This Blueberry Lemon Bread is not only super moist and scrumptious, it’s healthy! It’s a perfect way to satisfy your sweet tooth.
I don’t usually have a sweet tooth but yesterday I had a big ole craving for something sweet. So at 7:30 last night I decided to bake this blueberry lemon bread. It’s been on my list of recipes to try and with fresh blueberries in the refrigerator, so it was perfect timing. I love the lemon in dessert recipes. These Lemon Bars are one of our family favorites and this Lemonade Cake is the hit of summer barbecues and family get togethers every time!
It is incredibly scrumptious! Plus, I forgot to mention, it’s healthy too! Doubly happy 🙂 It’s actually even Paleo too. I love how unbelievably moist things I bake with almond meal flour come out.
I did add a little glaze on mine this time, which “un-healthified” it a tad. I probably won’t do this often. But to be completely honest, it made the pictures so much prettier with it on! 🙂
Blueberry Lemon Bread Ingredients
Almond flour
Baking soda
Salt
Eggs
Cconut oil, melted
Honey or organic maple syrup
Lemon juice
Fresh blueberries
For the Glaze, optional:
Confectioners sugar
Milk of choice
Try these other healthy desserts too!
2 Minute Healthy Homemade Strawberry Ice Cream
How to Make Blueberry Lemon Bread
Healthy Blueberry Lemon Bread
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 organic eggs
- ½ cup coconut oil melted
- ⅓ cup raw honey or organic maple syrup
- 3 tablespoon organic lemon juice
- 1 cup fresh blueberries
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.
- 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.
- ENJOY!!!
Notes
Nutrition
Inspired by Eat Grown Local
Catharine
Can you use regular flour for this if you don’t have almond or coconut flour?
Nancy Derhammer
Can I use thawed frozen berries
Sherri
Yes, absolutely!
Barb Rowe
I am going to try this but instead of glaze with milk I would use lemon juice. We used to love a cake made with lemon cake mix then the glaze was made with powdered sugar and lemon juice. We called it astronaut cake bc it looked like the surface if the moon . Mom poked holes in the cake and then drizzled the glaze over the 9×13 cake.
Kim
I made these today! I couldn’t find my bread pan, so I baked them in my brownie pan. They are soooo good!
Lane
These are delicious and easy to make….. I always have all the ingredients on hand. For the glaze… I mixed lemon juice with icing sugar to make it extra lemony, and it turned out amazing!
Cheryl
Do you use actual coconut oil or the unrefined ?
Sherri
Yes, absolutely 🙂
Shaz
Is the nutrition based on the whole loaf or of one slice?
Sherri
It is for one slice (of 10 equally divided slices) 🙂
Sierra
Second time ever making this tonight. I really enjoyed it the first time. But this time I added more juice & zested the lemon. However, I cant seem to stop it from collapsing!! Its driving me nuts! Any tips on how to prevent this?!
Thanks!
Maddie
This was AMAZING!! I have IBS and struggle to find yummy desserts and treats I can eat and this was perfect. My entire family ate it all too and can’t stop talking about it. Highly recommend. The only thing I changed was a little more lemon!
Sherri
I am SO happy you loved it!!
CToth
Just made this yummy recipe into muffins and baked them for 20 mins. They turned out beautifully. I doubled the blueberries which resulted in a blue muffin, but it tasted wonderful. Very moist. Oh and I added a little lemon zest.
Thank you for a great recipe.
Sherri
I’m so happy to hear you enjoyed them. 🙂 I should try the muffins too!
Elaine
I have not tried this yet. Has anyone made it with a different oil like canola? I have to limit saturated fat.
Mary Anne
Going in the oven!