Almond Flour Blueberry Lemon Bread

Clean Plate Mama
by Clean Plate Mama
12 slices
1 hr 5 min

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. If you're looking for something new to bake, this bread is for you!

This 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. Plus, the combo of blueberries and lemon is one of my all-time favorites!

This is one of my daughter's favorite bread recipes, so we make this a lot. We also frequently make my Gluten-free Banana Muffins and Gluten-free Apple Cinnamon Oat Muffins.



Almond Flour Blueberry Lemon Bread
Recipe details
  • 12  slices
  • Prep time: 10 Minutes Cook time: 55 Minutes Total time: 1 hr 5 min
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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
  • ▢ 3 tbsp. lemon juice
  • ▢ 3 tbsp. lemon zest
  • ▢ 1 cup blueberries
Ingredients for the Powdered Coconut Sugar Glaze
  • ▢ 1/3 cup powdered coconut sugar
  • ▢ 2-3 tsp. water (or lemon juice)
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!
  • Roughly 2 large lemons will be enough for the lemon juice and lemon zest.
  • 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.
Clean Plate Mama
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  • Can this be baked as cup cakes? And would it freeze well?

    • Clean Plate Mama Clean Plate Mama on Aug 19, 2021

      This absolutely freezes well. I have never made them into muffins, but with most quick breads, they can be made into cupcakes. If you do try, just cut the baking time down to about 25 minutes (start checking around 20) and when a toothpick inserted into the center of the muffins comes out clean you'll know they are done.

  • Jackie Jackie on Aug 19, 2021

    Hi. Can I substitute 2 1/2 cups gluten free flour for the almond flour and coconut flour?

    • Clean Plate Mama Clean Plate Mama on Aug 21, 2021

      Hi Jackie - unfortunately you cannot sub gluten-free flour for the almond and coconut flour. Gluten free blends contain different amounts of different flours, so you aren't guaranteed the same results. In addition, almond flour recipes require different amounts of eggs/liquids/other ingredients, so it's not a 1:1 swap in the amount of flour used. Thanks for asking!