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Use fresh blueberries to make a sweet treat with this Gluten Free Blueberry Bread that is a depression-era recipe, which means it’s a simple recipe!
Are you in the mood for some delicious baked goods? This Gluten Free Blueberry Bread is the perfect choice made with juicy blueberries and a gluten-free flour blend, the perfect combination!
This particular recipe is a depression-era recipe that was passed down to me by my Great-Great Aunt, it’s since been adapted to this gluten-free version.
I loved reading this recipe again though and it had, even more, meaning this time around. As you can see she baked this recipe in coffee cans, which I learned was something that was done in the early 1900s and then it came back during the great depression and wartime as so many things were rationed.
The original recipe is written with strawberries to make strawberry bread, but this time I decided to use blueberries.
What do you need for Blueberry Bread?
- Gluten-Free Flour
- Baking Soda
- Ground Cinnamon
- Salt
- Granulated Sugar
- Eggs
- Oil
- Blueberries
As you can see it’s very simple ingredients using pantry staples. This is a great go-to if you are looking for great recipes to bake on a slow day, serve it with a cup of coffee and your taste buds will love you!
How do you make Gluten Free Blueberry Bread?
If you want to make this bread gluten-free, simply swap flour and use a gluten-free all-purpose flour such as Better Batter. I prefer Better Batter but you can use your favorite 1:1 flour.
Bob’s Red Mill, King Arthur, and Cup 4 Cup are all good quality choices of flour to use for this bread.
All other ingredients will be naturally gluten-free, but as always check the ingredients before proceeding.
Tips for making Blueberry Bread:
As you make this it’s important to follow the steps of combining the wet ingredients and dry ingredients.
If you use a stand mixer, I have to mix this for about 1-2 minutes until the dough is fully formed in the bowl of the stand mixer. I do suggest using a handheld mixer or stand mixer. A Danish dough whisk can be used if you mix it by hand in a large bowl.
Remember to fold in the blueberries, do not overly mix them in or they will burst and turn the dough purple.
It will start as a ‘crumb’ consistency and as it mixes it will fully form into a spreadable dough.
This dough will need to be spread into the pan. We prefer to use a greased bundt pan.
Other options for pans will be using two loaf pans, these need to be prepared loaf pans. Either pan that you choose needs well greased or sprayed with nonstick cooking spray before spreading the batter.
This needs to cook for a baking time of at least 1 hour, it can be checked by placing a toothpick in the center of the loaf. If the toothpick comes out clean, then the bread is done and ready to remove.
The key to getting this out without breaking in a bundt pan is to let it fully cool for at least 20 minutes, then carefully release the sides and allow the cake to slide out. I flip it over, place it face down on a pan or flat surface, and then quickly release it.
A wire rack can be used to let it complete cooling as well.
It will be baked until it’s golden brown, then for best results let it fully cool to room temperature before releasing from the pan.
Can you make this Blueberry Bread in the Ninja Foodi?
This can be made as Ninja Foodi Blueberry Bread, as I did with the Ninja Foodi Lemon Bread.
The process of preparing the batter is the same; however, you will want to use a smaller bundt pan.
All the batter may fit into this small bundt pan, or you can use an additional bread pan for what’s left of the batter; however, you’d need to bake them in 2 batches.
This would bake in the Ninja Foodi at 325 degrees F for 40 minutes using the ‘bake’ function.
How do you store Gluten Free Blueberry Bread?
Leftovers can be stored in an airtight container at room temperature. It can also be wrapped in plastic wrap as well to keep fresh.
Variations of Gluten Free Blueberry Bread:
Great options for additions to your blueberry bread.
- Chocolate Chips – Add some more sweetness to your sweet bread with chocolate chips.
- Lemon Zest – Add some lemon zest to the batter.
- Powdered Sugar – Top the bread with powdered sugar before serving.
- Strawberries – Swap the blueberries for strawberries and make strawberry bread.
More Blueberry Recipes:
Each of these recipes can easily be made gluten-free too.
Gluten Free Blueberry Scones
Blueberry Lemon Scones
Gluten Free Blueberry Muffins
Blueberry Crumble Muffins
Blueberry Pancakes
Gluten Free Blueberry Crisp
Created by: Kristy Still
Gluten Free Blueberry Bread
Course Gluten Free
Cuisine American
Servings 12 Servings
Make a wonderful depression era recipe with this Blueberry Bread. It's also easy to make gluten-free or in the ninja food too.
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Ingredients
- 3 Cups Flour or Gluten Free All Purpose Flour
- 1 Tsp Baking Soda
- 3 Tsp Cinnamon
- 1 Tsp Salt
- 2 Cups Granulated Sugar
- 3 Eggs
- 1 Cup Vegetable Oil
- 2 Cups Blueberries
Instructions
Preheat oven to 350°F.
Sift dry ingredients together and set aside.
Combine all wet ingredients and mix well. Mix this up until the batter forms, it’s best to do in a stand mixer or bowl with a hand mixer.
Once the wet ingredients are mixed well add in the dry ingredients and continue to mix until well combined. Mix until batter is formed.
Lastly, fold in the blueberries.
Spray either 2 bread loaf pans or 1 bundt cake pan with non-stick cooking spray.
Spread the batter into the pans.
Bake at 350°F for 1 hour.
Ninja Foodi – if you make this in the Ninja Foodi, you will cook on bake at 325°F for 40 minutes using a smaller bundt pan. There may be additional batter left to add to a small bread pan as well.
Notes
This can be done in the Ninja Foodi too in a smaller bundt pan.
Ninja Foodi – if you make this in the Ninja Foodi, you will cook on bake at 325°F for 40 minutes using a smaller bundt pan. There may be additional batter left to add to a small bread pan as well.
Nutrition
Serving: 1Servings | Calories: 479kcal | Carbohydrates: 69g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 18g | Cholesterol: 47mg | Sodium: 318mg | Fiber: 2g | Sugar: 36g
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