Bursting with fresh blueberries and lemon zest, this almond flour lemon blueberry bread is so easy to make (without an electric mixer) and topped with a simple 2-ingredient powdered sugar glaze. The bread is gluten-free and doesn’t require any other specialty flours. There’s no tapioca flour and no coconut flour needed. You just need some cornstarch, which is a pantry staple and helps create a tender and fluffy crumb!
Table of contents
Cornstarch – the secret ingredient!
This recipe is based on my much loved almond flour cranberry orange bread, but we’re not simply swapping the cranberries and orange for blueberries and lemon.
Since blueberries introduce more moisture to the bread than cranberries do, we’re adding cornstarch to help absorb some of that moisture and add structure to the bread.
Before turning to cornstarch, I tried versions of this bread with coconut flour and tapioca flour, but I wasn’t happy with the texture. The bread was still too moist and the berries were sinking to the bottom.
With the addition of cornstarch, the bread is still moist, but not too soft and spongy, and has an incredibly tender and fluffy crumb. Using some cornstarch to coat the blueberries also prevents them from sinking to the bottom of the loaf.
What you need to know about the key ingredients
The recipe card at the end of this post includes the exact ingredients and quantities used. Below is just an overview of the key ingredients.
- Almond flour – Be sure to use fine blanched almond flour and not almond meal. Almond flour has a finer texture and is better for my cakes.
- Cornstarch – This will add structure to the bread and help create a fluffy and tender crumb. I don’t recommend leaving it out or substituting with tapioca flour.
- Blueberries – Fresh blueberries work best in this recipe. Once you rinse them, make sure to dry them well before coating them with cornstarch.
- Lemons – A medium sized lemon usually yields about 1 tablespoon of zest, so you’ll need at least 3 lemons for this recipe. (I normally keep an extra one on hand in case I need more zest).
How to make lemon blueberry bread with almond flour
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
A note on measuring ingredients
For convenience, US cup measurements are included in the recipe card for this recipe. To ensure greater accuracy, however, weight and volume measurements are also provided. So, if you see grams (g), you’ll want to use a kitchen scale to weigh your ingredients, and if you see milliliters (ml), you’ll want to use a liquid measuring cup. Smaller quantities of ingredients are provided in teaspoons and tablespoons.
How to store and freeze
Refrigerate: Since quick breads made with almond flour are so moist, I usually store them in an airtight container in the fridge. This loaf will keep for up to 5-7 days if stored in the fridge.
Freeze: To freeze the entire loaf (without the glaze,) wrap the loaf in plastic wrap and store it in a resealable freezer bag. It will keep stored in the freezer for 2-3 months. Let thaw at room temperature before adding the glaze. You can also freeze individual pieces with the glaze by arranging them in between pieces of parchment paper in a freezer safe container.
Key recipe tips
- Tossing the blueberries with cornstarch is a must in order to prevent them from sinking in the bread.
- The glaze is optional. I make it with oat milk but you can use dairy milk or another type of plant-based milk. Substituting lemon juice or water works too.
- This bread will bake into a deep golden brown color. To prevent the bottom and sides from browning too much, be sure to use a lighter colored loaf pan and line the bottom and sides with parchment paper.
Recipe FAQs
This recipe works best in an 8.5 x 4.5 inch loaf pan. If you use a 9 x 5 inch pan just note that the loaf won’t be as high and you’ll need to reduce the baking time by about 8-10 minutes.
I haven’t tested this recipe with frozen blueberries as I think it will add too much moisture to the bread. Frozen blueberries also tend to bleed into the batter. If you decide to give it a try, don’t thaw the berries first and be sure to toss them in some of the cornstarch.
More blueberry dessert recipes
- Dairy-Free Blueberry Lemon Cookies with White Chocolate Chips
- Blueberry Cake with Lemon and Ricotta
- Blueberry Crisp without Oats
- Almond Flour Blueberry Skillet Cookie
If you make this recipe, I’d love to hear what you think in the comments below!
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Almond Flour Lemon Blueberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Bake
- Cuisine: American, Canadian
Description
This gluten-free Almond Flour Lemon Blueberry Bread is soft and tender, bursting with fresh blueberries and lemon, and topped with a powdered sugar glaze!
Ingredients
For the bread:
- 2 1/4 cups (234g) fine blanched almond flour
- 1/2 cup (60g) cornstarch (reserve 1 tablespoon)
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3 large eggs, room temperature
- 1/2 cup (110g) granulated sugar
- 3 tablespoons lemon zest (about 3 medium lemons)
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (30ml) milk (plant-based or dairy)
- 1 teaspoon almond extract
- 1 1/2 cups (230g) fresh blueberries
For the glaze:
- 1/2 cup (60g) powdered sugar, sifted if lumpy (plus more if necessary)
- 2-3 teaspoons milk (plant-based or dairy)
Instructions
- Preheat oven to 350F. Grease the bottom and sides of an 8.5 x 4.5 inch loaf pan and line it with slightly overhanging parchment paper.
- In a medium-sized bowl, whisk together the almond flour, cornstarch (minus 1 tablespoon), baking powder and salt.
- Rinse the blueberries and dry them well. Add the blueberries to a small bowl and toss them with the tablespoon of cornstarch. They should be well coated.
- In a large bowl, whisk together the eggs, sugar, lemon zest, lemon juice, oil, milk and almond extract.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Add the blueberries and use a spatula to gently fold them in.
- Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the middle comes out clean. Let cool in the pan for 10 minutes before lifting out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and milk until a thick paste forms. (You can add more milk if you prefer a thinner glaze).
- Drizzle the glaze over the bread. Slice and serve or store covered in the fridge until ready to enjoy.
Notes
- If you don’t have a kitchen scale to weigh your dry ingredients, make sure to measure them by using the spoon and level method and a dry measuring cup.
- The glaze is optional. I make it with oat milk but you can use dairy milk or another type of plant-based milk. Substituting lemon juice or water works too.
- This bread will bake into a deep golden brown color. To prevent the bottom and sides from browning too much, be sure to use a lighter colored loaf pan and line the bottom and sides with parchment paper.
- I prefer this bread with fresh blueberries as I think frozen blueberries add too much moisture to the bread. They also tend to bleed into the batter. If you decide to give it a try, don’t thaw the berries first and be sure to toss them in some of the cornstarch.
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