My Kodiak Cakes blueberry bread is bursting with juicy blueberries and finished with a sunny citrus icing drizzle you’re going to love. It’s higher in protein and fiber than your average quick bread, but still soft and flavorful. This is the kind of easy recipe you’ll want to bake on repeat all summer long. Learn all the tips to make the best blueberry bread, including how to keep the blueberries from sinking to the bottom of the loaf!
A while back, a reader asked if she could bake the Kodiak Blueberry Muffins into a loaf. I provided directions, but the result essentially created a sweet muffin bread. It was a bit crumbly, and the blueberries were more likely to sink to the bottom than when baked as muffins.
Here, I’m officially making an easy quick bread with the Kodiak mix. It’s sturdier for cleaner slices, finished with a delicious icing drizzle, and includes a simple trick to help keep the blueberries evenly distributed throughout the loaf.
I know you’re going to love it.
🛒 Kodiak Cakes Blueberry Bread Ingredients
- 2 cups Kodiak Cakes Power Cakes Buttermilk Flapjack & Waffle Mix (252g)
- 1 teaspoon baking powder
- 1 cup granulated sugar (192g)
- ¼ cup oil
- 3 tablespoons butter, softened
- 2 teaspoons orange zest (or lemon zest)
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup fresh blueberries
- Cooking oil spray
For the icing:
- ½ cup powdered sugar
- 2 tablespoons melted butter
- 2 tablespoons fresh-squeezed orange juice (or fresh-squeezed lemon juice)
Get a printable recipe card below.
Kodiak Cakes buttermilk pancake mix does a lot more than pancakes, and this blueberry loaf is one of my favorite new ways to use it. It steps in for flour to add extra protein and fiber without sacrificing flavor. You’d never guess this is a whole grain bread just from the taste.
Blueberries pair beautifully with so many fruits. Peach, strawberries, and other berries all work well, and citrus is a natural fit. I use orange juice and zest here, but you can easily swap in lemon for a classic blueberry lemon bread.
You’ll also need an 8½ x 4½-inch loaf pan (21.6 cm x 11.4 cm), an electric hand mixer, and aluminum foil to make this recipe.
🫐 How to Make Kodiak Cakes Blueberry Bread
Preheat the oven to 350F (177C) and lightly mist an 8½ x 4½-inch loaf pan (21.6 cm x 11.4 cm) with cooking spray.
For best results, weigh the Kodiak Cakes mix and granulated sugar using a food scale instead of using measuring cups. In a small bowl, whisk together the Kodiak mix and baking powder.
In a large bowl, combine the granulated sugar, oil, softened butter, orange zest, and vanilla extract. Beat with an electric hand mixer for about 2 minutes, then add the eggs and mix until fully incorporated.
Add the dry ingredients to the wet ingredients and mix just until combined.
Set aside about 2 tablespoons of the blueberries, then coarsely chop the rest. Gently fold the chopped blueberries into the batter by hand. Pour the batter into the prepared loaf pan and smooth the top.
Lightly press the reserved whole blueberries into the surface.
Chef’s Tip
Coarsely chopping the blueberries before stirring them in is the best way to keep blueberries from sinking to the bottom of blueberry bread. I learned this tip from the King Arthur website, and it works even better than tossing the berries in flour. Try it and see!
Bake the blueberry loaf for 55-65 minutes at 350F (177C) on an oven rack about 1/3 down from the top of the oven. If the loaf starts to brown too quickly, loosely tent it with foil around the 40–45 minute mark. Avoid tenting too early, as this can cause the center to sink.
The bread is done when a toothpick inserted into the center comes out clean or with small crumbs, and the internal temperature of the loaf reaches 200F (93C).
Let the loaf cool in the pan for 30 minutes, then remove and allow it to cool completely.
To make the icing, stir melted butter into the powdered sugar, then add orange juice and mix until smooth. Drizzle over the cooled loaf and let it set before slicing.
If the icing is not thin enough, you can add a little more orange juice or some milk to get it to your desired consistency.
Kodiak Cakes Blueberry Bread Storage
Once cooled, slice the bread and wrap individual pieces. Store in a freezer bag in the freezer for longer storage, or refrigerate for up to 3–4 days. Thaw frozen slices in the refrigerator for about 24 hours before serving.
Kodiak Cakes Blueberry Bread Recipe
My Kodiak Cakes blueberry bread is bursting with juicy blueberries and finished with a sunny citrus icing drizzle you’re going to love.
Cook Time 1 hour
Total Time 1 hour
Course Snack
Cuisine American
Servings 10
Calories 313 kcal
Please leave a comment below 😊
- Preheat the oven to 350°F (177°C) and lightly mist an 8½ x 4½-inch loaf pan (21.6 cm x 11.4 cm) with cooking spray. For best results, weigh the Kodiak Cakes mix and granulated sugar instead of using measuring cups. In a small bowl, whisk together the Kodiak mix and baking powder.
-
In a large bowl, combine the granulated sugar, oil, softened butter, orange zest, and vanilla extract. Beat with an electric hand mixer for about 2 minutes, then add the eggs and mix until fully incorporated.
-
Add the dry ingredients to the wet ingredients and mix just until combined.
- Set aside about 2 tablespoons of the blueberries, then coarsely chop the rest. Gently fold the chopped blueberries into the batter by hand. Pour the batter into the prepared loaf pan and smooth the top. Lightly press the reserved whole blueberries into the surface.
- Bake the blueberry loaf for 55-65 minutes at 350°F (177°C) on an oven rack about ⅓ down from the top of the oven. If the loaf starts to brown too quickly, loosely tent it with foil around the 40–45 minute mark. Avoid tenting too early, as this can cause the center to sink. The bread is done when a toothpick inserted into the center comes out clean or with small crumbs, and the internal temperature of the loaf reaches 200°F (93°C).
- Let the loaf cool in the pan for 30 minutes, then remove and allow it to cool completely. To make the icing, stir melted butter into the powdered sugar, then add orange juice and mix until smooth. Drizzle over the cooled loaf and let it set before slicing. If the icing is not thin enough, you can add a little more juice or some milk to get it to your desired consistency.
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Even with the added protein and fiber from the Kodiak mix, this is still very much a treat, with a generous amount of sugar and added fat. It’s the kind of loaf you bake to share, to slice and savor.
I like to make a loaf when blueberries are in season, when they’re especially sweet and abundant (as well as inexpensive!), then tuck a few slices away in the freezer. It’s such a simple pleasure to have something homemade on hand, ready to bring out when someone stops by or when you just want a quiet, cozy moment with something a little special.
Nutrition information for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Calories: 313kcalCarbohydrates: 42.4gProtein: 7.9gFat: 13.5gSaturated Fat: 4.9gFiber: 2.4gVitamin A: 5.9% DVVitamin C: 3.7% DVIron: 1.6% DV
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
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