Moist, perfectly sweet Almond Flour Blueberry Bread that tastes like blueberry pancakes! This fluffy and delicious healthy quick bread recipe is paleo friendly, refined sugar-free, grain-free and dairy-free.
Studded with fresh blueberries, this moist grain-free quick bread recipe is the perfect celebration of berry season.
The fluffy texture features a moist crumb that gives it a decadent appeal in spite of the fact that it is made with better-for-you ingredients.
All factors considered, this paleo blueberry bread is grain-free, refined sugar-free, and dairy-free, making it suitable for most people with dietary restrictions.
I don’t have a nut-free version using coconut flour yet, but if you’re interested in a coconut flour blueberry bread recipe, drop a comment below to inspire me to get on it!
You may have noticed that gluten-free quick bread recipes are one of my favorite baked goods to make.
My Paleo Cinnamon Swirl Banana Bread and my Healthy Oatmeal Carrot Cake Bread are two of my personal favorites.
For me, this grain-free blueberry bread has the perfect level of sweetness. It tames the sweet tooth without containing excess sugar to make me crash into a sugar coma, which is one of my favorite features.
Plus, the juicy blueberries add so much fun and frisky fresh flavor!
Let’s go over the simple ingredients for this almond flour blueberry bread recipe, as each one has an important purpose.
Ingredients for Almond Flour Blueberry Bread:
Almond Flour: Taking the place of regular all-purpose flour, we use a combination of almond flour and tapioca flour. This combination yields a texture that closely resembles all-purpose flour!
I recommend using finely ground almond flour over almond meal for the best results. I use Bob’s Red Mill Super Fine Almond Flour, which is the same brand I use in all of my almond flour recipes. Varying brands of almond flour will produce varying results.
Tapioca Flour: In case you’re new to it, tapioca flour is a starchy flour that I find works great in baked goods to generate a tender crumb. It comes from the cassava root, similar to tapioca pearls.
I use tapioca flour often in grain-free baking because it helps tremendously with achieving a light and fluffy texture.
Large Eggs: Used to help the bread rise, we use a few chicken eggs. I have found most grain-free recipes require the eggs for the right texture and often cannot be made egg-free without making several other changes.
For this reason, I don’t recommend using an egg-replacer unless you have done so in a similar recipe in the past.
Pure Maple Syrup: Used to sweeten the bread, we need some pure maple syrup. Not only does this ingredient make the bread taste perfectly sweet, but it also gives it a blueberry pancake sort of flavor, which I happen to love!
Pure Vanilla Extract: A splash of vanilla extract brings warm nuance to the healthy blueberry bread, which gives it an enticing, rich flavor.
Baking Powder: The leavening agent here, we need baking powder to allow the bread to rise and ensure it holds together when sliced.
Sea Salt: A generous amount of salt enhances the sweetness and the blueberry and vanilla flavors. Don’t skip it unless you follow a medically restrictive diet.
Fresh Blueberries: The star of the show here! Fresh ripe blueberries bring little pops of blueberry flavor to the bread. I love the juicy bursts of fresh berries studded throughout each slice.
Lemon Zest (optional): For Lemon Blueberry Bread, stir in fresh lemon zest to yield that bright citrus flavor. Sometimes I add it, sometimes I don’t depending on what my taste buds are saying.
There are many ways you can customize this recipe. Here are some ideas.
Recipe Customizations:
- Replace the tapioca flour with arrowroot flour or an additional 1 cup of almond flour.
- Use ½ cup of granulated sweetener like white sugar, brown sugar or coconut sugar instead of pure maple syrup. If you go this route, add ⅓ cup of almond milk, oat milk, coconut milk, or any non-dairy milk you enjoy.
- Stir in 1 to 2 tablespoons of poppy seeds for lemon poppy seed blueberry bread.
- I don’t recommend replacing the almond flour and tapioca flour with any other flours (including gluten-free flour or oat flour) unless you have experience doing so. Using different flours will most certainly yield different results.
- Make a lemon glaze using 1 cup of powdered sugar and two tablespoons of lemon juice. Mix until well combined then drizzle over the bread.
- If you follow a low carb or keto diet, use sugar-free maple syrup.
- You can use frozen blueberries instead of fresh blueberries. I recommend thawing and draining the blueberries first because they contain some added moisture.
Now that we’ve covered the healthy ingredients for this delicious blueberry bread, let’s bake a loaf!
How to Make Almond Flour Blueberry Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Add the eggs, pure maple syrup and vanilla extract to a large mixing bowl and mix until the wet ingredients are well-combined.
In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt until the dry ingredients are well combined.
Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
Transfer the blueberries to a bowl with 2 teaspoons of tapioca flour and toss until the blueberries are coated with flour. This will prevent them from sinking to the bottom of the bread during the baking process.
Fold the blueberries into the bread batter until they are evenly distributed throughout the batter. If you’re adding lemon zest, do so at the same time as adding the blueberries.
Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 60 to 75 minutes, or until the bread tests clean in the center.
In order to check baked goods for doneness, I take the internal temperature. To do so, simply insert a digital thermometer into the center of the bread. If it is over 190 degrees Fahrenheit, it is fully cooked.
Breads have the best texture when they are baked to 190 to 205 degrees Fahrenheit. So for the best results, be sure to employ the thermometer method so that this moist and fluffy quick bread turns out with marvelous texture!
Allow the bread to cool completely to room temperature before slicing and serving.
I recommend serving the bread warm with melted butter on top for a delicious treat.
How to Store Quick Bread:
You can store quick breads at room temperature for up to 2 days following preparation. To do so, wrap the loaf pan tightly with plastic wrap and keep on the counter.
You can also transfer the loaf to an airtight container or a zip lock bag and store it in the refrigerator for up to 5 days.
This blueberry loaf can also be frozen in a large zip lock bag for up to 3 months.
The next time you’re craving a thick slice of a light and fluffy blueberry treat, bake up a loaf of this beauty!
You don’t have to follow a paleo diet or a grain-free diet to enjoy this healthy blueberry bread! The luscious flavors will have you hooked!
If you prefer baking muffins rather than a sweet loaf, make my Almond Flour Blueberry Muffins recipe instead.
If you enjoy quick bread recipes like this, also try out these reader favorites:
More Gluten-Free Quick Bread Recipes:
- Paleo Morning Glory Quick Bread
- The Best Gluten-Free Banana Bread Recipe
- Almond Flour Lemon Poppy Seed Bread
- Double Chocolate Oatmeal Zucchini Bread
- Paleo Banana Bread
Enjoy thick slices of blueberry bread with your morning coffee or afternoon mug of tea!
Almond Flour Blueberry Bread
Equipment
Ingredients
- 3 large eggs
- ½ cup pure maple syrup
- 2 tsp pure vanilla extract
- 2 cups almond flour
- ½ cup tapioca flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1 ½ cups fresh blueberries
- 1 Tbsp lemon zest optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Add the eggs, pure maple syrup and vanilla extract to a large mixing bowl and mix until the wet ingredients are well-combined.
- In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt until the dry ingredients are well combined.
- Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.
- Transfer the blueberries to a bowl with 2 teaspoons of tapioca flour and toss until the blueberries are coated with flour. This will prevent them from sinking to the bottom of the bread during the baking process.
- Fold the blueberries into the bread batter until they are evenly distributed throughout the batter. If you’re adding lemon zest, do so at the same time as adding the blueberries.
- Pour batter into the prepared baking dish. If you’d like, top the batter with extra blueberries. Cover the bread pan with aluminum foil and bake on the center rack of the preheated oven for 60 to 75 minutes, or until the bread tests clean in the center.
- In order to check baked goods for doneness, I take the internal temperature. To do so, simply insert a digital thermometer into the center of the bread. If it is over 190 degrees Fahrenheit, it is fully cooked. Breads have the best texture when they are baked to 190 to 205 degrees Fahrenheit. So for the best results, be sure to employ the thermometer method so that this moist and fluffy quick bread turns out with marvelous texture!
- Allow the bread to cool completely to room temperature before slicing and serving.
Nutrition
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Welllll… this morning, I realized my loaf pans were in the dishwasher! So… I used an 8×8 – let’s see what happens! I also, very excitedly, added 1/2 teaspoon of almond extract. I will keep you posted! I can’t wait for,y afternoon coffee and blueberry bread! Or, should a say flat bread? ha ha
It’s such a fantastically delicious bread… I’m guessing it will be amazing.
🫐 💗🫐💗
I’m happy to hear you were able to use a different pan – I imagine you baked the bread for less time given the larger pan?
This bread toasted is absolutely incredible- oh my gosh! Yummm!
I made it again, this time, uncovered… i forgot to cover it!
But, it came out even better!
Also, decided to cut it thin and toast it… you’ve got to try this- wow! It stays moist and toasts only where you want it to be toasty- if that makes sense! And, the blueberries just shine!
Amazing! I’m happy to hear the bread came out better when it wasn’t covered! This is inspiring me to make it again without covering it. I’m happy you enjoyed the recipe enough to make it twice – this is always such great feedback 🙂
Can I substitute tapioca flour with coconut flour?
Hi Lili! Coconut flour is 4 times more absorbent than tapioca flour, so I don’t recommend it as a 1:1 replacement. You could try swapping the tapioca flour for 1 tablespoon of coconut flour – if the batter looks too thin, you could add just a touch more. If you’d rather not roll the dice by experimenting, you can replace the tapioca flour with more almond flour. Hope this helps!
I can’t stop making and eating your Paleo Blueberry Cake- it’s delicious. I just came across this recipe and realized it’s got tapioca which the other doesn’t have- do they taste very different? I’m intrigued! I’m wondering if I should try this one?
Hi Maggie! I’m happy you enjoy the cake! This recipe has a slightly different texture from the cake – it’s a little lighter and fluffier (not quite as dense). Let me know if you try the bread too! xo
I just took out the ingredients and realized there is no oil? Interesting! And, I must admit… I’m tempted to add some almond extract… you’ve got me hooked on that wonderful flavor! Ha ha. I’m excited to try this. I’ll keep you updated!
For anyone out there who hasn’t made your blueberry cake… make it! It’s incredibly delicious! Happy Sunday and Happy Baking!
Aww thanks so much, Maggie! I’m so thrilled you enjoy the bread and the blueberry cake as well! I appreciate the sweet note! xoxo
If I want to add almond extract to the muffins, how much would you add? Or, do you think it’s not a good idea?
Hi Maggie! I love the idea of adding almond extract! If you want the flavor to shine through without overpowering the muffins, I’d do 1/2 teaspoon. Hope you enjoy the bread!
This was amazing
I’m thrilled to hear it, Cynthia! Thanks so much for sharing 🙂
I made my own simple syrup to replace maple syrup. It turned out great.
Ooh, sounds amazing! Thanks for sharing, Janette! xo
@Julia, is there anyway to do this without using the eggs?
Hi Beth!
I don’t recommend preparing this exact recipe without eggs, but I’m betting there is an egg-free bread recipe out there that you could modify to include blueberries. If you’re okay with experimenting, you could try using some tapioca flour in addition to the almond flour to try to get the texture right. In my limited experience with egg-free baking, recipes that are grain-free require eggs or the texture doesn’t come out right. I hope this helps!
Omg amazing!!! I just made for the first time and it’s definitely a new favorite!!! <3
Wahoo! I’m thrilled to hear it, Lennea! Thanks so much for sharing 🙂
Would this recipe work if the salt was omitted?
Hi Peggy! I haven’t tested it myself without salt but I imagine it would work out just fine. My only concern is the bread won’t have as big of a blueberry flavor since the salt enhances flavors. Nevertheless, it should still taste great, especially if you’re accustomed to low or no-salt foods. 🙂
Hi! We used 1 tsp of Redmonds Sea Salt and the bread/muffins are very, very salty… I wonder why? Should I have used a different sea salt? Usually, your recipes come out more than perfect for us… this is unusual! Maybe I’ll try again with no salt?
Hi Jan! I gotcha – I use Redmond real salt too, so that’s such a bummer! My apologies the bread tasted too salty for you! I personally wouldn’t eliminate the salt because it does a lot for the flavor of the bread. Reducing it to 1/4 teaspoon to 1/2 teaspoon should work great. Everyone has a different salt tolerance in terms of what their taste buds prefer, so I think just lowering the amount in baked recipes may be the best option.
This looks delicious and beautiful,plus I have a huge bag of blueberries in my freezer! Should I let it cool in the pan until room temp, or should I remove it after a certain time, then allow it to cool the rest of the way?
Hi Lisa! I allow it to cool completely in the loaf pan 🙂 Hope you enjoy! xo
Hello, the recipe says, blueberries chopped, yet in the photo the blueberries appear to be whole. Please clarify as I’d love to try this recipe but am wondering why the berries are chopped and then tossed in flour.🤔 The recipe sounds delicious!!
Hi Toni! My apologies – that was a typo. The blueberries don’t need to be chopped 🙂 Thank you for pointing this out!