This soft, fluffy almond flour blueberry lemon bread is a delightful, gluten-free quick bread naturally sweetened with maple syrup and optionally finished with a powdered coconut sugar glaze. It delivers the bright citrus of lemon and bursts of fresh blueberries while using wholesome ingredients for a treat you can feel good about.
If you enjoy almond flour baking, also consider trying almond flour blackberry muffins, gluten-free almond flour lemon cookies, or Paleo biscuits for more grain-free options.
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“Lately, I’ve been baking banana bread and for some reason it’s not coming out as moist as it should be. I tried this almond bread recipe because I had all the ingredients on hand. I followed the recipe exactly and OH MAMA MIA—the kitchen smells amazing and the texture was so moist. My husband devoured it.”
–Jenn
Why You’ll Love This Recipe
- Sweet, zesty, and made with wholesome ingredients.
- Easy: just one bowl and about 15 minutes active prep time.
- Optional naturally sweetened powdered coconut sugar glaze for extra flavor.
- Soft, tender texture from a blend of almond, coconut, and tapioca flours.
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Ingredients Notes
- Almond flour — use fine almond flour, not almond meal, for the best texture.
- Flaxseed meal — choose ground flaxseed (flaxseed meal) to help bind the loaf.
- Milk — any milk works; if using a non-dairy milk, pick plain and unsweetened.
- Coconut oil — refined or unrefined is fine; melted before measuring.
A full list of ingredients and exact amounts can be found in the recipe card below.
Variations
- Leave out the lemon for a simple almond flour blueberry bread.
- Swap lemon zest and juice for orange zest and juice to make an orange-blueberry version.
- Replace blueberries with raspberries, blackberries, or sliced strawberries for a different berry twist.
How to Make Almond Flour Blueberry Lemon Bread
This loaf comes together quickly in one bowl and bakes into a tender, flavorful bread. Clean-up is simple and the process is straightforward.
Step 1: Combine all dry ingredients in a large bowl and make a well in the center.
Step 2: Whisk the wet ingredients in a separate small bowl or in the well, then stir them into the dry mixture until combined.
Step 3: Gently fold in the blueberries to avoid breaking them and turning the batter purple.
Step 4: Transfer batter to a parchment-lined 8.5 x 4.5-inch loaf pan and smooth the top. Sprinkle additional blueberries on top if desired.
Step 5: Bake at 350°F for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil around 35 minutes if the top browns too quickly.
Step 6: Cool the loaf, then prepare and drizzle the optional glaze. Let glaze set briefly before slicing.
Tips for the Best Almond Flour Bread
Almond flour bakes brown faster than wheat flour, so tent the loaf with foil after about 35 minutes if it’s getting too dark. This bread is more delicate than gluten-containing quick breads, so cool for about 30 minutes before slicing to let it set. The glaze is optional but delicious; powdered coconut sugar keeps the recipe refined-sugar-free, though regular powdered sugar may be used if preferred.
Storing
Storing: Keep loaf in an airtight container at room temperature for up to 48 hours. To extend freshness, refrigerate. Almond flour can spoil faster than grain flours, so refrigerate if not eaten within two days.
Important: Almond flour-based baked goods are best eaten within a couple of days unless stored in the fridge.
Freezing: Slice and freeze individual portions in airtight bags or containers for up to 3 months. Thaw and warm gently before serving.
Recipe FAQs
Yes. Using regular powdered sugar will make a classic glaze, though it is not refined-sugar-free. Organic powdered sugar is a good choice if you prefer that option.
Without gluten the loaf won’t rise the same way. Baking powder and baking soda provide lift, but expect a denser, tender crumb than wheat-based breads.
You can, but frozen berries release more juice and may color the batter. Use fresh if possible; if using frozen, fold them in frozen and do not thaw first.
Other Healthy Baked Goods I Think You Will Like
- Banana Protein Muffins (9g of protein!)
- Chocolate Protein Banana Bread
- Gluten-free Chocolate Chip Pumpkin Bread
- Healthy Apple Cinnamon Bread (gluten free)
If you make this recipe, please let me know what you think—leave a star rating or a comment and share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean. Be Well!
-Sara
Almond Flour Blueberry Lemon Bread
Equipment
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8.5″x4.5″ loaf pan
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1 large mixing bowl
Ingredients
Ingredients for the Bread
- 2 cups almond flour
- ¼ cup coconut flour
- 2 tbsp. tapioca flour (tapioca starch)
- ½ cup ground flaxseed
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. fine sea salt
- 3 eggs
- 2 tsp. pure vanilla extract
- ½ cup milk of choice (plain/unsweetened if non-dairy)
- ¼ cup melted coconut oil
- ½ cup pure maple syrup
- 3 tbsp. lemon juice
- 3 tbsp. lemon zest
- 1 cup blueberries (fresh recommended)
Ingredients for the Optional Powdered Coconut Sugar Glaze
- ⅓ cup powdered coconut sugar
- 2–3 tsp. water or lemon juice
- splash of pure vanilla extract
Instructions
Instructions for the Bread
- Preheat oven to 350°F and lightly grease an 8.5×4.5-inch loaf pan or line it with parchment.
- In a large bowl, whisk together almond flour, coconut flour, tapioca flour, ground flaxseed, baking powder, baking soda, and salt.
- Make a well in the dry ingredients. Add eggs, vanilla, milk, melted coconut oil, maple syrup, lemon juice, and lemon zest to the well; whisk the wet ingredients, then fold into the dry until combined. Fold in blueberries last.
- Pour the batter into the prepared pan and smooth the top. Bake 45–55 minutes, tenting with foil around 35 minutes if the top browns too quickly. A toothpick inserted in the center should come out clean.
- Cool in the pan about 10 minutes, then transfer to a rack and cool at least 20 minutes more before slicing or glazing.
Instructions for the Glaze
- Wait until the loaf is completely cool before glazing.
- Whisk powdered coconut sugar with 1 tsp water or lemon juice, adding more in small increments until the glaze is thin enough to drizzle but not runny.
- Drizzle over the cooled loaf, allow to set, then slice and enjoy.
Notes
- About two large lemons yield enough juice and zest for this recipe.
- Fresh blueberries are preferred; frozen can be used but may release more juice and color the batter.
- Sprinkle extra blueberries on top before baking for a decorative finish.
- If you have leftover lemon juice, use it to thin the glaze; otherwise use water.
- Store at room temperature up to 48 hours in an airtight container or refrigerate to extend freshness. Loaf freezes well for up to 3 months.
- Nutritional information excludes the optional glaze.