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. And it would not leave! 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 (for once), I jumped on it.
Blueberry Lemon Bread
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 IngredientsS
1 1/2 cups almond flour
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
4 organic eggs
1/2 cup coconut oil, melted
1/3 cup raw honey or organic maple syrup
3 tbsp organic lemon juice
1 cup fresh blueberries
For the Glaze, optional:
1/2 cup confectioners sugar
3-4 tsp milk
How to Make Blueberry Lemon Bread
Healthy Blueberry Lemon Bread
This Blueberry Lemon Bread is not only super moist and scrumptious, it’s healthy! It’s a perfect way to satisfy your sweet tooth.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 4 organic eggs
- 1/2 cup coconut oil melted
- 1/3 cup raw honey or organic maple syrup
- 3 tbsp organic lemon juice
- 1 cup fresh blueberries
For the Glaze, optional:
- 1/2 cup confectioners sugar
- 3-4 tsp milk
Instructions
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DIRECTIONS
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Preheat oven to 350 degrees F.
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Grease a loaf pan and place a piece of parchment paper on the bottom of pan.
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Combine almond flour, coconut flour, baking soda, and salt in a large bowl.
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Whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.
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Add wet ingredients to the dry and mix just until blended well.
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Spread one third of the batter into the bottom of pan.
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Sprinkle 1/3 of the blueberries on top.
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Repeat with another third of the batter and third of the blueberries.
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Repeat one more time with the remaining batter and berries.
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Bake 32-37 minutes, until toothpick inserted into center comes out clean.
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Cover with foil if the top begins to brown too much.
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Remove from oven and allow to cool.
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ENJOY!!!
Recipe Notes
Nutritional information includes glaze.
Inspired by Eat Grown Local
Try these other healthy desserts too!
Chrissa - Physical Kitchness says
LOVE that this bread is gluten-free, dairy-free and refined sugar free. And it looks AMAZING!!!!!!!!
Charlene Asay says
This bread looks amazing. Thanks for sharing your talent with us all. I can’t wait to make this !
K&B by the Sea says
Mmmmmmmm, I love anything blueberry & lemon! And being healthy on top of being blueberry & lemon is an added bonus 🙂 Thanks for sharing your recipe, I’ll be trying it out once I replenish my blueberry supply 🙂
Alli @ Tornadough Alli says
I seriuosly want to just through the screen to eat this right now! Those blueberries look amazing, pus this flavor combo is my favorite one of all hands down! I’d love for you to come link up with us over at Throwback Thursday ink party!
Lisa Sharp says
This sounds amazing!!! I love lemon and blueberries. I’ve pinned this for later, thanks!
Erin @ The Speckled Palate says
LOVING this recipe and these photos. This bread sounds absolutely delightful and totally like something I’d make all the time at my house. Sounds like the perfect weekend breakfast, in my opinion. 🙂
Just wanted to stop by from the SITS Saturday Sharefest and say hello! Happy weekend to you!
Jamie @ Medium Sized Family says
Looks delicious! And woohoo for gluten free. We’ll have to try this one.
Jann Olson says
Looks delish! Love blueberry and lemon together. Thanks for sharing with SYC.
hugs,
Jann
April J Harris says
Love all the wholesome ingredients in this delicious Blueberry Lemon Bread, Sherri! Sharing! Thank you for being a part of the Hearth and Soul hop.
Stephanie says
Yum!! Thank you so much for linking up at Tasty Tuesday! This post has been pinned on the Tasty Tuesday Pinterest board! I love having you and can’t wait to see you next week!
Beverly says
Your blueberry lemon bread looks delicious! Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday.
Miz Helen says
This looks fantastic, we will love it! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Nicole says
Thanks for linking up with Let’s Get Real last week. I’m featuring this tasty recipe in this week’s link party! I’ve been baking with honey instead of sugar more and more and I’m loving it! Can’t wait to try this recipe.
Kim says
Just made this tonight and it is delicious!! Thanks for posting this recipe. It’s a keeper!!
margie dicko says
i live in the uk and i don’t think i can get coconut flour or almond flour what can i use instead? as i would like to make the lemon and blue berry cakethank you
Chelsea says
I can’t speak for the original recipe, because I whipped the egg whites first and added the zest of the lemon as well. What came out of the oven is absolute heaven! I’m sure the original recipe is just as delicious, I just wanted to ensure a light fluffy loaf with a great lemon flavor.
Sherri says
I am so glad you loved it! Thanks so much for letting us know! 🙂
Melissa says
The measurements are listed differently in the above recipe. Up top in the article the almond flour is listed as 1 1/2 cups. Lower on the page where the recipe is listed again, the almond flour is listed as 1/2 cup. FYI. I used the 1.5 cups and the bread was perfect and delicious!
Sherri says
It is 1 1/2 cups! I guess when I copied the recipe for the print format, I accidentally didn’t grab the extra “1” Oy! Thank you for letting me know. I’m so happy to hear you liked it! 🙂
Terhi says
Hi! My family loves this recipe, I have made it several times. Only thing is I have to bake it for at least 45 minutes or an hour. Ovens are different, I guess that’s why. But it’s super easy to make and is our favourite way to use fresh blueberries.
Chad says
This bread looked so tasty that I went out and got the ingredients and made it the same day. My kids, both of whom are very picky, absolutely loved it!
Thanks!!!!
Sherri says
I’m so glad it was a hit! 🙂
Stacy says
I ABSOLUTELY love this bread!!!! I made it for the first time last year and simply fell in love!!!! I am about to make another batch right now.
I even tried it with fresh cranberries, delicious!
Thank you sooooo much…I can’t wait to try your other recipes!
Sherri says
I’m so happy to hear you love it as much as we do! Thanks for letting me know 🙂
Stacy says
Have you or anyone here tried making this with stevia or xylitol? If so, how did it turn out? Do I need to add more water to make up for the liquid I would get from the syrup?
Mary Anne says
Going in the oven!
CToth says
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 says
I’m so happy to hear you enjoyed them. 🙂 I should try the muffins too!
Maddie says
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 says
I am SO happy you loved it!!
Sierra says
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!