Low-Fat Blueberry Bread

Moist, tender, and bursting with juicy blueberries, this low-fat blueberry bread is the perfect solution for your sweet cravings without the guilt. It requires just seven basic ingredients and minimal prep time.

The Convenience of Vegan Blueberry Bread

While elaborate desserts have their allure, there’s something undeniably satisfying about whipping up a delicious treat on a whim, even on the busiest of weeknights. With this vegan low-fat blueberry bread recipe, you can have a delectable loaf ready for the oven in under 15 minutes, using just two bowls and a spatula. It’s the ultimate solution for when you need a quick fix of sweetness without the hassle.

Ingredients for Vegan Low-Fat Blueberry Bread

Flour – opt for all-purpose flour for a versatile and well-balanced texture.

Baking powder – as a leavening agent, baking powder works its magic to ensure the bread rises evenly, resulting in a light and airy crumb.

Sugar – adding sweetness to the loaf, sugar not only enhances the flavour but also contributes to the golden brown crust and moist interior.

Blueberries – you can use either fresh or frozen berries. If you’re using frozen berries, make sure you don’t thaw them. Get them in the batter as quickly as possible, and only give it a couple of stirs afterwards, to minimise discolouring the batter.

Vanilla extract – with its warm and inviting aroma, vanilla extract lends a subtle yet distinct flavour that complements the sweetness of the blueberries, creating a harmonious balance of tastes.

Plant-based milk – use your favourite type. Soy, almond and oat milk all work well.

Flax eggs – serving as a vegan alternative to traditional eggs, flax eggs bind the ingredients together while adding a subtle nutty flavour and boosting the nutritional profile of the bread with omega-3 fatty acids and fibre. You can find my tutorial on how to prepare flax eggs here.

Variations of the Vegan Blueberry Bread Recipe

For a non-vegan alternative, you can easily swap out the non-dairy milk for cow’s milk and replace the flax eggs with traditional chicken eggs. This simple modification allows you to tailor the recipe to suit your dietary preferences while retaining its delicious flavour and texture.

How to Bake Vegan Low-Fat Blueberry Bread: Step-By-Step Guide

Follow these simple steps to create your own mouthwatering loaf of vegan blueberry bread:

1. Prepare the Batter: In a large bowl, combine flour, baking powder, and sugar. In a separate medium bowl, whisk together the flax egg, almond milk, and vanilla extract.

2. Combine Wet and Dry Ingredients: Pour the liquid mixture into the dry ingredients and mix until well combined. Gently fold in the blueberries until evenly distributed throughout the batter.

3. Bake to Perfection: Transfer the batter into a prepared tin and bake in a preheated oven for 55 to 60 minutes, or until a toothpick inserted into the centre comes out clean. Once baked, allow the bread to cool on a wire rack to room temperature before storing.

Freezing and Storage Tips

Looking to extend the shelf life of your vegan blueberry bread? Simply slice the loaf and store it in an airtight container in the freezer. To prevent slices from sticking together, separate them with parchment or baking paper. Alternatively, keep the bread in the fridge for up to three days, ensuring it remains moist by storing it as a whole loaf and slicing it as needed.

More Summer Recipes

• Blueberry Oatmeal Bars
• Strawberry Mango Oat Muffins
• Strawberry Oats Bars