If you ask me, the classic lemon + blueberry combination is the most perfect spring treat. It is a delicious blending point of the recently departed winter citrus season and the soon approaching summer berry season. And to me, it is a marriage of flavors that truly represents springtime. It is bright freshness like lemons but with hints of sweet juiciness like blueberries. Yep, this Lemon Blueberry Bread is spring in loaf form.
This sweet bread is simple enough to make and in just one bowl! Because I am always in favor or less dishes. Honestly, the most labor-intensive part is juicing and zesting the lemons. And trust me, you do not want to skip this part, the fresh flavor from the lemon juice is worth the squeeze. I really believe that you will be able to taste the difference at first bite. And the zesting, well, I always find that it is one of those things that sounds more annoying than it actually is. The zest really adds that next level of lemony brightness. 
This loaf is paleo-friendly. Meaning it’s gluten, grain, and dairy free. Sweetened with coconut sugar, it has no refined sugars! Made with real ingredients that you can feel good about! This is a sweet and delicious treat that tastes amazing and will keep you feeling great. Plus it freezes brilliantly so you can enjoy this on the go or have it ready for a quick no-fuss breakfast.
paleo friendly (gluten/grain/dairy free), no refined sugar
If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Lemon Blueberry Bread
The perfect sweet treat for spring. This is light, zesty, sweet, and juicy. Made in just one bowl with only good-for-you ingredients. This is a delicious baked good that you can feel great about eating!
paleo (gluten/grain/dairy free), refined sugar free
Ingredients
Wet Ingredients
- 3/4 cup coconut sugar
- 4 eggs
- 1/4 cup olive oil
- 1/4 cup lemon juice
- zest from 2 lemons
- 1 tsp vanilla
Dry Ingredients
- 2 1/2 cups almond flour
- 1/2 cup tapioca flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup blueberries
- additional blueberries for topping optional
- 1 tbsp turbinado sugar for topping optional (omit for strict paleo)
Instructions
- Heat oven to 350 degrees and prepare loaf pan by lining with parchment paper or greasing with additional oil.
In a large bowl, or in the bowl of a stand mixer, beat together the eggs, sugar, and oil until well mixed and bubbly.
- Add the lemon juice, zest, and vanilla and stir until well combined.
Then add the almond flour, tapioca flour, baking powder, and salt to the wet mixture and mix until just fully incorporated.
Gently stir in 1 cup of blueberries.
Pour the batter into the prepared loaf pan and spread evenly into one layer.
If you like, decorate with additional blueberries on top of the batter and/or sprinkle with turbinado sugar.
Bake for 58-60 minutes or until top is lightly cracked and edges are turning brown. Pierce with a toothpick if you are unsure.
Remove from oven and let cool on a wire rack for about 15-20 minutes before removing from the pan and slicing.
Recipe Notes
This will keep stored in an air tight container for a day or so. Afterwards, move to the freezer pre-sliced!
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