This dark chocolate blueberry loaf is the kind of bake that makes your whole kitchen smell incredible — rich dark chocolate swirled through a tender crumb with bursts of juicy fresh blueberries in every slice. It’s indulgent enough to serve as dessert but simple enough to justify alongside your morning coffee. The combination of bitter dark chocolate and sweet-tart blueberries is genuinely special, and the loaf stays moist and flavorful for days. One bowl, one loaf pan, and just over an hour until it’s cooling on your counter.
- • Swap: Toss the blueberries in a teaspoon of flour before folding in — it keeps them from sinking to the bottom of the loaf.
- • Make-ahead: Bake the day before; the flavors deepen overnight and it slices more cleanly once fully cooled.
- • Storage: Wrap tightly in plastic wrap and store at room temperature for 3 days or freeze slices individually for up to 2 months.
- • Variation: Fold in a handful of white chocolate chips alongside the dark chocolate for a sweeter, creamier contrast.
- • Serving: A very light dusting of powdered sugar or a drizzle of dark chocolate glaze makes this loaf look bakery-worthy with almost no effort.
I had lots of blueberries hanging around, seeing as they are the only berry I can find at a reasonable price right now! So I created this tasty dark chocolate blueberry loaf, with just enough chocolate to soothe that sweet crave… Makes 10 nice sized pieces at 4 smart points each.
Dark chocolate blueberry loaf
Ingredients
- 1 3/4 cups flour
- 3 Tbsp brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup unsweetened apple sauce
- 1 egg
- 1 egg white, 2Tbsp
- 1/2 cup almond milk, may substitute for skim but will add a few points overall to recipe
- 1 tsp vanilla
- 1 cup fresh blueberries
- 3 squares, 30g lindt dark 70% chocolate, broken up
Instructions
- Preheat oven to 350F, spray a regular sized loaf pan.
- In a large bowl beat together your egg, egg white, apple sauce, and brown sugar.
- Stir in your milk and vanilla.
- Mix in your flour, baking powder and soda.
- Very gently fold in your blueberries and broken up chocolate (I break mine in a small bag using a heavy glass)
- Pour batter into your loaf pan and bake for 40 minutes. Let cool then cut into 10 pieces, for best results store in sealed container in fridge. Loaf will freeze well. each slice is 4sp or 3pp
- Nutritional info (not incl berries) per slice.. Calories.. 127.. Fat 2.3g.. Saturated fat 1.1g... Carbs 22.6g... Fiber 0.9g.. Sugars 5.6g... Protein 3.6g
Hi Kate- have the points changed on this since Freestyle? Thanks!
Hi, nope points will be the same
can I substitute chocolate chip for the chocolate square?
Sure ๐