This Paleo Blueberry Bread is fluffy, moist and loaded with fresh blueberries. It’s drizzled with a sweet glaze for the perfect touch. This yummy bread is grain-free, gluten-free, dairy-free and refined sugar-free. Perfect for healthy snacks, brunches or dessert.
This super yummy blueberry loaf is the perfect spring dessert you can serve for family, friends or just enjoy by yourself. It is incredibly easy to prepare and worth the 1 hour wait.
You love grain-free desserts? Here are some more yummy recipe ideas:
Grain-free Chocolate Chip Cookies
Paleo Double Chocolate Cupcakes
Dark Chocolate Raspberry Bars
Paleo Brownie Cookies
How to prepare this super yummy paleo bread:
Preheat oven to 350 F and line a 9×5 loaf pan with parchment paper.
In a large bowl combine almond flour, tapioca starch, baking powder, baking soda and maple sugar. In a separate bowl mix eggs, milk, melted coconut oil and vanilla extract.
Add wet ingredients into dry ingredients. Combine well and fold in blueberries.
Pour batter into the lined loaf pan and bake in the oven for about 60 minutes until toothpick comes out clean. Let sit for about 10 minutes before transferring onto a cooling rack.
In a small bowl mix sugar and lemon juice until combined into a glaze. Glaze cooled blueberry bread and let sit until glaze has hardened.
Slice and serve immediately. Enjoy. Store leftover bread in an airtight container.
If you happen to make these delicious paleo blueberry bread, please let me know! I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Grain-free Blueberry Cake
Ingredients
- 2 1/2 cup blanched almond flour
- 1/3 cup tapioca flour
- 3/4 cup maple sugar/coconut sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 large eggs
- 1/2 cup plant-based milk
- 1/3 cup coconut oil, melted and cooled
- 1 tsp vanilla extract
- 1 cup blueberries
Glaze
- 1 cup powdered monk fruit sweetener or powdered sugar
- 1-2 tbsp lemon juice or plant-based milk
Instructions
1. Preheat oven to 350 F and line a 9x5 loaf pan with parchment paper.
2. In a large bowl combine almond flour, tapioca starch, baking powder, baking soda and maple sugar. In a separate bowl mix eggs, milk, melted coconut oil and vanilla extract.
3. Add wet ingredients into dry ingredients. Combine well and fold in blueberries.
4. Pour batter into the lined loaf pan and bake in the oven for about 60 minutes until toothpick comes out clean. Let sit for about 10 minutes before transferring onto a cooling rack.
5. In a small bowl mix sugar and lemon juice until combined into a glaze. Glaze cooled blueberry bread and let sit until glaze has hardened.
6. Slice and serve immediately. Enjoy. Store leftover bread in an airtight container.