Almond Flour Blueberry Lemon Bread

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.

Course Muffins/Breads

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 55

Total Time 1 5

Servings slices

Calories 263kcal

Author Sara

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