Description
A simple, moist, and tender gluten-free loaf made with just five ingredients. This recipe uses almond flour and eggs for structure, resulting in a bright, lemony, and blueberry-packed bread that is perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups (200g) super-fine blanched almond flour
- 4 large eggs, room temperature
- ½ cup (120ml) raw honey
- 2 large lemons (zest and juice)
- 1 cup (150g) fresh blueberries
- 1 teaspoon baking powder (optional, for extra rise)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×4 or 9×5 inch loaf pan and line with parchment paper.
- In a large bowl, whisk together eggs and honey until well combined and slightly frothy.
- Add the juice of one lemon and the zest of both lemons to the egg mixture and whisk again.
- Add the almond flour (and baking powder if using) to the wet mixture. Stir gently with a spatula until just combined. Do not overmix.
- Gently fold in the blueberries until evenly distributed.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 30-35 minutes, or until the top is golden brown and 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 paper and cool completely on a wire rack before slicing.
Notes
Use super-fine blanched almond flour for the best texture. Room temperature eggs mix better with honey. Do not slice the loaf while warm, or it will crumble. Frozen blueberries can be used if tossed in a teaspoon of almond flour first to prevent sinking.
- Prep Time: 5 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of the
- Calories: 180
- Sugar: 6
- Sodium: 5
- Fat: 14
- Saturated Fat: 1
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: gluten-free, lemon blueberry loaf, almond flour recipe, healthy breakfast, easy baking, dairy-free, paleo-friendly