Lemon Blueberry Loaf {coconut flour}

I’ve got a thing for blueberries and lemons, and they definitely belong together in the form of a lemon blueberry loaf, using coconut flour.

After playing around with lemon muffins and blueberries I decided to turn the recipe into a cake. This tastes very much like a lemon pound cake so if you prefer you can omit the blueberries and have just that. I do recommend adding about 1/2 tablespoon more lemon juice to the mix for tenderness that the blueberries provide.

I added a lot of blueberries here but you can easily dial it down to about 3/4 cup of blueberries and have quite enough in each slice. I used fresh blueberries but frozen will work as well.

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  Lemon Blueberry Loaf

  Author Erica

  Yield 8-10 slices

  To make this Keto, replace the honey with the equivalent amount of your favorite low-carb sweetener plus 1/4 cup of dairy-free milk or yogurt.

  I used a smaller baking pan measuring 7.5 inches x 3.75 inches. You can use a slightly larger pan and the loaf will be flatter, or increase the recipe size, or double it and make a loaf and muffins.

  For SCD, use only honey.

  Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1/3 cup oil
  • 1/4 cup plus 2 tablespoons honey (or maple syrup)
  • 1/4 cup lemon juice (about 2 lemons)
  • 1 tablespoon vanilla extract
  • 1 cup blueberries

  Instructions

  1. Preheat your oven to 350°F (175°C, or gas mark 4).
  2. Line a baking pan with parchment paper.
  3. Combine all the dry in ingredients in a bowl and blend with a whisk or fork.
  4. Add the wet ingredients to the dry ingredients and whisk to blend well.
  5. Add the batter to the baking pan and bake for about 50 minutes or the loaf is starting to turn golden around the edges.
  6. Cool and slice. Store in the refrigerator for a few weeks, or freeze for a few months.