Gluten-Free Blueberry Bread (Vegan, Allergy-Free)

three slices of gluten-free blueberry bread stacked on white plate

5 from 6 reviews

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!



Crumb Topping:


  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine the flours, baking powder, sweeteners, and whisk together.
  3. Now add in the prepared egg replacements, vanilla extract, melted butter, and non-dairy milk. Mix everything together until you have a smooth batter.
  4. 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!
  5. 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.
  6. In a parchment paper-lined or well-greased 8x4 inch loaf pan, evenly pour and smooth the bread batter out.
  7. Sprinkle the crumb topping over the top of the bread batter before placing the loaf pan in the oven.
  8. Bake the blueberry bread in the preheated oven for 25-30 minutes (until a toothpick comes of the loaf out mostly clean).
  9. Remove and let cool slightly before placing on a wire rack to cool completely before slicing or storing.


*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.


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