Blueberry Lemon Loaf – This Blueberry Lemon Loaf offers a subtly sweet and perfectly moist breakfast, snack, or dessert option! Loaded with fresh, wild blueberries, and topped with a sweet yet tart lemon glaze, this bread is one the whole family will love!
Gluten, dairy, and refined-sugar free, you can enjoy this bread and nourish your body! Ready for the full recipe? Let’s get into it!
Blueberry Lemon Loaf
Blueberry Lemon Loaf is one of the most popular dessert or breakfast breads out there. The perfect mixture of sweet and tart flavors, and bursting with the fresh flavor or lemons and blueberries, there’s no wonder everyone loves this classic recipe.
And while most recipes are loaded with gluten, dairy, and sugar, this recipe is free of all those common inflammatory ingredients. Because of this, it is an excellent option for those who wish to follow a clean eating diet.
Why Choose Gluten Free?
While most recipes call for all-purpose flour, I opted for a gluten-free, measure-for-measure option. Why do we choose a gluten-free lifestyle? Well…it’s most definitely not to fit in with a fad, nor is it because gluten is unhealthy in-and-of-itself.
One of the biggest problems with gluten, is that it’s just simply not what it use to be. So no, a huge surge in gluten intolerances didn’t just randomly happen for no good reason. Gluten has been so genetically modified, treated with pesticides, and tampered with over the years, that it has become incredibly difficult to digest, and pro-inflammatory for a huge percentage of the population.
So should every single person who is totally healthy go gluten free? We wouldn’t necessarily say that. However, if somebody chooses to continue eating gluten, we strongly suggest going out of your way to source the highest quality, non-GMO, organic wheat out there.
The Problem with Dairy
Around 7 years ago, I gave up dairy entirely, and have never looked back! Despite the inflammatory effects dairy may have, alongside causing other health concerns, in my mind, there’s simply no need for it! There are just so many good, easily-accessible dairy-free products out there these days that you really don’t miss out on a thing (of course, except of the negative effects of dairy).
We firmly believe that dairy does the body more harm than good, which is why we’re in total support of a dairy free lifestyle!
Why Refined-Sugar is Bad
The vast majority of Americans are highly addicted to refined-sugar (one of the most inflammatory carbs), and there’s a reason for this! Refined-sugar is snuck into nearly all of our processed food products. From salad dressings, to yogurts, to on-the-go smoothies, refined sugar is in nearly everything. Thankfully, we have a single trick to help you curb refined-sugar cravings, and get your body back on track.
In order to keep a recipe sweet, yet still healthy, use unrefined natural sweeteners that contain nutrients. Then you can create a healthy sweet treat.
In this recipe, I opted for maple syrup and coconut sugar for the sweetest, yet healthy Blueberry Lemon Loaf possible!
Blueberry Lemon Loaf Ingredients
While this recipe is free of gluten, dairy, and refined-sugar, it is most definitely NOT free of flavor! Here’s what I used to keep this recipe clean, and delicious.
Gluten Free Flour – Choose a measure-for-measure gluten free flour for the perfect flavor and moist texture.
Coconut Oil – Instead of butter, I always opt for coconut oil as an easy and one-for-one replacement! And to address all the controversy around coconut oil, YES, coconut oil is healthy for you!
Coconut Sugar – A great, nutrient-dense alternative to refined sugar, coconut sugar offers a rich and caramel-y flavor very similar to brown sugar. Plus, it’s the perfect compliment to the tart flavor of the lemons!
Dairy-Free Yogurt – While I normally opt for coconut yogurt, there are many dairy-free yogurt options out there that would work perfectly fine. Just make sure you’re picking one without added sugar!
The yogurt in this recipe not only adds moisture, but it also contributes to the tart flavor that compliments the sweetness of the bread so well.
Eggs – Eggs help to bind this recipe together, and keep it in one piece!
Wild Blueberries – Small but mighty, wild blueberries have more total antioxidant capacity (ORAC) than almost all of the typical fruits and vegetables you see at the grocery store. They have a considerably higher ORAC value than their bigger cousins, cultivated blueberries.
Feel free to use fresh, or frozen blueberries in this recipe! However, if you choose to use frozen blueberries, be sure to toss them in the flour before mixing in order to keep the bread from turning totally blue (unless blue bread is your thing..then go for it)!
Lemon Juice + Zest – The tangy and citrusy flavor of this recipe!
Vanilla – Helps to enhance the flavors of the recipe.
Baking Soda – The leavening agent to make the bread rise and stay fluffy!
Coconut Manna – Used as the base for the tangy lemon icing for the Blueberry Lemon Loaf!
Maple Syrup – Maple syrup is the perfect, nutrient-dense, natural sweetener for this citrus lemon icing.
Healthy Dessert Bread Recipes
Looking for more healthy dessert/breakfast bread recipes? Here are some of our favorites!
Easy Recipe for Monkey Bread: If you’re looking for an Easy Recipe for Monkey Bread that is gluten, dairy, and refined-sugar free, I’ve got you covered!
Zucchini Bread with Chocolate Chips: Zucchini Bread with Chocolate Chips is gluten free, grain free, dairy free and naturally sweet. Walnuts and chocolate chips boost the flavor!
Gluten Free Banana Bread: Gluten Free Banana Bread recipe made with hemp seeds, flax, maca and gluten free flour. Save your eggs, milk and sugar for another recipe!
Blueberry Lemon Loaf
This Blueberry Lemon Loaf offers a subtly sweet and perfectly moist healthy breakfast, snack, or dessert option!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
- Yield: 6 servings 1x
Blueberry Lemon Loaf
- 1.5 cups + 1 tablespoon measure-for-measure gluten free flour
- 1.5 cups wild blueberries, fresh or frozen
- 1 cup coconut sugar
- 1 cup vegan yogurt
- 1/2 cup coconut oil, melted
- 3 pastured eggs
- 2 tablespoon fresh lemon juice
- Zest from 1 lemon
- 1 teaspoon vanilla extract
- 1 tablespoon baking soda
- 1/2 cup water, for steaming in oven
Blueberry Lemon Loaf
- Preheat oven to 350º F, and line a bread pan with parchment paper.
- Add eggs, coconut oil, yogurt, coconut sugar, vanilla, 2 tablespoons lemon juice, and lemon zest to a large mixing bowl. Combine with an electric mixer until smooth.
- If using frozen blueberries, toss in gluten free flour, and add to bowl. Add in baking soda, and mix until well combined and smooth.
- Pour mixture into bread pan, and set aside.
- Place 1/2 cup water in a baking sheet, and place on bottom rack.
- Place bread mixture on next rack up in the oven, and bake for 70-80 minutes, or until toothpick comes out clean.
- Remove from oven, and allow to cool.
- Top with icing (see instructions below), cut into slices, and enjoy!
Vanilla Glaze *see notes
- Melt coconut manna and coconut oil on low heat in a small saucepan on the stovetop, stirring constantly.
- Add in maple syrup and vanilla, and mix until well combined.
- Pour over cool Blueberry Lemon Loaf.
*Do not begin making icing until Blueberry Lemon Bread is fully cooled, as icing must be poured immediately to not get clumpy.
Keywords: Blueberry Lemon Loaf