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!
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 ;).
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.
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.
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.
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
☆ 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
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.
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 :).
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!
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
- 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
- 1 cup blueberries, fresh
- 1 teaspoon lemon juice
- 2 cups powdered sugar
- 1/4 cup plant butter
- 1 tablespoon water
- Preheat your oven to 350 degrees F.
- In a large bowl, whisk together the dry ingredients.
- In a separate bowl, mix together the wet ingredients, then add the wet ingredients to the dry and stir to combine.
- Pour the batter into a small greased bundt pan (I used the pan below)and bake for 35-40 minutes.
- Remove from the oven and set aside while you make the glaze.
- In a blender or food processor, add the washed berries, lemon juice and water and blend until very smooth.
- 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.
- 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!
** 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.