My cookbook is here! 
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 don’t 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 – 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. Don’t forget to garnish with some lemon zest too!
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!
Healthier Lemon Blueberry Loaf
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 (224 g) almond flour
- 2 tbs coconut flour
- 1½ tsp baking powder
- pinch salt
- 1/2 cup (100 g) granulated sugar, of choice
- 1 cup (148 g) blueberries
Lemon Glaze:
- 1/3 cup (40 g) powdered sugar
- 1 tbs heavy cream
- 1 tbs lemon juice
Instructions
- Preheat oven to 350℉. Line an 8×4 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 ‘cake sweetness’. That’s 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 don’t 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.
Hi! Lovely recipe. Can the eggs be substituted with flax seed meal? Should I add any extra baking powder to or baking soda also then?
Can you substitute something nondairy for the heavy cream?
canned coconut milk! The thick part!
I made it and it came out real good. I reduced the honey a bit since it has very ripe bananas.
Thanks Stella, you are the very best.
If I’m allergic to almonds, what kind of flour can I use instead?
can this be froz do you know? if so how long will it last in freezer? thanks!
This is absolutely delicious! I made it twice. The second time I sprinkled the top with chocolate chips. Thank you for this recipe.
Can I use honey instead of granulated sugar?
Made this for a healthier dessert choice! The almond flour is so expensive tho and only made two loaves. Can I substitute for the same amount of regular or wheat flour?
absolutely delicious and happy it’s gluten free
it’s delicious
HI Sandra, it certainly is! Thanks for trying the recipe out!
DELICIOUS!
Just excellent. Thanks so much.
We haven’t tried this yet but we will and knowing that we had tons of other awesome recipes from you
We Know It’s Going To Be Banging
Looks great! Do you think it would work substituting the heavy cream for greek yogurt?
HI Sara, should work yes!
Just made this and used monk fruit sweetener – turned out beautifully! I try to eat low carb and this fits the bil!
HI Molly, I’m so glad you enjoyed the recipe! Thanks for the kind rating!
can I use frozen blueberries?
If gluten free isn’t your thing could you use 1/2 almond flour or tapioca flour and 1/2 unbleached all purpose flour??
Hi Anne, I haven’t tried it that way but it should work no problem.
I’m not into gluten free but did try it for a healthier alternative and it was delicious. Couldn’t tell the difference! Almond flour is just a bit expensive and could only get two out of it.