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.
