This Lemon Blueberry Bread is soft, light fluffy and perfect for spring! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy blueberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.
Preheat the oven to 350°F and line a 8 x 4 loaf pan with parchment paper.
Toss 2/3 cup of the 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 large mixing bowl, whisk together the eggs followed by the maple syrup, maple sugar, coconut oil, lemon juice and lemon zest until smooth.
Add a large fine mesh sieve over the bowl and sift in the flours and baking powder (or sift beforehand in another large bowl and stir in). Stir in the salt until combined. Gently fold in ⅔ cup of the flour coated blueberries.
Pour batter evenly into the loaf pan. Sprinkle top evenly with the remaining uncoated blueberries.
Bake in a preheated oven for 39-45 minutes, or until the loaf is golden and the middle is set.
Remove the pan from the oven and let the loaf cool completely before adding the frosting.
Meanwhile, mix together the ingredients for the glaze and drizzle over the cooled loaf.
Cut into slices and enjoy.
*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.
**Nutritional information is calculated without the glaze.