Soft, fluffy, and moise- my one-bowl gluten free blueberry bread is packed with plump blueberries, uses good-for-you ingredients, and tastes like blueberry muffins (yum)! You can easily whip it up in less than 10 minutes and just pop it in the oven.
This Gluten Free Blueberry Bread is a go-to of mine for breakfast or brunch – I love that it’s easier to make than muffins. This is a great option if you’re looking for gluten-free bread without ground almonds. Plus, you’ll never know it’s gluten-free AND dairy-free, too!
As someone with Celiac disease, I love to try out new gluten-free breakfast recipes! I’m also loving this blueberry smoothie bowl (gluten-free) right now, these vegan protein overnight oats, and my gluten-free cinnamon roll pancakes.
WHY YOU’LL LOVE THIS GLUTEN-FREE RECIPE
- Easy loaf convenience: Just mix, pour, and bake! No need for multiple pans or complicated steps.
- No-fuss, budget-friendly ingredients: Made with everyday pantry staples, this gluten free blueberry bread is proof that gluten-free doesn’t have to mean expensive.
- Perfectly balanced sweetness: Not overly sweet, so it’s great for breakfast, a snack, or even a light dessert.
- No sunken blueberries!: The thick batter holds up the blueberries so they stay evenly spread out.
INGREDIENTS AND SUBSTITUTIONS
- Gluten-free flour: A high-quality gluten-free flour blend with xanthan gum will help create a soft, cohesive texture.
- Baking powder and baking soda: I always like to double check the expiration date to make sure the batches are fresh!
- Applesauce: It helps keep the Blueberry Bread soft while reducing the need for extra fat. Use unsweetened applesauce if possible.
- Sugar: Sweetens the gluten free blueberry bread and helps get a golden-brown crust.
- Vegan yogurt: You can also use Greek yogurt, fat-free yogurt, or dairy-free yogurt. Plain yogurt lets the other flavors shine, while flavored yogurt will make it taste different and more “dessert-like.” I like plain the best, but use what you have. Make sure it’s dairy-free or vegan for a vegan loaf.
- Oat milk: Check it’s certified gluten-free, as some oat products have cross-contamination. You can also use almond milk, soy milk, dairy milk, etc. Make sure its dairy free or vegan for a vegan loaf.
- Fresh blueberries: Choose juicy and ripe berries.
How to make the Gluten Free Blueberry Bread
Add all your ingredients to a large mixing bowl.
Gently combine them until everything has mixed together.
Add the contents to a prepared loaf tin and bake your gluten free blueberry bread for 65-75 minutes at 350F.
EXPERT TIPS & TRICKS
- Coat the blueberries: Toss the blueberries in a bit of gluten-free flour before folding them into the batter for extra-sinking prevention.
- Stir until just combined to avoid a dense or gummy texture. Overmixing can lead to tough bread.
- Gluten-free baked goods can take a little longer to bake. Insert a toothpick into the center—if it comes out with just a few crumbs, it’s ready!
- This gluten free blueberry bread needs time to set. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
- Don’t skip the pan prep: line it with parchment paper for easy clean up.
How do I store the Gluten Free Blueberry Bread
Store your gluten free blueberry bread in an airtight container at room temperature for up to a day or in the refrigerator for up to five days.
To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months—just thaw at room temperature or pop a slice in the toaster for a quick breakfast or snack.
How can I prep the Gluten Free Blueberry Bread for meal prep
This bread is perfect for meal prep, as you can bake it ahead of time and enjoy a ready-to-go bite! I like to toast a slice in the morning and add a little vegan butter. You can also microwave it for a warm slice.
What other flavors can I make?
- Strawberry: Swap blueberries for chopped fresh or frozen strawberries. You could also add some vanilla to it.
- Lemony: Stir in fresh lemon zest and a squeeze of lemon juice. A light lemon glaze on top makes it extra special!
- Cranberries: Use fresh or dried cranberries. I like to soak my cranberries in warm water or orange juice for a few minutes to soften before adding them to the batter.
WHAT KIND OF PAN SHOULD I USE?
Don’t use a glass loaf pan or a dark-colored pan. These will end up with gluten free blueberry bread with burnt edges because they allow the bread to cook faster.
HOW DO I KNOW WHEN THE LOAF IS READY?
Insert a toothpick and make sure it comes out clean
CAN I USE FROZEN BLUEBERRIES?
You can use fresh blueberries or frozen blueberries in this Gluten Free Blueberry Bread. If you are using frozen ones, let them come to room temperature first before adding to the batter.
LOOKING FOR MORE GLUTEN FREE BREAKFAST RECIPES
Gluten Free Blueberry Bread
Ingredients
- 2 cups gluten free flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup applesauce
- 1 cup sugar
- 1/4 cup vegan yogurt
- 1/4 cup oat milk
- 1 pint fresh blueberries
Instructions
- Mix together all the ingredients in large mixing bowl.
- Pour the batter into a prepared and lined loaf pan.
- Bake the loaf on 350 for 65-75 minutes or until golden brown.
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