Almond Flour Lemon Blueberry Bread Recipe

Slices of almond flour lemon blueberry bread topped with glaze and arranged on white parchment paper.

Almond Flour Lemon Blueberry Bread Recipe

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!

Course Dessert

Cuisine American, Canadian

Keyword almond flour, blueberry, bread, cake, gluten-free, lemon, loaf

Prep Time 15

Cook Time 50

Total Time 1 5

Servings slices

Calories 369kcal

Author Leanne

Ingredients

For the bread:

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

For the glaze:

1/2 cup powdered sugar sifted if lumpy (plus more if necessary)
2-3 teaspoons milk plant-based or dairy

US Customary - Metric

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.

Nutrition