Almond Flour Blueberry Lemon Bread

This grain-free blueberry almond flour bread has the perfect touch of lemon. It’s naturally sweetened and drizzled with a powdered coconut sugar glaze. This bread is a must.

Baked goods and salads are my favorite foods ever. I figure all the crazy salads I eat must balance out the baked goods, right!? This almond flour bread with blueberry and lemon was born when I decided to start playing around more with grain-free baking. I’m gluten-free, but I eat a lot of grains. Nothing against grains (if they are whole grain, they are fair game and considered a clean food), but I thought I should switch it up a bit. Plus, it’s just fun to create new baked goods!

This almond flour blueberry lemon bread is gluten-free, grain-free, dairy-free, and refined sugar-free. Okay, so it’s free of a lot of stuff, but packed full of good for you ingredients and tastes amazing.

Ingredients Needed

• Almond flour + coconut flour – the combination of almond flour and coconut flour helps with the overall structure and texture of the bread.
• Flaxseed meal – adds a nice nutty flavor, plus flaxseeds are extremely healthy. They are high in omega-3’s, a great way to add in some fiber, and are high in antioxidants.
• Baking soda + salt – the combination of these two helps the bread to rise.
• Almond milk – helps with keeping the bread moist. If you’re not dairy-free, cow’s milk will work too (but opt for whole/organic milk to keep it as close to nature as possible).
• Coconut oil – helps with moisture in the bread. Check out MY POST on coconut oil to learn about the different kinds of coconut oil and which ones are best.
• Eggs – Almond flour bread bases typically require more eggs to help with the final structure of the bread. You’ll need 3 eggs for this recipe. Check out MY POST on eggs to learn about egg labels and what to look for to ensure you are getting the healthiest eggs.
• Vanilla extract – helps with the flavor of this yummy bread.
• Pure maple syrup – this bread is naturally, and lightly sweetened, with some pure maple syrup.
• Lemon zest + lemon juice – both are needed to create the perfect lemon flavor in this bread.
• Powdered coconut sugar glaze – totally optional, but highly recommended. This adds a subtle, caramel-like sweetness to the bread… swoon! You’ll need ¼ cup powdered coconut sugar, some water, and lemon juice to make this irresistible glaze!

Can I Use Regular Powdered Sugar for the Glaze?

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 for regular powdered sugar)!

How to Make Almond Flour Bread with Blueberry and Lemon

This bread comes together very easily. One bread pan and one bowl makes clean-up a breeze!

1. Preheat oven to 350.
2. Start by lightly greasing an 8×4 loaf pan and lining the bottom and short sides of pan with parchment paper.
3. In a large mixing bowl, combine all of the dry ingredients. Make a well in the center of the dry ingredients and add the remaining wet ingredients and lemon zest. Mix until combined. Then fold in the blueberries.
4. Scoop bread mix into the prepared loaf pan and spread out evenly throughout pan. Top with additional blueberries.
5. Bake for 45-55 minutes, or until bread is cooked through. I typically tent the bread with some foil at about 35 minutes to keep the top from browning/cooking too much.
6. Allow to cool in bread pan for 10-15 minutes. Using the parchment paper, remove bread from pan. Allow to fully cool before slicing (this helps to keep the bread from breaking/crumbling; almond flour bread can be finicky).
7. Mix your coconut powdered sugar with water or lemon juice. Drizzle glaze over bread before slicing. Slice into 12 pieces.

Now you have yourself a delightful loaf of almond flour bread with blueberries and lemon! Indulge and enjoy!

Recipe and Ingredient Notes

Flours – as mentioned, the combination of almond flour and coconut flour help with the final structure of the bread. If you don’t have coconut flour, you could replace the coconut flour with additional almond flour. I have not tried this, however, so I can’t guarantee the results. I also don’t recommend replacing the almond flour with any other gluten-free flours or flour blends.

Sweetener – this bread is naturally sweetened with pure maple syrup, keeping it refined sugar-free. You can replace the maple syrup with honey if desired and this will still keep it refined-sugar free. Honey is a good alternative to maple syrup in this recipe since they are both liquid sweeteners.

Baking – Almond flour recipes tend to brown quicker than regular flours, so I always add a piece of foil over the bread about 35 minutes into baking to prevent the top from burning.

Glaze – the glaze on this bread is optional, but it’s oh so good, so I suggest giving it 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.

Eggs – because eggs help so much in the structure of almond flour recipes, I don’t recommend using an egg replacement like flax or chia eggs. If you do try an egg replacement, I’d love to hear how it turns out so please let me know!

Lemon – I love the combination of lemon and blueberries, but you could easily skip the lemon all together and just have a blueberry almond flour bread.

Let Bread Cool – Almond flour breads can be finicky, so let the bread fully cool before slicing. This will help the bread not to crumble when slicing.

Storing Almond Flour Bread

This blueberry almond flour bread with lemon should be stored in an airtight container. It will stay fresh for 3-4 days.

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.

Other Healthy Baked Goods I Think You Will Like

Gluten-free Zucchini Bread
Best Gluten-free Banana Muffins
Gluten-free Pumpkin Bread (dairy free)

If you make this almond flour bread with lemon and blueberry, please let me know what you think! Leave a comment below and/or share a photo on Instagram and mention @CleanPlateMama!