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 some awesome vegan blueberry recipes starting with this healthy vegan gluten-free blueberry bread recipe.
- Refined sugar-free
How To Make Healthy Blueberry Bread
It’s very easy to make this healthy blueberry bread in barely 15 minutes.
All you need is to focus on picking wholegrain flour high in fiber, proteins, and nutrients to fill you up for longer.
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 a great healthy choice to bake 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
- Baking Soda
- Sea Salt
- Almond Milk
- Light Olive Oil or melted coconut oil or oil you have on hand.
- Vanilla Extract
- Lemon Juice
- Blueberries – fresh or frozen blueberries, you don’t have to thaw the blueberries before adding them to the bread batter.
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 for 45-65 minutes. The baking time varies a lot depending on the type of all-purpose flour you used.
So 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
- 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.
Combined 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.
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.
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.
Can I Swap Almond Flour For Something Else?
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.
Do I Have To Use Gluten-Free Flour?
No, you can use all-purpose flour or white spelt flour instead.
Which Gluten-Free Flour Should I Choose?
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.
Can I Use Frozen Berries?
Yes, and you don’t have to thaw the berries before adding them to the batter.
Why Is My Bread Crumbling Apart When Slicing?
It can be for two of the main reason 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.
Have you made this healthy blueberry bread? Share a comment or review below to let me know how it turns out.
Healthy Blueberry Bread
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- ¾ cup Almond Flour
- 1 ½ cup All-Purpose Gluten-Free Flour - or wheat flour
- ½ cup Oat Flour
- ¾ cup Unrefined 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 Blueberries - fresh or frozen
Optional – If Using Gluten-Free Flour Without Gum
- ¾ teaspoon Xanthan Gum
- 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.
- 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.