Lemon Blueberry Bread (gf/df)

I made a regular lemon blueberry bread for Sean’s birthday in June and it was so good! Of course, I wanted to make it again but gluten free this time around. This is the perfect healthy dessert and it tastes even better with a scoop of ice cream on the side. I also am OBSESSED with this coconut whipped cream from Trader Joe’s. It is vegan and gluten free and tastes so good on just about anything (and even by itself!).


  • 3/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 1/4 Cup Honey
  • 1 Tsp Baking Powder
  • Zest of 1 Lemon
  • 1/2 Lemon Squeezed
  • 1.5 Tbsp Melted Vegan Butter
  • 1/2 Cup Fresh Blueberries
  • 3 Eggs


  1. Preheat oven to 350F.
  2. Whisk the eggs in a large bowl.
  3. Add in flour, honey, lemon zest, baking powder, lemon juice and butter.
  4. Mix all ingredients together with a mixer until combined.
  5. Add in the blueberries and fold them in gently.
  6. Put parchment paper into a loaf pan and spray the parchment paper with coconut spray.
  7. Bake for about 45 minutes.
  8. Let cool and then cut in to slices to serve.

Optional: Add a scoop of vegan vanilla ice cream and coconut whipped cream to elevate it!

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