To Simply Inspire

Simple Recipes - Easy DIY & Crafts

Healthy Blueberry Lemon Bread

41 Comments

Sharing is caring!

Jump to Recipe Print Recipe

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.

This Blueberry Lemon Bread is not only super moist and scrumptious, it's healthy!  It's a perfect way to satisfy your sweet tooth.

 

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! 🙂

This Blueberry Lemon Bread is not only super moist and scrumptious, it's healthy!  It's a perfect way to satisfy your sweet tooth.

 

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

Blueberry Lemon Bread

Try these other healthy desserts too!

Chocolate Banana Muffins

2 Minute Healthy Homemade Strawberry Ice Cream
Healthy Chocolate Truffles

Almond Butter Brownie Bars

No-Bake Almond Butter Pie

How to Make Blueberry Lemon Bread

 

4.88 from 8 votes
Print

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.

Course Snack
Cuisine American
Keyword Healthy Blueberry Lemon Bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10
Calories 294 kcal
Author Sherri

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

  1. DIRECTIONS
  2. Preheat oven to 350 degrees F.
  3. Grease a loaf pan and place a piece of parchment paper on the bottom of pan.
  4. Combine almond flour, coconut flour, baking soda, and salt in a large bowl.
  5. Whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.
  6. Add wet ingredients to the dry and mix just until blended well.
  7. Spread one third of the batter into the bottom of pan.
  8. Sprinkle 1/3 of the blueberries on top.
  9. Repeat with another third of the batter and third of the blueberries.
  10. Repeat one more time with the remaining batter and berries.
  11. Bake 32-37 minutes, until toothpick inserted into center comes out clean.
  12. Cover with foil if the top begins to brown too much.
  13. Remove from oven and allow to cool.
  14. ENJOY!!!

Recipe Notes

Nutritional information includes glaze.

Nutrition Facts
Healthy Blueberry Lemon Bread
Amount Per Serving
Calories 294 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 11g 55%
Cholesterol 65mg 22%
Sodium 216mg 9%
Potassium 46mg 1%
Total Carbohydrates 23g 8%
Dietary Fiber 3g 12%
Sugars 17g
Protein 6g 12%
Vitamin A 2.1%
Vitamin C 3.9%
Calcium 4.7%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.

Inspired by Eat Grown Local

 

This Blueberry Lemon Bread is not only super moist and scrumptious, it's healthy!  It's a perfect way to satisfy your sweet tooth.

This Blueberry Lemon Bread is not only super moist and scrumptious, it's healthy!  It's a perfect way to satisfy your sweet tooth.

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 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!

    Reply


  2. 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!

    Reply


  3. 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.

    Reply

  5. 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!

    Reply

      • 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?

        Reply

  6. 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!!!!

    Reply


  7. 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.

    Reply


  8. 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!

    Reply

    • 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! 🙂

      Reply

  9. 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.

    Reply

  10. 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

    Reply

Trackbacks

  3. […] I love making lemon bread in the spring and this Lemon Poppyseed Bread Recipe is a great one to have! It's easy to make because you can either make the full recipe or make the mix version for an even "quicker" bread that you can have ready in your pantry. Another yummy lemon bread variation is a good Lemon Blueberry Bread. […]

    Reply
“”
closeup of Shrimp, quinoa, sliced avocado and red, yellow, orange peppers
Hard boiled egg cut in half with yolks showing surrounded by shell and another peel egg
shares