Before all of the blueberries disappear, I had to get one more summer dessert in. Take a look at this beautiful Paleo Blueberry Lemon Bread.
I’m a creature of habit, and the small rituals of life make me happy. Every Sunday morning I wake up, eat breakfast, and head to my local Framer’s Market. The first place we go is the gluten free bakery booth for Pao de Queijo (or Brazilian cheese bread.) My little one gets one plain and one olive. She eats the plain one right away. If you haven’t tried these chewy little breads made with tapioca flour, you are seriously missing out. (Hmmm, I feel a new recipe post coming on!)
After cheese bread, I hit up my favorite farmers for their organic and seasonal vegetables, planning my week’s meals as I go. There’s something about having connection to the folks who grow the food that we nourish ourselves with. As always, I give thanks for the ability to have access to fresh, local, organic produce all year round.
OK, so now let’s talk about this blueberry lemon bread. Did I mention that it is completely grain free?
On our rounds at the Farmer’s Market, we usually run into our local organic blueberry farmers. I can never resist buying a huge basket of luscious blueberries to eat while we shop. Knowing that this was probably the last week that we would see them at the market for this season, I stocked up. And this is what I made:
This loaf came out amazingly moist and delicious. It’s loaded with protein-rich almond flour, nutrient-dense eggs, and oh-so-good-for-you coconut oil. Without the lemony sweet glaze, you could eat this for breakfast. But please… don’t skip the glaze. It’s the best part.
Hope you enjoy!
xo,
Katja
Paleo Blueberry Lemon Bread
- Yield: one loaf 1x
Ingredients
- 1 and 1/2 cups blanched almond flour (I like THIS brand)
- 1/4 cup coconut flour, sifted (I use THIS brand)
- 1/4 cup arrowroot powder OR tapioca flour (Like THIS or THIS)
- 1 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup coconut oil, butter, or ghee, melted
- 1/3 cup honey or maple syrup
- 3 tbsp lemon juice
- zest from 2 lemons
- 1 and 1/2 cups fresh blueberries
FOR THE GLAZE:
- 1/3 cup coconut butter, softened (I use THIS brand)
- 2 tbsp coconut oil, melted
- 2 tbsp honey or maple syrup
- 2 tbsp lemon juice
- hot water
Instructions
- Preheat oven to 350′ F. Grease a loaf pan (9×5) and cut a piece of parchment paper to line the bottom of pan.
- Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a large bowl. Set aside.
- Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.
- Add wet ingredients to dry and mix until well incorporated.
- Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
- Bake for 25 minutes, then cover with foil and bake another 10-15 minutes, until toothpick inserted into center comes out clean, Remove from oven and allow to cool.
- While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.
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Hi. The recipe looks great and I plan to make it soon. To verify: what size loaf pan? 9×5? Thanks.
Yes! That is exactly what I used!
Do you know the nutritional value for each loaf? I am going to make this very soon but I have to really watch my calorie intake as well. Thank you.
I do not calculate, but you can easily do it here:
https://www.myfitnesspal.com/ Hope that helps! 🙂
What is the nutritional content on this recipe? I’d like to know carbs, sugars, protein etc etc
Hi, Amy! I don’t calculate, but you can use this if you want to know —-> https://www.myfitnesspal.com/
Hope that helps! 🙂
Is this in a 9×5 loaf pan?
YES! That is what I used! 🙂
Your recipe for Paleo Blueberry Lemon Bread looks DELICIOUS!! I can’t wait to make it. However, you forget to list the blueberries and quantity needed (a pint?). Please add this to the ingredient list.
Thank you for pointing that out. My website crashed this weekend and an older version from a saved version of my site posted. I have fixed the problem. 1 ans 1/2 cups of blueberries. Enjoy!
You mention adding hot water to the glaze but you don’t but an amount or mention icing sugar. Do you add icing sugar? I can’t see how it will make a glaze without it.
Hi, Pat! The glaze is made from the combination of the coconut butter, oil, and sweeteners. Coconut butter gets creamy and smooth when you melt it. It works beautifully. And is so delish! 🙂
Hi Katja! What is the secret for making a perfect glaze? I followed the recipe and the glaze turned out really runny. And I only added 1 table spoon of hot water
Coconut butter and oil solidify at around 76 degrees so you maybe just wait for it to cool a bit. It doesn’t take long for both to harden a bit. You can also use less water. It can be tricky to get it just the right consistency. I’ve had to wait for mine to cool a bit so it is just right. Hope that helps. 🙂
I would definitely make this again. Surprisingly amazing. Had trouble perfecting the glaze but in the end, it still tastes great. Try it! It’s lemony. I was afraid it wouldn’t be.
What can you substitute for almond flour. We have tree nut allergies in the family and need an alternative. We love lemon and blueberries together though. Thanks
Hi, Karen! This recipe was developed using almond flour. You can definitely substitute other flours that you use, but it is really difficult to give exact substitution ratios as each flour performs differently. You would have to experiment with a particular flour to see how it works. Let me know if you try it. 🙂
I just made this and found that it weighs a ton… Is that how it’s supposed to be? I forgot to melt the coconut oil so wondering if that is why… It looks delicious though!
How did it taste? This is definitely a dense, moist loaf. My family LOVES it. Hope you did too!
Hi Katja! Thanks so much for this recipe–I’m really excited to enjoy it! My only question–the bake time in the recipe says 32-37 minutes, and mine is currently on its 4th cycle in the oven, going on 1 hr. and 10 min! It’s done on the edges, but still mushy in the middle. The only substitution I made was to use mixed berries, since I didn’t have just blueberries. What did I do wrong? 🙁
Hi, Beth! Sorry to hear that you were having difficulty with the bake time. The only thing I can think of is if you used frozen berries that had a lot of liquid in them. I have always made this with fresh berries. I have made this several times with fresh blueberries and it bakes up nicely in about 35 minutes. YOu could always put foil over the top of loaf if it needs extra baking so the top does not burn.
I had the same problem & I used fresh blueberries. The taste is delightful, but the center is undercooked.
If center is not done, I cover with foil and bake until done. I have found that some ovens do not cook evenly.
I am having the same problem. The outside it quite done but the inside is runny. Hmmm.
Hi, just wanted to say thanks for this recipe it is fantastic especially considering the low amount of syrup/sweetener used! My husband loves it and requested it a second time which is baking right now. The coconut butter icing is such a great idea too! I used 3 eggs which worked perfectly fine last time, and I added a bit of vanilla, other than that followed recipe!
Thanks so much for the kind feedback. So happy you liked it! 🙂
This has been on my list of recipes to try for a while now. I made it last weekend and all of the adults and kids loved it. I will definitely make it again and highly recommend it.
Hi, Donna! Thanks so much for the kind feedback! So glad you enjoyed it!
Just made this & it tastes delicious ?
I used frozen berries so I put about 2 tablespoons of loose oats in to soak up any excess water and it worked a treat ?
Just made it tonight! Delish. Thanks for sharing. Does it need to be refrigerated to last?
I would refrigerate leftovers to maintain freshness. So glad you liked it. 🙂
This looks delicious!! Does the glaze harden enough to use on donuts?
It does harden a bit but does stay a bit moist. You could use just coconut butter and omit the coconut oil to make it more firm. You can also see a donut glaze that I make here—> https://savorylotus.com/maple-glazed-donuts-grain-and-gluten-free-paleo/
Delicious! Was so good and started good for 6 days in fridge
I am the only person I’ve ever heard of that is allergic to coconut! So . . . . I am very leery to try this recipe. Has anyone out there tried it without all of the coconut ingredients? I presume that lends a lot of flavor to the bread, Let me know! I would love to try this and make it as a couple of gifts but before I risk life and health, I’d like to hear from anyone who has other products in placed of the coconut products!
Hi, Suzanne! Sorry to hear about your allergy. I know what it is like to have food restrictions. Unfortunately, I have not made this without the coconut products. You can definitely experiment with omitting the coconut flour and adding either arrowroot or more almond flour. Use butter or ghee instead of coconut oil. I cannot guarantee that it will be the same. But do let me know if you try it. I love to hear about substitutions.
So, I made this yesterday and it was amazing!, but do you know how many carbs it has?..
Hi, Liz! I don’t. Sorry! I usually don’t calculate, but you can use this to figure it out —> http://www.myfitnesspal.com/ 🙂
Can this bread be frozen
I haven’t tried freezing it. It never lasts that long at our house. 🙂 Please let me know if you try it.
I don’t have coconut butter for the glaze, is there something I could use instead?
Hmmmm… you could make a glaze from a bit of coconut milk and coconut oil, but it will not be the same. You can always make a glaze with powdered sugar and some sort of milk and a bit of vanilla. 🙂
I’m very excited to try this recipe for my family for Easter morning. But what if I don’t have a 9 x 5 bread pan? Can I use a springform pan? Thank you
Jelena
Hi, Jelena! I haven’t made it in a springform pan, but I bet it would be just fine. Yu will have to adjust the baking time. My guess is that it will be less. Let me know how it turns out!
Do you have nutritional content info? Thank you – it’s delicious!
Hi, Pamela. I do not calculate. But you can easily do so here—-> https://www.myfitnesspal.com/ 🙂
Well, I followed the directions to a T. It fell apart. It’s delicious, but I was unable to make a real loaf. Any ideas?
Hi, there! What I am learning is that different brands of almond flour and coconut flour behave differently. I use the Honeyville extra fine almond flour. And the Nutiva coconut flour. Many coconut flours have different rates of absorbancy, so that may be the issue. I have made this several times, and it always cooks up nicely. Wondering what brands you are using??? And maybe adding a tablespoon or so of coconut flour if the batter is super runny. Hope that helps.
Thanks so much for this recipe! I have made this a couple of times now and my family LOVES it. I am new to gluten free baking so it’s nice to have a recipe that I can trust.
I am so glad that you love it! Thanks for the kind feedback! 🙂
Hi, looks so yummy! I do not have blueberries but have dark chocolate chips. Do you think that would work?
The blueberries add a certain texture and moisture to this loaf that really works. I am sure that chocolate chips will be amazing, but I can’t promise that the consistency will be exactly the same. 🙂 Please let me know if you try it.
This is a delicious recipe!! The first time I made it I used frozen blueberries. It came out way too wet. But my husband loved it anyway. The second time I used large, fresh blueberries. I too had a hard time getting it to cook through. The middle stayed really wet. I don’t know the total time because I just kept adding 2-5 minutes on, and checking it each time. But I will definitely make this again. Thank you for this recipe!
There’s no icon to print this? Or am I missing it?
Hi, Bernadette! In the recipe box, you will see a small button in the right corner that says “PRINT.” It’s sort of a bluish color. Hope that helps. 🙂
What a blessing! I made this today for my little girls birthday! It was so moist and delicious! I decided to bake it in a bunt pan and it turned out beautiful! I think it took 8-10 minutes longer to bake. Thank you for sharing this recipe!
Yay! I am so glad that you enjoyed it! 🙂
FANTASTIC!!!! I did some substitutions but the outcome was delicious. Instead of maple sugar or honey, I used Agave (lower glycemic index). I also made muffins with your recipe. Yield: 15-16 average size muffins. Bake time: 18-20 minutes at 350.
I love messing with good recipes. Now I’m pondering other substitutions for your amazing recipe. Keep up the good work!!!
Hi, Tammy! Yay! So glad you liked the recipe. Thank you for your kind words and for sharing your subs. 🙂
I made this twice this weekend. The first was a trial run, the second for a breakfast that I hosted. I used a 9X9 square pan rather than a loaf pan. It only took 30 min to bake. The second time I sifted all of my dry ingredients and I used frozen blueberries which I had strained overnight to get extra liquid out. It was absolutely delicious!
Hi, Tami! I am so glad that you liked it. And thanks for taking the time to leave your feedback. Have a sweet day!
Tami, what effect did the sifting have on the bread? Did it end up fluffier?
Made this tonight. It was amazing! Followed the recipe except I used half honey half maple syrup. YUM!!!! WHOLE FAMILY LOVE IT!
Hi, I’d love to try this recipe but don’t want to add the extra starch, ie arrow starch. Can I simply leave it out and will it still turn out alright. Thank you 🙂
You can leave it out but may have to add a titch of coconut flour. You will have to experiment a bit. Let me know how it goes. 🙂
Hi, this recipe looks delicious. Can I substitute dry wild blueberries instead of fresh or frozen.
Thank so much.
Do you mean dehydrated blueberries? If so, I don’t think it would be very moist. If you mean just wild blueberries that are a bit more dry then regular blueberries, then yes. But it may not be as moist either. Hope that helps.
Stupid question? Why do you grease the pan and put parchment paper down? And should the paper cover the entire loaf?
Hi, there! Good question. I oil the pan just in case any batter slips through the parchment paper. I like my loaves to slip right out. And yes, I try to cover the entire loaf so I can use the parchment paper to just “lift” it out of the pan. Hope that helps. Thanks for stopping by! 🙂
Any thoughts on the best egg substitute?
Honestly, I have not experimented much with egg replacements and grain free flours. I find the the egg makes it so much easier to bake. Would love to hear if you do try. I know many folks don’t do eggs.
I made this tonight using fresh blueberries and had to ended up cooking it at 350 for 52 minutes and 325 for another 10 before the middle was done enough to eat. I probably should have left it in for 5 more minutes, to be honest. (My oven isn’t that old, either)
It’s delicious, though, and I’ll certainly make it again.
This is very delicious and easy to make. Thanks, Katja!
Yay! So glad you enjoyed it! Thanks for taking time to leave your feedback!
Delicious! Didn’t have coconut butter, so I left it out and used raw honey and a little tapioca flour for thickness. Also didn’t have a lemon, but orange worked great. Thanks so much for sharing.
Orange glaze sounds so good on this! I’m going to have to try this.
I can’t wait to try this! However, I cannot consume eggs, do you think flax eggs could work well as a substitute for the real eggs? Thanks!
Hi, Lindsey! I do not have a lot of experience with flax eggs and coconut flour. I fond that coconut flour really “likes” eggs. Would love to hear other peoples’ thoughts.
I don’t know much about paleo but am looking for a low glycemic index recipe I can bring to a sick friend who can’t currently eat things that are high glycemic. Does paleo generally mean low glycemic index due to the high protein content and do you think this recipe would qualify as low glycemic? You may not know but I thought I would ask as I would love to make this for my friend, it looks delicious and so healthy! Thank you!
Paleo foods that are not desserts are usually low glycemic (as long as they are not sugary starches.) I would not categorize any dessert as low glycemic. If I was bringing food to a sick friend, I would bring a nourishing pot of soup made with bone broth. You want to think about foods that do not raise blood sugar levels too much. 🙂
I’ve had this in oven for 45 mins and still not cooked in middle ?
If your oven is taking longer, you can cover with a bit of tin foil to keep it from browning too much.
Followed all the directions. Sadly this was raw dough in the entire center after baking for 36 minutes even though the toothpick test was good. I’ll try lower temperature for longer time if I try this recipe again.
HI, there! So sorry that this did not work out for you. I am finding that different coconut flours have different rates of absorption. The best thing to do is to do the toothpick text right in the center. If it is not baked all the way, I would recommend covering it lightly with foil and baking it until done. Hope that helps. 🙂
Yum! Made this today. I have trouble with getting the center cooked with most bread recipes I try. So, preemptively, I made this as muffins and cooked at the same temp for about 25 min. Turned out wonderful!
Great idea! Glad you loved them. Hope you made the glaze to go on top of them. 🙂
This bread is delicious and so easy. It did take mine about 52 minutes to get done in the middle though. I will definitely make this again. Thank you! So yummy!?
Yeah, I’ve noticed that different ovens have different cook times. Glad you enjoyed it. 🙂
This lemon bread looks very delicious, I will definitely try to cook this at home. Thank you for sharing this amazing recipe with us.
Thanks for this wonderful recipe! I used frozen blueberries instead of fresh and it worked fine, I did have to cook it for a lot longer though. Really yummy!
Yay! Glad you liked it. 🙂
So good! I had all but given up on gf/grain free baking and after reading the comments for this recipe, I thought I would give gf baking yet another try. Success! This really is tasty. I omitted the icing and served it as a breakfast cake and it was perfect. Bravo!
Yay! So glad you loved it. Breakfast cake is such a great idea! 🙂
WOOHOO! Glad you loved it. Thanks for sharing your feed back. 🙂
My mom made this every year at Christmas. She has since passed on and I’ve since started eating a Paleo diet. I am thrilled that the recipe tastes almost identical to my moms original using wheat and sugar. Thank you for providing a bit of nostalgia 🙂
Oh, that makes me so happy. I love it!
Hi guys!! I have made this before and it is amazing!!!! But I remember I substituted lemon essential oil for the zest or maybe for the lemon juice. But I am having trouble finding how I substituted it. Anyone tried that before?
Do you know how many carbs and fiber are in this or a piece?
Hi, Kim. I don’t calculate. But you can use this if you want to know —>> https://www.myfitnesspal.com/
Hope that helps. 🙂
Really love this recipe! The coconut butter icing is the perfect topping.
I am so glad you love it, Erin! 🙂
Hello!
I’m excited to try this recipe but can’t use coconut flour or oil. I’m comfortable substituting olive oil but I’m not sure what to do about the flour. Would you recommend increasing the almond flour or arrowroot flour? Or substituting an alternative flour?
Thank you!
-Sarah
Hi, Sarah! This recipe is specific to coconut flour. I wouldn’t be able to tell you how to sub another flour. You could google Paleo Blueberry Lemon Bread with almond flour and see what comes up. Hope that helps. 🙂
Wow- talk about delicious! The loaf turned out amazing. I had to bake it 10-15 minutes over (my oven is a little funky), and didn’t put the glaze on top, which I’m sure is a lovely addition but it’s delicious without, too. I’ll definitely be making it again!
Hi, Kat! I am so happy to hear that you liked it. 🙂
Hi Katja, what a lovely recipe. I would love to make it but cannot have arrowroot or tapioca flour or starches. Is it possible to increase any of the nut flours in placement of the arrowroot? Thank you!
Yes, you can just sub extra almond flour. Same amount. Hope you enjoy. 🙂
Hi Katja, your recipe looks lovely but I cannot have arrowroot, tapioca or any starches. Is it possible to increase the nut flours in place of this?
Thank you!
Hi, Joyce! Yes, you can just sub more almond flour for the starch. Hope you enjoy!
Greeting Katja,
I’ve just baked your delicious Blueberry – Lemon bread and it turned out great, very moist and yummy. My grade for it is almost 10.??(didn’t rise up much, onle bout an inch ☹️).
I used 1/2 cup of almond meal instead of all 1.5 cups of almond flour. Though I was a bit disappointed that the bread didn’t rise much. Is it pretty normal? Thanks. Gina
Hi, Gina! I’m not exactly sure what you are asking. If you only used 1/2 cup of almond flour instead of the 1 and 1/2 called for in the recipe, the loaf will be much smaller.
Just made this bread and couldn’t wait to try a bite! It was absolutely FANTASTIC! I used honey in the bread and maple syrup in the glaze. Oh so good! Next time, I may try using strawberries!
Yay! So happy you liked it. 🙂
Nutrition Facts
12 Servings
Amount Per Serving
Calories 270.0
Total Fat 19.6 g
Saturated Fat 10.4 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 62.0 mg
Sodium 132.3 mg
Potassium 45.4 mg
Total Carbohydrate 21.2 g
Dietary Fiber 4.1 g
Sugars 12.6 g
Protein 6g
Thank you, this is the best GF recipe I have ever tried!! Delish!
Wow! That just made my day. Thank you for the awesome feedback! 🙂
Oh my gosh! Made this this afternoon and SO DELICIOUS! My hubs even tried it and loved it! Just enough sweet!
I couldn’t get my hands on coconut butter, so I didn’t do the glaze. I’ll have to add that next time!
Yay! I am so happy you guys liked it. 🙂
This looks so good! Once spring is here, all I want are lemon and blueberry treats! Can’t wait to try this!
Thanks! I’m the same way. Bring on the berries!
Thanks for sharing! Does it keep long?
Well, my family usually devours it immediately. But it keeps for a few days in the fridge if you can keep people away from it. 🙂
Made this tonight and I was delicious!!! I cooked it about 45 mins. Very easy to make.
Yay! Glad you loved it! 🙂
Looks soo good, I just pecked into the oven and I tried the glaze. I LOVE this bread soo much. ???
Yay! So happy to hear that you loved it. 🙂
Substitute 1/4 cup coconut flout to every one cup almond flour and add an extra egg. Worked well for mine!
Hi Katja,
Arrowroot / Tapioca flour and honey / maple syrup makes it NO PALEO as we would be adding carbs.
Some of these ingredients have 88g of carbs per 100g.
Please, what can I use to substitute these ?
The Paleo diet is NOT a low carbohydrate diet. Paleo diet eliminates grains and legumes and dairy. And sugar loaded and processed foods. There is room in a balanced Paleo diet for grain free treats in very small amounts. 🙂