Blueberry Breakfast Bread

What do you do when you buy a dozen pints of blueberries at once?

What, you don’t buy a dozen pints of blueberries? I thought that was a normal thing. I’m actually worried that I need to buy more. I froze most of them so I can have blueberries throughout the year for smoothies and baked goods, but I also shoved as many as I could in my mouth. Both fresh and frozen. Frozen blueberries are amazing. Almost like chilly, refreshing candy. Something you must try at one point. But really, I must get more. Last year, I ran out months before the summertime came, and it was a sad, lonely, blueberry-less time for me.

But anyway, besides all of that storing and munching of blueberries, I managed to save enough to make a little breakfast bread. I wanted something tasty to go with coffee – a lightly sweet, delicious treat. This was just the thing. Slathered with a little vegan butter, it was perfect. I could barely wait the time it took to cool – and I still ate my slice when it was quite warm. Definitely warm enough to melt that butter. And then I had another slice. You know, for research purposes. I had to make sure it was good enough for all you wonderful people.

I highly suggest you “invest” in some blueberries before the season is over, and set aside a few for a breakfast bread like this. You won’t be sorry. It’s a great little pick-me-up.


Blueberry Breakfast Bread (grain-free, refined sugar-free, paleo, dairy-free)

3 T canned full-fat coconut milk

1 T lemon juice (from 1 lemon)

2 T coconut oil, melted (but not hot)

1/4 c + 2 T coconut palm sugar

1 t lemon zest (from 1 lemon)

2 eggs, room temperature, whisked in a small bowl

1 t vanilla extract

1/4 c blanched almond flour

1/4 c coconut flour

3 T tapioca starch

3/4 t baking soda

1/2 t kosher salt

1 c fresh blueberries

Preheat the oven to 350 degrees. Oil a small loaf pan (mine is about 2 1/2″ X 5 1/2 “) and set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Then add the coconut oil, coconut sugar, lemon zest, eggs, and vanilla and whisk until well-blended.

In a large bowl, whisk together the almond and coconut flours, the tapioca starch, baking soda, and salt. Add the wet ingredients to the dry and whisk together until well-blended. Fold in the blueberries. Scrape the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before slicing.

Serves 4.


  1. says

    What a great recipe, Alta! This might get made today so I can take it to our support group picnic on Sunday. We’re going away for the weekend and will get back just in time for the picnic, but not in time for me to make anything that day. Perfect! Thank you! Oh, and I can’t wait to share this on All Gluten-Free Desserts soon, too. :-)


  2. says

    It only took me a year, dear, but I finally shared this recipe on All Gluten-Free Desserts! I know folks will love it, of course. I did want to verify … this loaf is a mini loaf, right? I see the dimensions you shared, but I’m just double checking. I love the idea of making a single mini loaf! So often when you make a quick bread, there’s just so much more than you want on hand and there’s not always someone to share it with. :-(

    Thanks again for the recipe and letting me feature it on AGFD!

    • altawrites says

      You’re too kind to share it! Yes, it’s pretty much a mini-loaf. My dish is slightly larger than those typical super-mini loaf pans, but it’s the same size as the paper pans you can often buy to give as gifts (if that makes sense). Often I’m the only one eating the quick breads, so this is a perfect size for me!

    • altawrites says

      Maria – I have not tried. In the past, I’ve had some difficulty with grain-free recipes not cooking fully through in a full-size loaf before the outside got too dark, so I made this smaller with that in mind. If you decide to experiment and it turns out, let me know!


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