Vegan Gluten-Free Blueberry Lemon Bread

Blueberry Lemon Bread loaf sliced on top of parchment paper

Vegan Gluten-Free Blueberry Lemon Bread

This Blueberry Lemon Bread recipe is a winner. It’s moist and delicious, with bursts of blueberries and lemon zest in every bite! It is also gluten-free and vegan, with fantastic taste and texture.

5 from 2 votes

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Course: Dessert

Cuisine: American

Keyword: blueberry lemon bread

Prep Time: 15

Cook Time: 1

Servings: servings

Calories: 416kcal

Equipment

1 9x5 loaf pan

Ingredients

2 tablespoons ground flax seeds
1/4 cup water
1 1/2 cups all purpose gluten-free flour
1/2 cup almond flour
1 cup organic cane sugar or coconut palm sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup almond milk
1/3 cup coconut oil
2 tablespoons lemon juice
2 teaspoons lemon zest
2 teaspoons vanilla
1 cup blueberries

Lemon Glaze

1/2 cup raw cashews or walnuts, soaked (I used walnuts this time)
1/4 cup almond milk
1/4 cup maple syrup
2 tablespoons lemon juice
2 tablespoons coconut oil
1 teaspoon lemon zest

Instructions

Preheat oven 350. Grease a 9×5-inch loaf pan or line with lightly sprayed parchment paper.
In a small bowl, mix flaxseeds with water and set aside for 5 minutes. In a large bowl, mix gluten-free flour, almond flour, sugar, baking powder, salt.
In a medium bowl mix, almond milk, coconut oil, lemon juice, vanilla, lemon zest and flaxseed mixture.
Stir into dry ingredients until fully combined, fold in blueberries and pour batter into prepared loaf pan.
Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on a cooling rack. Drizzle or spread lemon glaze on top of your blueberry lemon bread. Serve.

To Make The Lemon Glaze

Place cashews, maple syrup, coconut oil, almond milk, lemon juice, and lemon zest in a high-speed blender or food processor to make the lemon glaze. Process until smooth. You may add extra almond milk, depending on your preference.

Nutrition