Gluten Free Blueberry Bread
My kids love blueberry muffins and banana bread. So to mix things up a bit, I make this delicious gluten free blueberry bread. Yummo.
It’s great for morning tea, lasts well in lunchboxes and is also nice gently warmed for an after school snack.
If I’m limiting sugar (for the kids and myself) then I make it more of a keto version such as the below recipe. However, it’s a versatile recipe that can handle a few substitutions as required, for example, you may want to use ghee instead of the butter and sometimes I use frozen blueberries when the fresh blueberries are out of season (and therefore ridiculously priced!).
Gluten Free Blueberry Bread
Ingredients
- 5 eggs
- 2 cups of almond flour
- 2/3 cup of sugar (use Swerve granular sugar if following a Keto diet)
- 2 tablespoons of coconut flour (do not substitute this with almond flour)
- 2 teaspoons of vanilla extract
- 3 tablespoons of heavy whipping cream
- 3 tablespoons of soft butter
- ¾ cup of blueberries
- 1.5 teaspoons of baking powder
Instructions
1. Preheat your oven to 350 degrees F.
2. With a hand mixer, combine eggs, vanilla, baking powder, and sugar until frothy.
3. Mix in the butter and cream until well incorporated.
4. Add in dry ingredients. Mix until smooth.
5. Fold in the blueberries, you do not want them to tear apart.
6. Line a loaf pan with parchment paper and add batter. Cook for 40-50 minutes. Start keeping an eye around 35 minutes as it may be done quicker. Check with a fork or toothpick to make sure it is cooked through.
7. Let rest for about 15 minutes and then enjoy!
How To Make Gluten Free Blueberry Bread – Step By Step Photos:
Preheat your oven to 350 degrees F.
With a hand mixer, combine 5 eggs, 2 teaspoons of vanilla, 1.5 teaspoons of baking powder, and 2/3 cup of sugar until frothy:
Mix in the 3 tablespoons of butter and 3 tablespoons of cream until well incorporated.
Then add in all the dry ingredients – 2 cups of almond flour, 1.5 teaspoons of baking powder and 2 tablespoons of coconut flour. Mix until smooth:
Fold in the 3/4 cup of blueberries – gently so they don’t split:
Line a loaf pan with parchment paper and add batter:
Cook for 40-50 minutes (keeping an eye around 35 minutes as it may be done quicker). Check with a fork or toothpick to make sure it is cooked through:
As tempting as it may be, let it rest and cool for 15 minutes. It makes it easier to cut and will still be slightly warm.
Enjoy!
