Apple Blueberry Honey Bread

5 from 3 votes
Servings: 1 loaf
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Apple Blueberry Honey Bread: incredibly moist loaf of bread loaded with sweetness, flavor and fresh fruits.


  • 1 large egg – room temp
  • 1/2 cup sour cream
  • 1/3 cup grapeseed oil canola or vegetable ok
  • 1/3 cup honey
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large granny smith apple – shredded
  • 1 1/2 cups all-purpose flour + 1 tablespoon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup fresh or frozen blueberries do not thaw
  • butter or cooking spray


  1. Preheat the oven to a 350°F. Butter or spray a 9×5 loaf pan. Line a parchment paper with the loaf pan for easier take-out once the bread is baked. In a medium bowl, sift, combine and whisk: 1 1/2 cups all-purpose flour, 1 tsp baking soda and 1/2 tsp salt. Set aside.
  2. In a separate medium bowl, combine the wet ingredients: 1 egg, 1/2 cup sour cream, 1/3 cup oil, 1/3 cup honey, 1/4 cup sugar, 1 tsp vanilla extract and 1 granny smith apple (grated onto a big hole of grater). Whisk just until combined. Slowly stir in the flour mixture with a spatula into the batter, until ‘just combined’ – do not overmix!
  3. In a small bowl, combine and toss together 1 cup blueberries and 1 tbsp all-purpose flour. Gently stir the berries into the batter. You don’t want the berries to let their juices out. The batter will be very thick.
  4. Pour the batter into prepared loaf pan and gently go over with a spatula to spread evenly throughout the pan. Bake the bread for 50 minutes or until a wooden pick inserted in center comes out clean. Let the bread cool for 10 mins and then grab the parchment paper on both sides (without burning yourself), and slowly take out the bread onto the cooling rack. Allow bread to cool completely before slicing. Bread stays fresh for up to 3 days at room temperature.