Roasted Blueberry Lemon Olive Oil Bread is the perfect recipe for spring and summer baking! This bread comes with a fluffy + soft texture and a savory, sweet and tart flavor combo from the lemon, blueberries, + olive oil. Whipped together in just a matter of minutes, this bread is perfect for breakfast, brunch, or dessert! All vegan. Gluten-free option available.
Homemade breads are probably one of my favorite things in life these days. There's so many options and variations that are possible based your taste buds and preference----which makes it the best thing to bake on those days that you're feeling to be in the kitchen.
This Roasted Blueberry Lemon Olive Oil Bread is one of those recipes that is truly inspired by a previous recipe that I've made. After seeing how INSANELY EXCITED you guys were about this Lemon Blueberry Olive Oil Cake, I felt the need to create the same experience but one that worked for breakfast, brunch, or dessert!
I promise you----this flavor combo is dynamite and it's such a refreshing take on something easy, yet completely satisfying to bake. This bread never lasts more than two days in my house and I'm intrigued to see if anyone else can beat that record. Haha.
This bread as I’ve mentioned before is super easy to whip together and doesn’t require anything special when it comes to ingredients. All you need to whip up this simple Roasted Blueberry Lemon Olive Oil Bread batter is:
Add extra, bold blueberry flavor to your bread by roasting them:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Add the blueberries unto the baking sheet (in a single layer) and drizzle with olive oil and sprinkle with brown sugar and lemon zest. Bake for 10-15 minutes or until blueberries are wilted, and the juices are bubbling. Remove from oven and let it cool completely.
Yes, you can use any dairy-free milk you like to make this Roasted Blueberry Lemon Olive Oil Bread. Here are some easy recipes to make your own milk that’s cheaper and so easy!
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
I like using frozen blueberries for baking projects because they are super convenient (unless in season). The flavor is more concentrated, plus they’re more affordable.
However, in this bread, I chose to use fresh blueberries since they were being roasted. Please note that if you’re using frozen blueberries (because you don't want to roast them), lightly toss them in 1 tablespoon of flour or arrowroot starch before adding them to the batter. This helps absorb excess water and prevents the berries from sinking to the bottom of the bread batter.
You can serve this bread when it’s still a bit warm—just know that the glaze won’t be as thick, but it’ll melted enough into the bread for extra moisture. If you’re serving the bread for breakfast, enjoy this with a cup of my Iced Maple Cinnamon Oat Latte, Caramel Coffee Ice Cubes Latte, Sugar Cookie Latte, or Iced Chai Latte.
If you would love to make this bread gluten-free, then substituting all-purpose flour with Bob’s Red Mill 1-to-1 Baking Flour is the easiest option. It’s a special blend of gluten-free flours, starches, and xanthan gum, which makes this bread just as soft, fluffy, and airy as the original! They also have a great All-purpose GF flour that works great as well.
Refrigerate leftover bread by tightly wrapping it in foil paper or keeping it fully covered in a cake stand—lasts up to a week. Can also be stored at room temperature for up to 2 days. FREEZE: You can freeze the bread for up to three months. To serve, defrost on the counter, then slice and serve at room temperature or heat in the microwave for 10 seconds.
If you make this Roasted Blueberry Lemon Olive Oil Bread, be sure to tag me in your photos on Instagram @orchidsandsweettea!
Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea
Roasted Blueberry Lemon Olive Oil Bread.
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Thank you so much!!!
What’s the size of the loaf pan for this recipe?
Hi! It's a standard loaf pan: 8-1/2 x 4-1/2 x 2-1/2
Hi Sharon! Thanks so much! 🙂