberry Sweet Potato Bread is not only dairy-free but also incredibly moist and flavorful. The combination of sweet potatoes and blueberries creates a vibrant, colorful loaf that’s perfect for any time of day. Whether you’re following a vegan diet or simply looking to try something new, this recipe is a delightful choice.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/3 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or grease it lightly.
2. In a mixing bowl, combine the mashed sweet potatoes, applesauce, maple syrup, almond milk, and vanilla extract. Mix until smooth and well combined.
3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and ginger.
4. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the blueberries until evenly distributed.
6. Pour the batter into the prepared loaf pan and spread it evenly.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Blueberry Sweet Potato Bread is not only delicious but also a wholesome option that is free of animal products. It’s packed with antioxidants from the blueberries and vitamins from the sweet potatoes, making it a nutritious addition to your diet. Enjoy it toasted with a smear of nut butter or simply on its own for a delightful treat.

Blueberry Sweet Potato Bread with Lemon Zest

Elevate your bread-making with this Blueberry Sweet Potato Bread infused with fresh lemon zest. The bright citrus notes enhance the sweetness of the blueberries and the earthiness of the sweet potatoes, creating a unique and refreshing flavor profile. This bread is perfect for breakfast or as an afternoon snack.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh blueberries (or frozen, thawed and drained)
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed sweet potatoes, sugar, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Carefully fold in the blueberries, ensuring they are evenly distributed.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread with Lemon Zest is a delightful twist on traditional bread recipes. The refreshing citrus flavor not only brightens the dish but also adds a unique element that will impress your family and friends. Whether served for breakfast or enjoyed as a snack, this bread is sure to become a favorite in your home.

Blueberry Sweet Potato Bread with Coconut Flour

Indulge in this nutritious Blueberry Sweet Potato Bread made with coconut flour, offering a gluten-free alternative without sacrificing flavor. The subtle sweetness of the coconut flour complements the rich taste of sweet potatoes and blueberries, creating a moist and delightful loaf. Perfect for breakfast or as a snack, it’s a great way to sneak in some extra nutrients.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup coconut flour
• 1/3 cup honey or maple syrup
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 cup almond milk (or any milk of choice)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until well blended.
3. In a separate bowl, whisk together the coconut flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, mixing until combined. If the batter seems too thick, stir in the almond milk until you achieve a pourable consistency.
5. Gently fold in the blueberries, distributing them evenly in the batter.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread with Coconut Flour is not only gluten-free but also packed with healthy fats and fiber. The combination of sweet potatoes and blueberries makes it a delicious and nutritious option for breakfast or an afternoon snack. Enjoy it plain, or spread a bit of coconut butter for an extra touch of flavor.

Spiced Blueberry Sweet Potato Bread

This Spiced Blueberry Sweet Potato Bread is a delightful blend of warm spices and vibrant blueberries, creating a cozy, aromatic treat. Perfect for the fall season or any time you crave a comforting bread, it’s an ideal addition to your breakfast table or afternoon tea.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh blueberries
• 1/2 cup sugar (brown or granulated)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This Spiced Blueberry Sweet Potato Bread is a wonderful way to celebrate the flavors of the season. The warm spices enhance the sweetness of the sweet potatoes and blueberries, creating a comforting aroma that fills your kitchen. Whether served warm with a pat of butter or enjoyed on its own, this bread is sure to please everyone.

Chocolate Chip Blueberry Sweet Potato Bread

If you love the combination of chocolate and fruit, this Chocolate Chip Blueberry Sweet Potato Bread is a must-try! The rich, fudgy flavor of chocolate chips pairs beautifully with the sweet blueberries and the earthy taste of sweet potatoes, making this loaf a decadent yet nutritious treat.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, mix together the mashed sweet potatoes, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries and chocolate chips, ensuring an even distribution throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Chocolate Chip Blueberry Sweet Potato Bread is a delightful indulgence that satisfies your sweet tooth while providing nutritional benefits. The combination of blueberries and chocolate creates a flavor profile that’s hard to resist, making it an excellent choice for breakfast, dessert, or a midday snack. Treat yourself to a slice and savor the deliciousness!

Blueberry Sweet Potato Bread with Greek Yogurt

This Blueberry Sweet Potato Bread with Greek Yogurt is an incredibly moist and flavorful loaf that combines the natural sweetness of sweet potatoes and blueberries with the creamy tang of Greek yogurt. It’s perfect for breakfast, snacks, or dessert, and offers a delightful twist on traditional sweet bread recipes.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup plain Greek yogurt
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed sweet potatoes, Greek yogurt, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well incorporated.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread with Greek Yogurt is not only rich in flavor but also packed with protein, making it a nutritious option for any time of day. The addition of Greek yogurt lends a subtle tanginess and keeps the bread moist, while the blueberries provide bursts of juicy sweetness. Serve it warm or at room temperature for a delightful treat.

Maple Glazed Blueberry Sweet Potato Bread

Indulge in this decadent Maple Glazed Blueberry Sweet Potato Bread, featuring a sweet maple syrup glaze that adds an irresistible finish. This bread is a delightful fusion of flavors and textures, perfect for elevating your brunch spread or as a sweet afternoon snack.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh blueberries (or frozen, thawed and drained)
• 1/2 cup sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk (to desired consistency)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, distributing them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. While the bread cools, prepare the maple glaze by whisking together the powdered sugar, maple syrup, and enough milk to reach your desired consistency.
9. Once the bread has cooled for about 10 minutes, transfer it to a wire rack and drizzle the glaze over the top.

This Maple Glazed Blueberry Sweet Potato Bread is a delightful treat that will impress your family and friends. The maple glaze adds a sweet finishing touch that complements the natural sweetness of the sweet potatoes and blueberries. Enjoy it warm or at room temperature, making it a perfect addition to any meal or occasion.

Blueberry Sweet Potato Bread with Almond Flour

This Blueberry Sweet Potato Bread with Almond Flour is a gluten-free option that’s moist, flavorful, and packed with nutrients. The almond flour provides a nutty richness that pairs perfectly with the sweet potatoes and blueberries, making this loaf a healthy yet delicious treat.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1 1/2 cups almond flour
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Mix until well combined.
3. In another bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Carefully fold in the blueberries, making sure they are evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread with Almond Flour is not only delicious but also a fantastic option for those looking for gluten-free alternatives. The use of almond flour provides healthy fats and protein, making it a nourishing choice for breakfast or as a snack. Enjoy a slice plain, or spread a little almond butter for a delightful treat!

Blueberry Sweet Potato Bread with Oats

This Blueberry Sweet Potato Bread with Oats is a wholesome and hearty loaf that combines the natural sweetness of sweet potatoes and blueberries with the satisfying chewiness of oats. It’s a perfect choice for breakfast or a nutritious snack, offering fiber and flavor in every slice.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth and well incorporated.
3. In another bowl, combine the rolled oats, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Blueberry Sweet Potato Bread with Oats is a nutritious and satisfying option that combines the goodness of whole grains with the delightful flavors of sweet potatoes and blueberries. The oats add a nice texture, while the sweet potatoes keep the bread moist and tender. Enjoy it warm with a bit of butter or jam for an extra special treat.

Vegan Blueberry Sweet Potato Bread

This Vegan Blueberry Sweet Potato Bread is a delightful and guilt-free treat that everyone can enjoy. Made without eggs or dairy, this bread is moist and delicious, making it perfect for breakfast or a midday snack. The combination of sweet potatoes and blueberries creates a beautiful balance of flavors.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup maple syrup
• 1/3 cup vegetable oil
• 1/4 cup almond milk (or any plant-based milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, maple syrup, vegetable oil, almond milk, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Vegan Blueberry Sweet Potato Bread is a fantastic option for those following a plant-based diet or anyone looking to reduce their dairy and egg intake. It’s not only moist and flavorful but also packed with nutrients, making it a wholesome choice for any meal. Enjoy it as is, or top it with your favorite nut butter for added richness.

Lemon Zest Blueberry Sweet Potato Bread

This Lemon Zest Blueberry Sweet Potato Bread is a refreshing twist on traditional sweet potato bread, combining the bright flavor of lemon with the sweetness of blueberries. The addition of lemon zest adds a wonderful aromatic quality, making this bread perfect for brunch or as a light dessert.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon
• 1/2 cup sugar (granulated or coconut sugar)
• 1/3 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, sugar, vegetable oil, eggs, lemon zest, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Gently fold in the blueberries, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Lemon Zest Blueberry Sweet Potato Bread is a delightful blend of flavors that will brighten your day. The refreshing citrus notes from the lemon zest perfectly complement the sweetness of the sweet potatoes and blueberries, creating a loaf that is both uplifting and delicious. Serve it warm or at room temperature for a delightful treat any time of the day!

Honey-Glazed Blueberry Sweet Potato Bread

This Honey-Glazed Blueberry Sweet Potato Bread combines the earthy sweetness of sweet potatoes with juicy blueberries and a luscious honey glaze on top. It’s a perfect sweet and savory treat to enjoy for breakfast or dessert, offering just the right amount of moisture and flavor in every bite.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup honey
• 1/3 cup melted butter or coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger

For the Honey Glaze:

• 1/4 cup honey
• 1/2 cup powdered sugar
• 1–2 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large mixing bowl, combine the mashed sweet potatoes, honey, melted butter, eggs, and vanilla extract. Stir until smooth.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ground ginger.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the blueberries gently to avoid squishing them.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. While the bread cools, make the honey glaze by combining honey, powdered sugar, and milk in a small bowl. Drizzle over the cooled bread.

This Honey-Glazed Blueberry Sweet Potato Bread is a delightful treat with a hint of natural sweetness from the honey. The honey glaze adds an extra layer of flavor, making this bread a wonderful addition to your recipe collection. Enjoy each slice with a warm cup of tea or coffee for a comforting experience.

Spiced Blueberry Sweet Potato Bread with Pecans

This Spiced Blueberry Sweet Potato Bread with Pecans is a heartwarming, spiced loaf that combines the sweetness of blueberries and sweet potatoes with the crunch of pecans. The spices bring warmth and depth, making this bread ideal for cool days when you crave something cozy and satisfying.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup packed brown sugar
• 1/3 cup vegetable oil or melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed sweet potatoes, brown sugar, oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the blueberries and pecans, gently stirring to distribute them evenly.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

This Spiced Blueberry Sweet Potato Bread with Pecans is a wonderful choice for anyone who enjoys bold flavors and textures. The combination of warming spices and crunchy pecans brings out the rich sweetness of the blueberries and sweet potatoes, creating a loaf that’s as comforting as it is delicious.

Coconut Blueberry Sweet Potato Bread

This Coconut Blueberry Sweet Potato Bread is a tropical-inspired loaf that combines the natural sweetness of sweet potatoes and blueberries with a hint of coconut. The shredded coconut adds texture and a subtle coconut flavor, making this bread a unique and delightful treat.

Ingredients:

• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1 cup fresh or frozen blueberries
• 1/2 cup shredded coconut (unsweetened)
• 1/2 cup coconut milk (or any milk of choice)
• 1/3 cup honey or maple syrup
• 1/3 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a mixing bowl, combine the mashed sweet potatoes, coconut milk, honey, melted coconut oil, eggs, and vanilla extract. Stir until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the blueberries and shredded coconut, stirring gently to distribute them evenly.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This Coconut Blueberry Sweet Potato Bread is a fantastic choice for those who love a hint of tropical flavor. The coconut pairs beautifully with the blueberries, and the sweet potato keeps the loaf moist and tender. Serve it as a delightful breakfast or snack that transports you to a warm, sunny place with every bite.

Note: More recipes​ are coming soon!