Description

A moist, fluffy, and easy one-bowl gluten-free lemon blueberry loaf that is perfect for breakfast or snacks. Made with almond flour and fresh or frozen blueberries, this recipe is quick, budget-friendly, and tastes like a bakery treat.

Ingredients

Scale

2 cups (200g) blanched almond flour
1 teaspoon baking powder
½ teaspoon salt
½ cup (100g) granulated sugar
2 large eggs, room temperature
¼ cup (55g) unsalted butter, melted and cooled
¼ cup (60g) Greek yogurt, full-fat or 2%
1 large lemon (zest and 2–3 tablespoons juice)
1 teaspoon pure vanilla extract
1 cup (150g) fresh or frozen blueberries
Optional Glaze: ½ cup powdered sugar + 1 tablespoon lemon juice

Instructions

Preheat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper and grease lightly.
In a large mixing bowl, whisk together the almond flour, baking powder, and salt until no lumps remain.
In a separate bowl, whisk the eggs, melted butter, Greek yogurt, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined; do not overmix.
Gently fold in the blueberries. If using frozen, add them directly without thawing.
Pour batter into the prepared loaf pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes, then lift out using the parchment overhang and place on a cooling rack to cool completely before slicing.

Notes

Use blanched almond flour for a fine texture. If using frozen blueberries, do not thaw them to prevent bleeding. Ensure baking powder is fresh for proper rising. Cool the loaf completely before slicing to prevent crumbling. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 8
Sodium: 120
Fat: 18
Saturated Fat: 4
Carbohydrates: 12
Fiber: 3
Protein: 8

Keywords: gluten-free, lemon blueberry loaf, almond flour, one-bowl recipe, easy baking, gluten-free bread, healthy breakfast, keto-friendly