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
Blueberry Lemon Bread
Ingredients
- 1 ½ cups almond flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs
- ½ cup coconut oil melted
- ⅓ cup raw honey or organic maple syrup
- 3 tablespoons 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.1 ½ cups almond flour, ¼ cup coconut flour, 1 teaspoon baking soda, ¼ teaspoon salt
- In a separate bowl, whisk together eggs, coconut oil, honey/maple syrup, and lemon juice until combined.4 large eggs, ½ cup coconut oil, ⅓ cup raw honey or organic maple syrup, 3 tablespoons lemon juice
- 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.1 cup fresh blueberries
- 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 before removing it from the pan..
Make the glaze
- In a small bowl, add the confectioners sugar and milk and whisk until there are no lumps.½ cup confectioners sugar, 3-4 teaspoon milk
- Then drizzle the glaze over top of the entire cake.
Notes
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
Inspired by Eat Grown Local
Chelsea
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
I am so glad you loved it! Thanks so much for letting us know! 🙂
margie dicko
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
Kim
Just made this tonight and it is delicious!! Thanks for posting this recipe. It’s a keeper!!
Nicole
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.
Miz Helen
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
Beverly
Your blueberry lemon bread looks delicious! Pinned and Tweeted. Thanks for partying with us at Snickerdoodle Sunday.
Stephanie
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!
April J Harris
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.
Jann Olson
Looks delish! Love blueberry and lemon together. Thanks for sharing with SYC.
hugs,
Jann
Jamie @ Medium Sized Family
Looks delicious! And woohoo for gluten free. We’ll have to try this one.
Erin @ The Speckled Palate
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!
Lisa Sharp
This sounds amazing!!! I love lemon and blueberries. I’ve pinned this for later, thanks!
Alli @ Tornadough Alli
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!
K&B by the Sea
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 🙂
Charlene Asay
This bread looks amazing. Thanks for sharing your talent with us all. I can’t wait to make this !
Chrissa - Physical Kitchness
LOVE that this bread is gluten-free, dairy-free and refined sugar free. And it looks AMAZING!!!!!!!!