Blueberry Lemon Loaf (Grain Free, Dairy Free)
This blueberry lemon bread is really easy to make and is ready in under an hour. I have always loved breakfast bread, and this one is filled with my favorite fruit, so I love it even more. Blueberries are a superfood. They are filled with antioxidants, fiber, and both B and C vitamins. Learn more about the health benefits of blueberries.
This texture and flavor of this bread is so satisfying (even without the dairy or grains!): chewy and light with a hint of almond flavor, juicy blueberries, and a crunchy cinnamon and coconut sugar topping.
Speaking of texture, the reason the quick-breads I make are the ideal texture is partly due to the combination of three grain-free flours. I realize it may seem intimidating to bake with more than one flour, but it really does yield the best result, especially in grain-free breads.
Tips for Best Results:
- Always line your loaf pan with parchment paper, so you can easily lift it out. Use clips to attach it, or spray the pan with oil first, and the paper should stick.
- Don't open your oven too often to check on the bread, or it will sink in the center
- If using frozen blueberries, rinse them first, or it will turn your bread green!
- If you want your bread a lighter color, use a light granulated sugar, like maple or monk fruit sugar.
Blueberry Lemon Loaf
Ingredients
Bread
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut flour
- 2/3 cup coconut sugar or maple syrup for a lighter color
- 1/2 cup plain dairy-free yogurt or full fat coconut milk
- juice and zest of one lemon
- 1/4 cup refined coconut oil, melted
- 1 cup fresh or frozen blueberries
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp almond extract (optional)
- 1 tsp vanilla extract
Coconut Butter Glaze
- 3 tbsp coconut butter
- 3 tbsp coconut milk
- 2 tsp lemon juice
- 3 tbsp maple syrup, to taste
Instructions
Bread
- Preheat oven to 350º, then oil and line a medium, 8x inch loaf pan with parchment paper.
- Mix dry ingredients in a large bowl, including the lemon zest. In a smaller bowl, whisk yogurt, eggs, lemon juice, extracts, and sugar.
- Combine wet and dry ingredients without over mixing. Add melted coconut oil. Gently fold in blueberries, then pour batter into loaf pan.
- Bake for 40-45 minutes or until toothpick comes out clean. Let cool before drizzling glaze on top.
Glaze
- Prepare coconut butter lemon glaze in a small bowl (heat jar of coconut butter before mixing).
- Drizzle over the bread after it has cooled.
