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
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.
Servings: 8 slices
Calories: 195kcal
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
- 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, oil, 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: 195kcal | Carbohydrates: 17g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 155mg | Potassium: 58mg | Fiber: 3g | Sugar: 12g | Vitamin A: 129IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg
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
Thanks! Just added it 🙂
Could you make these in a cup cake pan?
Yes, take a look at my lemon muffins recipe for guidance.
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 !
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.
Thanks! Yes, if it seems a bit dry just add a bit more lemon juice 🙂
Sooo delicious and so fast to put together! I already ate half the loaf! Also, I used coconut oil.
Great to hear! And good to know it works well with coconut oil. Thank you 🙂
This looks so inviting we wanted to make it immediately. Wish there were an easy “print” button.
Thank you!
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.
Hi Erica, it looks delicious 🙂 I’m just wondering how many calories it has and haw the macro looks like?
Just added all of that info in the recipe plugin update! Cheers 🙂