Blueberry Bread

So I was trying to make brownies and it wasn’t going very well. I didn’t have the right kind of flour and it was just really soupy. Not a very appetizing term for brownies. 

As I stood there trying to figure out what to do with my soupy batter, I looked over to the flour that I had. On the back of the box, was a picture of a blueberry muffin.

My brain shifted completely off of brownies and onto blueberry muffins.

Well, it turned out I didn’t have any muffin liners and so that’s the story of how I ended up with this blueberry bread recipe.

It turned out even yummier than I could’ve hoped. It is moist, sweet, and just a little bit tart.

My favorite way to eat it (as with most things) is toasted with a LOT of grass-fed organic butter.

So without further ado, here’s the recipe –

Blueberry Bread

Course Dessert, Snack
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 2 3/4 cups gluten free pastry flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups dairy free milk
  • 10 tbsp grass-fed organic butter or coconut oil melted, cooled
  • 3 eggs
  • 3/4 cup maple syrup
  • 1 cup blueberries fresh or frozen


  1. Preheat oven to 400 and grease bread pan

  2. Combine all of the ingredients, except for the blueberries, in a large mixing bowl or a standing mixer. Mix well.

  3. Add the blueberries and fold them in with a spatula

  4. Pour the mixture into the bread pan. Bake for 60 minutes or until a toothpick comes out dry.

Let me know if you make this in the comments or post a pic on IG with the hashtag #caleesheaeats

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