Ten 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, Pieczone wegańskie pączki z jagodamilub Pieczona owsianka z cytryną i jagodami, 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.
Review
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Porcje: 12 plasterki
Kalorie: 198 kcal
Skład
- ¾ kubek Mąka migdałowa - (notatka 1)
- 1 ½ kubek All-Purpose Gluten-Free Flour - (notatka 2)
- ½ kubek Domowa mąka owsiana
- ¾ kubek Cukier trzcinowy nierafinowany - (notatka 3)
- ¼ łyżeczka Sól
- 1 łyżka stołowa Proszek do pieczenia
- ½ łyżeczka Proszek do pieczenia
- 1 kubek Mleko migdałowe - (notatka 4)
- ⅓ kubek Oliwa z oliwek o łagodnym smaku - (notatka 5)
- 2 łyżeczki do herbaty Ekstrakt waniliowy
- 3 łyżka stołowa Sok cytrynowy
- 1 kubek Jagoda - (notatka 6)
Optional – If Using Gluten-Free Flour Without Gum
- ¾ łyżeczka Guma ksantanowa
Lukier cytrynowy
- ½ kubek Powdered Sweetener - icing sugar or sugar-free powdered erythritol
- 1-2 łyżka stołowa Sok cytrynowy
- 1 łyżeczka Uzdatnianie wody - if needed, to thin out
Instrukcje
- 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.
Szklenie
- 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.
Komentarz
Uwagi 1: You can also use sunflower seed flour or sesame flour.
Uwagi 2: Or plain wheat flour or spelt flour.
Uwagi 3: You can also use coconut sugar, sugar, or a granulated sugar-free sweetener.
Uwagi 4: Or any dairy-free milk like coconut milk.
Uwagi 5: Or any oil of your choice.
Uwagi 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.
Wskazówki
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. DyskiYou 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.
Wyposażenie
Odżywianie
serwowania: 1kawałek | Kalorie: 198kcal | Węglowodany: 27.5g | Białko: 3.2g | Gruby: 10.3g | Tłuszcz nasycony: 1.1g | Tłuszcz wielonienasycony: 0.9g | Tłuszcze jednonienasycone: 4.6g | Sód: 184.4mg | Potas: 19.3mg | Fiber: 2.8g | Cukier: 14.7g | Witamina A: 6.9IU | Witamina C: 2.6mg | Wapń: 109.6mg | Żelazo: 1mg | Magnez: 1.3mg | Fosfor: 24.2mg | Cynk: 0.1mg
Like my other 3-Ingredient Banana Bread, it’s an easy, healthy recipe and it’s also:
- Bez jajek
- Bezmleczny
- Bez cukru rafinowanego
Skład
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
Let’s see what you need to start baking this healthy bread with blueberries.
- Blanszowana mąka migdałowa – 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.
- Domowa mąka owsiana – that’s basically old-fashioned oats pulsed into flour, follow my tips on how to make oat flour at home o pomoc.
- Cukier trzcinowy nierafinowany or coconut sugar or brown sugar. Don’t use a liquid sweetener like maple syrup or the crumb won’t hold together.
- Proszek do pieczenia oraz Proszek do pieczenia – for a fluffy crumb.
- Mleko migdałowe – You can use any plant-based milk for this.
- Oliwa z oliwek Light or melted coconut oil or oil you have on hand.
- Ekstrakt waniliowy – dla smaku.
- Sok cytrynowy – Fresh or bottled.
- Jagody – 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:
- Słodzik w proszku
- Sok z cytryny
- Uzdatnianie wody
- 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.
Służąc
A lemon blueberry bread is a delicious breakfast served on its own or with some of the toppings below that add białka roślinne to your morning.
- Masło orzechowe
- Masło migdałowe
- Dżem dla dzieci
- Karmel daktylowy
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