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Best Moist Lemon Blueberry Bread (Almond Flour)

moist almond flour lemon blueberry bread - featured image
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This moist almond flour lemon blueberry bread is naturally gluten-free, grain-free, and refined sugar-free. It’s tender, bursting with bright lemon flavor and juicy blueberries, and comes together in just 15 minutes of prep.

Ingredients

Scale
  • 2 cups (200g) blanched almond flour
  • 2 tablespoons coconut flour
  • 3 large eggs, room temperature
  • 1/3 cup (80ml) honey or maple syrup
  • 1/4 cup (60ml) melted coconut oil or avocado oil
  • 1/4 cup (60ml) fresh lemon juice
  • Zest of 2 large lemons
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (150g) fresh or frozen blueberries
  • 1 tablespoon almond flour (for tossing blueberries, optional)
  • 1 tablespoon sliced almonds (optional topping)
  • 1 teaspoon turbinado sugar (optional topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together almond flour, coconut flour, baking soda, and salt.
  3. In a large bowl, whisk eggs until frothy, about 30 seconds. Add honey (or maple syrup), melted coconut oil, lemon juice, lemon zest, and vanilla extract. Whisk until smooth.
  4. Pour dry ingredients into wet mixture. Stir with a rubber spatula until just combined. Do not overmix.
  5. If using frozen blueberries, toss them in 1 tablespoon almond flour. Gently fold blueberries into batter.
  6. Scrape batter into prepared loaf pan and spread evenly. Sprinkle sliced almonds and turbinado sugar on top if desired.
  7. Bake for 45-55 minutes, until top is deep golden brown and a toothpick inserted in center comes out clean (avoid hitting a blueberry).
  8. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely before slicing.

Notes

If top browns too quickly, tent with foil at 35 minutes. For best texture, let bread cool completely before slicing. Bread keeps at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: almond flour lemon blueberry bread, gluten-free lemon blueberry bread, moist almond flour bread, healthy lemon blueberry bread, paleo lemon blueberry bread

Find it online: https://chloeplate.com/best-moist-lemon-blueberry-bread-almond-flour/