Blueberry Lemon Bread
User Reviews
4.9
Blueberry Lemon Bread
Description
This lemon blueberry bread recipe uses a gluten-free flour blend of almond and coconut flours, together with baking soda and a pinch of salt. Wet ingredients include eggs, melted coconut oil, raw honey or maple syrup, and freshly squeezed lemon juice, which impart moistness and tart brightness. The batter is mixed gently then layered in a loaf pan in thirds, sprinkling blueberries between layers to ensure even fruit distribution.
It bakes at 350°F for about 32-37 minutes, testing doneness with a toothpick. Covering with foil during baking prevents excessive browning. After cooling, a simple glaze made from confectioners sugar and milk is drizzled on top to add sweetness and a shiny finish. The bread offers balanced sweetness with tart lemon flavor and juicy blueberries scattered throughout.
This bread is suitable as a breakfast item, snack, or dessert. The gluten-free flours contribute to a slightly denser but tender crumb. The glaze is optional and adds a touch of sweetness without overpowering the fresh fruit and lemon notes. Cooling before slicing helps maintain the loaf’s shape and texture.
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large egg
- ½ cup coconut oil melted
- ⅓ cup raw honey or organic maple syrup
- 3 tablespoons lemon juice
- 1 cup blueberries fresh
For the Glaze, optional:
- ½ cup confectioners sugar
- 3-4 teaspoon milk
Instructions
- Preheat oven to 350 degrees F.
- Grease a loaf pan and place a piece of parchment paper on the bottom of pan.
- Combine almond flour, coconut flour, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.
- Add wet ingredients to the dry and mix just until blended well.
- Spread one third of the batter into the bottom of pan.
- Sprinkle ⅓ of the blueberries on top.
- Repeat with another third of the batter and third of the blueberries.
- Repeat one more time with the remaining batter and berries.
- Bake 32-37 minutes, until toothpick inserted into center comes out clean.
- Cover with foil if the top begins to brown too much.
- Remove from oven and allow to cool before removing it from the pan..
Make the glaze
- In a small bowl, add the confectioners sugar and milk and whisk until there are no lumps.
- Then drizzle the glaze over top of the entire cake.
Notes
- Nutritional information includes the optional glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 295kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75mg | 25% |
| Sodium | 204mg | 9% |
| Potassium | 52mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 118IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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