This bluberry lemon bread is soft, light, and refreshing. Made with almond and coconut flours, sweetened with a touch of monk fruit or stevia, this recipe is so delicious and with every bite you will get the tangy blueberry and bright lemon flavor.

A loaf of sliced keto blueberry lemon bread with coconut butter.

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.

Along with my Lemon Blueberry Coffee Cake, Lemon Bars, this lemon blueberry loaf is my favorite this time of the year.

Why Do I Love This 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 in place of traditional white flour.

You can sweeten this lemon blueberry bread using monk fruit, stevia or any granular sweetener you prefer.

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

A slice of healthy blueberry lemon bread with sour cream on a palate. There is a bite in it.

This blueberry lemon bread recipe uses minimal ingredients, only takes a few steps, and bakes in just about half an hour.

Easy, delicious and blueberry lemon bread ready in less than an hour?

Yes please!

Here are the Wet Ingredients Ingredients you need for this recipe:

Eggs: 4 room temp eggs were used in this recipe.

Sweetener: You could use stevia, Monk fruit sweetener or white sugar here. Additionally, I do love the flavor coconut and maple sugar provide. But it does give the bread a bit of a darker color.

A loaf of gluten free blueberry lemon bread topped with melted coconut butter.

Coconut oil: this recipe uses 1/3 cup of melted and cooled coconut oil, which 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.

Dry Ingredients:

Almond flour is one of my favorite flours to use in grain free baking. It dos not contain gluten so it could be a bit harder to bind compared to traditional white flour. But I will show you all the tricks I have to make the best almond flour bread.

Coconut flour: You will only need a little bit here as it absorbs 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.

Fold ins:

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

Instruction on how to make healthy lemon blueberry loaf.

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.

Instruction on how to make healthy lemon blueberry loaf.

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 Lemon Blueberry Loaf

A slice of healthy blueberry lemon bread with a bite in it.

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.

Monk Fruit Brown Sugar: This is my favorite unconventional sugar to bake with. It works like brown sugar while keeping this lemon bread bright in color.

Monk Fruit White sugar: This is also a good alternative to use for the lemon blueberry bread. But I do recommend cutting the amount from 1/2 cup to 1/3 cup since it is sweeter than regular 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.

A loaf of sliced healthy blueberry lemon bread with coconut butter.

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!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A loaf of sliced healthy blueberry lemon bread with coconut butter.

Get the recipe:Blueberry Lemon Bread {Almond Flour}

This bluberry lemon bread is soft, light, and refreshing. Made with almond and coconut flours, sweetened with a touch of monk fruit sweetener or stevia, this recipe is so delicious and with every bite you will get the tangy blueberry and bright lemon flavor.
5 stars (5 reviews)

Ingredients

Wet Ingredients

  • 4 eggs, room temp
  • 1/3 cup coconut oil, melted and cooled
  • 4 tbsp lemon juice, juice of 1-2 lemons

Dry Ingredients

  • 1 ½ cup almond flour
  • 1/3 cup + 1 tsp coconut flour
  • 1/2 cup sugar *
  • 1 ½ tsp baking powder

Fold-Ins

  • Zest of 1 lemon
  • 1 cup blueberry

Instructions 

  • 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 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 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.

Notes

* I used monk fruit Brown Sugar here. If using monk fruit white sugar, 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.
Serving: 1g, Calories: 203kcal, Carbohydrates: 7g, Protein: 6g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Cholesterol: 74mg, Sodium: 103mg, Fiber: 3g, Sugar: 3g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

A loaf of sliced keto blueberry lemon bread with coconut butter.