Why Make This Recipe
If you’re looking for a delightful treat that feels indulgent but is also good for you, this Healthier Lemon Blueberry Loaf is the way to go. It’s gluten-free, bursting with juicy blueberries, and flavored with bright lemon. Every slice brings sunshine to your mornings or afternoons, and it’s perfect for any occasion. Plus, it’s made with wholesome ingredients like almond flour and olive oil, making it a guilt-free pleasure. Whether you’re enjoying it with your morning coffee or serving it at a brunch, this loaf awakens the senses.
How to Make Healthier Lemon Blueberry Loaf
Making this beautiful loaf is as enjoyable as eating it. It starts by gathering your ingredients and preheating the oven, setting the mood for some baking magic. The process is straightforward, so don’t worry if you’re not a seasoned pro! Follow these simple steps, and soon you’ll have a delicious loaf ready to impress your friends and family.
Ingredients:
- 4 large eggs, lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons heavy cream
- 1/2 lemon, zested + juiced
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1½ teaspoons baking powder
- Pinch salt
- 1/2 cup granulated sugar of choice
- 1 cup blueberries
- 1/3 cup powdered sugar (for glaze)
- 1 tablespoon heavy cream (for glaze)
- 1 tablespoon lemon juice (for glaze)
Directions:
- Preheat your oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, combine the eggs, olive oil, heavy cream, lemon zest, lemon juice, and vanilla. Whisk together until smooth.
- Next, add the almond flour, coconut flour, baking powder, salt, and sugar. Mix everything until combined; the mixture will be thick.
- Gently fold in the blueberries.
- Transfer the mixture into the loaf pan, spreading it out evenly. Add some extra blueberries on top, pressing them down slightly.
- Bake for 45 minutes or until a toothpick comes out clean and the loaf is golden in color.
- Let it set in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the lemon glaze, whisk together the powdered sugar, heavy cream, and lemon juice in a small bowl until smooth. If the glaze is too thin, simply add more powdered sugar to thicken it up.
- Store leftovers in an airtight container if there are any!
How to Serve Healthier Lemon Blueberry Loaf
This lovely loaf is delightful on its own, but to elevate your experience, consider serving it with a light dusting of extra powdered sugar or a drizzle of the lemon glaze. Pair it with a warm cup of tea or coffee for a cozy afternoon snack, or enjoy it as a refreshing breakfast alongside some Greek yogurt. It’s as versatile as it is delicious!
How to Store Healthier Lemon Blueberry Loaf
Keeping your loaf fresh is important. Store it in an airtight container at room temperature for up to three days. If you want to keep it longer, consider wrapping it tightly in plastic wrap and placing it in the fridge, where it can last about a week. You can also freeze slices for later enjoyment—just make sure they’re sealed well to prevent freezer burn.
Tips to Make Healthier Lemon Blueberry Loaf
- Eggs: Make sure your eggs are at room temperature for better mixing.
- Blueberries: Fresh is great, but feel free to use frozen blueberries too. Just toss them in a little bit of flour to help prevent them from sinking.
- Zest: Don’t skip the lemon zest; it adds a lovely aromatic quality that enhances the flavor.
- Glaze: Adjust the lemon glaze to your liking—add more lemon for a tangier bite or more sugar for sweetness.
Variation
If you want to mix it up a bit, try adding in different fruits, like raspberries or chopped strawberries. Each fruit brings its own unique flavor and twist to the loaf. You can also swap out almond flour for another gluten-free flour blend if desired.
FAQs
1. Can I make this loaf dairy-free?
Yes, you can substitute the heavy cream with a dairy-free option like coconut cream or almond milk.
2. What if I don’t have coconut flour?
You can leave it out, but keep in mind it helps with texture. Just add a little extra almond flour if you skip it.
3. How do I know when my loaf is done baking?
A toothpick inserted into the center should come out clean when it’s ready. The top should also be golden brown.
Get ready to enjoy this dreamy Healthier Lemon Blueberry Loaf! With every bite, you’ll taste the love baked right in. Happy baking!
Print
Healthier Lemon Blueberry Loaf
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Gluten-Free
Description
A delightful gluten-free loaf bursting with juicy blueberries and bright lemon flavor, perfect for any occasion.
Ingredients
- 4 large eggs, lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons heavy cream
- 1/2 lemon, zested + juiced
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1½ teaspoons baking powder
- Pinch salt
- 1/2 cup granulated sugar of choice
- 1 cup blueberries
- 1/3 cup powdered sugar (for glaze)
- 1 tablespoon heavy cream (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat your oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, combine the eggs, olive oil, heavy cream, lemon zest, lemon juice, and vanilla. Whisk together until smooth.
- Add the almond flour, coconut flour, baking powder, salt, and sugar. Mix until combined; the mixture will be thick.
- Gently fold in the blueberries.
- Transfer the mixture into the loaf pan, spreading it out evenly. Add extra blueberries on top, pressing them down slightly.
- Bake for 45 minutes or until a toothpick comes out clean and the loaf is golden in color.
- Let it set in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the lemon glaze, whisk together the powdered sugar, heavy cream, and lemon juice in a small bowl until smooth. Adjust the thickness by adding more powdered sugar if needed.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or wrap tightly in plastic wrap and refrigerate for about a week. Can also freeze slices well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg