In deze 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 Bosbessen-citroen blondies, Gebakken veganistische bosbessendonutsof Havermout met citroen en bosbessen, or this healthy vegan gluten-free blueberry bread recipe.
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Healthy Blueberry Bread
This Vegan Gluten-free Blueberry Bread is made with nourishing wholesome flour and filled with juicy blueberries and tangy lemon glaze.
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porties: 12 plakjes
Calorieën: 198 kcal
Ingrediënten
- ¾ cup Amandelmeel - (notitie 1)
- 1 ½ cup Glutenvrije bloem voor alle doeleinden - (notitie 2)
- ½ cup Zelfgemaakte havermeel
- ¾ cup Ongeraffineerde rietsuiker - (notitie 3)
- ¼ theelepel Zout
- 1 eetlepel Bakpoeder
- ½ theelepel Bakpoeder
- 1 cup Amandelmelk - (notitie 4)
- ⅓ cup Olijfolie met milde smaak - (notitie 5)
- 2 theelepels Vanille-extract
- 3 eetlepels Citroensap
- 1 cup Bosbes - (notitie 6)
Optional – If Using Gluten-Free Flour Without Gum
- ¾ theelepel Xanthaangom
Citroenglazuur
- ½ cup Poederzoetstof - icing sugar or sugar-free powdered erythritol
- 1-2 eetlepels Citroensap
- 1 theelepel Water - if needed, to thin out
Instructies
- 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.
glazuur
- 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.
Notes
Notes 1: You can also use sunflower seed flour or sesame flour.
Notes 2: Or plain wheat flour or spelt flour.
Notes 3: You can also use coconut sugar, sugar, or a granulated sugar-free sweetener.
Notes 4: Or any dairy-free milk like coconut milk.
Notes 5: Or any oil of your choice.
Notes 6: Fresh or frozen. For frozen blueberries, you don’t have to thaw the berries before adding them to the batter.
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.
Tips
Your Bread Crumbles: It can be for several reasons: 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. OpslagYou 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.
Voedingsbegeleiding
Portie: 1plak | Calorieën: 198kcal | Koolhydraten: 27.5g | Eiwit: 3.2g | Vet: 10.3g | Verzadigd vet: 1.1g | Meervoudig onverzadigd vet: 0.9g | Enkelvoudig onverzadigd vet: 4.6g | Natrium: 184.4mg | Kalium: 19.3mg | Vezels: 2.8g | Suiker: 14.7g | Vitamine A: 6.9IU | Vitamine C: 2.6mg | Calcium: 109.6mg | Ijzer: 1mg | Magnesium: 1.3mg | Fosfor: 24.2mg | zink: 0.1mg
Like my other Bananenbrood met 3 ingrediënten, it’s an easy, healthy recipe and it’s also:
- Ei-vrij
- Zuivel vrij
- Geraffineerde suikervrij
Ingrediënten
In deze alinea vind je al mijn tips voor het kiezen van de juiste ingrediënten. Voor het volledige recept met de exacte hoeveelheden, scroll je naar de receptkaart onderaan dit bericht!Ga naar het volledige recept
Let’s see what you need to start baking this healthy bread with blueberries.
- Geblancheerd amandelmeel – almond flour is gluten-free and low-carb, so it is a great healthy choice for baking healthy bread of all kinds.
- Glutenvrije bloem voor alle doeleinden 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.
- Zelfgemaakte havermeel – that’s basically old-fashioned oats pulsed into flour, follow my tips on how to make oat flour at home voor hulp.
- Ongeraffineerde rietsuiker or coconut sugar or brown sugar. Don’t use a liquid sweetener like maple syrup or the crumb won’t hold together.
- Bakpoeder en Bakpoeder – for a fluffy crumb.
- Amandelmelk – You can use any plant-based milk for this.
- Lichte olijfolie or melted coconut oil or oil you have on hand.
- Vanille-extract – voor de smaak.
- Citroensap – Fresh or bottled.
- Bosbessen – Fresh or frozen blueberries, you don’t have to thaw the blueberries before adding them to the bread batter.
Glazing Suggestions
This blueberry bread is delicious plain or with a lemon glazing on top. All you need to make the glazing are:
- Poederzoetstof
- Citroensap
- 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.
Presenteren
A lemon blueberry bread is a delicious breakfast served on its own or with some of the toppings below that add plantaardige eiwitten to your morning.
- Pindakaas
- Amandelboter
- Baby jam
- Dadelkaramel
More Healthy Sweet Bread Recipes
If you like sweet vegan bread for breakfast, you’ll love these other recipes.
Can I omit the oat flour and only do almond and regular flour?
No, it won’t firm up.
The center of the loaf tested clean with a toothpick. It looked fine. I let it cool for 10 minutes and removed it from the pan, to cool on a cooling rack. I thought you left this step out. Then I noticed on the top edges were not complete done. then it sunk a little. The sides and bottom were overly moist. It tastes great. No eggs so I wasn’t concerned. I am guessing it is necessary to leave it in the pan for 3 hrs before removing to cook all the way through.
With the price of eggs so high I was looking to go eggless.
I have made your Chocolate Peanut butter bread twice and now just waiting for my bananas to get ripe enough to make it a 3rd time. We absolutely love it.
Thanks for making so many of my recipes. When you insert the toothpick you should try the sides as ell and make sure the pick is long enough to go to the bottom of pan. This will test if the bottom is still moist and unbaked. If it sank, it’s because it didn’t cook completely on the sides and bottom. The best would have been to foil the pan and keep baking by 10 minutes burst, if the bottom was the main issue, you can always lower the pan to the lower rack of the oven to bake the bottom faster. Then, I usually cool down my bread only 10 minutes in the pan then release on a cooling rack. It shouldn’t break or sank if it’s fully baked. I hope it gets better next time. Thanks.
Hi, can I use Only oat flour and gluten free flour and instead of almond milk I’ll use soy milk?
Yes you can use oat flour instead of almond flour, but it won’t be as moist. Soy milk works fine!
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