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Lemon Blueberry Loaf {coconut flour}

August 4, 2019 by Erica 69 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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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, Recipe Subscriber Only

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Reader Interactions

Comments

  1. Lucy

    July 3, 2022 at 4:01 pm

    5 stars
    I followed the recipe exactly and after 50 minutes+ an extra 20, it looks like it never went in the oven. What happened?

    Reply
    • Erica

      July 3, 2022 at 4:39 pm

      My oven is well-calibrated so maybe your oven is off? Try increasing the temperature and leave it in longer. Others have had success as well, so I don’t think it’s the temp or time. Or reduce the liquid and read the notes and reader comments.

      Reply
      • Lucy

        July 3, 2022 at 7:41 pm

        Thanks. I put it in the fridge and will try again in the morning. I am new at this. I have a three rack oven. Where should I place the loaf?

        Reply
        • Erica

          July 3, 2022 at 8:03 pm

          middle is best. no worries, also for some reason some folks have trouble with this recipe and I can’t figure out why. Did you use coconut oil? Also, if you’re ok using coconut flour + almond flour, the blueberry bundt cake is an option next time.

          Reply
          • Lucy

            July 3, 2022 at 9:30 pm

            I used coconut flour, coconut oil, and apple sauce instead of egg. I have used the apple sauce in place of egg in other recipes and it works fine.

            Reply
            • Erica

              July 3, 2022 at 9:44 pm

              Oh, ok. I don’t know if that would work with this recipe.

              Reply
    • Gayle

      September 22, 2022 at 3:49 pm

      If no sugar is added, it will cook but won’t brown.

      Reply
  2. Carol

    November 8, 2021 at 7:23 am

    5 stars
    I don’t understand why this recipe didn’t work for some folks…..I made it exactly as directed and it turned out perfectly. I used Bob’s Red Mill organic coconut flour, melted butter, honey and frozen wild blueberries. YUM !!! Thanks, Erica.

    Reply
    • Erica

      November 8, 2021 at 8:21 am

      Thank you! Great to hear 🙂

      Reply
      • Sophia

        March 30, 2022 at 11:33 am

        Hi Erica,

        Can I add chopped walnuts and pecans to your almond and blueberry cake? Can I use all egg whites instead of whole eggs?

        Reply
        • Erica

          March 30, 2022 at 10:29 pm

          Hi Sophia! Not sure which blueberry cake, the one in my SCD cookbook? I haven’t tried using just egg whites so not sure.

          Reply
  3. Deborah

    October 25, 2021 at 2:56 am

    My teenage daughter has SIBO and is on a restrictive diet at the moment which excludes all sweeteners except stevia. Could I replace the honey/maple syrup with this? In which how much should I use? Or could I forego sweeteners altogether? Thanks

    Reply
    • Erica

      October 25, 2021 at 7:52 am

      Yes, if you use Stevia you’ll need to replace the volume from the honey. I haven’t tested it yet but others have had success using Stevia plus collagen powder (or other protein powder) to make up the bulk. I explain this in my Keto baking cookbook as well.

      Reply
    • Coco

      October 31, 2021 at 4:07 pm

      Sorry your daughter is sick. What about using true monk fruit for your daughter? My teenage neice has MAST cell syndrome, cant use sweeteners either, only monk fruit in its pure liquid form. In recipes I make for her because of lack of liquid content when using monk fruit ( sweet factor is intense a little goe a long ways) I increase liquid content with additional shredded fruit (apple) or veggie (zucchini)

      Reply
  4. melle moon

    August 24, 2021 at 3:37 am

    I just made this recipe, super easy and quick. I waited for it to cool for 30 mins after coming out of the oven as suggested, then I tried a piece, it had a very strange taste and very wet/moist/oily? So will see how it is after being in the fridge overnight tonight. Any suggestions or updates to this recipe, open to hear! X

    Reply
  5. Erica

    August 13, 2021 at 11:45 am

    Yes, I have extensive notes in the recipe so hopefully it works for you.

    Reply
  6. Sunny

    May 17, 2021 at 4:01 am

    This looks sooooo yummy!!!

    Reply
    • Erica

      May 17, 2021 at 8:31 am

      Thank you!

      Reply
  7. Sunny

    May 17, 2021 at 3:59 am

    I was looking at the site and this recipe just caught my eye!
    I am so doing this recipe!

    Reply
  8. Erica

    April 18, 2021 at 1:00 pm

    I’m working on a modified version that is less wet and stays together well. Stay tuned 🙂

    Reply
  9. Ania

    April 17, 2021 at 10:13 pm

    Is honey necessary? May I replace it with for example banana puree?

    Reply
  10. Saki

    April 16, 2021 at 8:45 pm

    5 stars
    I used lemon curd instead of butter or oil, and I added just 1 lemon juice and it works very well!!! Inside of the cake was moist, but not too soft, it was perfect!! Thank you Erica for the recipe.

    Reply
    • Erica

      April 16, 2021 at 9:19 pm

      Great idea! So want to try this 🙂

      Reply
    • Nichole

      April 24, 2021 at 10:13 am

      Would you thaw frozen blueberries first? Thank you!

      Reply
      • Erica

        April 24, 2021 at 10:14 am

        I’ve used fully frozen and thawed. The advantage of thawed is you can drain excess liquid if the blueberries are on the wet side.

        Reply
  11. Maria

    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
    • Erica

      April 4, 2021 at 5:17 pm

      Thank you ☺️ Great idea using the lemon zest!

      Reply
  12. Leticia

    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
    • Erica

      October 8, 2020 at 10:18 am

      Great to hear! Thanks 🙂

      Reply
  13. Annamarie 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
    • Erica

      October 1, 2020 at 7:43 pm

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

      Reply
  14. Irene

    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
    • Erica

      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
  15. Nita

    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
    • Erica

      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
  16. Erica

    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
    • Nita

      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
      • Erica

        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
  17. Devan

    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
    • Erica

      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
  18. Geetha

    June 17, 2020 at 7:54 pm

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

    Reply
    • Erica

      June 18, 2020 at 12:05 am

      Great to hear!

      Reply
  19. Jenny

    June 6, 2020 at 4:39 pm

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

    Reply
    • Erica

      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
  20. Scorpio 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
    • Erica

      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
  21. Maureen

    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
    • Erica

      April 18, 2020 at 12:10 pm

      Great to hear! Which sweetener did you use?

      Reply
  22. Tehzeeb

    April 16, 2020 at 3:48 am

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

    Reply
    • Erica

      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
  23. Diana

    April 9, 2020 at 8:16 am

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

    Reply
    • Erica

      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
  24. Candice

    April 7, 2020 at 4:58 pm

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

    Reply
    • Erica

      April 7, 2020 at 5:10 pm

      Great news!

      Reply
  25. Vicki 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
    • Erica

      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
  26. Stacey

    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
    • Erica

      February 14, 2020 at 7:49 pm

      Thanks! Just added it 🙂

      Reply
  27. Heather

    February 9, 2020 at 10:10 am

    Could you make these in a cup cake pan?

    Reply
    • Erica

      February 9, 2020 at 3:47 pm

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

      Reply
  28. Sophia

    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
  29. Sharon

    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
    • Erica

      November 10, 2019 at 10:07 am

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

      Reply
  30. Laila

    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
    • Erica

      September 26, 2019 at 7:55 pm

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

      Reply
  31. Rebecca

    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
    • Erica

      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
  32. Monika

    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
    • Erica

      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

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    6  400  200
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I 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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