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Paleo Lemon Blueberry Loaf

A moist paleo lemon loaf packed with juicy blueberries!
Prep Time 10 mins
Cook Time 45 mins
Resting time 20 mins
Total Time 1 hr 15 mins
Course Snack
Cuisine American
Servings 10 slices
Calories 150 kcal


  • 2 large bowls
  • loaf pan


  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 eggs
  • 1/4 cup coconut sugar
  • 2 tablespoons honey
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon zest (approximately 1 lemon)
  • 2 tablespoons lemon juice (approximately 1 lemon)
  • 1 cup blueberries (dusted with 1 teaspoon gluten free all-purpose flour*)


  • Preheat oven to 350 degrees. Prepare a loaf pan with parchment paper or spray with nonstick cooking spray.
  • In a large bowl, whisk together almond flour, coconut flour, baking soda and salt.
  • In a separate large bowl, whisk together eggs, coconut sugar, honey, coconut oil, vanilla, lemon zest and lemon juice. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in flour-dusted blueberries.
  • Pour batter into prepared loaf pan and spread out evenly. Bake for 20 minutes uncovered and then cover with foil, to prevent browning too quickly and bake for an additional 20-30 minutes or until toothpick comes out clean. Allow to cool for about 20 minutes in the loaf pan and then carefully remove from pan and transfer to a wire rack to cool completely.


*Optional but by dusting the blueberries with flour, this ensures they do not sink to the bottom of the pan while baking. Use regular all-purpose flour if gluten is not an issue. We realize that doing this makes the recipe no longer paleo so if that matters to you, you can omit this step.
Amount Per Serving: Calories: 150, Total Fat: 10g, Saturated Fat: 5.6g, Cholesterol: 49mg, Sodium: 203mg, Total Carbohydrates: 13.8g, Dietary Fiber: 2.2g, Total Sugars: 10.1g, Protein: 3.4g
Keyword blueberry lemon, lemon loaf, lueberry lemon loaf, paleo bread, paleo lemon bread