Blueberry Bread

Got sour blueberries? Don’t throw it out yet. Try baking this Dairy-Free Blueberry Bread.

There’s nothing quite like the smell of homemade bread fresh from the oven, and this recipe you’ll want to bake again and again. Soft, moist, and packed with juicy blueberries, this easy, quick bread is made without milk or butter—making it the perfect nondairy dessert for anyone who is lactose-intolerant, with dairy allerygy, following a vegan lifestyle, or simply looking for a lighter option.

This easy blueberry bread recipe bakes into a golden loaf that’s perfect for breakfast, snacks, or even as a sweet treat after dinner. Using simple pantry staples and fresh or frozen blueberries, you’ll have a loaf that’s fluffy, flavorful, and just the right amount of sweet.

Whether you call it dairy-free blueberry bread, nondairy blueberry loaf, or an easy blueberry quick bread, one thing is certain: it’s a family favorite that everyone will love. Pair it with your morning coffee, enjoy it as an afternoon pick-me-up, or serve it warm with a drizzle of lemon glaze for an irresistible treat.

If you’ve been searching for a simple, foolproof, and delicious nondairy blueberry bread recipe, this is it!

Easy Nondairy Blueberry Bread

This Blueberry Bread is soft, moist, and bursting with juicy blueberries—without using milk or butter! Quick and easy to make, it’s the perfect nondairy dessert for breakfast, snacks, or a sweet treat anytime. Whether you use fresh or frozen berries, this easy blueberry bread recipe is sure to become a family favorite.

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Ingredients Method

Ingredients

  

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1 egg
• 1 cup sugar
• 1/2 c oil (coconut oil, olive oil, avocado oil)
• 2 tsp vanilla extract
• 1/2 cup nondairy milk
• 1 1/4 cup fresh or frozen blueberries (tossed in 1 Tbsp flour to prevent sinking)

Method

 

1. Preheat the oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
3. Combine wet ingredients: In another bowl, whisk the egg first. Then add sugar, oil, vanilla extract, and nondairy milk until the mixture is smooth.
4. Make the batter: Pour the wet ingredients into the dry mixture. Gently stir until just combined (do not overmix).
5. Add blueberries: Gently fold in the floured blueberries (don't crush them)
6. Bake: Pour the batter into the prepared loaf pan. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
8. ✨ Optional: Add a nondairy glaze (whisk 1 cup powdered sugar + 1 tbsp lemon juice + splash of nondairy milk) for a sweet finish.
9. Serve and enjoy!