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Side view of two slices of gluten free blueberry bread on parchment paper

Blueberry Bread

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! 

Course Breakfast
Cuisine American
Keyword blueberry bread recipe, breakfast bread, brunch recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 291 kcal


  • 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),

For the Glaze

  • 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


  1. Preheat oven to 350F. Line a 8x4 loaf pan with parchment paper.
  2. 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.

  3. 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.

  4. Transfer batter to loaf pan. Sprinkle on remaining 1/4 cup blueberries.

    Blueberry Lemon Loaf Cake is easy to make and perfect with a cup of tea or coffee
  5. Bake for 39-46 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.

    Side view of a loaf of lemon blueberry bread on parchment paper
  6. Mix together ingredients for glaze & drizzle over bread.

Recipe Notes

*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.

Nutrition Facts
Blueberry Bread
Amount Per Serving (1 serving (1/9 loaf with glaze))
Calories 291 Calories from Fat 171
% Daily Value*
Fat 19g29%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 10g11%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.