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Almond Flour Bread with Blueberry and Lemon

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.
Course Muffins/Breads
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12 slices
Calories 278kcal
Author Sara

Ingredients

Ingredients for the Bread

  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1/2 cup ground flaxseed (also called flaxseed meal)
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1/2 cup non-dairy milk (cow's milk works too)
  • 1/4 cup melted coconut oil
  • 1/3 cup pure maple syrup
  • 2 tbsp. lemon juice
  • 2 tbsp. lemon zest
  • 1 cup blueberries

Ingredients for the Powdered Coconut Sugar Glaze

Instructions

Instructions for the Bread

  • Preheat oven to 350.
  • Lightly grease an 8x4 loaf pan. Then line the bottom and short sides of pan with parchment paper (this will make it easy to remove the bread when done).
  • In a large mixing bowl, combine the almond flour, coconut flour, flaxseed, baking soda, and salt. Make a well in the center of the dry ingredients and add in the remaining ingredients, with the exception of the blueberries.
  • After the dry and wet ingredients are mixed, fold in the blueberries.
  • Pour the batter into the prepared loaf pan. 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.
  • Remove bread from oven and allow to cool for about 15-20 minutes. Using the parchment paper, remove bread from pan. Place on a cooling rack or plate. Allow to fully cool before adding the glaze and slicing.

To Make 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 bread before slicing.
  • Slice and enjoy!

Notes

  • Roughly one large lemon will be enough for the lemon juice and lemon zest needed. 
  • If you have enough lemon juice left over you can use that to mix with the coconut powdered sugar. If not, use water instead. 
  • I prefer fresh blueberries, but frozen will work too. If using frozen, do not thaw first. 
  • Nutritional information includes the coconut sugar glaze. If you skip the glaze, one slice will have 8 grams of sugar, 257 calories, and 18 grams of carbohydrates (no other nutrition facts are drastically impacted by the coconut sugar glaze). 
  • Store in an airtight container for up to 4 days. This bread is also great for freezing. 

Nutrition

Calories: 278kcal | Carbohydrates: 23g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 199mg | Potassium: 117mg | Fiber: 6g | Sugar: 13g | Vitamin A: 105IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 2mg