This healthier lemon blueberry loaf is soft, light, and refreshing. This gluten free recipe is so delicious, with every bite you will get the tangy blueberry and lemon flavors!
This lemon blueberry loaf happens to be made with gluten free almond flour. For this reason, its a bit healthier for you than regular cake. Its also got less sugar than most dessert loaves- which we love! The lemony icing and cake can be made with Erythritol sweetener for a sugar free loaf.
If you donât have olive oil, you can use melted butter or avocado oil instead. Instead of the coconut flour, you can use cornstarch, arrowroot powder or tapioca flour. If you like this recipe you will love my Healthy Blueberry Bread made with whole wheat flour.
This beautiful blueberry loaf is chock full of blueberries but still has a delicious and moist texture. If you like this recipe you will also love my Healthy Blueberry Crumble Bars or my Banana Blueberry Oat Bars
This delicious lemony glaze is highly recommended. The loaf itself is not very sweet â which we love. If you are looking to make this sugar free, KETO, the best way is to use ERYTHRITOL SWEETENER and ERYTHRITOL POWDERED SWEETENER. Donât forget to garnish with some lemon zest too!
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Healthier Lemon Blueberry Loaf
Prep Time: 5minutes mins
Cook Time: 45minutes mins
Total Time: 50minutes mins
This healthier lemon blueberry loaf is soft, light, and refreshing. This gluten free recipe is so delicious, with every bite you will get the tangy blueberry and lemon flavors!
Equipment
Ingredients
- 4 large eggs, lightly beaten
- 3 tbs olive oil
- 3 tbs heavy cream
- 1/2 lemon, zested + juiced
- 1 tsp vanilla extract
- 2 cups almond flour
- 2 tbs coconut flour
- 1½ tsp baking powder
- pinch salt
- 1/2 cup granulated sugar of choice
- 1 cup blueberries
Lemon Glaze:
- 1/3 cup powdered sugar
- 1 tbs heavy cream
- 1 tbs lemon juice
Instructions
- Preheat oven to 350â. Line an 8Ă4 inch loaf pan with parchment paper.
- In a large bowl, add in the eggs, olive oil, heavy cream, lemon zest, lemon juice, vanilla and whisk together until smooth. Next add in the almond flour, coconut flour, baking powder, salt, sugar and mix until combined -mixture will be thick. Fold in the blueberries. Transfer mixture into the loaf pan and spread out evenly. Add extra blueberries in top, pressing gently. Bake for 45 minutes or until toothpick comes out clean and golden in color. Allow to set in pan for 15 minutes then transfer to wire rack and let COOL COMPLETELY.
Lemon Glaze:
- In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until smooth. If glaze is too thin then add in more powdered sugar to thicken it out.
Notes
- PLEASE NOTE: This loaf recipe is not your regular âcake sweetnessâ. Thatâs why I added on the lemon glaze. If you want a sweeter loaf, increase the sugar to 3/4 cup.
- Store leftovers in an airtight container.
- Nutritional information includes the lemon glaze.
- If you donât have coconut flour, you can use cornstarch or tapioca flour instead.
- To make this dessert KETO, make sure you use Erythritol and Powdered Erythritol sweeteners or any non sugar granulated sweetener.
Nutrition
Calories: 356kcal | Carbohydrates: 28g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 101mg | Sodium: 121mg | Potassium: 68mg | Fiber: 4g | Sugar: 21g | Vitamin A: 257IU | Vitamin C: 6mg | Calcium: 125mg | Iron: 2mg
Author:Â Stella Drivas
