Gluten Free Blueberry Bread (Depression Era Recipe)

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! This recipe is made with affordable ingredients, and no mixers or fancy ingredients are needed.

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. It is very important to use a gluten-free flour mixture that has Xanthan Gum in it, which gluten-free all-purpose flours do. This will provide the correct texture that you would expect out of a bread recipe.

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 for combining the wet ingredients and dry ingredients. 

If you use a stand mixer, 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, it will not pour like a thin batter.  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 cool 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.

If you prefer to freeze this, let it cool completely, wrap the slices with plastic wrap, and place in a freezer-safe storage bag. It can stay in the freezer for up to 3 months.

Variations of Gluten-Free Blueberry Bread:

These are 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 or lemon juice to the batter.
• Powdered Sugar – Top the bread with powdered sugar before serving.
• Strawberries – Swap the blueberries for strawberries and make strawberry bread.
• Low Sugar – Use an alternative sweetener if needed, such as Splenda.

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

During the Depression Era, recipes like this were all about stretching ingredients and making something comforting out of very little. This bread keeps that spirit alive because it’s simple, humble, and so satisfying. And now, with a gluten-free twist, it’s ready for a whole new generation to enjoy Gluten-Free Blueberry Bread.