Gluten-Free Lemon Blueberry Loaf
This Gluten-Free Lemon Blueberry Loaf is moist, naturally sweet, and bursting with juicy blueberries and lemon zest. Made with almond flour and finished with a tangy glaze, it’s a bakery-style loaf that’s gluten-free, low-carb friendly, and perfect for brunch or tea.
Equipment
- Large mixing bowl
- Loaf Pan (8x4 inch)
- Wire rack
Ingredients
For the loaf:
- 4 large eggs lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons heavy cream
- 1/2 lemon zested and juiced
- 1 teaspoon vanilla extract
- 2 cups 224g almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons baking powder
- Pinch of salt
- 1/2 cup 100g granulated sugar
- 1 cup 148g blueberries
For the glaze:
- 1/3 cup 40g powdered sugar
- 1 tablespoon heavy cream
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, whisk together eggs, olive oil, cream, lemon zest, lemon juice, and vanilla.
- Add almond flour, coconut flour, baking powder, salt, and sugar. Stir until a thick batter forms.
- Fold in blueberries gently.
- Pour batter into prepared loaf pan and smooth the top. Add extra blueberries on top.
- Bake for 45 minutes or until golden and a toothpick comes out clean.
- Let cool in the pan for 15 minutes, then move to a wire rack to cool completely.
- Mix glaze ingredients in a small bowl until smooth. Adjust thickness if needed.
- Drizzle glaze over the cooled loaf and slice to serve.
Notes
- Not overly sweet—feel free to increase the sugar to 3/4 cup.
- You can substitute coconut flour with cornstarch or tapioca flour.
- Use frozen blueberries directly from the freezer—no need to thaw.
- To make it keto, use erythritol and powdered erythritol instead of sugar.
- Store at room temp in airtight container for 3 days, or freeze slices individually.