The Ultimate Gluten-Free Almond Flour Lemon Blueberry Bread: Moist, Fluffy, and Irresistibly Easy
Imagine a slice of bread that’s wonderfully moist, bursting with the vibrant flavors of fresh blueberries and zesty lemon, all without a hint of gluten. This isn’t just a dream; it’s the reality of our incredible Almond Flour Lemon Blueberry Bread! This recipe is a true game-changer for anyone seeking a delicious, wholesome, and effortlessly easy-to-make treat. Forget about complicated baking techniques or hauling out heavy electric mixers – this delightful quick bread comes together with minimal fuss, proving that exceptional taste doesn’t require extra effort.
What makes this loaf stand out? It’s completely gluten-free, relying solely on nutrient-rich almond flour, which lends a naturally delicate and tender texture. Unlike many gluten-free recipes that call for a daunting array of specialty flours like tapioca or coconut flour, we keep things simple. Our secret ingredient, a common pantry staple – cornstarch – ensures that every bite is incredibly tender and fluffy, preventing any dreaded gumminess often associated with gluten-free baking. Plus, it plays a crucial role in keeping those juicy blueberries perfectly suspended throughout the loaf, rather than sinking to the bottom.
To finish, a simple, elegant two-ingredient powdered sugar glaze drizzles over the top, adding a touch of sweetness and a beautiful presentation. Whether you’re a seasoned baker or a beginner, this almond flour lemon blueberry bread recipe promises a truly satisfying experience from start to finish. Get ready to bake a loaf that will quickly become a cherished favorite in your home, perfect for breakfast, brunch, or an afternoon snack!
Table of contents
- Cornstarch – the secret ingredient!
- What you need to know about the key ingredients
- How to make lemon blueberry bread with almond flour
- A note on measuring ingredients
- How to store and freeze
- Key recipe tips
- Recipe FAQs
- More blueberry dessert recipes
Cornstarch: The Secret to a Perfectly Moist & Fluffy Gluten-Free Bread
While this recipe builds upon the beloved foundation of my almond flour cranberry orange bread, crafting the perfect lemon blueberry version presented its own unique delicious challenges. Simply swapping the fruits wasn’t enough to achieve that ideal texture we all crave in a quick bread. Blueberries, with their higher water content, introduce significantly more moisture into the batter compared to cranberries. This added moisture, while contributing to a juicy bite, can easily lead to a soggy texture and, frustratingly, cause the berries to sink.
This is where our unassuming hero, cornstarch, steps in! This common pantry staple is nothing short of a miracle worker in gluten-free baking, especially when dealing with high-moisture fruits. Its primary role here is two-fold: to absorb excess moisture from the blueberries and the batter, and to lend crucial structure to the finished loaf. Without gluten to provide elasticity and framework, gluten-free baked goods can sometimes be dense or crumbly. Cornstarch helps to counteract this, mimicking some of the structural properties of gluten.
Before discovering the magic of cornstarch for this specific recipe, I extensively tested variations using other gluten-free flours like coconut flour and tapioca flour. While these flours have their place in gluten-free baking, they simply didn’t deliver the desired results for this lemon blueberry bread. The versions made with coconut flour often resulted in a texture that was still too moist and dense, sometimes even slightly gritty. Tapioca flour, while adding some chewiness, didn’t adequately prevent the berries from sinking and could make the crumb a bit gummy. The quest for that perfect balance of moisture, tenderness, and stability continued.
The strategic addition of cornstarch transformed the bread completely. The result is a loaf that maintains its delightful moisture without being overly soft or spongy. Instead, it boasts an incredibly tender, fluffy, and delicate crumb that melts in your mouth. Beyond its structural benefits within the batter, a crucial technique involves tossing the fresh blueberries with a small amount of cornstarch before folding them in. This light coating creates a protective barrier, preventing the berries from releasing all their juices too quickly and, most importantly, keeps them beautifully suspended throughout the entire loaf, ensuring every slice is dotted with vibrant fruit. This simple step is key to avoiding that disappointing situation where all the fruit settles at the bottom of your bread.
Understanding Your Ingredients: Tips for the Best Lemon Blueberry Bread
Achieving baking perfection often comes down to understanding the role each ingredient plays and selecting the right kind. Below is a detailed overview of the key components for this irresistible bread, along with tips to ensure your loaf turns out flawlessly. For precise quantities, refer to the full recipe card at the end of this post.
- Fine Blanched Almond Flour: This is the cornerstone of our gluten-free bread, providing a rich flavor and a uniquely tender texture. It’s crucial to use fine blanched almond flour, which means the almonds have been blanched (skin removed) and then ground very finely. This results in a lighter, more uniform texture, ideal for delicate baked goods like this bread. Avoid using almond meal, which includes the skins and has a coarser, grittier texture that can make your bread dense and less appealing. The fine texture of blanched almond flour is key to achieving that desirable fluffy crumb.
- Cornstarch: As our “secret ingredient,” cornstarch is non-negotiable for this recipe’s success. It acts as a structural enhancer, binding the almond flour and preventing a crumbly texture, while also absorbing excess moisture from the blueberries. This dual action is what creates such a wonderfully tender and fluffy crumb, without the bread becoming gummy or overly soft. I strongly advise against omitting it or attempting to substitute it with tapioca flour or other starches, as they will not yield the same superior results in this specific formulation.
- Fresh Blueberries: For the best flavor, texture, and visual appeal, fresh blueberries are highly recommended. Their bright, tangy burst complements the lemon beautifully. After rinsing, it’s absolutely vital to dry them thoroughly before tossing them with cornstarch. Any residual moisture can hinder the cornstarch’s ability to coat the berries effectively, which could lead to them sinking or bleeding color into the batter. If you must use frozen blueberries, do not thaw them first; use them directly from the freezer and toss them generously with cornstarch to minimize bleeding and sinking (more on this in the FAQs).
- Lemons (Zest & Juice): The vibrant, aromatic essence of lemon zest is indispensable for that classic lemon blueberry flavor profile. A medium-sized lemon typically yields about 1 tablespoon of zest, meaning you’ll need at least three good-sized lemons for the required 3 tablespoons. Don’t be shy with the zest – it’s where most of the lemon flavor resides! The freshly squeezed lemon juice adds a bright acidity, balancing the sweetness of the bread and glaze. Always zest your lemons before juicing them for easier handling. Keeping an extra lemon on hand is a good habit, just in case you need a little more zest or juice.
- Eggs: Using large, room temperature eggs is important. Room temperature eggs emulsify better with other ingredients, creating a smoother, more uniform batter and contributing to a lighter texture in the final bake.
- Granulated Sugar: Provides sweetness and helps with browning and moisture retention.
- Vegetable Oil: A neutral-flavored oil (like canola or grapeseed) adds moisture without imparting additional flavor, ensuring the lemon and blueberry shine through.
- Milk (Plant-Based or Dairy): Adds moisture and richness to the batter. Feel free to use your preferred milk; oat milk, almond milk, or dairy milk all work well.
- Almond Extract: This optional but highly recommended ingredient enhances the overall flavor, adding a subtle depth that beautifully complements both the almond flour and the blueberries. It ties all the flavors together in a harmonious blend.
Baking Your Perfect Loaf: A Step-by-Step Guide
Creating this delicious almond flour lemon blueberry bread is surprisingly simple, and you won’t need any fancy equipment. Just a couple of bowls, a whisk, and a spatula are all it takes to bring this delightful treat to life. Follow these straightforward steps, complete with visual aids, to bake a loaf that’s sure to impress. Remember to check the full recipe card at the end of this post for detailed measurements and instructions.
From combining your dry ingredients to gently folding in those cornstarch-coated blueberries, each step is designed for ease and success. Pay attention to oven temperatures and cooling times for the best results. Once glazed and perfectly cooled, prepare to indulge in a slice of homemade heaven!
A Note on Measuring Ingredients for Baking Success
Precision in baking is key, especially when working with gluten-free flours. For your convenience, US cup measurements are included in the recipe card for this recipe. However, to ensure the greatest accuracy and consistent results every time, we highly recommend using a kitchen scale for dry ingredients. If you see grams (g) listed, use a kitchen scale to weigh your ingredients. For liquid ingredients, when milliliters (ml) are indicated, a liquid measuring cup will provide the most accurate measurement. Smaller quantities of ingredients, such as baking powder, salt, and extracts, are provided in standard teaspoons and tablespoons.
How to Store and Freeze Your Lemon Blueberry Bread
Refrigerate: Because quick breads made with almond flour are incredibly moist, proper storage is essential to maintain their freshness and prevent spoilage. I typically store this loaf in an airtight container in the fridge. When stored correctly, your delicious bread will remain fresh and delightful for up to 5-7 days.
Freeze: This lemon blueberry bread freezes beautifully, making it perfect for meal prep or saving for a later treat. To freeze the entire loaf (without the glaze to preserve its texture), first allow it to cool completely. Then, wrap the loaf tightly in plastic wrap, followed by a layer of aluminum foil, and place it in a resealable freezer bag. It will keep stored in the freezer for an excellent 2-3 months. When ready to enjoy, simply let it thaw at room temperature for several hours or overnight before preparing and adding the glaze. You can also freeze individual slices, which is perfect for quick grab-and-go portions. Arrange individual pieces (with or without glaze) in between pieces of parchment paper in a freezer-safe container to prevent sticking, and they’ll be ready whenever a craving strikes!
Achieving Perfection: Essential Baking Tips
Even with a simple recipe, a few key insights can elevate your baking from good to extraordinary. Keep these tips in mind for the most delicious and visually appealing almond flour lemon blueberry bread:
- Don’t Skip the Cornstarch Coating for Blueberries: This cannot be emphasized enough! Tossing your fresh blueberries with that reserved tablespoon of cornstarch is a critical step. Not only does it help prevent them from sinking to the bottom of the loaf, but it also minimizes their juices from bleeding into the batter, ensuring beautiful, distinct blueberry pockets throughout your bread.
- Customize Your Glaze: The simple two-ingredient glaze is optional but highly recommended for an extra touch of sweetness and visual appeal. I typically use oat milk for a dairy-free option, but feel free to use any milk you prefer – dairy, almond, or soy milk will all work perfectly. For a tangier glaze, a splash of lemon juice instead of milk is a fantastic alternative. If you desire a thinner consistency, simply add more liquid, a few drops at a time, until you reach your desired drizzle.
- Prevent Over-Browning with the Right Pan: Almond flour breads tend to brown more quickly than traditional wheat flour breads. To achieve a perfectly baked loaf with a beautiful golden crust without overly browning the bottom and sides, opt for a lighter-colored loaf pan. Additionally, lining the bottom and sides of your pan with parchment paper that slightly overhangs will act as a protective barrier, making it easy to lift the finished bread out and prevent excessive darkening. If your bread starts to brown too much on top before it’s fully cooked, you can loosely tent it with aluminum foil for the remaining baking time.
- Ensure Ingredients are at Room Temperature: For a smooth, lump-free batter and an evenly textured bread, make sure your eggs and milk are at room temperature before mixing. This allows them to combine more effectively with the other ingredients, leading to a more consistent and lighter crumb.
- Avoid Overmixing: While not as critical as with gluten-containing flours, overmixing can still lead to a tougher or denser crumb even in gluten-free quick breads. Stir the dry ingredients into the wet until just combined – a few small lumps are perfectly fine and will disappear during baking.
Common Questions About Baking Lemon Blueberry Bread
This recipe is optimally designed for an 8.5 x 4.5 inch loaf pan, which yields a beautifully high and substantial loaf. If you opt for a larger 9 x 5 inch pan, please be aware that your bread will be slightly flatter and will likely bake faster. You’ll need to reduce the baking time by approximately 8-10 minutes, so start checking for doneness around the 35-minute mark. Always perform the toothpick test (insert into the center; it should come out clean) to ensure it’s fully baked. Using a smaller pan might result in overflow or a much longer baking time, so it’s generally not recommended.
While fresh blueberries are highly recommended for the best texture and to prevent excess moisture, you can technically use frozen blueberries as a last resort. However, I haven’t specifically tested this recipe with frozen berries, and they do introduce more moisture to the batter, which can affect the final crumb texture. Frozen blueberries also have a tendency to “bleed” their color into the batter, potentially giving your bread a grayish hue. If you choose to use them, do NOT thaw them beforehand; add them directly from the freezer. It is absolutely crucial to toss them thoroughly with the cornstarch as instructed in the recipe – perhaps even a little extra – to help absorb some of the moisture and minimize bleeding. Be prepared for a slightly different outcome in terms of texture and appearance compared to using fresh berries.
You can certainly experiment with reducing the sugar slightly if you prefer a less sweet bread, but I wouldn’t recommend reducing it by more than 1/4 cup (about 50g). Sugar contributes not only to sweetness but also to moisture, tenderness, and browning in baked goods. Significantly reducing it might result in a drier, less tender loaf and a paler crust. The glaze adds a good amount of sweetness, so if you’re looking to cut down, you could consider omitting the glaze entirely instead.
No, this bread is made with almond flour and almond extract, which means it contains tree nuts. It is not suitable for individuals with almond or other nut allergies. Always ensure that any ingredients used are safe for those with dietary restrictions to prevent allergic reactions.
The best way to check for doneness is by inserting a wooden skewer or toothpick into the center of the loaf. If it comes out clean, with no wet batter attached, your bread is done. If you see wet crumbs, continue baking for another 5-10 minutes and test again. For ultimate precision, an instant-read thermometer inserted into the center of the loaf should register between 200-205°F (93-96°C) for most quick breads.
More Delightful Blueberry Dessert Recipes
If you’re as enchanted by the magic of blueberries as we are, here are a few more recipes to satisfy your sweet tooth and explore the versatility of this incredible fruit:
- Dairy-Free Blueberry Lemon Cookies with White Chocolate Chips
- Blueberry Cake with Lemon and Ricotta
- Blueberry Crisp without Oats
- Almond Flour Blueberry Skillet Cookie
If you make this recipe, I’d absolutely love to hear what you think! Please share your experience and comments below. Your feedback truly helps me improve and create more delicious recipes for you to enjoy!
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Almond Flour Lemon Blueberry Bread Recipe
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 1 review
Author: Leanne
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 8 slices
Category: Dessert
Method: Bake
Cuisine: American, Canadian
Description
This gluten-free Almond Flour Lemon Blueberry Bread is soft and tender, bursting with fresh blueberries and lemon, and topped with a powdered sugar glaze!
Ingredients
For the bread:
- 2 1/4 cups (234g) fine blanched almond flour
- 1/2 cup (60g) cornstarch (reserve 1 tablespoon)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) granulated sugar
- 3 tablespoons lemon zest (about 3 medium lemons)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) milk (plant-based or dairy)
- 1 teaspoon almond extract
- 1 1/2 cups (230g) fresh blueberries
For the glaze:
- 1/2 cup (60g) powdered sugar, sifted if lumpy (plus more if necessary)
- 2–3 teaspoons milk (plant-based or dairy)
Instructions
- Preheat oven to 350F. Grease the bottom and sides of an 8.5 x 4.5 inch loaf pan and line it with slightly overhanging parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cornstarch (minus 1 tablespoon), baking powder and salt.
- Rinse the blueberries and dry them well. Add the blueberries to a small bowl and toss them with the tablespoon of cornstarch. They should be well coated.
- In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, oil, milk and almond extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Add the blueberries and use a spatula to gently fold them in.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and milk until a thick paste forms. (You can add more milk if you prefer a thinner glaze).
- Drizzle the glaze over the bread. Slice and serve or store covered in the fridge until ready to enjoy.
Notes
- If you don’t have a kitchen scale to weigh your dry ingredients, make sure to measure them by using the spoon and level method and a dry measuring cup. This helps prevent adding too much flour, which can lead to a dry loaf.
- The glaze is optional, but it adds a lovely touch of sweetness and visual appeal. I make it with oat milk but you can use dairy milk or another type of plant-based milk. Substituting lemon juice or water works too for a slightly tangier or simpler glaze.
- This bread will bake into a deep golden brown color. To prevent the bottom and sides from browning too much, be sure to use a lighter colored loaf pan and line the bottom and sides with parchment paper. If the top starts browning too quickly, loosely tent it with aluminum foil.
- I prefer this bread with fresh blueberries as I think frozen blueberries add too much moisture to the bread. They also tend to bleed into the batter, potentially altering the color of your bread. If you decide to give it a try, don’t thaw the berries first and be sure to toss them generously in some of the cornstarch before adding to the batter.