Blueberry Bundt Bread

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4 from 2 votes

Prep Time20 mins

Cook Time40 mins

Total Time1 hr

Course: Breakfast

Servings:

Calories: 488kcal

Author: Gina Fontana

Ingredients

For the Bundt Bread:

1 cup (140 g) cassava flour
½ cup plus 2 tablespoons (75 g) banana flour
1 teaspoon (5 g) baking soda
1 teaspoon (4 g) baking powder
1 teaspoon (2.6 g) ground cinnamon
1 teaspoon (2.6 g) ground cardamom
⅓ cup (60 g) unsweetened dark chocolate chips
¼ teaspoon (1.5 g) kosher or fine sea salt
1 cup (148 g) fresh blueberries
1 medium banana , mashed
½ cup (118 mL) milk of choice (I use plant milk)
¼ cup (60 mL) grapeseed oil
1 teaspoon (5 mL) pure vanilla extract
½ cup (118 mL) pure maple syrup
¼ cup (64 g) peanut butter or sunflower seed butter (or other nut butter, if desired)

For the Blueberry Glaze:

1 cup (148 g) fresh blueberries
1 teaspoon (5 mL) lemon juice
1 tablespoon (15 mL) water
¼ cup (56.5 g) butter or dairy-free butter
2 cups (250 g) powdered sugar
¼ cup (60 mL) milk of choice (I use plant milk)

US Customary - Metric

Instructions

Preheat the oven to 350°F. Grease a 9-inch Bundt pan.
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 the Bundt pan 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 blueberries, 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, ¼ cup at a time. Slowly pour in the milk, with the mixer on low. Finally, mix in the blueberries and beat for an additional couple of minutes. Pour the glaze over the Bundt bread.

Notes

You can enjoy this warm with the glaze or let it cool. Store leftovers, covered tightly, on the counter for up to 3 days (2 is better). Alternatively, you can slice and freeze half of it for later.

Nutrition