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Lemon Blueberry Loaf {coconut flour}

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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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Comments

  1. 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

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

    Thanks I can’t wait to try this.

    Reply

  3. 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

    • 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

  4. 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

    • 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

        • 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

    • 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

  5. 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

    • 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

  8. 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

    • 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

  9. 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

  13. 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

    • 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

  14. 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

  16. 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

  17. 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

    • 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

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

    Reply

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