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Blueberry Almond Earl Grey Bread (Gluten-Free)

When I was in college, I frequented a little coffee shop right off campus that had this AMAZING blueberry almond bread. It was made fresh daily and always perfectly moist. For years I've tried to recreate it but whether it was the texture or not quite enough almond flavor, something always fell short.

Until now.

I finally found the inspiration to try again and plenty of blueberries to experiment with. While I'm pretty sure the original recipe they used doesn't have tea in it, I think the subtlety of it adds a nice depth to the bread and rounds out the flavor. You can definitely skip adding the tea leaves if you're not a fan of Earl Grey. Anyway, story aside, I hope you'll give this a try and let me know what you think!

Blueberry Almond Earl Grey Bread

Prep Time: 10 minutes

Cook Time: 60 minutes

Makes One 9"x5" or 8 1/2"x4 1/2" loaf 9X9X5" OR 8½X4½" LOAF5" OR 8½X4½" LOAF


  • 1 1/2 cups Bob's Red Mill 1-to-1 Baking Mix (or AP is not gluten-free)

  • 1/2 cup almond flour

  • 1/2 tsp salt

  • 1/2 tsp baking powder

  • 3/4 tsp baking soda

  • 2 tbsp earl grey tea

  • 2 eggs

  • 1/2 cup sugar

  • 1/2 cup plain whole-milk yogurt

  • 2 tsp vanilla extract

  • 1/2 tsp almond extract

  • 1/2 cup oil

  • 3/4 cup blueberries

  • 1/4 cup sliced almonds

  • 1 tbsp sugar


  1. Preheat over to 325F. Lightly coat a 9x5" or 8½x4½" loaf pan with oil and line with parchment paper, leaving an overhang on the sides.

  2. Whisk flour, almond flour, salt, baking powder, baking soda and tea leaves in a medium bowl to combine.

  3. Vigorously whisk eggs and sugar in a large bowl for 1 minute until mixture is pale yellow and frothy. Whisk in yogurt, vanilla and almond extract.

  4. Gradually stream in oil, whisking constantly until incorporated. Add dry ingredients and whisk to combine.

  5. Toss the blueberries with a bit of flour to coat. Fold blueberries into the batter using a spatula until combined. Scrape batter into prepared pan and smooth top. Gently tap pan against surface to eliminate any air bubbles.

  6. Sprinkle evenly with 1 tbsp sugar and sliced almonds. Bake cake until a skewer or toothpick inserted into the center comes out clean, about 1 hour.

  7. Let cool for 15 minutes, then transfer to a cooling rack using the parchment paper overhang. Serve warm or room temperature. Enjoy!


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