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Lemon Blueberry Loaf {coconut flour}

August 4, 2019 by Erica 45 Comments

Lemon Blueberry Loaf

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.

Lemon Blueberry Loaf

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4.86 from 7 votes

Lemon Blueberry Loaf

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.
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.
For SCD, use only honey.
Note: Don't use coconut oil. Some folks in the comments stated that it doesn't work.
You can also replace the butter with applesauce if you prefer a lower-fat version or don't want to use butter or oil.
Servings: 8 slices
Calories: 180kcal
Author: Erica

Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1/3 cup unsalted butter, melted or oil, or replace with applesauce
  • 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
US Customary - Metric

Instructions

  • Preheat your oven to 350°F (175°C, or gas mark 4).
  • Line a baking pan with parchment paper.
  • Combine all the coconut flour, salt, and baking soda in a bowl and blend with a whisk or fork.
  • Add the eggs, butter, honey, lemon juice, vanilla extract, and blueberries to the dry ingredients and whisk to blend well.
  • Add the batter to the baking pan and bake for about 50 minutes or the loaf is starting to turn golden around the edges.
  • Cool and slice. Store in the refrigerator for a few weeks, or freeze for a few months.

Nutrition

Calories: 180kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 156mg | Potassium: 58mg | Fiber: 3g | Sugar: 12g | Vitamin A: 365IU | Vitamin C: 5mg | Calcium: 15mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Low Carb | Keto, Nut-Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: blueberries, coconut flour, lemon

Previous Post: « Lemon Muffins {coconut flour}
Next Post: Avocado Kale Salad {lemon honey dressing} »

Reader Interactions

Comments

  1. AvatarMaria

    April 4, 2021 at 5:03 pm

    5 stars
    This recipe is delicious and easy. I actually changed it slightly because I only had one lemon. That gave me 2T lemon juice but I took the zest from it (which packs a flavor punch) and added 2 T almond milk so the liquid would stay the same. The taste is great and the cake is so light and moist. I used maple syrup as sweetener and canola oil for fat. Thanks for this recipe!

    Reply
    • EricaErica

      April 4, 2021 at 5:17 pm

      Thank you ☺️ Great idea using the lemon zest!

      Reply
  2. AvatarLeticia

    October 7, 2020 at 3:45 pm

    Hi Erica, just followed your recipe ,didn’t change anything and it’s delicious, I mixed it with haft a cup of blueberries instead of one cup..I will try it with nuts next time.

    Reply
    • EricaErica

      October 8, 2020 at 10:18 am

      Great to hear! Thanks 🙂

      Reply
  3. AvatarAnnamarie Coopersmith

    October 1, 2020 at 1:58 pm

    Hi Erica
    Can you use egg yolks only, no whites? Would you add anything else?

    Thanks I can’t wait to try this.

    Reply
    • EricaErica

      October 1, 2020 at 7:43 pm

      I’m not sure. I haven’t tried that.

      Reply
  4. AvatarIrene

    September 6, 2020 at 8:36 pm

    Family loved this – i substituted 1/3 cup butter instead of oil – made ALL the difference in flavor and texture! Does anyone have a source for a small loaf pan so that this will be a taller loaf?

    Reply
    • EricaErica

      September 7, 2020 at 9:47 pm

      I recommend using a 7.5 long bread pan (usually 3.75 inches tall). There are a variety of them on Amazon and elsewhere, including silicone, non-stick, aluminum, and even paper versions.

      Reply
  5. AvatarDee

    July 7, 2020 at 3:53 pm

    1/3 cup of oil? I made this and not only was the bottom 3/4 of the bread way too moist, all I could taste was the oil. Yuck. Maybe i will substitute it with a little applesauce instead of oil. I really wanted this to be good.

    Reply
    • EricaErica

      July 7, 2020 at 4:13 pm

      I haven’t experienced this, but you can try using coconut oil or applesauce. Another reader also mentioned this and the only thing I can think of is that some coconut flour behaves differently because this always works for me.

      Reply
      • AvatarNita

        July 27, 2020 at 3:01 pm

        I used coconut oil. It was terrible. Not taste, but texture. It’s a big wet lump of eggy waste of money.

        Reply
        • EricaErica

          July 27, 2020 at 6:04 pm

          I haven’t tested it with coconut oil but I’m starting to think it shouldn’t be used because you’re the 3rd person who tried it and had bad results. Thanks for the heads up. Sorry about the trouble but I did note that I haven’t tested it with coconut oil in the comments. I’ll add it to the recipe notes.

          Reply
    • AvatarNita

      July 27, 2020 at 2:59 pm

      I’m so glad I read your comment. Same here! I doubled the recipe as suggested and it’s not even edible. Too eggy, too oily, too wet! I’m so disappointed at all the lost time and money I put into this “bread”. It’s more like a pudding.

      Reply
      • EricaErica

        July 27, 2020 at 6:05 pm

        Thanks for the feedback. I haven’t tested it with coconut oil but I’m not sure it will work based on these comments.

        Reply
  6. AvatarDevan

    June 27, 2020 at 6:43 am

    4 stars
    Lovely recipe. Perhaps a few less blueberries next time. I also mixed coconut flour with chickpea flour. Worked well, but will try again with only coconut flour. Will also try with banana

    Reply
    • EricaErica

      June 27, 2020 at 8:14 am

      Yes, as I mention, you can reduce by 1/4 cup. I love a lot of blueberries.

      Reply
  7. AvatarGeetha

    June 17, 2020 at 7:54 pm

    5 stars
    Thanks for the recipe. Tried today. Good one easier

    Reply
    • EricaErica

      June 18, 2020 at 12:05 am

      Great to hear!

      Reply
  8. AvatarJenny

    June 6, 2020 at 4:39 pm

    Hi,
    Can I substitute the eggs with bananas?
    … I love your recipes!!
    Thanks,
    Jenny

    Reply
    • EricaErica

      June 6, 2020 at 8:07 pm

      I haven’t tried so not sure. If you’re not following SCD, you can try using 2 flaxseed eggs and banana. I’m not sure if bananas are enough to hold it together, but maybe 2 eggs and a banana? Would love to know the outcome if you try it 🙂

      Reply
  9. AvatarScorpio Rosso

    May 28, 2020 at 3:04 pm

    Hi:

    Just came across this recipe.

    Is coconut oil OK as the oil in the recipe?
    If I chose to make muffins, would a 6 cup jumbo muffin tin work and how long to bake them instead of a loaf style..

    Thanks so much.
    Scorpio

    Reply
    • EricaErica

      May 28, 2020 at 6:49 pm

      Yes, I think coconut oil is fine but I haven’t tested it. I’d estimate it will take about 30 minutes for the muffins. You can refer to my lemon muffins recipe for time as well.

      Reply
  10. AvatarMaureen

    April 18, 2020 at 4:22 am

    Tried making this today but with slight modification to turn it into a keto loaf and to fit my 8 X 4 inch pan.
    Omitted the honey and use sweetener and coconut milk. Came out soft and moist!

    Thank you for the recipe!

    Reply
    • EricaErica

      April 18, 2020 at 12:10 pm

      Great to hear! Which sweetener did you use?

      Reply
  11. AvatarTehzeeb

    April 16, 2020 at 3:48 am

    Hi, wild this work with Oats flour or Almond flour?

    Reply
    • EricaErica

      April 16, 2020 at 8:20 am

      It would be a different recipe, so you can’t replace the coconut flour using the measurements in this recipe.

      Reply
  12. AvatarDiana

    April 9, 2020 at 8:16 am

    Can I make this in a bread pan dish? Thank you

    Reply
    • EricaErica

      April 9, 2020 at 8:17 am

      Yes. It’s a small loaf so depending on the dimensions of your dish you may want to increase the batter and bake a bit longer.

      Reply
  13. AvatarCandice

    April 7, 2020 at 4:58 pm

    5 stars
    Just made it, and it was easy and delicious!

    Reply
    • EricaErica

      April 7, 2020 at 5:10 pm

      Great news!

      Reply
  14. AvatarVicki Smith

    April 6, 2020 at 7:24 am

    Both my lemon loaf and banana bread (coconut flour) tend to be a little too moist on the bottom half of the loaf. Should I add more flour, or cook longer? I did try to cook one about 5 minutes longer, it was still too moist on the bottom but the top and edges got overdone.

    Reply
    • EricaErica

      April 6, 2020 at 10:09 am

      I have a few suggestions: It is probably a bit moist. Add a bit more coconut flour or reduce the sweetener (which contributes moisture to the batter). You can bake a bit longer but it is likely a bit too much moisture. Hope that helps!

      Reply
  15. AvatarStacey

    February 14, 2020 at 2:31 pm

    5 stars
    Erica,

    Hello! I just wanted to double-check, the oil is not mentioned in the body of the recipe but is listed under ingredients. I think I left it out the first time but added it to the wet ingredients this time – it is cooking at this time. Was that just an oversight? Just checking – thanks! I loved it so much that I am going to be making this on the reg! 🙂 Thank you!! – Stacey

    Reply
    • EricaErica

      February 14, 2020 at 7:49 pm

      Thanks! Just added it 🙂

      Reply
  16. AvatarHeather

    February 9, 2020 at 10:10 am

    Could you make these in a cup cake pan?

    Reply
    • EricaErica

      February 9, 2020 at 3:47 pm

      Yes, take a look at my lemon muffins recipe for guidance.

      Reply
  17. AvatarSophia

    January 29, 2020 at 3:07 pm

    Almost forgot to add the blueberries as none of the steps included that part! Will wait to see how it turns out, a very easy fast recipe !

    Reply
  18. AvatarSharon

    November 9, 2019 at 5:42 pm

    5 stars
    I made the lemon blueberry and added shredded coconut with a little more lemon because it seemed drier than the first time without the coconut. It was fabulous! Next time I will add chopped walnuts. I also used agave. The sweetness was the same as the first time with maple syrup. Wonderful recipe! Thank you.

    Reply
    • EricaErica

      November 10, 2019 at 10:07 am

      Thanks! Yes, if it seems a bit dry just add a bit more lemon juice 🙂

      Reply
  19. AvatarLaila

    September 26, 2019 at 7:15 pm

    5 stars
    Sooo delicious and so fast to put together! I already ate half the loaf! Also, I used coconut oil.

    Reply
    • EricaErica

      September 26, 2019 at 7:55 pm

      Great to hear! And good to know it works well with coconut oil. Thank you 🙂

      Reply
  20. AvatarRebecca

    August 18, 2019 at 9:13 am

    This looks so inviting we wanted to make it immediately. Wish there were an easy “print” button.
    Thank you!

    Reply
    • EricaErica

      August 18, 2019 at 10:04 am

      Update: I just installed a new plugin for recipes that includes the print button! Best wishes!

      I changed the format so there’s no longer a print button, but you can easily print from your desktop by choosing Print in the browser menu.

      Reply
  21. AvatarMonika

    August 5, 2019 at 1:36 pm

    Hi Erica, it looks delicious 🙂 I’m just wondering how many calories it has and haw the macro looks like?

    Reply
    • EricaErica

      February 14, 2020 at 7:48 pm

      Just added all of that info in the recipe plugin update! Cheers 🙂

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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