Paleo Lemon Blueberry Bread
Prep time
Cook time
Total time
This healthy paleo lemon blueberry bread made with a mix of almond and coconut flour is bursting with juicy blueberries and fresh lemon zest in every bite. Drizzled with a creamy pink glaze made with your favorite berry jam.
Recipe type: Gluten Free, Grain Free, Paleo, Dairy Free
Serves: 8
  • Dry ingredients
  • 1 1/3 cups fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • Wet ingredients
  • 3 large eggs
  • ¼ cup pure maple syrup
  • 1/3 cup freshly squeezed lemon juice
  • Zest of 1 large lemon
  • ¾ cup fresh blueberries (or raspberries!)
  • For the glaze
  • 1 tablespoon coconut milk from the can, just the top, solid part
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon seedless raspberry jam
  • 1 teaspoon lemon zest
  • For garnish
  • Zest of 1 lemon
  1. Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
  2. In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
  3. In a separate large bowl, whisk together all wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in blueberries.
  4. Pour batter into prepared loaf pan and spread out evenly. Bake for 40-50 minutes until tester comes out clean. Allow loaf to cool completely in the pan before removing.
  5. Once loaf is cooled completely, make your glaze: Place a small pot over low heat and add coconut milk, lemon juice, jam and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top and garnish with zest from 1 lemon. Cut into 8 slices and enjoy!
Nutrition Information
Serving size: 1 slice (based on 8) Calories: 195 Fat: 12g Saturated fat: 1.6g Carbohydrates: 17.5g Sugar: 8.8g Fiber: 4.4g Protein: 7.2g
Recipe by Ambitious Kitchen at