Blueberry Bread

Blueberry Bread


Do Paleo people feel the need to have bread once in a while?

YES. Goodness, yes! At least I do for sure. I love bread. Love its texture, love all that you can make with it (sandwiches, french toast, etc.) and I especially love how fun it is to eat it (its ok, you can call me weird).

Bread makes me feel all sorts of happy. Can you tell I have a thing for it?

Because of this strong love I have for bread, I am dedicating the next two blog posts solely to it. These recipes wont be the savory kind, noooo…they will be the sweet kind! My bread recipes will actually be based on two of my favorite fruits: blueberries (blueberry bread!) and bananas (banana bread!)

Are you excited for these? You should be. I was…a bit too much, in fact! I am almost done eating my two batches of bread, which I just made two days ago. Yikes! They are fan-freakin-tastic! You’ll see. You may want to make two batches of each, that way you can share one and keep the other one all to yourself. Gots to be strategic, you know? 😉

Enjoy this Blueberry Bread recipe people; eat it for breakfast, for lunch and/or as a snack. My Banana Bread recipe will be posted soon…so stay tuned!

Blueberry Bread
Serves: 12 small slices
  •        1 cup blueberries
  •        2 tablespoons RAW honey
  •        1 tablespoon vanilla extract
  •        1 tablespoon apple cider vinegar
  •        4 eggs (whisked; include yolk)
  •        2 cups almond flour
  •        1 tablespoon cinnamon
  •        1 teaspoon baking soda
  •        Coconut oil spray
  1. Preheat oven to 350 degrees.
  2. Spray bread pans with coconut oil spray and set aside.
  3. Mix dry ingredients together well: almond flour, cinnamon and baking soda.
  4. Mix wet ingredients together well: honey, vanilla extract, apple cider vinegar, and eggs.
  5. Add wet ingredients to dry ingredients; make sure these are well incorporated.
  6. Fold in blueberries to the mixture.
  7. Divide batter and pour it into the two mini bread pans. Bake for about 35 minutes (or until it passes the toothpick test).
  8. Let bread cool. Once cooled, cover it with plastic wrap and place in refrigerator overnight.
  9. Slice (each) bread into 6 parts. Share it with family and love the taste of amazing baked Paleo goods!
Tools You’ll Need:
- 2 mini-bread pans (3 ¼“) --- if you don’t have mini pans (boo!), use 10” bread pan
- Measuring cups
- Measuring spoons
- 2 mixing bowls
- Spatula
- Whisker
- Bread knife (to slice bread)
Nutrition Information
Serving size: 1 small slice -- Calories: 163 Fat: 11 g. Carbohydrates: 5 g. Protein: 7 g.

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!

Amazing Paleo's Blueberry Bread!


    • Hi Cate!!!! You are so cute! Thanks for the comment! :) Glad Preston could share a piece with you…next time I’ll send the whole loaf, so you can enjoy a full slice with a cup of joe!

  1. Anyone tried making into muffins? Going to try that. I have a wrestling tournament that I need to bring baked good for and I’m sick of not having any gluten free/paleo options at the tournaments we go to. Excited to try!

    • Hey Anna! You can definitely make this recipe become a muffin recipe! Nothing changes, except maybe the baking time…they might bake faster, so keep a close watch to make sure they dont burn! 😉

    • No. If you’d want to use coconut flour, the recipe would change completely. Coconut flour is not a substitute for almond flour.

    • Hi Gina!
      No. If you’d want to use coconut flour, the recipe would change completely. Coconut flour is not a substitute for almond flour.

    • Hi Christine! The nutritional information is posted on the blog post, underneath the recipe’s steps.
      I’ll copy/paste it here for you though:
      * Nutritional Information (per slice): 163 calories; 11g fat; 5g carbohydrates; 7g protein.

      • Thanks Mariel, my son has type 1 diabetes and the 5 gram carb count is excellent! I do need the serving size to know what equals 5 grams, if you have it, great!

  2. A few more questions?? What kind of almond flour do you use? I have never used this type of flour, are there other recipes for this flour?


  3. I cannot wait to try this delicious recipe, but baking with raw honey is a waste of money, friends. Once it is heated over 145 degrees it loses all of its nutrients. So put it on your toast, but don’t wate your money putting it into hot tea or for baking.

  4. I loved the banana bread! Now working on the blueberry bread, can anyone tell me what the use for apple cider vinegar is? If it’s only for the taste then I’ll skip it cause I dislike the taste very much.

    All have a great day :)

    • Hi Mary! I included apple cider vinegar in this recipe for it to react with the baking soda; together these two make a chemical reaction that is needed to produce carbon dioxide, which lifts the batter as it bakes.

  5. Why does it have to be refrigerated overnight? Does it affect the consistency or something? Flavors get better, etc?

    • Hi Lauren! :) I like to refrigerate it overnight because the bread holds together WAAAAY better, which makes it so much easier to slice. :)

  6. The pictures show a texture on the bread that I just don’t understand where it comes from. It’s almost like it has pieces of nuts in it. Is your homemade almond flour more like a coarse almond meal? Otherwise, where are those light colored specs coming from? Thanks for sharing!

  7. I just made this and it turned out wonderfully! I had a bunch of organic blueberries that tasted delicious, but the texture of the blueberries was a bit rough/grainy – so I needed something to bake them into! I made it in a regular sized loaf pan, so added approx 10 more minutes to the baking time. I made the almond flour myself, but it turned out a bit clumpy and moist, so the batter ended up being very “liquid-y”. To solve this, I added approx 2 tsp of coconut flour (very slowly as it’s easy to overdo it with coconut flour) until it held together a bit better. My berries were wet as well, so ended up sinking mostly to the bottom. Regardless, the loaf is DELICIOUS. I love that it’s not overpoweringly sweet – so you really get the flavour of the blueberries. Thank you so much for the delicious and healthy recipe! I am pregnant and recently found out I cannot tolerate wheat/gluten, so this recipe is truly perfect!!

  8. Thank you for this wonderful recipe. I make it every Monday before taking off on a long bike trek and it really sustains and is completely delicious (easy to put together at 5 in the morning as well ;). Thanks you also for the make your own almond flour recipe – much much more affordable and fresh.


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