Description

Welcome to your new favorite allergy-friendly blueberry bread in a fun bundt shape drizzled with a gorgeous blueberry glaze! This Blueberry Bundt Bread is gluten-free, grain-free, and vegan and sure doesn't lack in deliciousness!

Ingredients

Units Scale

1 cup cassava flour
1/2 cup banana flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cardamom
1/4 teaspoon salt
1 banana
1/2 cup plant milk
1 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup nut/seed butter
1 cup blueberries, fresh
1/4 cup grapeseed oil

Blueberry Glaze

1 cup blueberries, fresh
1 teaspoon lemon juice
2 cups powdered sugar
1/4 cup plant butter
1 tablespoon water

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Instructions

Preheat your oven to 350 degrees F.
In a large bowl, whisk together the dry ingredients.
In a separate bowl, mix together the wet ingredients, then add the wet ingredients to the dry and stir to combine.
Pour the batter into a small greased bundt pan (I used the pan below)and bake for 35-40 minutes.
Remove from the oven and set aside while you make the glaze.
In a blender or food processor, add the washed berries, lemon juice and water and blend until very smooth.
In your mixer (or using a hand beater) beat the butter until smooth, then add the powdered sugar 1/4 cup at a time. Finally, mix in the blueberries and beat for an additional couple of minutes.
You can enjoy the bundt cake warm with the glaze, or let it cool. Store leftover cake covered tightly on your counter for up to 3 days (2 is better). Alternatively, you can slice and freeze half of it for later!

Notes

** to make this a lower sugar recipe, you can omit the powdered sugar and just use a tablespoon or two of maple syrup, but just know the color and texture of the glaze will not be as shown.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American