This soft and fluffy almond flour blueberry lemon bread is sure to become your new favorite. Gluten free, naturally sweetened with an option for a powdered coconut sugar glaze. Everything you crave in a quick bread, but made with good-for-you ingredients.
If you love almond flour baked goods, try my almond flour blackberry muffins and Paleo biscuits.
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"Lately, I've been baking banana bread and for some reason it's not coming out as moist at it should be, then I saw this Almond bread recipe of yours. I gave it a try right away because I have all the ingredients in my pantry. I followed exactly what's in your recipe, and OH MAMA MIA, the kitchen smells so good and the texture was so moist. My husband devoured it and almost ate the whole thing."
-Jenn
Why You'll Love This Recipe
- Sweet, zesty and made with wholesome ingredients.
- Easy! You only need one bowl and about 15 minutes to get this bread in the oven.
- Option for a naturally sweetened powdered coconut sugar glaze (adds just the right amount of extra sweetness and flavor).
- Soft and fluffy texture, thanks to the combination of almond flour, coconut flour and tapioca flour.
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Ingredients Notes
- Almond flour - Make sure to use almond flour and not almond meal.
- Flaxseed meal - Use ground flaxseeds, also called flaxseed meal.
- Milk - Depending on your dietary preferences, any milk can be used. If using non-dairy milk, use unflavored and unsweetened.
- Coconut oil - Either unrefined or refined coconut oil can be used.
A complete list of ingredients and amounts can be found in the recipe card below. The above are some specific notes to help with selecting ingredients.
Variations
- Not a fan of lemon? No problem - skip the lemon for a simple almond flour blueberry bread.
- Try an orange blueberry bread by swapping out the lemon juice and lemon zest for the zest and juice from one orange.
- Swap out the blueberries for raspberries, blackberries, or even sliced strawberries. Or you can try my blackberry almond flour muffins instead.
How to Make Almond Flour Blueberry Lemon Bread
This bread comes together very easily. One bread pan and one bowl makes clean-up a breeze!
Step 1: Mix dry ingredients in a large bowl and make a well in the center.
Step 2: Add the wet ingredients to the well, quickly whisk the wet ingredients and then mix the wet ingredients in with the dry ingredients.
Step 3: Fold the blueberries into the bread batter.
Step 4: Spread batter into a loaf pan that has been lined with parchment paper. Sprinkle with additional blueberries.
Step 5: Bake at 350-degrees F for 45-55 minutes, or until a toothpick entered in the center comes out clean.
Step 6: If adding glaze, allow bread to cool and then mix all glaze ingredients together and drizzle over the bread.
Tips for the Best Almond Flour Bread
Almond flour recipes tend to brown quicker than regular flours, so I recommend you add a piece of foil over the bread about 35 minutes into baking to prevent the top from burning.
This bread is a little more fragile than quick breads containing gluten. Allow bread to cool for 30 minutes before slicing to help bread set.
The glaze on this bread is optional, but it's oh so good, so I suggest you give the glaze a try. I use my own powdered coconut sugar to make the glaze, but you can use regular powdered sugar if easier. Just note that this will NOT be refined sugar-free if using regular powdered sugar.
Storing
Storing: This lemon blueberry almond flour bread should be stored in an airtight container and will stay fresh at room temperature for 48 hours. To extend shelf life, store in the fridge.
Important: Almond flour tends to spoil more quickly than gluten containing/grain flours - if the bread is not consumed within 48 hours, store in the fridge to maintain freshness!
Freezing: It's also great for freezing! Slice up the loaf and store individual slices in the freezer until ready to eat. I love Stasher bags for storing and freezing things. Bread will stay good in the freezer for up to 3 months.
Recipe FAQs
Yes, you can. Just know that this takes away from being completely refined sugar free, but regular powdered sugar will still make a delicious glaze (I recommend organic if you use regular powdered sugar)!
Due to the lack of gluten, this bread will not rise the same as gluten containing breads. The combination of baking soda and baking powder in this bread helps to give it a nice lift, but it won't rise the same as a standard quick bread.
As the recipe is written, no, as I use both baking powder and baking soda. Baking powder contains corn starch, which is a grain, thus not Paleo compliant. If you'd like this bread to be Paleo, you can use a Paleo compliant baking powder or skip the baking powder and only use baking soda. Also, be sure to use a Paleo compliant plant-based milk.
Frozen blueberries will emit more juices - because of this, I recommend you use fresh blueberries. However, frozen blueberries can be used if needed.
Other Healthy Baked Goods I Think You Will Like
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Almond Flour Blueberry Lemon Bread
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Equipment
- 8.5"x4.5" loaf pan
- 1 large mixing bowl
Ingredients
Ingredients for the Bread
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tbsp. tapioca flour (also called tapioca starch)
- ½ cup ground flaxseed (also called flaxseed meal)
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- 3 eggs
- 2 tsp. pure vanilla extract
- ½ cup milk of choice (plain/unsweetened if using non-dairy milk)
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 3 tbsp. lemon juice
- 3 tbsp. lemon zest
- 1 cup blueberries (fresh is recommended)
Ingredients for the Optional Powdered Coconut Sugar Glaze
- ⅓ cup powdered coconut sugar
- 2-3 tsp. water (or lemon juice)
- splash of pure vanilla extract
Instructions
Instructions for the Bread
- Preheat oven to 350-degrees F.
- Lightly grease an 8.5x4.5 loaf pan or line the bottom and short sides of pan with parchment paper.
- In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and add in the remaining wet ingredients (don't add blueberries yet). Whisk together the wet ingredients first and then fully mix in with the dry ingredients. Next, fold in the blueberries.
- Pour the batter into the prepared loaf pan and spread evenly in pan (batter will be on the thicker side). Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. Tent the bread with some tin foil about 35 minutes into baking to prevent top from burning.
- Allow to cool for about 10 minutes before removing from pan. Place on a cooling rack or plate and let cool for an additional 20 minutes before slicing (or adding the glaze).
Instructions for the Glaze
- Allow bread to fully cool before adding the glaze.
- Add the powdered coconut sugar to a small bowl. Start by adding 1 tsp. water (or lemon juice) and whisk well. Most likely it will be too thick, so continue to slowly add water/lemon juice while whisking. You want the glaze to be thin enough to drizzle, but not too thin that it will soak into the bread.
- Drizzle finished glaze on top of the bread.
- Slice and enjoy!
Notes
- Roughly 2 large lemons will be enough for the lemon juice and lemon zest.
- I prefer fresh blueberries, but frozen will work too (they just emit more juices). If using frozen, do not thaw first.
- Feel free to sprinkle some additional blueberries on the top of the bread before baking.
- If you have enough lemon juice left over you can use that to mix with the coconut powdered sugar. If not, use water.
- Store in an airtight container for up to 2 days on the counter (store in fridge to extend freshness). This bread is also great for freezing.
- Nutritional information does NOT include the optional glaze.
Nutrition
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Samantha says
Can’t wait to make this tonight! Two questions: should it be stored in the fridge? Is it best to cut just before serving?
Sara says
Hi Samantha - I'm excited for you to try this as well. To answer you question, you can keep this store (in an airtight container) at room temperature for up to 3 days - you can also store in the fridge to extend the freshness. And you can either cut right before serving, store with the loaf pre-cut. Either way will totally work. Thanks and enjoy!
Dyann Drysdale says
Thank you,
My new favourite cake 🙂
I plan to use orange zest and blueberries next, and another time swap out for raspberry lemon.
I'm so glad I know this recipe now 💕
Sara says
I'm so glad you found this recipe as well! Love those swaps too... the base of these muffins can be used in so many ways. Enjoy!
Val says
Followed exactly. This was AMAZING. I’ve made dozens of blueberry muffins/breads and this is now one of my faves. I didn’t even bother with the glaze the bread was so good. Kids loved it too. Thank you 🙂
Sara says
So happy to hear you found your new favorite blueberry bread recipe. Thanks for sharing!
Barbara says
Looks wonderful and easy. Have you subbed the flax seed with anything? I don’t have any of that! But have a whole bunch of other meals and flours!
Sara says
If you don't have flaxseed I would try replacing with more almond flour, so use 2 1/2 cups almond flour instead. You could also try using tapioca or arrowroot in place of the flaxseeds. I haven't made it without the flaxseeds, but I I think one of those substitutions could work. Please let me know how it turns out.
Kay says
Can I just use all gluten free all purpose flour
Sara says
Hi Kay - Great question! Unfortunately, gluten-free all purpose flour is not a 1:1 replacement for almond flour. Almond flour reacts very differently in baking and swapping out with a gluten-free all purpose flour would not work.
Nikki says
I have more of a question than a comment. My bread came out moist and spongy. Is this normal for the blend of flours? I also didn't have coconut flour so I just used more Almond flour. Would that have made a huge difference?
Sara says
Hi Nikki - great question! I am guessing it turned out that way because you didn't use coconut flour. In gluten-free baking, the right mix of flours is super important. In this recipe, the coconut flour helps to absorb the liquid and create the right texture. Subbing with additional almond flour won't result in the same consistency. I hope it still tasted good!
Saba says
Hi,
Many Thanks for the recipe, will definitely give it a try!! Wanted to ask if I can replace maple syrup/honey with Lakanto monk fruit?
TIA
Sara says
I have not tried using monk fruit, but I do think it could work. However, since you would be replacing a liquid with a powder, I would add an additional 1/4 cup milk so that it's not too dry. If you do replace the maple syrup with the monk fruit, please let me know how it turns out. I'm super curious now 🙂 Thanks for the question!
Jenn Frye says
Hello Sara,
Lately, I've been baking banana bread and for some reason it's not coming out as moist at it should be, then I saw this Almond bread recipe of yours. I gave it a try right away because I have all the ingredients in my pantry. I followed exactly what's in your recipe, and OH MAMA MIA, the kitchen smells so good and the texture was so moist. My husband devoured it and almost ate the whole thing. Then, I have ripped bananas crying on my counter top, so I made a banana bread right away and instead of using whole wheat flour, I used almond flour, coconut flour, flax meal and just like I'm making the Almond bread over again. Except that, I added one cup of mashed bananas and didn't add lemon zest and juice. The result, my husband didn't care to finish half of the Almond bread with blueberries (LOL) and instead finished the banana bread in just 2 days. LOL. He kept saying it's so good, and so this will be my favorite bread to make, both with banana and blueberries and lemon because the texture is just perfect and it's not too heavy on your tummy. I will keep baking more for my family. Thank you so much for sharing. Keep it up!
Sara says
Hi Jenn - Thanks so much for the note! Thanks for for trying the bread; so happy to hear you and your husband enjoyed it! And I love how you adapted it to make banana bread. I just may need to do that myself 🙂
Debbie says
I really want to make this recipe, but I do not have the maple syrup on hand. Can you use honey instead?
Sara says
Hi Debbie - Yes, you can use honey in place of the maple syrup! Please let me know what you think of the muffins 🙂