Paleo Lemon Blueberry Bread

Even non-bakers can whip up this easy paleo lemon blueberry bread in just 15 minutes! It features juicy blueberries and fresh lemon zest in every bite. A mix of almond -, arrowroot- and coconut flour makes this sweet loaf extra moist and fluffy.  #grainfree #easyrecipes #paleorecipes #glutenfree #healthybaking

Even non-bakers can whip up this easy paleo lemon blueberry bread in just 15 minutes! It features juicy blueberries and fresh lemon zest in every bite. A mix of almond-, arrowroot- and coconut flour makes this sweet loaf extra moist and fluffy. 

sliced paleo lemon blueberry bread

For someone who doesn’t usually bake a lot,  I’ve been on quite the baking spree lately! I think I’m just really getting better at picking no-fuss, low effort, and high reward baking recipes that just WORK. Have you tried my Almond Flour Scones or my Coconut Macaroons? I would totally put them in that category.

Today I’m coming at you with another easy paleo springtime dessert that even the non-bakers out there will gladly whip up. Paleo Blueberry Lemon Bread, you guys!

overhead shot of paleo gluten-free lemon blueberry bread in a loaf pan

Spring always makes me crave all things lemon and this time around I felt like pairing my favorite citrus fruit with some fresh blueberries. Let me tell you, this sweet loaf is blueberry bliss, just perfect for curbing those afternoon cravings.

It’s light and moist, perfectly sweet and with just the right amount of blueberries.  It’s loaded with protein-rich almond flour, nutrient-dense eggs, and good-for-you coconut oil. To get the perfect texture, I also add some arrowroot powder to my batter. I LOVE baking with arrowroot and just sang my praise in this post about baking with arrowroot. But hey, you can also use tapioca starch if that’s what you’re having.

You could probably add a paleo coconut milk or a sweet lemon glaze if you felt like it. For me, the bread was perfect as is so I skipped the glaze part but I added a simple paleo glaze for you in the tips section.

overhead shot of a sliced lemon blueberry bread

This recipe would be especially perfect for upcoming springtime gatherings like Mother’s Day! Especially if you’re catering to grain-free guests.

How to make Paleo Lemon Blueberry Bread:

Prep: Preheat your oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).

a picture collage demonstrating how to mix dry and wet ingredients for making paleo lemon blueberry bread

Step 1 & 2 –  In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, arrowroot, coconut sugar, baking powder, baking soda, and sea salt. Set aside.

Step 3 – In another large mixing bowl, whisk together eggs, maple syrup, coconut oil, lemon juice, and zest.

a picture collage demonstrating how to stir blueberries into paleo loaf cake batter

Step 4 & 5 – Add wet mixture to dry mixture and stir to combine.

a picture collage demonstrating how to fill paleo blueberry bread batter into a mold pan to make paleo bread

Step 6 & 7 – Once all flour is incorporated, fold in blueberries gently.

Step 8 – Pour the batter into your greased loaf pan.

Step 9 – Bake the bread for 55-60 minutes or until it’s golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the bread and cover with foil if it starts to become too brown. Let it cool for at least 20-25 minutes before removing from the pan and cutting into slices.

overhead shot of a sliced lemon blueberry bread made with almond and coconut flour

A fancy way to serve this paleo bread:

Turn this into a fancy dessert, by slicing the whole loaf and grilling the slices on both sides in a  griddle pan until nice and brown and crisp. Use a brushing of coconut oil, if you want.

Then, serve the slices topped with dairy-free coconut yogurt, coconut whip, or vanilla Greek yogurt, a drizzle of maple syrup or manuka honey, and maybe some nuts and berries. Or nut butter? You can go pretty crazy here.

Tips and Variations:

  • You would totally get away with using raspberries instead of blueberries.
  • Your coconut oil should be liquid so if you’re living in a cold climate, pop it into the microwave for 5 seconds and stir.
  • Make sure to take your eggs out of the fridge about 1 h before baking. Alternatively, place them in a bowl with lukewarm water for about 15 minutes.
  • By all means, zest that lemon before you juice it. It’s kind of a no-brainer, but I often forget and then things get messy.
  • If you want to add a simple paleo lemon glaze, stir together 1/3 cup softened coconut butter, 2 tbsp each of coconut oil lemon juice and maple syrup. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once the loaf has cooled, pour glaze over top of the loaf, letting it drip down the sides.
  • Make sure to let this cool down quite a bit to allow for clean slices. A warm loaf does not cut prettily and will crumble.
  • Store the bread covered at room temperature for up to 4 days. You can also freeze it. For freezing, I recommend wrapping individual slices in plastic wrap. Then, just thaw in the fridge overnight, pop it in the toaster, or grill it on a pan.
a sliced loaf of paleo almond flour lemon blueberry bread
5 from 1 vote
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Paleo Lemon Blueberry Bread

Even non-bakers can whip up this easy paleo lemon blueberry bread in just 15 minutes! It features juicy blueberries and fresh lemon zest in every bite. A mix of almond -, arrowroot- and coconut flour makes this sweet loaf extra moist and fluffy.
Course Breakfast, brunch, Dessert, Snack
Cuisine American, Paleo
Keyword almond flour bread, glutenfree blueberry bread, paleo bluebberry bread
Prep Time 15 minutes
Cook Time 55 minutes
Cooling 20 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 459 kcal
Author Marie

Ingredients

Dry Ingredients

Wet ingredients

  • large eggs at room temperature so it doesn’t harden the coconut oil
  • 1/3  cup  maple syrup or honey
  • 1/3  cup  coconut oil liquified
  • tablespoons  lemon juice
  • the zest of one lemon tip: zest the lemon before you juice it!
  • 1 cup fresh blueberries

Instructions

  1. Preheat oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).
  2. In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, arrowroot, coconut sugar, baking powder, baking soda, and sea salt. Set aside.
  3. In another large mixing bowl, whisk together eggs, maple syrup, coconut oil, lemon juice, and zest. Add wet mixture to dry mixture and stir to combine. Once all flour is incorporated, fold in blueberries gently. Pour batter to greased loaf pan.
  4. Bake bread for 55-60 minutes or until it’s golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the bread and cover with foil if it starts to become too brown. Let it cool for at least 20-25 minutes before removing from the pan and cutting into slices.

Recipe Notes

  • You would totally get away with using raspberries instead of blueberries.
  • Your coconut oil should be liquid so if you're living in a cold climate, pop it into the microwave for 5 seconds and stir.
  • Make sure to take your eggs out of the fridge about 1 h before baking. Alternatively, place them in a bowl with lukewarm water for about 15 minutes.
  • By all means, zest that lemon before you juice it. It's kind of a no-brainer, but I often forget and then things get messy.
  • If you want to add a simple paleo lemon glaze, stir together 1/3 cup softened coconut butter, 2 tbsp each of coconut oil lemon juice and maple syrup. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once the loaf has cooled, pour glaze over top of the loaf, letting it drip down the sides.
  • Make sure to let this cool down quite a bit to allow for clean slices. A warm loaf does not cut prettily and will crumble.
  • Store the bread covered at room temperature for up to 4 days. You can also freeze it. For freezing, I recommend wrapping individual slices in plastic wrap. Then, just thaw in the fridge overnight, pop it in the toaster, or grill it on a pan.

 

Nutrition Facts
Paleo Lemon Blueberry Bread
Amount Per Serving (1 slice)
Calories 459 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 8g50%
Cholesterol 54mg18%
Sodium 130mg6%
Potassium 119mg3%
Carbohydrates 36g12%
Fiber 6g25%
Sugar 11g12%
Protein 12g24%
Vitamin A 85IU2%
Vitamin C 2.6mg3%
Calcium 153mg15%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

If you tried this easy Paleo Lemon Blueberry Bread Recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More delicious healthy springtime treats and desserts you will love:

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posted in
Breakfast / Brunch Clean Eating Dairy Free Desserts Gluten free Paleo Paleo/Primal Recipes Snacks Spring Recipes Summer Recipes Vegetarian
18 Comments
  1. I made this yesterday and oh my goodness, the flavor is amazing! One quick question though: How many grams is one serving in your nutrient breakdown? Seems like one would have to cut a rather thick slice 🙂

  2. Hi! I love your recipes, Thanks for sharing this post I appreciate your great effort in bringing all the tips together in the single post.wish you all the best.waiting for your next article.

  3. Lemon and blueberry is such a great flavor combinations. I love how light this bread is.
    I found your blog, nice information

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