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Roasted Blueberry Lemon Olive Oil Bread

This loaded Roasted Blueberry Lemon Olive Oil Bread has a beautiful burst of blueberry flavor and it happens to be fully dairy-free and egg-free!

Roasted Blueberry Lemon Olive Oil Bread

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.

Roasted Blueberry Lemon Olive Oil Bread

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.

Roasted Blueberry Lemon Olive Oil Bread

How to Make Roasted Blueberry Lemon Olive Oil Bread

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:

  • All-purpose flour. I use organic flour from Bob’s Red Mill. You can also use Artisan Bread flour for a more "bread-like" texture. 
  • Baking powder. for leavening.
  • Cane sugar. I use organic sugar.
  • Lemon zest. Adds a strong citrus flavor.
  • Olive oil. Choose a nice high-quality oil because you will be able to taste it in the bread!
  • Lemon juice. You can squeeze this from juicy, lemons or use an extract.
  • Almond milk. You can use homemade or store-bought or your fave plant-based milk.

Roasted Blueberry Lemon Olive Oil Bread

Roasted Blueberries

Add extra, bold blueberry flavor to your bread by roasting them:

  • Blueberries. Again, fresh works best for the best roasting results.
  • Olive oil. Helps the blueberries to wilt and roast nicely.
  • Brown sugar. I like organic sugar.
  • Lemon zest. To add some citrus flavor and help to bring out the juices out of the blueberries.

How to Roast the Blueberries

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.

Roasted Blueberry Lemon Olive Oil Bread

Can I Use Another Plant-Based Milk?

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!

Looking for a Healthier Sweetener Option?

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.

Roasted Blueberry Lemon Olive Oil Bread

Fresh vs. Frozen Blueberries

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.

Serving Suggestions

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 LatteSugar Cookie Latte, or Iced Chai Latte. 

Roasted Blueberry Lemon Olive Oil Bread

Can I Make this Bread Gluten-Free?

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.

How to Store Roasted Blueberry Lemon Olive Oil Bread

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. 

Roasted Blueberry Lemon Olive Oil Bread

More Favorite Blueberry Recipes

MADE OUR RECIPE(S)?

If you make this Roasted Blueberry Lemon Olive Oil Bread, be sure to tag me in your photos on Instagram @orchidsandsweettea!

Roasted Blueberry Lemon Olive Oil Bread

Roasted Blueberry Lemon Olive Oil Bread

5 from 1 vote
This loaded Roasted Blueberry Lemon Olive Oil Bread has a beautiful burst of blueberry flavor and it happens to be fully dairy-free and egg-free!
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 25 mins
Serves: 8 servings

Ingredients

ROASTED BLUEBERRIES:

  • 2 cups organic blueberries
  • 3 Tbsps Extra virgin olive oil
  • 1 tablespoon organic brown sugar
  • 2 tsps lemon zest

BREAD:

  • 3 cups organic all-purpose flour (You can also use Artisan Bread flour for a more "bread-like" texture)
  • 2 tsps baking powder
  • 1 cup organic cane sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon ground cinnamon
  • ½ teaspoon sea salt
  • 1 tablespoon freshly-squeezed lemon juice
  • ¼ cup Extra virgin olive oil
  • 2 cups Almond milk (You can use your fave plant-based milk!)
  • 2 cups roasted blueberries, cooled

LEMON GLAZE:

  • 2 cups organic powdered sugar
  • 1 tablespoon freshly-squeezed lemon juice
  • 1-2 Tbsps Almond milk (You can use your fave plant-based milk!)

Instructions

ROAST THE BLUEBERRIES:

  • Preheat the oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it 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.

TO MAKE THE BREAD:

  • Reduce the oven to 375 degrees Fahrenheit and line a loaf pan with parchment paper and lightly grease it using vegan butter or olive oil.
  • In a bowl, add the milk and lemon juice, stirring it together and letting the mixture sit for 5-10 minutes or until it slightly thickens and everything "activates".
  • In a large bowl, add the flour, baking powder, sugar, lemon zest, cinnamon, and sea salt and whisk until combined.
  • Stir in the milk-lemon mixture and olive oil, mixing until combined and the batter becomes combined, thick and smooth. NOTE: DO NOT OVER-MIX!
  • Fold in the cooled roasted blueberries.
  • Pour/scoop the batter in the prepared loaf pan (evenly spreading it out).
  •  Bake for 55-60 minutes, or until a toothpick or knife that is inserted in the middle comes out clean. NOTE: Midway, I like to poke VERY SMALL holes all over the bread to allow heat to penetrate through and to ensure it cooks through.
  • Once done, remove bread from oven and let it cool for 10-15 minutes before gently removing it from loaf pan to cool completely.

TO MAKE THE GLAZE:

  • In a bowl, whisk together the powdered sugar and freshly-squeezed lemon juice until smooth and the glaze is thick enough, but slowly slides off whisk when lifted. NOTE: If too thick, add 1 tablespoon of milk; if too thin, add 1-2 Tbsps more of the powdered sugar.
  • Once cooled, drizzle the glaze atop bread, slice and enjoy!
  • Bon Appetit!

Tips & Tricks

  • STORAGE: 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. 
  • GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.
  • OIL-FREE: Instead of using oil, you can substitute with vegan butter or apple sauce.
  • SWEETENER: If you choose to opt out of organic cane sugar, you can always substitute with maple syrup or Agave. Just reduce the Almond milk and start with using 1 cup, slowly adding additional milk as the batter becomes smooth yet thick.

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Roasted Blueberry Lemon Olive Oil Bread.

Shanika

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