This Gluten-Free Blueberry Bread is vegan, allergy-free, and has the most delicious, sweet, and buttery crumb topping! This loaf is so soft and fluffy, like a bakery blueberry muffin with streusel topping! Bursting with blueberries this quick bread is a perfect breakfast or dessert recipe!
Raise your hand if you are a fan of a quick bread! You know we love our gluten-free quick breads over here! Blueberries happen to be a perfect berry for a sweet loaf! Just like a fluffy blueberry muffin, a fluffy “bursting with blueberries” sweet bread is beyond cozy and delicious! This bread is beyond soft, buttery, and melt-in-your-mouth! Your kitchen is going to turn in to your own at-home bakery!
The Simple Ingredients You Need
No need for fancy ingredients with this blueberry loaf!
- Gluten-Free All-Purpose Flour
- Sorghum Flour
- Baking Powder
- Light Brown Sugar Sweetener
- Granulated Sweetener
- Vanilla Extract
- Egg Replacement
- Vegan/Allergy-Free BUtter
- Non-Dairy Milk
- BLUEBERRIES
Using Fresh or Frozen Blueberries
Depending on the season you’re making this quick bread, you can opt or fresh or frozen blueberries. If you’re using fresh blueberries, toss them in a few tablespoons of extra flour before adding them to your batter to prevent sinkage. If you’re using frozen blueberries, no need to thaw them! Give them a light toss in flour and add them straight to the batter! Your baking time may need to increase a bit due to the temperature difference, so watch your loaf!
The Buttery Crumb Topping
This streusel topping is made with some extra flour, brown and granulated sweetener, and cold vegan butter! You can add some cinnamon if desired too! I love the simple taste of the brown sugar sweetener and blueberries together, no need to cinnamon! Just crumble these ingredients together and sprinkle the topping over the blueberry bread batter in your loaf pan before baking! You’ll get a delicious, slightly crunchy, bakery-style topping!
Baking Tips and Storage
- Always toss your blueberries in a few tablespoons of flour. Just enough to lightly coast them which will prevent all the blueberries from sinking to the bottom of your loaf!
- You can swap out the sorghum flour with another cup of gluten-free all-purpose flour if you have difficulty getting it.
- You can use two flax eggs or powdered egg replacement like Bob’s Red Mill.
- Use COLD butter when making the crumb topping. If you want your crumb to be super crunchy, add more granulated sugar over adding more brown sugar.
- Once you’ve baked the loaf, let it cool slightly before easing it out of the pan on to a wire rack to cool completely and prevent the bottom of the bread from getting soggy.
- Store the loaf in an airtight container at room temperature for up to 2 days. Store the container in the fridge for up to 5 days. To freeze the loaf, pre-slice and wrap each slice in wax paper or foil for easy freezing and thawing! Freeze for up to 6 months for the best quality!
- Serve your vegan blueberry bread cold, room temperature, or warm (give it a slight toast in a toaster oven or warm in the microwave). Slather on some blueberry jam or vegan butter!
A Healthy Blueberry Quick Bread for Breakfast or Dessert
This gluten-free and vegan bread is perfect for a baked breakfast treat (i.e. the coffee shop/bakery vibes), brunch, a little mid-day snack, and of course dessert! There’s no added sugar either! Just the natural sweetness of the blueberries (unless you opt for using normal sugar!) This loaf is also perfect for any diet!
- Gluten-Free
- Vegan
- Allergy-free (Dairy-Free, Soy-Free, Egg-Free, Nut-Free, Peanut-Free, Wheat-Free, Sesame-Free, Corn-Free, Coconut-Free)
- Has No-Added Sugars
- Kid-Friendly
- Easy to Meal Prep and Make-Ahead
Gluten-Free Blueberry Bread Recipe
Gluten-Free Blueberry Bread (Vegan, Allergy-Free)
This Gluten-Free Blueberry Bread is vegan, allergy-free, and has the most delicious, sweet, and buttery crumb topping! This loaf is so soft and fluffy, like a bakery blueberry muffin with streusel topping! Bursting with blueberries this quick bread is a perfect breakfast or dessert recipe!
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 minutes
- Yield: 1 8x4 Loaf (8 Slices) 1x
- Category: Breakfast, Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1 Cup Gluten-Free All-Purpose Flour
- 1 Cup Sorghum Flour*
- 2 Tsp Baking Powder
- 1/2 Cup Brown Sugar Erythritol (or preferred light brown sugar)
- 1/4 Cup Granulated Erythritol (or preferred granulated sugar)
- 2 Prepared Bob’s Red Mill Egg Replacements**
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 4 TB (1/2 a stick) Vegan/Soy-Free Butter (melted)
- 1/2 Cup + 3 TB Unsweetened Non-Dairy Milk***
- 1 1/4 Cup Fresh or Frozen Blueberries (tossed in extra flour)
Crumb Topping:
- 1/4 Cup Gluten-Free All-Purpose Flour
- 3 TB Brown Sugar Erythritol (or preferred light brown sugar)
- 2 TB Granulated Erythritol (or preferred granulated sugar)
- 2 TB Vegan/Soy-Free Butter (cold, cubed)
Instructions
- Preheat the oven to 375°F.
- In a large mixing bowl, combine the flours, baking powder, sweeteners, and whisk together.
- Now add in the prepared egg replacements, vanilla extract, melted butter, and non-dairy milk. Mix everything together until you have a smooth batter.
- Last, fold in the blueberries, tossed in a few tablespoons of extra flour first. Don’t over mix or you’ll dye your bread batter too much!
- To make the crumb topping, combine the ingredients in a small bowl, and crumble everything together by using your fingers. Once the butter is fully incorporated and the crumb sticks together it is ready.
- In a parchment paper-lined or well-greased 8×4 inch loaf pan, evenly pour and smooth the bread batter out.
- Sprinkle the crumb topping over the top of the bread batter before placing the loaf pan in the oven.
- Bake the blueberry bread in the preheated oven for 25-30 minutes (until a toothpick comes of the loaf out mostly clean).
- Remove and let cool slightly before placing on a wire rack to cool completely before slicing or storing.
Notes
*You can use more all-purpose instead of using the sorghum flour.
**You can use flax eggs instead. 2 TB Milled Flax Seed + 4 TB Water.
***You may need less or more non-dairy milk depending on the egg replacment you use.
Nutrition
- Serving Size: 1 Slice
Keywords: blueberries, berry bread, blueberry muffin bread, crumb topping, streusel, blueberry loaf, blueberry cake, quick bread, vegan bread, gluten-free bread, blueberry, gluten-free, vegan, vegetarian, allergy-free, dairy-free, egg-free, soy-free, nut-free, peanut-free, coconut-free, corn-free, sesame-free, sugar-free, kid-friendly
Turn your kitchen into your favorite bakery! The sweet buttery smell of the bread baking, and that first bite of super soft crumb. It is blueberry heaven!
More Gluten-Free Quick Breads To Try:
- Strawberry Quick Bread
- Pumpkin Bread
- Blueberry Yogurt Banana Bread
- Blood Orange Quick Bread
- Pumpkin Zucchini Bread
- Cranberry Sauce Quick Bread
So tell me:
+ What’s your favorite way to use up some blueberries?
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Hayley
Wow, I have to make this again! It was so good! Thanks!
★★★★★
Rebecca @ Strength and Sunshine
So awesome! Glad you enjoyed it!
Rebecca
This look delicious! I have heaps of those at the moment. I adore the idea of a crumble topping, crumble has to be my all time favourite.
★★★★★
Rebecca @ Strength and Sunshine
Enjoy!
Kathleen
Wow, this has got to be my new favorite quick bread!
★★★★★
Rebecca @ Strength and Sunshine
Glad to hear that!
Helen
Your recipe looks delicious, I love the addition of blueberries!
★★★★★
Rebecca @ Strength and Sunshine
Thank you! Enjoy!
Margy
Last year I bought a flat of blueberries and canned them in pint jars. They are so handy to use in baked goods all year long. – Margy
Rebecca @ Strength and Sunshine
Mhhm! They are such a great berry to have on hand! Fresh, frozen, canned, etc.!
Julia
Very very tasty looking bread! Im gluten free so cant wait to try it out!
Rebecca @ Strength and Sunshine
Hope you enjoy!
Kim
Thank you for creating an allergy free loaf and for the substitution list. That crumb topping looks delicious!
Rebecca @ Strength and Sunshine
The crumb always steals the show!
Katie Driscoll
I am so happy I stumbled upon this today! I have recently become gluten free and having been craving blueberry muffins so badly!
Rebecca @ Strength and Sunshine
If you want muffins, use this recipe!
Caz
Mmm this looks good, and that crumb topping.. yes please! nom nom 😄
★★★★★
Rebecca @ Strength and Sunshine
Always gotta include some streusel!
Camila Neves de Oliveira
Omg, I LOVE Blueberries and I have been looking for great gluten free recipes to try out! Thank you so much for the recipe, I`ll be sure to try it.
Rebecca @ Strength and Sunshine
Well let us know when you have!
HEATHER PERINE
I have a friend with celiac so I”m always looking for great grain free recipes to try, can’t wait to make this for her! And love that it’s bursting with fresh blueberries!
Rebecca @ Strength and Sunshine
Well, this isn’t grain-free, but hope you still enjoy!
Caleb Harris
I’ll have to give this a try!
★★★★★
Rebecca @ Strength and Sunshine
A summer baking essential!
Joy Buenaventura
This really looks yummy.. I love blueberry and I love it more because its gluten-free and vegan. Might try this out! Thanks for sharing!
Rebecca @ Strength and Sunshine
Blueberry bread, muffins, pancakes, everything!