Gluten- + Grain-Free Blueberry Lemon Bread

My love for blueberries runs deep. As a little girl, I grew up with blueberry muffins and coffee cake made with blueberries we harvested from our backyard blueberry bushes. (Take a water shot every time I say “blueberry.”) Still today, my parents reserve these delicious blue gems for my brother and I, and I toss them in everything—salads, oatmeal bowls, melted coconut butter, pancakes, and quick breads like this gluten-free blueberry lemon bread. The lemon zest brightens the bread and is a nice compliment to the tart, sweet blueberries I love so much. Better yet, this recipe doesn’t contain any refined sugars or artificial sweeteners, making it a hormone-balancing, anti-inflammatory treat. Your digestion and hormones will thank you.


  • 3 cups almond flour (finely ground; not almond meal)

  • ¼ cup unsweetened carob powder

  • ½ tsp baking soda

  • ¼ tsp sea salt

  • Juice of 1 lemon

  • Zest of 1 lemon

  • 5 large eggs

  • ¼ cup applesauce

  • 1 tsp vanilla or almond extract

  • 2 cups blueberries

  • 4 Tbsp coconut butter, melted (optional)


  1. Grease a 9x5 bread pan with coconut oil, and pre-heat the oven to 350° F.

  2. Place dry ingredients (the first 4 ingredients) in a large mixing bowl or mixer, and mix well.

  3. Add the wet ingredients (the next 5 ingredients) to the large mixing bowl or mixer, and combine well.

  4. Stir in the blueberries.

  5. Bake for 50-55 minutes or until a toothpick or cake tester comes out clean when inserted in the middle.

  6. Allow to cool for 2 hours prior to removing from the bread pan. Serve drizzled with melted coconut butter (optional)

Servings: 10 slices

What is your favorite childhood summer treat? Please comment below, because I love hearing from all of you! Also, if you thought this recipe was delicious or know someone who would enjoy it, please like it and share it.

With love, Steph

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Tel: 402-237-8017