Dairy-Free Lemon Blueberry Bread

Updated: Nov 4, 2020

#dairyfree #glutenfree #dessert

Dairy-free lemon blueberry bread made with Original Hippie Mylk
Dairy-free lemon blueberry bread made with Original Hippie Mylk

Did you know that you can bake with Hippie Mylk? Simply replace the milk in any recipe with Hippie Mylk for a healthy dairy-free alternative. This recipe is adapted from Taste of Home, and uses Original Hippie Mylk, which adds 16g of protein to the recipe and gives it a delicious and light texture.


  • 1/3 cup butter, melted (Vegan substitute: Earth Balance Buttery spread)

  • 1 cup sugar

  • 3 tablespoons lemon juice

  • 2 large eggs (Or vegan substitute)

  • 1-1/2 cups all-purpose flour (Gluten-free substitute: gluten free all purpose flour)

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup Hippie Mylk Original Oat & Hemp Mylk Blend

  • 1 cup fresh or frozen blueberries

  • 1/2 cup chopped nuts

  • 2 tablespoons grated lemon zest


  • 2 tablespoons lemon juice

  • 1/4 cup sugar


1. In a large bowl, beat the butter (or vegan substitute), sugar, lemon juice and eggs (or vegan substitute). Combine the flour (or gluten-free substitute), baking powder and salt; stir into egg mixture alternately with Original Hippie Mylk, beating well after each addition. Fold in the blueberries, nuts and lemon zest.

2. Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

3. Combine glaze ingredients; drizzle over warm bread. Cool completely.

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