Blueberry Loaf

This blueberry loaf recipe was created in a effort to use up some stuff in our apartment before moving out, and it ended up being incredible! It honestly disappeared from the pan… so good. I was trying to use up some blueberries, ghee, and gluten free flour as I only had a little bit of each left. I also wanted to use the random eight muffin liners we had left, but I realized too late that I had already packed away our muffin pan! So I ended up baking the dough in a bread pan I had not packed up yet, and it was delicious. We’re still in transition as there was about a week lag between our apartment lease ending and our possession date of our new home. We are anxious and excited to move in and find our new normal. I hope you love this recipe as much as we do!



  • 1 1/2 cups gluten free flour blend
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3/4 cup coconut sugar
  • 6 Tbsp ghee, melted
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries


Preheat oven to 375°. In a medium mixing bowl, whisk to combine coconut sugar, melted ghee, eggs, and vanilla extract. Add flour, baking soda, salt, cinnamon, and nutmeg to the mixing bowl and stir to combine. Stir in fresh blueberries. Grease loaf pan with preferred oil or butter. Pour batter into loaf pan and spread evenly in pan. Optional- top with extra blueberries and coconut sugar. Bake at 375° for 30-35 minutes. Enjoy!

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