DAMN it took me a long time to perfect this bread.
I literally tested this recipe 8 times with various amounts of grain free flours, sweeteners, lemon juice, coconut oil (or no coconut oil), etc. Recipe testing isn’t always as easy as it looks. Often, it’s time consuming and frustrating. Yet I can’t complain, I love what I do and when recipes like this finally turn out beautifully, it becomes completely worth it.
Spring always reminds me of lemon things. Because of the number of requests I get for things made with almond and/or coconut flour, I decided to make a healthy lemon blueberry bread that just so happens to be grain free, gluten free, dairy free, and paleo-friendly for all of you.
This healthy lemon blueberry bread is light, perfectly sweet and ready for your oven. Oh, and we can’t forget about the glaze. It’s a mix of coconut milk (or you can use coconut butter!), berry jam, lemon zest and lemon juice. It’s SO easy, yummy and PRETTY. If you want your bread extra cute, just add some crushed freeze dried raspberries and call it a day.
Ingredients in this healthy lemon blueberry bread
While this grain free lemon blueberry bread recipe might look fancy, it’s made with simple ingredients that keep it gluten free, dairy free and paleo. Triple win! Here’s what you’ll need:
- Flours: we’re using a mix of almond flour & coconut flour to keep this healthy lemon blueberry bread gluten and grain free while adding healthy fats and a slight sweetness to the bread itself.
- Lemon juice & zest: to give it that amazing, tangy, spring flavor. Remember to zest your lemon first before juicing it! You’ll use these both within the bread itself and in the glaze.
- Eggs: to help bind the bread together and create the right consistency.
- Maple syrup: this bread is naturally sweetened with some pure maple syrup.
- Baking staples: don’t forget the baking soda, vanilla extract & salt because we’re baking bread here kids.
- Fresh blueberries: for a juicy burst of flavor in every bite.
- Coconut milk: you’ll just use the top, solid part of the can of full fat coconut milk to create the creamy glaze
- Raspberry jam: a little raspberry jam gives the glaze a beautiful pink color and delicious sweetness
Can I use a different flour?
Unfortunately, no, I cannot recommend another flour besides the almond and coconut flours as the texture and flavor will not turn out the same.
Two ways to customize this gorgeous bread
There are a couple of fun ways you can make this lemon blueberry loaf your own:
- Add a tablespoon or two of poppy seeds to make it a luscious lemon poppy seed loaf.
- Swap the blueberries for fresh raspberries if that’s your jam!
You’ll love how easy this healthy lemon blueberry bread is to mix together. It’s delicious with and without the glaze, but I personally love the slight sweetness (and gorgeous color) that the glaze adds!
How to make this healthy lemon blueberry bread
- Mix the dry ingredients. Start by mixing together the flours, baking soda & salt.
- Whisk the wet ingredients. In a separate bowl, whisk together all of your wet ingredients.
- Make the batter. Add the dry ingredients to the wet and mix until well combined. Then gently fold in your blueberries.
- Bake it up. Pour the mixture into a loaf pan lined with parchment paper and bake until a tester comes out clean. Allow the loaf to cool completely in the pan before removing it so that it doesn’t fall apart.
- Make your glaze. While the bread is cooling, place a small pot over low heat and add coconut milk, lemon juice, jam, and lemon zest. Stir constantly until the ingredients are well combined, then drizzle glaze on top of your cooled loaf and garnish with zest from 1 lemon. Cut into 8 slices and enjoy!
Storing & freezing tips
- To store: this healthy lemon blueberry bread should be kept well-covered in tinfoil or in a reusable silicone bag at room temperature for up to 3 days, then I recommend transferring it to the fridge or freezer.
- To freeze: wrap the bread tightly in foil and place it in a reusable silicone bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also feel free to freeze individual slices for a quick on-the-go treat. I’d recommend leaving the glaze off while freezing and adding it once you’re thawed the bread and are ready to eat.
More citrus recipes you’ll love
- Healthy Lemon Poppy Seed Bread
- Lemon Poppy Seed Blueberry Baked Oatmeal
- Orange Zucchini Cake with Orange Frosting
- The Fluffiest Lemon Blueberry Poppy Seed Pancakes (high in protein, gluten free!)
- Lemon Blueberry Smoothie
Get all of my citrus recipes here!
Hope you love this healthy lemon blueberry bread as much as my husband does. If you make it, I’d love for you to leave a comment & rating to let me know how you liked it! xo
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Paleo Lemon Blueberry Bread
Ingredients
- 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
- 1/4 cup pure maple syrup
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 large lemon
- 3/4 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
- 2 tablespoons crushed freeze-dried raspberries
Instructions
- Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
- 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.
- 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.
- 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 and crusehd freeze-dried raspberries if you'd like. Cut into 8 slices and enjoy!
Recipe Notes
Nutrition
It’s rare for me to make a recipe exactly according to the recipe because I change things to suit my preferences but I made this one exactly as posted and it’s *chef’s kiss* perfection! Having to use all my self-control to save some for the rest of my family and not eat it all myself!
Love it! This one’s perfect for spring 🙂
I have made this 5 times already. delicious, easy and a family favorite!!!
Ahh I am so glad this turned out amazing for you!
Easy and so delicious ! Have made this 4 times already. It’s a crowd favorite. Not too sweet and moist and yummy!
Excellent! Happy to hear this recipe is a hit for everyone, Juliet!!
I made this yesterday and it was DELICIOUS!!! I still have some leftover blueberries and am considering making a second loaf, but I have a question about the directions. Should the almond flour be packed for this recipe? I noticed that many of your other recipes mention packing it, so that’s what I did for my first loaf. As amazing as it was, I just want to double check that I’m following the recipe correctly!
Thanks!!!
It’s such a wonderful dish, it looks delicious, I really want to eat it, but there are no blueberries in my country, which is a pity.
Well I tried this with flax eggs and it didn’t turn out at all. From everything I can find, it seems that almond flour-heavy recipes don’t do well with flax eggs. The flavor of the batter was delicious though! 😂 I’m not vegan but have a slight sensitivity to eggs so I may just bite the bullet and make it with the eggs anyway. I’m sure it would be excellent as written!
Sorry to hear the flax eggs didn’t work well in here! I haven’t tested this one without regular eggs so I don’t have a great recommendation for a substitute.
This loaf was delicious! I even got my husband who’s normally addicted to sugary things to eat it! I used 1/2 cup frozen blueberries & 1/2 cup frozen raspberries that I thawed in microwave before I mixed them in the batter. As for the glaze, I did not have raspberry jam in hand so I smashed a few raspberries & blueberries with a sprinkle of monk fruit as a substitute. It all came out great!
Yummmm that sounds amazing! So happy you both enjoyed it 🥰
Delicious! I made this in minimuffin pans lined with baking paper. Will make these often!
Oh so happy that worked out well! Thanks for sharing 🙂
Hello!
I am wondering if I can make these as cupcakes?
Hi! I haven’t personally tried that but I imagine it would work well!
I liked it as I was trying to use up almond flour and blueberries I had on hand. I didn’t have maple syrup so I substituted honey and that seemed to work fine. Mine seemed crumbly but I think that’s been pretty consistent with other almond recipes I’ve done.
Glad that you enjoyed it, Bianca! Mine didn’t come out crumbly, but I get what you mean about the texture of almond flour in baked goods. I recommend being careful to not overbake, as it could get dry.
Hi, I have loved so many of your recipes and am looking forward to trying this one. Just one question: do you happen to know if I can sub flax eggs for the eggs? Many thanks!
Hi, Diane! I actually haven’t tried that in here, but it might work! Sorry I can’t be sure. Let me know if you do 🙂
This tastes absolutely divine!! I used frozen wild blueberries since I didn’t have fresh on hand. Tossed them in a tablespoon of flour mix and gently folded them in to prevent turning bread too purple. Also just made a glaze with fresh lemon, zest, powdered sugar, and vegan butter since I didn’t have coconut milk or raspberry jam. Turned out fantastic!! Thank you!!
Forgot to add 5 stars on my initial review! 6 stars if I could! ⭐️
Aw thank you!!
SO happy you loved this one, Kristine 🙂 Great call on tossing the blueberries in flour, and that glaze sounds delish!
Made this with frozen wild blueberries (the tiny ones) and did not make the glaze. Came together quickly – most time consuming was squeezing lemons. Incredible taste and texture. Super impressed with this recipe and grateful for paleo options that are comforting and delicious. Both kids, 7.5 and 2.5, are obsessed. This bread went quickly! Excited to make it again and again.
Perfect! So glad you all enjoyed!
This was a simple yet delicious recipe. I was pleasantly suprised at how it turned out, and it was delicious without icing. This is now in my recipe collection!
Love it! Glad you enjoyed 🙂
What a genius idea to use dried crushed raspberries as a topping!! Making this tomorrow and can’t wait!!
Absolutely! Delicious and so pretty 🙂
For the drizzle/glaze, could I use coconut cream instead of milk? Thank you
sure! sounds delish.
What is a zest of lemon?
Zesting a lemon means you use a zester or grater to finely scrape off the very outer skin of a lemon 🙂
Hihi I don’t have coconut flour, can I use all almond flour?
Hi! You could try subbing the coconut flour with oat flour. I wouldn’t recommend using all almond flour.
So pleased I found this recipe. I added two teaspoons of Stevia, a little extra honey and a splash of milk and it turned out great! Will definitely be making this again and again 🙂
I’m glad that worked out well!
I was stoked for this recipe – literally all the lemon recipes! Unfortunately mine did not come out moist nor anything like the picture. I did use frozen blueberries and coated in some of the flour to reduce discoloring the entire loaf with fail – the loaf is blue. The taste is good, but wondering why it’s not fluffy and moist.
It should definitely be moist considering the ratio of ingredients. Did you follow the recipe exactly as written?
This looks amazing!! Any recommended subs for the coconut milk?
I don’t have any sorry, you could make a simple glaze from my lemon blueberry muffins here if you’d like!
Could I use lime juice instead?
Yes that would be fine. Lime bread sounds yummy!