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Preheat the oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda and salt.
In the bowl of a stand mixer, or using a hand mixer, beat the shortening/butter and sugar together until fluffy, about 2-3 minutes.
Add the eggs, vanilla and milk and mix for 1-2 minutes, scraping down the sides and bottom of the bowl halfway through, until light and well-combined.
Add ½ the dry ingredients and mix to combine. Add ½ the bananas and mix to combine. Repeat with the other ½ dry ingredients and bananas. (Adding them alternately helps the batter hydrate.) Scrape down the sides and bottom of the mixer and mix for another 15-20 seconds, until the batter is very smooth.
Roll the blueberries in gluten free flour then fold into the batter with a rubber spatula.
Pour the batter into the prepared loaf pan. Bake for 50-60 minutes, until a toothpick inserted into the center of the loaf comes out clean.
Remove from the oven and cool in the pan for 5 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely.