Almond Flour Lemon Blueberry Bread

Name: Almond Flour Lemon Blueberry Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 2 1/4 cups fine blanched almond flour; 1/2 cup cornstarch (reserve 1 tablespoon); 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 3 large eggs (room temperature); 1/2 cup granulated sugar; 3 tablespoons lemon zest (about 3 medium lemons); 1 tablespoon freshly squeezed lemon juice; 2 tablespoons vegetable oil; 2 tablespoons milk (plant-based or dairy); 1 teaspoon almond extract; 1 1/2 cups fresh blueberries; 1/2 cup powdered sugar (sifted if lumpy (plus more if necessary)); 2-3 teaspoons milk (plant-based or dairy)

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Bursting with fresh blueberries and lemon zest, this almond flour lemon blueberry bread is 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 to help create a tender and fluffy crumb!

The gluten-free combination of almond flour and cornstarch never lets me down. It's the reason these lemon poppy seed cupcakes and blueberry coffee cake muffins are so soft and tender!

Slices of bread arranged on white parchment paper with blueberries and lemon slices in the frame.

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Quick Look: Almond Flour Lemon Blueberry Bread

⏱ Prep Time: 15 minutes
👩🏻‍🍳 Bake Time: 50 minutes
⏳ Total Time: 1 hour 5 minutes
🫐 Servings: 8 slices
⚡ Calories: 369 per slice
🍽 Diet: gluten-free
🔥 Flavor/texture: soft and tender with sweet berries and tart lemon flavor.
👌 Difficulty: easy; no electric mixer required.
❤️ Why you'll love: moist, tender and fluffy crumb; bursting with blueberries and lemon flavor.

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Cornstarch - the secret ingredient!

This recipe is based on my much loved almond flour lemon cake, as well as my 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. I love tapioca starch for my almond flour crust in this cherry galette, but this blueberry 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.

Table of Contents

Quick Look: Almond Flour Lemon Blueberry Bread
Cornstarch - the secret ingredient!
Ingredient notes
A note on measuring ingredients
How to make lemon blueberry bread with almond flour
How to store and freeze
Expert tips
Almond flour lemon blueberry bread FAQs
More blueberry dessert recipes
📖 Recipe

Ingredient notes

Ingredients for almond flour lemon blueberry bread arranged separately and labeled.

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 often use it in almond flour cakes, so I don't recommend leaving it out or substituting with tapioca flour. (Cornstarch is also my go-to ingredient in almond flour cookies, like my gluten-free snickerdoodles).
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).

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 make lemon blueberry bread with almond flour

Dry ingredients whisked together in a glass bowl.

Step 1: Whisk together the almond flour, cornstarch (minus 1 tablespoon), baking powder and salt.

Blueberries in a white bowl and tossed with cornstarch.

Step 2: Toss the blueberries with the remaining cornstarch.

Wet ingredients combined in a large glass bowl.

Step 3: Whisk together the eggs, sugar, lemon zest and juice, oil, milk and almond extract.

Bread batter mixed together in a glass bowl with blueberries coated in cornstarch on the side.

Step 4: Stir in the dry ingredients until just combined.

Blueberries mixed into the bread batter.

Step 5: Gently fold in the blueberries.

Bread baked in a loaf pan and resting on a wire rack.

Step 6: Pour the batter into a prepared pan and bake for 45-50 minutes. Transfer to a wire rack to fully cool.

Powdered sugar glaze stirred together in a small bowl with a spoon.

Step 7: Whisk together the powdered sugar and milk until a thick paste forms. (Add more milk for a thinner glaze).

Close up view of a slice of lemon blueberry bread.

Step 8: Drizzle the glaze over the bread. Slice and serve.

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.

Expert 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. If you want to be a little extra, this vanilla sour cream frosting would also be delicious on top.
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.

Slices of blueberry bread on white plates with lemon slices on the side.

Almond flour lemon blueberry bread FAQs

Can I use a different size loaf pan to make this lemon blueberry bread?

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.

Can frozen blueberries be used in place of fresh blueberries in this lemon blueberry bread?

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. If you only have frozen blueberries, I recommend you make these blueberry lemon oat bars instead!

Can this gluten-free lemon blueberry bread be made with other types of berries?

I think this bread would work well with blackberries or raspberries. This almond flour lemon raspberry cake is pretty similar to this loaf recipe except it's made in an 8-inch round pan and has a crumb topping.