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Roasted Blueberry Lemon Olive Oil Bread
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5 from 1 vote

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!
Course Breakfast, Brunch, Dessert
Keyword baked, blueberries, blueberry, bread, breakfast, brunch, dairy-free, dessert, easy, egg-free, lemon, olive oil, vegan
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Author Shanika | Orchids + Sweet Tea



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


  • 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


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



  • 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.


  • 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.


  • 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!


  • 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.