This Healthy Blueberry Bread recipe is a delicious gluten-free blueberry lemon bread with a moist crumb filled with juicy blueberries and topped with a tangy lemon glazing. Plus, this blueberry bread is vegan and gluten-free.
It’s the blueberry season so time to bake and whip up some awesome vegan blueberry recipes, like my Blueberry Lemon Blondies, Baked Vegan Blueberry Donuts, or Lemon Blueberry Baked Oatmeal, or this healthy vegan gluten-free blueberry bread recipe.
Like my other 3-Ingredient Banana Bread, it’s an easy, healthy recipe and it’s also:
- Egg-free
- Dairy-free
- Refined sugar-free
Ingredients
Let’s see what you need to start baking this healthy bread with blueberries.
- Blanched Almond Flour – almond flour is gluten-free and low-carb, so it is a great healthy choice for baking healthy bread of all kinds.
- All-Purpose Gluten-Free Flour containing added gum – if yours doesn’t have added gum, follow the recipe below to adjust the recipe rewardingly. If you are not gluten-free, use all-purpose flour or white spelt flour.
- Homemade Oat Flour – that’s basically old-fashioned oats pulsed into flour, follow my tips on how to make oat flour at home for help.
- Unrefined Cane Sugar or coconut sugar or brown sugar. Don’t use a liquid sweetener like maple syrup or the crumb won’t hold together.
- Baking Powder and Baking Soda – for a fluffy crumb.
- Almond Milk – You can use any plant-based milk for this.
- Light Olive Oil or melted coconut oil or oil you have on hand.
- Vanilla Extract – for flavor.
- Lemon Juice – Fresh or bottled.
- Blueberries – Fresh or frozen blueberries, you don’t have to thaw the blueberries before adding them to the bread batter.
How To Make Healthy Blueberry Bread
It’s very easy to make this healthy blueberry bread in under 15 minutes. All you need is to focus on picking wholegrain flour high in fiber, proteins, and nutrients to fill you up for longer.
- First, preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Use an oil spray to lightly oil the paper so it doesn’t stick. Set it aside.
- Next, in a large bowl, whisk all the dry ingredients to remove and break any potential lumps in your flours.
- Add almond flour, all-purpose flour, oat flour, sugar baking powder, salt, and baking soda, and whisk to form an even dry mix. Set the bowl aside.
- In another bowl, add the liquid ingredients non-dairy milk of choice, lemon juice, and vanilla extract. Stir to combine.
- Now, pour the liquid ingredients on top of the flour bowl, and using a silicone spatula stir the ingredients together until just combined.
- Don’t over stir the batter to avoid dense bread.
- In the end, fold in the blueberries and stir a few times to just incorporate and distribute evenly in the blueberry bread batter.
- Transfer the bread batter to the prepared loaf pan.
- Bake in the center rack of the oven at 350°F (180°C) for 45 to 65 minutes. The baking time varies a lot depending on the type of all-purpose flour you used.
- After 40 minutes, start checking the baking process by inserting a toothpick into the center of the bread. If it comes out clean, it’s cooked and ready to take out of the oven.
- Cool the bread down on a wire rack for at least 3 hours slicing. This prevents the bread from falling apart when slicing.
- Store the blueberry bread in the fridge in a sealed cake box, or wrap it in a piece of plastic wrap for up to 4 days.
- Otherwise, freeze blueberry bread sliced or whole in an airtight container and thaw at room temperature the day before serving
Glazing Blueberry Lemon Bread
This blueberry bread is delicious plain or with a lemon glazing on top. All you need to make the glazing are:
- Powdered sweetener
- Lemon juice
- Water
- Lemon zest – optional
To make a healthier lemon glazing you can use sugar-free monk fruit powdered sweetener. Or simply use regular icing sugar if preferred.
- Combine the powdered sweetener and lemon juice until a slightly thick white glazing forms. If it’s too thick, add a bit of water to thin it out, adding 1/2 teaspoon at a time. If too runny, adjust by adding more icing sugar. Drizzle on top of the cooled blueberry lemon bread.
- Sprinkle some lemon zest on top if desired and refrigerate the bread for 30 minutes to set the glaze.
Serving
A lemon blueberry bread is a delicious breakfast served on its own or with some of the toppings below that add plant-based proteins to your morning.
- Peanut butter
- Almond butter
- Baby jam
- Date caramel
Storage
You can store this quick bread in a sealed cake box in the fridge for up to 4 days. I recommend storing the bread whole and slicing it on demand to keep the crumb moist and soft.
You can freeze blueberry bread too, whole or sliced, and thaw the bread at room temperature the day before serving.
Frequently Asked Questions
I listed below the answers to your most common question about this vegan blueberry bread recipe.
You can replace the almond flour with the same amount of sunflower seed flour or sesame flour but both turn the bread a bit greenish in color. Another option is to use the same amount of oat flour but the texture won’t be as moist.
No, you can use all-purpose flour or white spelt flour instead.
Use all-purpose flour that contains added gums and has a replacement 1:1 ratio on its packaging. My favorite brand is Bob Red Mill’s Gluten-Free All-Purpose Flour.
Yes, and you don’t have to thaw the berries before adding them to the batter.
It can be for some of the reasons below:
– The gluten-free flour doesn’t contain gums, see note below on how much xanthan gum to add if needed.
– The bread is too warm. You might have cut the bread too early – let it cool down for 3 hours at room temperature. You can also refrigerate the bread for one hour to fix that. Cold bread is easier to slice.
– You swapped granulated sweetener with liquid syrup like maple syrup.
More Healthy Sweet Bread Recipes
If you like sweet vegan bread for breakfast, you’ll love these other recipes.
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Healthy Blueberry Bread
Ingredients
- ¾ cup Almond Flour
- 1 ½ cup All-Purpose Gluten-Free Flour - or wheat flour
- ½ cup Oat Flour
- ¾ cup Cane Sugar - or coconut sugar or sugar
- ¼ teaspoon Salt
- 1 tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 cup Almond Milk
- ⅓ cup Light Olive Oil - or oil of choice
- 2 teaspoons Vanilla Extract
- 3 tablespoons Lemon Juice
- 1 cup Blueberry - fresh or frozen
Optional – If Using Gluten-Free Flour Without Gum
- ¾ teaspoon Xanthan Gum
Lemon glazing
- ½ cup Powdered Sweetener - icing sugar or sugar-free powdered erythritol
- 1-2 tablespoons Lemon Juice
- 1 teaspoon Water - if needed, to thin out
Instructions
- Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with lightly oiled parchment paper. Set it aside.
- In a large mixing bowl, whisk all the dry ingredients: almond flour, all-purpose gluten-free flour, oat flour, baking powder, baking soda, sugar, and gum (if your gluten-free flour blend doesn't contain gum).
- In another bowl, whisk milk, lemon juice, olive oil, and vanilla extract.
- Pour liquid onto the dry ingredients and stir until just combined, then fold in blueberries and stir again to evenly distribute berries in the batter. Don't over mix batter to avoid dense bread.
- Transfer the batter to the loaf pan and bake in the center rack of the oven for 45-65 minutes or until a toothpick inserted in the center of the bread come out clean. Test the baking process every 10 minutes for 45 minutes. Foil the top of the pan if the bread browns too fast.
- Cool down on a cooling rack immediately and wait 3 hours before slicing or glazing.
Glazing
- To glaze, stir powdered sugar and lemon juice. If too thin, add more powdered sugar 1 tablespoon at a time. If too thick, add a bit of water. Adjust until you love the texture of the glazing.
- Drizzle on top of the cooled bread. Add lemon zest if desired.
- Store in the fridge for up to 4 days or freeze up to 3 months in an airtight box.
Can I make this with maple
Syrup?
Yes, it should work!
It says use and milk and it’s not in the ingredients so I don’t know how much to use!
The almond milk is in the ingredient list! Between the baking soda and the light olive oil!
What can I use instead of almond flour??
You can use sunflower seed flour or sesame flour
Thank you for this delicious recipe! Great tasting gluten free baked goodie!
For the blueberry recipe can you use all almond flour instead of combining the almond flour with gluten free flour and oat flour?
Thank you Claudia
Unfortunately not, you must use a blend of flour or the bread fall apart. It has no eggs and the way it binds together is this combination of flours.
I made this bread which was quick and easy. Delicious!
I absolutely loved this recipe! I made a few modifications and it is to die for. I used 1/2 cup of almond milk, 3 eggs, the zest of 1 lemon, and 3/4tsp of almond extract
I haven’t made this yet but am wondering if you have tried coconut flour in place of the almond flour. Looking forward to making this.
You can’t swap almond flour for coconut flour because coconut flour required 4 times more liquid, it’s very high in fiber and often some eggs as a binder.
I made this tonight and it turned out excellent! I think used what I had on hand, so I used 2 cups of all purpose flour instead of oat flour and gluten free flour. I also used coconut milk and a little skim dairy milk as well as brown sugar. I feel like it doesn’t need the glaze and I let it cool for an hour before cutting a slice. It was sooooo good.