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, all that you can make with it (sandwiches, french toast, etc.) and how fun it is to eat (think all you can make with toast!).

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

Because of this strong love I have for bread, I am dedicating the next two blog posts solely to it. These recipes won’t be the savory kind, oh noooo…they will be sweet and all kinds of amazing! 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; eat it for breakfast, for lunch and/or as a snack. My Banana Bread recipe will be posted soon…so stay tuned!

Blueberry Bread
Prep time
Cook time
Total time
This easy to make Blueberry Bread is a great breakfast or snack recipe. It's moist, nutty, fruity & incredibly delicious. Paleo, gluten free & dairy free!
Recipe type: Breakfast
Cuisine: American
Serves: 12 small slices
  1. Preheat oven to 350 F.
  2. Grease two 3 ¼“ mini ​bread pans with coconut oil spray and set aside.
  3. Mix almond flour, cinnamon and baking soda​ together in a mixing bowl and set aside.
  4. Whisk eggs, honey, vanilla extract and apple cider vinegar​ in a separate bowl, and pour over dry ingredients. Combine until no lumps remain. Fold in blueberries, and divide the batter into the two mini bread pans. Bake for 35 minutes or until a toothpick comes out clean when inserted.
  5. Let cool completely and refrigerate for 2+ hours, as this yields for better slicing.​ Slice each loaf into 6 equal parts.
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.

Blueberry Bread

Blueberry Bread

Blueberry Bread

Blueberry Bread

Blueberry Bread

Blueberry Bread

Blueberry Bread

Blueberry Bread

42 thoughts on “Blueberry Bread”

    1. It is a very nice recipe for an alternative you can use half blueberries and half apple. For a little treat you can put blueberry jam on. Very nice

    1. 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!

    1. 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! 😉

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

    1. 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.

    1. 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.

      1. 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 🙂

    1. 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?

    1. 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. Just made this and it turned out perfect! I also added a small handful of enjoy life chocolate chips. Thanks for the recipe 🙂

  8. 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!!

  9. 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.

  10. Janice Shankman

    Just tried this and it’s YUMMY!! I made exactly as written (though next time I’ll probably add more blueberries) and made two mini-loaves. I sliced each one and froze them, and have been taking a slice for breakfast each morning. Nothing will ever replace *real* bread for me, but I appreciate that your recipe is based on a few, simple whole foods. No need to buy 3 different kinds of flours or thickeners or such. Looking forward to finding more goodies on your website!

    1. Hi Janice! Aww, I love this, thanks for sharing! I am so happy to hear that you loved the bread! Isn’t it yummy?! It’s a great bread alternative that is nourishing, paleo approved and healthy! 🙂 Let me know what other recipes you try! Hugs!!!

  11. I just made this and although a knife came out clean, when I sliced it, it feels kinda wet. Is that just the nature of gluten free? It’s firm just feels wet.

    1. Hi Jenny! Mine didn’t come out quite too wet. However, the blueberries do add a good amount of moisture to any baked good. What I like to do with all the paleo breads I make, is refrigerate them for 3+ hours before I slice them…the refrigeration sort of solidifies the bread and makes for a sturdier texture. Hope this helps!

  12. Thanks for listing the carbs, I also have type 2 diabetes and the carb count is extremely important cooking this bread now!i will leave out the honey tho.

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