Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)

Moist Almond Flour Blueberry Loaf

It’s blueberry season, and while I love eating fresh blueberries by the handful, I also very much enjoy a slice of fresh blueberry quick bread. And today, we’re making a low-carb loaf using almond flour as the base for this almond flour blueberry bread.

Filled with sweet, ripe juicy blueberries, this easy gluten-free quick bread comes together in under an hour, and is unbelievable moist and delicious!

I’m telling you, you’ll be making a loaf of this over and over again!

Why You’ll Love this Recipe:

• Simple Ingredients: The main ingredients you’ll need for this almond flour lemon blueberry bread are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing the blueberry bread batter is just a matter of mixing the dry ingredients and wet ingredients together, then simply bake and you can enjoy a fresh loaf of quick blueberry almond flour bread in under an hour!
• Totally Gluten-Free, Dairy-Free & Low Carb: The best part is that this almond blueberry bread is 100% gluten-free, dairy-free and low carb, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour blueberry bread recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: For the best results, make sure to use blanched almond flour (flour made by processing blanched almonds with their skins off), as opposed to almond meal (processed whole almonds with their skins on), to ensure a lighter texture.
• Erythritol: I used erythritol for sweetening this almond flour bread, but you may also use granulated monkfruit sweetener, or regular white sugar, cane sugar or light brown sugar if you prefer.
• Eggs: Eggs are necessary for binding the ingredients together, so make sure to include them in. I do NOT recommend substituting them with anything.
• Lemon Juice & Zest: For the best flavor, make sure to use fresh lemon juice and freshly grated lemon zest.
• Baking powder: Baking powder is the only leavening agent used to help the batter rise, so definitely make sure to add it in.
• Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular butter instead.
• Blueberries: Since this is a recipe for blueberry bread, blueberries are a key ingredient. You may use either fresh blueberries or frozen blueberries.

How to Make Almond Flour Blueberry Bread

Mix Butter, Sweetener & Eggs: In a large bowl mix the melted butter, erythritol and eggs until well combined.

Add Dry Ingredients: Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.

Dish by Dish Tips:

• Storing: To store, wrap this almond flour lemon blueberry bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap in plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw in the refrigerator before slicing.

Other Almond Flour Recipes You’ll Love:

• Almond Flour Banana Bread (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)
• Almond Flour Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Yeast Rolls (Gluten-Free, Dairy-Free)

Gluten-Free Blueberry Recipes to Make:

Other Gluten-Free Bread Recipes to Bake:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 12 slices 1x
• Diet: Dairy-Free, Gluten-Free, Low-Carb

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Description

Moist, tender and flavor-packed, this almond flour blueberry bread is bursting with juicy, fresh blueberries and made with a base of almond flour, making it the perfect low-carb sweet treat every one will love. Gluten-free and dairy-free too. Go bake a fresh loaf today!

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Ingredients

Units USM Scale 1x2x3x

• 3 cups blanched almond flour
• 1/2 cup erythritol
• 3 eggs
• 3 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup dairy-free butter
• 1 cup fresh blueberries

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Instructions

1. Preheat & Line: Preheat the oven to 350F (180C). Line a 9 x 4inch loaf pan with parchment paper.
2. Mix Butter, Sweetener & Eggs: In a large bowl mix the melted butter, erythritol and eggs until well combined.
3. Add Dry Ingredients: Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.
4. Add Juice & Zest: Add the lemon juice and lemon zest, mixing until combined.
5. Fold in Blueberries: Finally, fold in the blueberries until evenly distributed throughout the batter.
6. Pour Batter into Pan: Pour the batter into the loaf pan and sprinkle some blueberries on top if desired.
7. Bake Until Golden: Bake for 45 minutes until golden brown and a toothpick inserted in the middle comes out clean. If you notice that the top of the loaf is turning brown, tent the pan with aluminum foil to prevent the top from burning or browning too much.
8. Cool Before Removing: Allow the bread to cool in the pan for 10-15 minutes, then remove it and let it finish cooling on a rack before slicing.

Notes

Almond Flour: For the best results, make sure to use blanched almond flour (flour made by processing blanched almonds with their skins off), as opposed to almond meal (processed whole almonds with their skins on), to ensure a lighter texture.

Erythritol: I used erythritol for sweetening this almond flour bread, but you may also use granulated monkfruit sweetener, or regular white sugar, cane sugar or light brown sugar if you prefer.

Eggs: Eggs are necessary for binding the ingredients together, so make sure to include them in. I do NOT recommend substituting them with anything.

Lemon Juice & Zest: For the best flavor, make sure to use fresh lemon juice and freshly grated lemon zest.

Baking powder: Baking powder is the only leavening agent used to help the batter rise, so definitely make sure to add it in.

Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular butter instead.

Blueberries: Since this is a recipe for blueberry bread, blueberries are a key ingredient. You may use either fresh blueberries or frozen blueberries.

Storing: To store, wrap this almond flour lemon blueberry bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap in plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw in the refrigerator before slicing.

• Prep Time: 10 mins
• Cook Time: 45 mins
• Category: Bread
• Method: Baking
• Cuisine: Western