This blueberry bread is soft, moist and bursting with juicy blueberries and fresh lemon in every bite. It’s an easy one bowl recipe that is also paleo, low carb and keto-friendly and the perfect healthy breakfast or summer time treat!
A Healthy Blueberry Bread Recipe
Wondering what to do with all the fresh blueberries? This blueberry bread is the perfect for summer. We love this recipe because it is light, fluffy, and full of fresh flavors all thanks to lemons and blueberries. So dense it could be mistaken for cake, this bread is super tender and all around amazing.
The simple lemon glaze is completely optional for this recipe, but it does add an extra burst of lemon flavor. This blueberry lemon loaf cake is an easy quick bread recipe that whips up without having to use a mixer. Great, right? Plus, it’s also grain-free, gluten-free, paleo-friendly, refined sugar free and low carb keto-friendly.
We love a healthy quick bread recipe that comes together with just a few ingredients. Other favorite quick breads include this Lemon Loaf, Strawberry Banana Bread, Vegan Banana Bread and this yummy Carrot Cake Loaf.
Gluten Free and Dairy Free with Paleo & Keto Options
This recipe is not only healthy, but you can also customize it to fit your dietary needs! There’s no dairy or gluten in the recipe, and if you want to make it paleo or keto, it’ll still taste just as good. I’ve included substitutions in the recipe below!
So, if you’ve always wanted to try the blueberry bread at Starbucks but it didn’t work with the diet you’re on, just make this one! I promise it’s not a difficult recipe by any means.
Ingredients Needed For This Recipe
Classic blueberry bread recipes typically call for all purpose flour, sour cream, brown sugar, butter and a cup of sugar.
This healthy blueberry lemon loaf recipe uses simple whole ingredients that are better for you than those used in your typical dessert bread. Plus, it all comes together in just one bowl. You can bake this into a regular 8×4 loaf pan or divide the batter into mini loaf pans or even a muffin pan and make blueberry muffins.
Dry Ingredients for Paleo Blueberry Bread
- Almond Flour: Be sure to use superfine blanched almond flour and not almond meal. Almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: This gluten free flour provides structure to paleo breads and absorbs moisture so be sure to fluff it out before measuring. When combined with almond flour, it balances out the flavor of gluten free breads to mimic all purpose flour
- Baking Powder: leavening powder to help the bread rise. Be sure to use gluten-free baking powders without corn starch if you want to keep this healthy quick bread recipe paleo
- Just a pinch of fine sea salt – balances out the sweetness and enhances the flavors.
- Melted coconut oil: makes the gluten free blueberry lemon bread tender and moist and adds a light coconut flavor. You can also use any other neutral flavored oil, melted butter or ghee if you are not dairy-free.
- Eggs: help to give the bread structure and bind everything together.
- maple sugar: if you don’t have maple sugar you can also sub with coconut sugar or granulated monk fruit sweetener for a Keto Blueberry Bread
- Lemon juice and lemon zest: adds that bright and fresh zingy flavor in every bite
- Vanilla extract: makes the bread delicious and enhances the flavors of the other ingredients
- Fresh blueberries: Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.
The optional lemon glaze only uses 3 ingredients, and it’s easy to make in under 5 minutes. Whip it up while the bread is cooling and it will be ready to go when it sets.
FOR THE GLAZE
- melted coconut butter
- maple syrup
- lemon juice + zest for garnish
How To Make Blueberry Bread
- PREP THE BAKING PAN: Preheat oven to 350 degrees. Line your loaf pan with parchment paper or spray it with cooking spray before you begin. This will ensure that your bread won’t stick to the pan once it comes out of the oven. You’ll also want to set your oven to 350 degrees and let it preheat while you prepare the batter.
- MIX THE WET INGREDIENTS: Grab a medium to large mixing bowl and beat your eggs and maple sugar. Once that’s done, add the coconut oil, lemon juice and lemon zest, stirring until the mixture is silky smooth.
- COAT THE BLUEBERRIES IN FLOUR: Toss fresh blueberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the blueberries not sink to the bottom. Set aside. (If using frozen blueberries, do not thaw and add at the end)
- ADD THE DRY INGREDIENTS: Next, place a large mesh sieve over your bowl and sift in the baking powder, almond flour, coconut flour and salt. After all the dry ingredients are sifted, stir the batter until it’s well combined. Gently fold in the blueberries. Make sure there are no lumps before you transfer it to the loaf pan. Add more blueberries on top.
- The batter will need to bake for 39 to 46 minutes, and you can tell it’s ready when a toothpick inserted into the center comes out clean.
- COOL BREAD: Remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool. Can serve alone warm or make the glaze.
For The Glaze
- While the gluten free blueberry bread is baking, all you need to do to make the glaze is mix the coconut butter, maple syrup and lemon juice until combined. Drizzle it over the bread and enjoy!
- Drizzle the glaze on top of cooled bread.
- Instead of the lemon glaze, you can coat your blueberry lemon bread with a cinnamon sugar topping. Simply combine 1 teaspoon of cinnamon with maple sugar (or low carb sweetener of choice) and sprinkle over the top of the blueberry bread batter before baking.
- Mash in two very ripe banana and omit one egg to make a delicious Blueberry Banana Bread
Tips for The Best Blueberry Loaf
- Wait for the bread to cool before you add the glaze. This way, it will stay on top of the bread rather than soaking into it.
- You can substitute the maple sugar for coconut sugar, but the color of the bread will come out slightly darker.
- You could also use granulated monk fruit sweetener if you’d like.
- If you don’t need the bread to be dairy free, you can use ghee or regular butter instead of coconut oil. Either way, the bread will come out soft, moist and delicious!
- Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.
How to store Blueberry Bread
Transfer your leftover lemon blueberry bread into an airtight container or bag. Store in the refrigerator for up to four days.
When ready to enjoy this gluten-free bread, serve cold or warm in the microwave!
How to freeze blueberry bread?
If you want to store the paleo blueberry loaf for a future date, you can freeze it for around three to four months.
To reheat, thaw in the refrigerator or counter and reheat in the oven or microwave.
Other Blueberry Recipes You’ll Be Crazy About
This blueberry bread is soft, moist and bursting with juicy blueberries and fresh lemon in every bite. It's an easy one bowl recipe that is also paleo, low carb and keto-friendly and the perfect healthy breakfast or summer time treat!
- 4 large eggs room temperature
- 1/2 cup maple sugar or sub granulated monk fruit sweetener can also sub coconut sugar but the color will be darker
- 1/3 cup melted & cooled refined coconut oil can also sub unsalted ghee or butter
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 1/2 tsp gluten free baking powder
- 1 2/3 cups superfine almond flour
- 1/4 cup coconut flour
- 1/8 tsp fine sea salt
- 1 cup blueberries * (OPTIONAL: to prevent blueberries from sinking, coat with 1 Tbsp tapioca startch (or 1 tsp xanthan gum),
- 1/3 cup melted coconut butter manna
- 1 tsp maple syrup or sub Lakanto sugar-free maple syrup
- 1 tsp lemon juice + zest for garnish
- Preheat oven to 350F. Line a 8x4 loaf pan with parchment paper.
Toss fresh blueberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the blueberries not sink to the bottom. Set aside. (If using frozen blueberries, do not thaw and add at the end)
In a medium bowl, beat eggs with maple sugar until smooth. Add coconut oil, lemon juice and lemon zest until smooth.
Place a large mesh sieve over bowl and sift in baking powder, almond flour, coconut flour and salt. Stir until well combined with no lumps. Gently fold in the 3/4 cup of the fresh (coated) blueberries.
Transfer batter to loaf pan. Sprinkle on remaining 1/4 cup blueberries.
Bake for 39-46 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.
- Mix together ingredients for glaze & drizzle over bread.
*Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.