This Healthy Lemon Blueberry Bread combines fresh blueberries with bright lemon for a loaf that tastes like spring and summer. It’s gluten free, dairy free, and free of refined sugar — ideal for breakfast, dessert, or a snack.
Healthy Lemon Blueberry Bread
This lemon blueberry loaf is pure sunshine in bread form. Light, moist, and bursting with citrus and berry flavor, it satisfies cravings for fresh fruit and bright acidity without relying on dairy, refined sugar, or gluten. It’s great warm from the oven, toasted with a smear of nut butter, or sliced for an easy on-the-go snack.
Ingredients for Healthy Lemon Blueberry Loaf
Notes and tips are included below each ingredient where helpful.
- Oat flour – You can make your own by blending rolled oats until they form a fine powder.
- Almond flour – Use finely ground almond flour and pack it lightly when measuring.
- Salt – A small amount of salt helps brighten the flavors.
- Baking soda – Works well with the lemon juice to give lift and tenderness.
- Egg – One egg helps bind and stabilize the loaf.
- Pure maple syrup – Sweetens naturally; honey can be used instead if preferred.
- Vanilla extract – Enhances the overall flavor.
- Unsweetened vanilla almond milk – Any milk of choice works as a substitute.
- Coconut oil – Melted; avocado oil also works well.
- Fresh lemon juice – About 2 tablespoons; for more lemon flavor, replace 2 tablespoons of the milk with extra lemon juice.
- Zest from one lemon – Grate only the yellow zest to avoid bitterness from the pith.
- Fresh blueberries – About 1 cup. Tossing them with a teaspoon of almond flour helps prevent sinking. Frozen berries can be used without thawing.
How to make this Healthy Lemon Blueberry Loaf
- Preheat the oven to 350°F (175°C). Line a loaf pan or an 8×8-inch pan with parchment paper. This batter also works well baked as muffins.
- In a large bowl, whisk together the oat flour, almond flour, salt, and baking soda.
- In a separate bowl, whisk the egg with maple syrup, vanilla, milk, melted coconut oil (or avocado oil), lemon zest, and lemon juice until smooth. Fold the dry ingredients into the wet until just combined.
- Gently fold in the blueberries, being careful not to crush them. Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.
Storage
Store the loaf in the refrigerator for up to four days for best freshness. It freezes well — slice before freezing so you can thaw only what you need. This makes it handy for using fresh blueberries while they’re in season.
Dietary notes
Yes — this recipe is gluten free, dairy free, and contains no refined sugars when made as written. It’s a flavorful option for anyone seeking a lighter, fruit-forward quick bread that still delivers good texture and protein from almond flour and egg.
Variations and swaps
Switch the blueberries for raspberries, blackberries, or chopped strawberries, or try a mixed berry combination. For a different citrus note, replace lemon juice and zest with orange or lime. Adjust sweetener slightly if using sweeter fruit varieties.
More healthy breads and muffins
Try these other recipes for wholesome baked treats:
Healthy Banana Bread | Gluten Free Banana Bread
Healthy Pumpkin Oatmeal Banana Bread
Healthy Carrot Cake Muffins + Cream Cheese Frosting
Gluten Free Chocolate Chip Zucchini Muffins
Healthy Banana Oatmeal Blender Muffins
Gluten Free Blueberry Muffins
Healthy Brownies
Healthy Lemon Blueberry Bread
Nancylynn
8 servings
Pin Recipe
10 mins
30 mins
40 mins
Ingredients
- 1 cup + 2 tablespoons oat flour
- 1 cup packed almond flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg, slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened vanilla almond milk (or milk of choice)
- 2 tablespoons avocado oil or coconut oil
- 2 tablespoons fresh lemon juice
- Zest from one lemon
- 1 cup fresh blueberries (frozen works too — toss with 1 tsp almond flour to prevent sinking)
Instructions
- Preheat oven to 350°F. Line a loaf pan or 8×8-inch pan with parchment paper.
- Whisk oat flour, almond flour, salt, and baking soda in a large bowl.
- In another bowl, combine the egg, maple syrup, coconut oil, vanilla, almond milk, lemon zest, and lemon juice until smooth. Fold the dry ingredients into the wet until just combined.
- Gently fold in blueberries, pour batter into the prepared pan, and smooth the top.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool before slicing.