The Best Blueberry Lemon Bread You’ve Ever Tasted. (And It’s Paleo!) Recipe

I love whipping up something new in my kitchen and this blueberry bread is no exception. I blend almond and coconut flours with eggs, coconut oil, and pure maple syrup for a rich base enhanced by tangy lemon zest, juice, and fresh blueberries. It feels refreshing and playful with every bite.

I recently whipped up what might be the best blueberry lemon bread you’ve ever tasted (and it’s paleo too!) and I gotta say, it instantly became one of my fav desserts. This recipe is a real revelation for anyone with a passion for low carb sweet treats.

Using ingredients like almond flour and coconut flour gives the bread a rich, nutty texture, while the lemon zest and juice pack a serious flavor punch. I mix baking soda and baking powder with a pinch of salt, eggs, melted coconut oil, pure maple syrup, vanilla extract, and unsweetened almond milk for the perfect balance.

Then, fresh blueberries are folded right in for those burst of juicy tanginess. This creation fits right in with everything from paleo baking to gluten free bakery dreams without missing on the lusciousness.

Once you try it, you may never settle for another kind of lemon blueberry bread again.

Why I Like this Recipe

I love this recipe because it feels like a healthier treat that still tastes amazing. I really enjoy the bright lemon and blueberry combo that gives the bread a fresh, tangy kick. I also appreciate that it’s easy to whip up with ingredients I trust like almond flour and coconut oil, even if I make a few mistakes along the way. Lastly, it always makes my kitchen smell so good when it’s baking so it brightens my whole day.

Ingredients

• Almond Flour: healthy protein, fiber; gives nutty flavor, keeps you full.
• Coconut Flour: high fiber and absorbs moisture, offers mild coconut taste.
• Coconut Oil: healthy fat, yields moist bread texture and rich taste.
• Maple Syrup: natural sweetener delivering balanced sweetness sans refined sugar.
• Lemon Juice and Zest: gives tang and bright, fresh citrus flavor.
• Blueberries: antioxidant-rich, adds juicy bursts and natural berry sweetness.
• Eggs: key binding agent offering protein and rich flavor.
• Unsweetened Almond Milk: adds moisture and light nutty essence to balance texture.
• Vanilla Extract: enhances flavor complexity by binding and adding a subtle aroma.
• Baking Soda/Powder: provide rising action for fluffy bread consistency.

Ingredient Quantities

• 1 1/2 cups almond flour
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, lightly beaten
• 1/3 cup melted coconut oil
• 1/3 cup pure maple syrup
• 1/2 tsp vanilla extract
• 1/3 cup unsweetened almond milk
• Zest of 1 lemon
• Juice of 1 lemon
• 1 cup fresh blueberries

How to Make this

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with a little coconut oil.

2. In a large bowl, combine 1 1/2 cups almond flour, 1/2 cup coconut flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/4 tsp salt.

3. In another bowl, lightly beat the 4 large eggs.

4. Stir in 1/3 cup melted coconut oil, 1/3 cup pure maple syrup, and 1/2 tsp vanilla extract to the eggs.

5. Mix in 1/3 cup unsweetened almond milk, the zest of 1 lemon, and the juice of 1 lemon.

6. Add the wet ingredients into the dry ones and stir until just combined; be careful not to overmix.

7. Gently fold in 1 cup fresh blueberries so they don’t break up too much.

8. Pour the batter into your prepared loaf pan and smooth the top with a spatula.

9. Bake in the oven for about 50 to 60 minutes or until a toothpick inserted in the center comes out clean.

10. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, then slice and enjoy!

Equipment Needed

1. Oven preheated to 350°F
2. 9×5-inch loaf pan (with some coconut oil for greasing)
3. Large bowl for mixing dry ingredients
4. Another bowl for mixing wet ingredients
5. Measuring cups and spoons
6. Whisk or fork for lightly beating the eggs
7. Spatula to smooth and fold the batter
8. Zester or grater for the lemon zest
9. A tool for juicing the lemon (citrus juicer or even a knife will do)
10. Toothpick to check if the bread is done
11. Cooling rack to cool the bread completely afterward

FAQ

The Best Blueberry Lemon Bread You’ve Ever Tasted. (And It’s Paleo!) Recipe Substitutions and Variations

• Almond flour: If you don’t have almond flour lying around, you can use cashew flour in equal amounts. It gives a similar nutty flavor, but the texture might be a bit different.
• Coconut flour: Should you be out of coconut flour, try using gluten-free oat flour. You may need a little more liquid since coconut flour absorbs more moisture.
• Coconut oil: If melted coconut oil is not available, avocado oil works just as well. It has a mild flavor that won’t interfere with the lemon and blueberry taste.
• Pure maple syrup: Instead of maple syrup, you can use honey. The sweetness is similar, but keep in mind honey is a bit thicker so you might need to adjust the wet ingredients slightly.

Pro Tips

1. Let the batter sit for 5 minutes before baking so the almond and coconut flours can really soak up all the wet stuff, that helps to make the bread moist and not too crumbly.
2. Before mixing in the blueberries, lightly toss them with a bit of coconut or almond flour. This trick helps to keep them from sinking to the bottom of your bread while baking.
3. Be really careful to just mix the wet and dry ingredients until they come together. Overmixing here can make the bread tough which no one wants.
4. Check your bread a couple minutes before the timer goes off by sticking a toothpick in the center; if it comes out with a few moist crumbs thats perfect, if not, give it a little more time.