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.

Loaf of blueberry bread on a sheet of parchment paper, ready to eat.

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!

Loaf pan of blueberry bread, fresh out of the oven, ready to eat.

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.

Eggs, pure maple syrup and vanilla extract in a mixing bowl to bake bread.

In a separate bowl, stir together the almond flour, tapioca flour, baking powder and sea salt until the dry ingredients are well combined.

Almond flour, tapioca flour, salt, baking powder in a mixing bowl.

Pour the dry ingredients into the bowl with the wet ingredients and mix until a smooth batter forms.

Mixing bowl with wet ingredients and dry ingredients ready to be mixed for quick bread.

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.

Mixing bowl with almond flour bread batter with blueberries on top, ready to be mixed in.

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.

Batter in a loaf pan with blueberry bread.

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. 

Slice of bread on a wooden plate with a gold fork, ready to eat.

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.

Almond flour blueberry bread sliced on a sheet of parchment paper with a slice of bread on a plate.

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. 

Grain-free blueberry bread sliced on a sheet of parchment paper.

If you enjoy quick bread recipes like this, also try out these reader favorites:

More Gluten-Free Quick Bread Recipes:

Enjoy thick slices of blueberry bread with your morning coffee or afternoon mug of tea!

Loaf of blueberry bread on a sheet of parchment paper, ready to eat.

Almond Flour Blueberry Bread

4.98 from 34 votes
Light and fluffy, this delicious almond flour quick bread is studded with fresh blueberries for little bursts of joy!
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 1 Loaf

Equipment

Ingredients

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

Serving: 1Slice (of 8) · Calories: 278kcal · Carbohydrates: 29g · Protein: 11g · Fat: 14g · Saturated Fat: 1g · Monounsaturated Fat: 1g · Cholesterol: 70mg · Sodium: 380mg · Fiber: 5g · Sugar: 18g
Author: Julia Mueller
Course: Breads, Breakfast, Quick Breads
Cuisine: American
Keyword: almond flour, almond flour blueberry bread, blueberries, gluten free quick bread recipes, grain free quick bread, healthy bread recipes, healthy quick breads
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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4.98 from 34 votes (33 ratings without comment)

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Questions and Reviews

  1. 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!!

    1. Hi Toni! My apologies – that was a typo. The blueberries don’t need to be chopped 🙂 Thank you for pointing this out!

  2. 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?

    1. 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. 🙂

      1. 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!

  3. 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?