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gluten-free lemon blueberry loaf - featured image

Gluten-Free Lemon Blueberry Loaf

  • Author: Eden
  • Total Time: 60 minutes
  • Yield: 8 servings 1x

Description

A tender, moist, and citrus-kissed gluten-free loaf made with almond flour and topped with a crunchy almond flour glaze. Perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 2 cups (200g) fine blanched almond flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 cup (140g) fresh or frozen blueberries
  • ¼ cup (25g) almond flour (for glaze)
  • ½ cup (60g) powdered sugar, sifted (for glaze)
  • 1–2 teaspoons lemon juice (for glaze)
  • Zest of ½ lemon (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
  2. In a large bowl, whisk together the almond flour, baking powder, and salt.
  3. In a separate bowl, beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Gently fold in the blueberries using a spatula. If using frozen berries, toss them in a tablespoon of almond flour first to prevent sinking.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs. Tent with foil if browning too quickly.
  9. While the loaf bakes, mix the powdered sugar, ¼ cup almond flour, 1-2 teaspoons lemon juice, and ½ lemon zest in a small bowl to form a thick paste.
  10. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack.
  11. Spread the glaze over the warm loaf and let it cool completely or serve warm.

Notes

Ensure baking powder is fresh for best rise. Use fine blanched almond flour for a tender texture. If using frozen blueberries, do not thaw them before adding to the batter. The loaf stays moist for up to 3 days at room temperature.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 220
  • Sugar: 12
  • Sodium: 120
  • Fat: 15
  • Saturated Fat: 4
  • Carbohydrates: 18
  • Fiber: 3
  • Protein: 6

Keywords: gluten-free, lemon blueberry loaf, almond flour, healthy baking, one-bowl recipe, dairy-free option, quick bread

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Find it online: https://dinnercraft.online/gluten-free-lemon-blueberry-loaf-5pm-dinner-win/