Sweet, warm, fresh-out-of-the-oven Gluten Free Blueberry Bread to kick off the end of summer and transition to fall! It’s SO GOOD, y’all. This one’s a staple in my household!

Every time I go to the grocery store, I tend to get a little over zealous about my food decisions. I decide that I need to load up on A LOT of produce so that I’ll be “forced” to make healthy decision instead of reach for “bad stuff”. I end up going crazy and loading up the produce, and then I see the Honey Bunches of Oats in the cereal aisle. And then I buy two boxes to “have on hand just in case” (in case of what?! Nobody knows). And then when I come home it’s all I eat, because HI CARBS! Who doesn’t love ’em.

Yes, we all have goals that we’re reaching for. Mine are to eat more raw produce and less boxed and packaged stuff. It’s tough, y’all! I wasn’t raised that way, and sometimes I just want a big bowl of sugary cereal! Or pizza. Or donuts. And by sometimes I mean…everyday.

So I end up with all this produce, and a week later I haven’t touched it. It’s just in the fridge….just wasting away….all of my expensive, organic produce…..It’s sad. Really. But me being Christine, I can’t stand the thought of wasting anything. So, Jar Of Lemons’ recipes like this Gluten Free Blueberry Bread are born!

This Gluten Free Blueberry Bread is great for making in advance and storing in the refrigerator!

I slice it up and keep it in a Pyrex container, but it’s also great simply wrapped up. It should last about a week in the refrigerator! Also, this recipe is very similar to the Vegan Zucchini Bread recipe. If you have pretty much any type of produce going bad in the fridge right now, there’s a bread recipe out there for that! 😉

Watch how easy it is to make this Gluten Free Blueberry Bread!

Here’s how to make this Gluten Free Blueberry Bread recipe:

5 from 3 votes

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Gluten Free Blueberry Bread

Vegetarian, Gluten Free

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 12

Calories 125 kcal

Ingredients

• 1/2 Cup Rolled Oats
• 7 Dates
• 1 tsp Baking Powder
• Pinch Salt
• 1 Tbsp Flax Seed
• 1 Tbsp Chia Seed
• 1 tsp Cinnamon
• 2 Eggs
• 1/4 Cup Almond Butter
• 1 Banana
• 1 tsp Vanilla
• 1/2 Cup Blueberries

Instructions

1. Preheat oven to 350 degrees.

2. Blend rolled oats in a blender (like this one!) to create oat flour. 

3. Blend the dates in a separate container.

4. Combine all of the ingredients in the blender except for the blueberries. 

5. Pour the mixture into a loaf or cake pan. 

6. Add the blueberries on top of the batter, pushing them into the mixture but leaving them partially exposed on top. 

7. Bake for about 35 minutes, or until toothpick comes out clean. 

8. Let cool, serve, and enjoy!

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