Delicious Gluten-Free Almond Flour Blueberry Lemon Bread: Your New Favorite Healthy Quick Bread
Get ready to discover your new obsession: this incredibly soft, moist, and fluffy Almond Flour Blueberry Lemon Bread. Imagine the perfect balance of sweet blueberries, zesty lemon, and a tender crumb, all packed into a loaf that’s not only delicious but also remarkably wholesome. This recipe offers everything you desire in a quick bread, but with the added benefits of being naturally gluten-free, refined sugar-free (with an optional powdered coconut sugar glaze!), and made with nourishing ingredients you can feel good about. It’s an ideal choice for breakfast, a delightful snack, or a light dessert, appealing to everyone, regardless of dietary preferences. If you’re on a journey to incorporate more good-for-you ingredients into your baking without sacrificing flavor or texture, this bread is a must-try.
If you’re already a fan of almond flour baked goods and appreciate wholesome alternatives, you’ll definitely want to explore my almond flour blackberry muffins and these incredibly versatile Paleo biscuits. They share the same commitment to natural ingredients and delightful results.
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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 Fall in Love with This Almond Flour Blueberry Lemon Bread
This isn’t just another quick bread recipe; it’s a game-changer for anyone seeking a delicious, healthier alternative to traditional baked goods. Here’s why this almond flour blueberry lemon bread is destined to become a staple in your kitchen:
- Incredible Flavor & Wholesome Ingredients: This bread strikes the perfect balance of sweet, tart, and utterly satisfying. It’s bursting with juicy blueberries and bright lemon zest, creating a truly irresistible taste. Best of all, it’s crafted using only good-for-you ingredients like almond flour, coconut flour, and natural sweeteners, making it a guilt-free pleasure you can enjoy anytime.
- Effortless One-Bowl Preparation: Say goodbye to stacks of dirty dishes! This recipe is incredibly easy to make, requiring just one mixing bowl. In about 15 minutes of active prep time, you can have this delightful bread ready to pop into the oven. Its simplicity makes it perfect for busy weeknights or relaxed weekend baking.
- Optional Naturally Sweetened Glaze: Elevate your bread with an optional, easy-to-make powdered coconut sugar glaze. This light, zesty drizzle adds an extra layer of sweetness and a beautiful finish, perfectly complementing the bread’s flavors. It’s a fantastic way to add a touch of indulgence while keeping things naturally sweetened.
- Perfectly Soft and Fluffy Texture: Despite being gluten-free, this bread boasts an exceptionally soft, moist, and fluffy texture. The unique blend of almond flour, coconut flour, and a touch of tapioca flour works wonders, creating a tender crumb that simply melts in your mouth. You won’t believe it’s not traditional wheat bread!
- Dietary Friendly: Whether you’re avoiding gluten, reducing refined sugars, or simply looking for a more nutrient-dense baked good, this recipe fits the bill. It’s naturally gluten-free and can be easily adapted for Paleo diets (see FAQs for details), making it a versatile option for many.
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Key Ingredients and Why They Matter
Understanding your ingredients is key to successful baking, especially with gluten-free recipes. Here are some specific notes to guide you in selecting the best components for your delicious almond flour blueberry lemon bread:
- Almond Flour: This is the star of our gluten-free show! Ensure you use finely ground blanched almond flour, not almond meal. Almond flour is made from blanched almonds (skins removed) and is finely ground, resulting in a light, soft texture. Almond meal, on the other hand, includes the skins and is coarser, which can make your bread denser and affect the crumb.
- Flaxseed Meal: Also known as ground flaxseeds, this ingredient acts as a fantastic binder and adds a boost of healthy omega-3 fatty acids and fiber to your bread. It helps absorb moisture and contributes to the structure, especially important in gluten-free baking.
- Milk: The beauty of this recipe is its flexibility! You can use any milk you prefer, whether it’s dairy milk or a non-dairy alternative. If opting for non-dairy milk (like almond, oat, or soy milk), always choose an unflavored and unsweetened variety to prevent unwanted flavors or excess sugar.
- Coconut Oil: Both unrefined and refined coconut oil work well in this recipe. Unrefined coconut oil will impart a subtle coconut flavor, which can be lovely, especially with the blueberry and lemon notes. Refined coconut oil, on the other hand, is neutral in flavor and won’t affect the taste of your bread. Choose based on your preference!
- Tapioca Flour (or Starch): Often used interchangeably, tapioca flour (or starch) provides a light, chewy texture and helps bind the ingredients, preventing the bread from becoming too crumbly. It’s essential for achieving that soft, fluffy mouthfeel.
- Pure Maple Syrup: Our natural sweetener of choice, maple syrup adds a lovely depth of flavor without the need for refined sugars. Always use pure maple syrup for the best results, avoiding artificial pancake syrups.
- Fresh Lemon Zest and Juice: The zest provides a concentrated burst of aromatic lemon oil, while the juice adds a bright, tangy flavor that beautifully complements the blueberries. Using fresh lemons is crucial for the vibrant flavor this bread is known for.
- Fresh Blueberries: While frozen blueberries can be used (see FAQs), fresh blueberries are highly recommended for their texture and less likely to “bleed” into the batter, ensuring your bread has distinct blueberry pockets and a beautiful appearance.
A complete list of ingredients and their exact amounts can be found in the detailed recipe card below. The notes above are designed to help you make informed choices for the best possible outcome.
Delicious Variations to Customize Your Bread
While the classic Almond Flour Blueberry Lemon Bread is truly exceptional, this recipe is wonderfully adaptable! Feel free to get creative and customize it to your taste or what you have on hand. Here are some fantastic variations to try:
- Simple Almond Flour Blueberry Bread: Not in the mood for lemon? No problem at all! Simply omit the lemon juice and lemon zest from the recipe for a classic, sweet blueberry quick bread. The natural sweetness of the blueberries will truly shine, making it a family-friendly favorite.
- Zesty Orange Blueberry Bread: For a different citrus twist, swap out the lemon juice and lemon zest for the zest and juice from one large orange. Orange and blueberry are a match made in heaven, offering a slightly sweeter, brighter, and equally aromatic flavor profile.
- Mixed Berry Delight: Don’t limit yourself to just blueberries! This bread is incredibly delicious with other berries. Try swapping out the blueberries for an equal amount of fresh raspberries, blackberries, or even chopped strawberries. A mix of different berries would also be delightful, adding layers of flavor and color. You might also enjoy my blackberry almond flour muffins as a similar alternative.
- Nutty Crunch Addition: For an added layer of texture and flavor, fold in ½ cup of chopped nuts like pecans, walnuts, or sliced almonds with the blueberries. This gives a lovely crunch and boosts the nutritional content.
- Chocolate Chip Swirl: For the chocolate lovers, replace half of the blueberries with ½ cup of your favorite dairy-free or regular chocolate chips. A combination of chocolate chips and blueberries also works wonderfully!
- Poppy Seed Infusion: Add 1-2 tablespoons of poppy seeds to the dry ingredients for a classic lemon-poppy seed flavor pairing. This adds a subtle texture and a beautiful visual element.
Simple Steps to Your Perfect Almond Flour Blueberry Lemon Bread
You’ll be amazed at how quickly and effortlessly this bread comes together. With just one bread pan and a single mixing bowl, cleanup is an absolute breeze, making this recipe perfect for even the busiest of days. Follow these easy steps to bake a wonderfully moist and flavorful loaf:
Step 1: Combine Dry Ingredients. In a large mixing bowl, whisk together all your dry ingredients – almond flour, coconut flour, tapioca flour, flaxseed meal, baking powder, baking soda, and fine sea salt. Once thoroughly combined, create a small well in the center of the mixture. This is a common technique to ensure wet ingredients are evenly incorporated.
Step 2: Incorporate Wet Ingredients. Pour all the wet ingredients (eggs, vanilla extract, milk, melted coconut oil, maple syrup, lemon juice, and lemon zest) directly into the well you created. Quickly whisk these wet ingredients together right in the center, then gently fold them into the dry ingredients until just combined. Be careful not to overmix, as this can lead to a tougher bread.
Step 3: Gently Fold in Blueberries. Once your batter is almost ready, gently fold in the fresh blueberries. Take care not to crush them, as this can cause them to release too much juice and potentially discolor your batter. A few gentle stirs with a spatula should do the trick, ensuring they are evenly distributed.
Step 4: Prepare and Bake. Pour the thick, luscious batter into your prepared loaf pan (lined with parchment paper for easy removal). Spread it evenly with a spatula, ensuring the top is flat. For an extra pop of color and flavor, sprinkle a few additional blueberries on top of the batter before baking. Then, it’s off to the preheated oven!
Step 5: Bake to Perfection. Bake your bread at 350-degrees F for 45-55 minutes. Keep an eye on it! Around the 35-minute mark, you might notice the top browning faster than the inside is cooking. This is normal for almond flour. Tent it loosely with aluminum foil to prevent burning while the inside finishes baking. The bread is done when a toothpick inserted into the center comes out clean.
Step 6: Glaze and Enjoy (Optional). If you’re opting for the delightful coconut sugar glaze, allow your bread to cool completely first. While it cools, whisk together the powdered coconut sugar, a splash of vanilla, and a few teaspoons of water or lemon juice until you reach a smooth, drizzly consistency. Drizzle generously over the cooled bread, slice, and savor every bite!
Expert Tips for Baking the Best Almond Flour Bread
Achieving a perfect gluten-free quick bread requires a few tricks of the trade. Follow these expert tips to ensure your almond flour blueberry lemon bread turns out beautifully moist, flavorful, and structurally sound every time:
Preventing Over-Browning: Almond flour tends to brown more quickly than traditional wheat flours due to its fat content. To prevent the top of your bread from getting too dark or even burning while the inside finishes cooking, I highly recommend you add a piece of aluminum foil loosely over the bread about 35 minutes into baking. This simple step will shield the top, allowing the interior to bake thoroughly without scorching the crust.
Patience is Key for Slicing: Unlike gluten-containing quick breads that are more forgiving, almond flour breads are a little more delicate and can be fragile when warm. It’s crucial to allow the bread to cool for at least 30 minutes before attempting to slice it. This cooling period allows the bread to set and firm up, ensuring clean, beautiful slices without crumbling. If you’re adding the glaze, the bread must be completely cool, otherwise, the glaze will simply melt off.
Don’t Skip the Glaze (If You Can!): While the glaze on this bread is indeed optional, it truly takes the flavor profile to another level. The zesty, sweet drizzle is oh so good and adds a lovely tang that perfectly complements the blueberries and lemon. I strongly suggest you give the glaze a try. I typically make my own powdered coconut sugar for a refined sugar-free option, but you can certainly use regular powdered sugar if that’s more convenient. Just be aware that using regular powdered sugar will mean the bread is no longer entirely refined sugar-free.
Accurate Flour Measurement: For consistent results in gluten-free baking, precise flour measurement is essential. Always spoon your almond and coconut flours into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense bread.
Zest Before You Juice: A simple but effective tip for getting the most out of your lemons! Always zest your lemons before you cut and juice them. It’s much easier to zest a whole, firm lemon than a halved, squeezed one.
Prevent Blueberries from Sinking: To help prevent your blueberries from sinking to the bottom of the loaf, toss them with about a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them suspend more evenly throughout the bread.
Storing Your Almond Flour Blueberry Lemon Bread for Maximum Freshness
Proper storage is crucial to maintain the delicious taste and texture of your homemade quick bread. Here’s how to keep your lemon blueberry almond flour bread fresh for as long as possible:
Storing at Room Temperature: This delightful lemon blueberry almond flour bread will stay fresh and moist in an airtight container at room temperature for up to 48 hours. However, due to the nature of almond flour, which can spoil more quickly than grain-based flours, extended room temperature storage is not recommended.
Important: Almond flour contains healthy fats that can become rancid quicker than traditional wheat flours. To significantly extend its shelf life and maintain optimal freshness and flavor, if the bread is not consumed within 48 hours, it is essential to store it in the refrigerator!
Refrigeration: When stored in an airtight container in the refrigerator, your bread can remain fresh for up to 5-7 days. Simply bring slices to room temperature or warm them slightly before serving for the best experience.
Freezing for Long-Term Enjoyment: This bread freezes beautifully, making it perfect for meal prepping or ensuring you always have a healthy treat on hand. To freeze, allow the entire loaf to cool completely. You can then slice it into individual portions and store them in an airtight freezer-safe bag or container. I personally love using Stasher bags for storing and freezing baked goods. When ready to eat, simply thaw a slice at room temperature or warm it gently in a toaster oven or microwave. The bread will stay good in the freezer for up to 3 months.
Common Questions About This Almond Flour Bread
Here are answers to some frequently asked questions that might pop up while you’re baking this delicious almond flour blueberry lemon bread:
Yes, absolutely! You can certainly use regular powdered sugar for the glaze if that’s what you have on hand or prefer. Just be aware that using regular powdered sugar will mean the bread is no longer completely refined sugar-free. If you’re aiming for a healthier option but still using regular powdered sugar, I recommend opting for an organic brand. The glaze will still be delicious and add a wonderful touch to the bread.
It’s a common observation! The primary reason almond flour bread doesn’t achieve the same lofty rise as quick breads made with wheat flour is the absence of gluten. Gluten is the protein in wheat that provides elasticity and structure, allowing doughs and batters to trap gases and rise significantly. Since almond flour is naturally gluten-free, it lacks this elasticity. However, the combination of baking soda and baking powder in this recipe is specifically formulated to provide a good lift and a beautifully tender crumb, even without gluten. You’ll still get a lovely rise, just not as dramatic as a standard wheat-based loaf.
As the recipe is written with both baking powder and baking soda, it is not strictly Paleo compliant. Traditional baking powder often contains cornstarch, which is considered a grain and therefore not allowed on a strict Paleo diet. If you wish to make this bread fully Paleo, you have a couple of options: you can either use a Paleo-compliant baking powder (which typically uses tapioca starch instead of cornstarch) or simply omit the baking powder and use only baking soda (though this may slightly alter the rise and texture). Additionally, ensure you use a Paleo-compliant plant-based milk, such as unsweetened almond milk or coconut milk.
While fresh blueberries are highly recommended for this recipe, you can use frozen blueberries if absolutely necessary. The main reason for preferring fresh is that frozen blueberries tend to emit more juices during baking, which can sometimes make the bread a bit more moist and potentially alter its color. If you do use frozen blueberries, do not thaw them first. Toss them directly into the batter from frozen, as thawing can make them mushy and release even more liquid. A light dusting with a tablespoon of flour before adding them to the batter can also help prevent them from sinking and bleeding too much.
In gluten-free baking, flour ratios are quite specific, and almond flour and coconut flour behave very differently from each other and from grain flours. Substituting them directly with other flours (like oat flour, rice flour, or gluten-free all-purpose blends) without significant recipe adjustments is generally not recommended. Doing so will likely result in a drastically different texture and might compromise the structure of the bread. For best results, stick to the flours specified in the recipe.
Maple syrup not only adds sweetness but also contributes to the moisture and browning of the bread. While you could slightly reduce the amount (perhaps by 1/4 cup), drastically cutting it might affect the bread’s texture, making it drier, and also reduce its overall flavor balance. If you prefer less sweetness, try reducing the syrup slightly first, and remember that the optional glaze adds back some sweetness without being fully incorporated into the loaf.
More Wholesome Baked Goods to Explore
If you loved this almond flour blueberry lemon bread, you’re in for a treat! Here are some other healthy and equally delicious baked goods from my kitchen that I think you’ll truly enjoy:
- Banana Protein Muffins (9g of protein!)
- Chocolate Protein Banana Bread
- Gluten-free Chocolate Chip Pumpkin Bread
- Healthy Apple Cinnamon Bread (gluten free)
If you make this delicious and healthy Almond Flour Blueberry Lemon Bread recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. Your feedback helps others discover and enjoy these recipes. And don’t forget to share a photo of your beautiful creation on Instagram or Facebook and mention @CleanPlateMama! I love seeing your baking success.
Eat Clean. Be Well!
-Sara
Almond Flour Blueberry Lemon Bread
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Equipment
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8.5″x4.5″ loaf pan
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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
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Preheat oven to 350-degrees F.
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Lightly grease an 8.5×4.5 loaf pan or line the bottom and short sides of pan with parchment paper.
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In a large mixing bowl, combine the almond flour, coconut flour, tapioca flour, flaxseeds, baking powder, baking soda, and salt.
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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.
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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.
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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
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Allow bread to fully cool before adding the glaze.
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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.
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Drizzle finished glaze on top of the bread.
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Slice and enjoy!
Notes
- Roughly 2 large lemons will be enough for the lemon juice and lemon zest needed for this recipe.
- While I prefer fresh blueberries for their texture and less likelihood of bleeding into the batter, frozen blueberries will work too (they just emit more juices). If using frozen, do not thaw them first; add them directly from the freezer.
- Feel free to sprinkle some additional blueberries on the top of the bread batter before baking for an extra burst of color and fruit.
- If you have enough lemon juice left over from zesting and juicing, you can use that to mix with the coconut powdered sugar for the glaze, which enhances the lemon flavor. If not, plain water works perfectly fine.
- Store this bread in an airtight container for up to 2 days on the counter. To extend its freshness significantly, store it in the fridge. This bread is also excellent for freezing (see detailed storage instructions above).
- Please note that the nutritional information provided does NOT include the optional powdered coconut sugar glaze.