Description
A moist, tender gluten-free lemon blueberry loaf made with just five main ingredients. This recipe uses almond flour for richness and includes a bright lemon glaze, capturing the comforting flavor of a grandmother’s Sunday treat.
Ingredients
Scale
- 2 cups (200g) fine blanched almond flour
- 1 cup (200g) granulated sugar
- 3 large eggs, room temperature
- 2 medium fresh lemons (zest and juice)
- 1.5 cups (200g) fresh blueberries
- 1 cup (120g) confectioners’ sugar, sifted (for glaze)
- 1–2 tablespoons lemon juice (for glaze)
- 2 tablespoons unsalted butter, melted (for glaze)
- Pinch of salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- Zest the lemons to get 2 tablespoons of zest, then juice them to get about ¼ cup of juice. Set aside.
- In a medium bowl, whisk together the almond flour, granulated sugar, and a pinch of salt.
- In a separate bowl, whisk the eggs until light and frothy. Add the lemon juice and melted butter (if using in batter) and whisk until combined.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
- Toss the blueberries in a teaspoon of almond flour to help suspend them, then gently fold them into the batter.
- Pour batter into the prepared pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, brush the top with melted butter and drizzle with a mixture of confectioners’ sugar and lemon juice. Let glaze set for 15 minutes before slicing.
Notes
Use fine blanched almond flour for the best texture; almond meal with skins will make the loaf bitter. Ensure eggs are at room temperature to prevent clumping. Tossing blueberries in a little flour before folding helps prevent them from sinking. The loaf keeps well at room temperature for 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 16
- Sodium: 15
- Fat: 18
- Saturated Fat: 2
- Carbohydrates: 22
- Fiber: 4
- Protein: 8
Keywords: gluten-free, lemon blueberry loaf, almond flour, gluten-free bread, healthy breakfast, dairy-free option, easy baking, grandmother recipe