Nothing’s better than a thick slice of delicious gluten free blueberry bread – chock full of plump, sweet blueberries, it’s a tasty way to enjoy the bounty of summer fruits.
When this bread is on the menu, you’ll have everyone reaching for seconds – it’s incredibly tender, uses convenient ingredients and is a definite crowd pleaser! The recipe is dairy free as written, but you can easily switch to dairy butter and buttermilk if you want. It’s versatile enough to substitute dairy and even the egg if needed. One of my favorite things about this bread is how it can be enjoyed with a pat of butter or just all by itself. And it’s a great bread to keep on hand when you want a quick breakfast or super tasty snack.
Can I make this vegan?
Yes! With just one egg in the recipe, this bread can easily be made vegan. A chia egg or flax egg would work wonderfully.
Can I double the recipe?
Rather than doubling the recipe, it’s best to make 2 batches side by side. Some recipes can be doubled with no problem, like these blueberry muffins but others, like this one just aren’t cut out for doubling. So break out 2 bowls for 2 batches.
What’s the best way to store this blueberry bread?
If it’s not devoured the same day (fresh is always best with gluten free baking), then wrap the loaf well with plastic wrap and place it in a plastic bag for longer storage. If you’re opting to freeze the loaf, slice it first before freezing since individual slices will defrost quicker than an entire loaf.
Tips for making Gluten Free Blueberry Bread
For the best blueberry bread, make sure all ingredients are at room temperature. This is especially true if you keep your flours in the refrigerator. Let them sit on the counter for about 15 minutes to warm up before using.
Pro tip for making buttermilk: Since this is a dairy free bread, the easiest way to make buttermilk is to add a Tablespoon of white vinegar to a measuring cup and then fill the rest of the cup up with almond milk. Let this mixture sit for 15 minutes to warm (and create the buttermilk mixture) before using.
A bowl and a stand mixer are all you need for this batter! Mix the dry ingredients in a bowl first. Then mix the butter, sugar, egg and vanilla in a stand mixer. Next add the flour alternately with the buttermilk to the mixer bowl.
Wondering how to properly alternate ingredients? You’ll start with the flour… add 2 large spoonfuls of flour to the stand mixer and mix until incorporated. Then add a dash of buttermilk and do the same. You’ll do this about 3 times until both the flour and the buttermilk are completely mixed in. The amounts in each ‘mixing’ are not as important as actually alternating the addition of the ingredients.
With most gluten free bread batters, the rest period is an important time to let the batter absorb and balance out the liquids. It doesn’t take long – just 5 minutes should do it. While the batter is resting, preheat the oven for baking.
The bake time is the hardest time with this bread – it’s a long time to wait! Make sure to bake for the full 50 minutes otherwise the bread may not be fully baked in the center. Cover it with foil if it gets too brown before the end of the bake time.
After baking, cool the bread in the pan for about 20 minutes, then remove it to a wire rack to finish cooling.
Slice thick slices of this gluten free blueberry bread and enjoy!
Gluten Free Blueberry Muffin Bread
- ½ cup vegan butter softened
- ¾ cup coconut sugar
- 1 egg
- 2 teaspoons pure vanilla extract
- 260 grams Gluten Free flour blend about 2 cups
- 3 teaspoons baking powder
- 2 teaspoons arrowroot flour
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- ½ cup buttermilk made with almond milk
- 1 ½ cup blueberries
- Spray a 9” x 5” baking pan with cooking spray. Set aside.
- In the bowl of a stand mixer, add the butter and coconut sugar and beat on medium speed for 30 seconds until light and fluffy.
- Add in the egg and vanilla extract and beat on high for 1 minute until combined.
- In a medium bowl, combine the flour mix, baking powder, arrowroot flour, salt and xanthan gum.
- With the stand mixer turned on, add in the flour to the butter mixture, alternatively with the buttermilk. Add 2 large spoonfuls of flour mixture, then a dash of buttermilk. Repeat until all liquid and dry ingredients are gone and fully mixed.
- Let mixture sit for 5 minutes. While the batter is resting, preheat the oven to 350 F.
- Meanwhile, toss the blueberries with a dash of the flour mix. Gently fold the blueberries in to the batter.
- Spread the batter into the pan and bake for 50 minutes.
- Cool in the pan for 5 minutes before removing to a wire rack to cool completely.
- To prevent the blueberries from sinking to the bottom of the loaf, toss them in a bit of flour before adding to the batter.
- Letting the batter rest for a few minutes before folding in the blueberries helps keep a light and airy bread.
- Let the baked loaf sit for a few minutes in the pan before turning it onto a wire rack to finish cooling.
Hungry for more gluten free bread recipes? Check these out: