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.
Servings: 10
Calories: 203kcal
Equipment
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 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.
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.
Nutrition
Serving: 1g | Calories: 203kcal | Carbohydrates: 7g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Cholesterol: 74mg | Sodium: 103mg | Fiber: 3g | Sugar: 3g