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Healthy Little Vittles

Gluten-Free, Vegan, Plant-Based Recipes

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      July 27, 2020

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      Naturally Sweetened Instant Pot Apple Butter

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[slide-anything id="6097"]
BreakfastDessert

Blueberry Bundt Bread

by Gina Fontana May 14, 2020
written by Gina Fontana May 14, 2020
Jump to Recipe

Welcome to your new favorite allergy-friendly blueberry bread in a fun bundt shape drizzled with a gorgeous blueberry glaze! This Blueberry Bundt Bread is gluten-free, grain-free, and vegan and sure doesn’t lack in deliciousness!

gluten free breakfast recipes

You’ll want a slice, and then perhaps another because this Blueberry Bundt Bread is just that good folks. When banana discovers it’s been replaced and there’s a new favorite breakfast bread in town… well, I might have some explaining to do but I certainly won’t apologize ;).

easy vegan breakfast recipes

Here’s how this Blueberry Bundt Bread came to be. I bought blueberries… wayyy too many blueberries at the store. I think they were on sale, so naturally- I like, buy them all, haha. We love to eat them and it’s a great healthy snack for both of my kids so I grabbed them and ran. Problem is, of course my toddler decides he wants raspberries that week instead. For the love of… So, that means lots of baking with blueberries my friends.

gluten free breakfast recipes

This Blueberry Bundt Bread has such a fragrant aroma while baking that tastes just as amazing. The cardamom paired with the blueberries is always such a perfect match. I have to be honest though, I almost didn’t post this recipe on the blog because I wasn’t totally in love with the shape of the bundt. It tastes great, it’s moist and the blueberry glaze.. well I mean just look at it… gorgeous! But gluten-free, vegan baking doesn’t exactly spread and pick up all the nice textures and patterns of whatever pan you use to bake it in. But it was too good to not share. Besides, then it just means that I’ll have to make it again sometime soon to reshoot… oh darn.

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blueberry bread

This Blueberry Bundt Bread is really very simple, just like banana bread. You whisk the dry ingredients together in one bowl and the wet ingredients together in another, combine, pour into this 9-inch bundt pan and bake for about 35-40 minutes. You can enjoy it warm with melty glaze (yum!) or you can also enjoy it cool. It keeps covered on your counter for a couple of days, but I would suggest slicing and freezing it if you’re not planning on devouring it within two days. Unlike other baked goods, gluten-free, vegan bakery gets hard and dries out a lot quicker. I also find warming it slightly before eating on the second (maybe third) day helps to make it a bit moister.

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Let’s take a closer peek at the ingredients used in this Blueberry Bundt Bread, shall we?!
☆ Cassava flour. Cassava flour is my new favorite go-to flour. Not only is it gluten-free, but it’s grain-free too. I’ve found the texture of cassava flour is pretty comparable to wheat flour, so it bakes up pretty nicely and can be used as a 1:1 ratio.
☆ Banana flour. Banana flour is also my new favorite! It certainly doesn’t get the attention it deserves. I find that it’s perfect on it’s own, like in brownies (coming soon!) or in combination with the cassava flour, like I use often. You can find this stellar flour combo in my Salted Caramel Brownie Cake and Chocolate Chip Banana Bread recipes for example.
☆ cardamom- the perfect spice to pair with the blueberries
☆ cinnamon
☆ baking powder and soda for rising
☆ plant milk
☆ a banana- to act as an “egg” for both binding and moisture
☆ nut/see butter- also adds moisture
☆ grapeseed oil (or other neutral light oil)- for moisture
☆ fresh blueberries, preferably organic

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I’d also like to take a minute to praise the glaze, rhyming intentional. I had a very particular color in my mind when envisioning how this recipe would turn out, so of course I had very high standards for how I wanted the blueberry glaze to look #artistproblems. It took me a minute to get it just right, but I am very happy with the color. I think maybe it steals the show (maybe taking some attention away from how poorly shaped the bundt is haha). it was the perfect ratio of blueberries, powdered sugar, and plant butter to make it this gorgeous lavender color.

healthy breakfast recipes

I do typically try to keep the sugar content on the lower side, so if that is something you’re mindful of too, feel free to omit the powdered sugar and use a couple of tablespoons of maple syrup instead, just know that it probably won’t be the same color or consistency, but I’m sure it will still complement the Blueberry Bundt Bread nicely. But I will say that other than a banana and blueberries being the only sweet factor in the actual bundt bread, there’s no added sugar so I just went for it :).

vegan recipes

The blueberries I used in this recipe were fresh blueberries, I haven’t tried it with frozen, but I bet they would work too. If you do make them with frozen blueberries, I’d love to hear how that goes so leave me a comment below!

gluten free bread recipes

If you’re looking for a new way to banana bread, I hope you’ll try this Blueberry Bundt Bread! Don’t forget to tag me on Instagram or Facebook with all your maybe-less-than-perfect-but-delicious creations! #HealthyLittleVittles

Continue to Content
easy vegan breakfast recipes

Blueberry Bundt Bread

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Welcome to your new favorite allergy-friendly blueberry bread in a fun bundt shape drizzled with a gorgeous blueberry glaze! This Blueberry Bundt Bread is gluten-free, grain-free, and vegan and sure doesn't lack in deliciousness!

Ingredients

  • 1 cup cassava flour
  • 1/2 cup banana flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cardamom
  • 1/4 teaspoon salt
  • 1 banana
  • 1/2 cup plant milk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup maple syrup
  • 1/4 cup nut/seed butter
  • 1 cup blueberries, fresh
  • 1/4 cup grapeseed oil

Blueberry Glaze

  • 1 cup blueberries, fresh
  • 1 teaspoon lemon juice
  • 2 cups powdered sugar
  • 1/4 cup plant butter
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 350 degrees F.
  2. In a large bowl, whisk together the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients, then add the wet ingredients to the dry and stir to combine.
  4. Pour the batter into a small greased bundt pan (I used the pan below)and bake for 35-40 minutes.
  5. Remove from the oven and set aside while you make the glaze.
  6. In a blender or food processor, add the washed berries, lemon juice and water and blend until very smooth.
  7. In your mixer (or using a hand beater) beat the butter until smooth, then add the powdered sugar 1/4 cup at a time. Finally, mix in the blueberries and beat for an additional couple of minutes.
  8. You can enjoy the bundt cake warm with the glaze, or let it cool. Store leftover cake covered tightly on your counter for up to 3 days (2 is better). Alternatively, you can slice and freeze half of it for later!

Notes

** to make this a lower sugar recipe, you can omit the powdered sugar and just use a tablespoon or two of maple syrup, but just know the color and texture of the glaze will not be as shown.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Non-Stick Bund Pan, 9-Inch
    Non-Stick Bund Pan, 9-Inch
  • Organic Green Banana Flour
    Organic Green Banana Flour
  • Cassava Flour
    Cassava Flour

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Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

Cuisine: American / Category: Breakfast

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Gina Fontana

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter curry sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
Besides being nature’s candy, poached pears are Besides being nature’s candy, poached pears are super easy to make and look so pretty! Serve with coconut whipped cream, ice cream, or even chocolate sauce. You know what?! Treat yo’self and you just go ahead and enjoy with all the above 😉 This recipe will be in my new book! Who’s excited?! 🥳💗
One of my most popular blog recipes in 2020... and One of my most popular blog recipes in 2020... and I think will continue on in 2021 is this BUTTERNUT SQUASH + SPINACH PASTA! It’s made in under 30 minutes and is so so good 😋 Recipe is on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/butternut-squash-spinach-pasta/
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