This healthy lemon blueberry bread is soft, light, and refreshing. Made with almond and coconut flours, sweetened with a keto-friendly sweetner, this lemon blueberry loaf recipe is paleo, keto, and gluten free.
Sweet and tangy, this lemon blueberry loaf is the perfect spring and summer recipe that your whole family would love.
I have been loving lemon blueberry recipes since spring arrived.
Why Do I Love This Healthy Blueberry Lemon Bread?
This blueberry lemon bread is quick and easy to make.
Being a new mama, quick and easy is one of my main requirements when it comes to recipes lately (more time for snuggles!)
It’s made with a combination of almond and coconut flours, making it keto, paleo, gluten-free and grain-free.
You can sweeten this lemon blueberry bread using a keto-friendly sweetener so it’s low carb and lower calorie as well!
The blueberry lemon combo is the perfect spring flavor and it’s super refreshing too!
This bread would make a great addition to a brunch gathering or as a snack aside a cup of tea.
Ingredients You need for this Blueberry Lemon bread Recipe
This blueberry lemon bread recipe uses minimal ingredients, only takes a few steps, and bakes in just about half an hour.
Easy, delicious and healthy blueberry lemon bread ready in less than an hour?
Here are the Wet Ingredients Ingredients you need for this recipe:
Eggs: 4 room temp eggs were used in this recipe. If you want to make this vegan-friendly, you could try using flax or chia eggs instead.
Keto-friendly sugar: you could also use coconut or maple sugar (not keto approved) instead if you’re following a paleo diet. Just note that it could result in a darker-colored bread. Monk fruit sweetener is another great option that is both keto and paleo friendly as well.
Coconut oil: this recipe uses 1/3 cup of melted and cooled coconut oil. This is a healthy fat that is non-dairy and adds to the moisture and tenderness of your bread.
Lemon juice: you’ll need 3 Tbsp of lemon juice for this recipe which is about 1-2 lemons, depending on the size.
Almond flour: almond flour is a keto and paleo approved flour that is widely used in gluten-free baking. It’s low carb and provides a source of healthy fats and fiber, along with some protein too.
Coconut flour: coconut flour is also a paleo and keto approved gluten-free flour used in healthy baking recipes, however you’ll need to use much less of it. It absorbs a lot of moisture, so be sure not to use too much or it could lead to a dry, crumbly bread.
Baking powder: helps give rise to baked goods.
Lemon Zest: you’ll need the zest of 1 lemon for this recipe. Make sure to zest your lemon before juicing.
Blueberries: you’ll want to gently fold in the blueberries at the end to prevent the juice from turning the batter green.
How to Make Blueberry Lemon Bread
First, wash and dry the lemons and blueberries.
Second, in a mixing bowl, combine the eggs, coconut oil, and lemon juice.
In a separate bowl, mix together the sugar, almond flour, coconut flour, and baking powder.
Use a sifter to get rid of any clumps if necessary.
Then, gently combine the wet and dry ingredients together with a spatula.
In order to prevent blueberries from sinking to the bottom, you can toss the blueberries with 1-2 tsp of coconut flour before folding them into the batter.
Add in 3/4 of the blueberries along with the lemon zest and gently fold in with a spatula.
Now, pour batter in to a parchment paper-lined or greased 8×4 loaf pan and add the rest of the blueberries on top.
Bake at 350 F for 33-36 minutes, until a toothpick is inserted into the center and comes out clean.
Glaze (optional): once the bread has cooled, glaze with coconut butter. If you want a touch of added sweetness, feel free to mix some maple syrup into the coconut butter for a sweeter glaze.
What Sugar to Use for this Keto Lemon Blueberry Loaf
I have tested a few types of sugar for this lemon blueberry bread recipe to find the best one that would result in the best texture, taste and color.
Coconut Sugar: I love using coconut sugar in baking. It is unrefined sugar but provides a similar taste to brown sugar.
In this recipe, coconut sugar works well in terms of taste but it does leave the blueberry lemon bread darker in color.
Keto Brown Sugar: This is my favorite keto friendly sugar to bake with. It works like brown sugar while keeping this lemon bread bright in color.
Monk Fruit Sweetener: This is also a keto friendly sugar and it works really well for this keto lemon blueberry bread. But I do recommend cutting the amount from 1/2 cup to 1/3 cup since it is sweeter than coconut sugar or Keto brown sugar.
Tips for the Best LEMON Blueberry loaf
This recipe is super easy but there are still few tips and tricks that I wanted to make you aware of so that you’ll end up with the best blueberry lemon bread ever!
Toss blueberries in coconut flour before adding to batter.
By coating the blueberries with just 1-2 tsp of coconut flour you can prevent the blueberries from sinking to the bottom of the bread loaf. Trust me on this one. I’ve made SO many batches of blueberry muffins before I used this trick which is a game changer!
Make sure your oven temperature is accurate.
I suggest using a separate oven thermometer to make sure that your oven is the correct temp. Some ovens may “run hot” or “run cold,” so the temperature reading on your stove may not be an accurate reading of the actual temperature in your oven.
Use room temperature eggs.
You should always use room temperature eggs when baking (unless otherwise specified) to allow the eggs to thoroughly mix with the other ingredients and to keep any other ingredients from seizing up (ie. adding a cold egg to melted coconut oil would make the coconut oil harden up).
Check on bread after 30 minutes.
Your bread is done once the top and edges start to brown, so I’d recommend checking on it after about 30-32 minutes to prevent over-baking. Over-baking could lead to the outside of the bread becoming a bit hard.
How to Store Blueberry LEMON Bread
This lemon blueberry bread can be stored covered on the countertop for up to 2 days or kept in the fridge for up to 5 days.
It’s freezer friendly too! Just make sure you slice it up and wrap the slices individually before freezing.
To defrost, pull the slices out of the freezer and leave on the counter overnight or microwave for about 10 seconds.
What’s your favorite blueberry lemon recipe? Leave a comment below!
You May Also Love these Healthy Dessert Recipes:
- 4 eggs (room temp)
- 1/3 cup coconut oil (melted and cooled)
- 4 tbsp lemon juice (juice of 1-2 lemons)
- 1 ½ cup almond flour
- 1/3 cup + 1 tsp coconut flour
- 1/2 cup sugar *
- 1 ½ tsp baking powder
- Zest of 1 lemon
- 1 cup blueberry
- Preheat the oven to 350 F. Wash and dry the lemons and blueberries.
- In a mixing bowl, combine the eggs, sugar, coconut oil, and lemon juice.
- In a separate bowl, mix together the almond flour, coconut flour, and baking powder. Use a sifter to get rid of any clumps if necessary. Gently combine the wet and dry ingredients together with a spatula.
- Toss the blueberries with 1-2 tsp of coconut flour before adding to the batter**. Gently fold in 3/4 of the blueberries along with the lemon zest with a spatula.
- Pour the batter into a parchment paper-lined or greased 8x4 loaf pan and add the rest of the blueberries on top.
- Bake at 350 F for 33-36 minutes, until a toothpick is inserted into the center and comes out clean.
- Glaze (optional): once the bread has cooled, glaze with Melted coconut butter. If you want a touch of added sweetness, feel free to mix some maple syrup into the coconut butter for a sweeter glaze.
* Use coconut sugar for a paleo option. I used Keto Brown Sugar here for a keto lemon blueberry loaf. If using monk fruit sweetener, use 1/3 cup instead of 1/2 cup listed above. (Read more about sugar options in "What sugar to use" section.
** Coat blueberries in a little bit of flour can prevent them from sinking to the bottom of the loaf.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 203Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 74mgSodium: 103mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 6g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.