Lemon Blueberry Loaf

4.91 from 10 votes

Updates on 4/23/21: I removed 1 tablespoon of vanilla from the recipe because I haven't been using it and didn't see a difference. I also reduced the maple syrup (or honey) from ¼ cup + 2 tablespoons to just ¼ cup, and reduced the butter or oil from ⅓ cup to ¼ cup. I tested it with coconut oil and it worked well with ¼ cup of coconut oil.

I highly recommend storing this loaf in the refrigerator so it can firm up, and then it slices well.

To make this Keto, replace the honey with the equivalent amount of your favorite low-carb sweetener plus ¼ 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 ¾ cup of blueberries and have quite enough in each slice. I used fresh blueberries but frozen will work as well.

Applesauce is a great alternative to oil or butter. One reader used lemon curd with success.

Servings: slices

Calories: 153kcal

Author: Erica

Ingredients

½ cup coconut flour
¼ teaspoon baking soda
¼ teaspoon sea salt
4 large eggs
¼ cup unsalted butter, melted or coconut oil or applesauce
¼ cup maple syrup or honey
¼ cup lemon juice about 2 lemons
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, 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 for 30 minutes or so and then store in the refrigerator for a few weeks, or freeze for a few months. It slices better after being in the refrigerator for at least an hour.

Nutrition