This lemon blueberry bread with fresh blueberries is low carb, gluten free and keto friendly. It goes great with a cup of tea and is a healthy snack option. Try this homemade lemon blueberry bread today.
I just love being able to pick fresh blueberries. And, this year our blueberry bushes are beginning to produce more than just a couple of berries. But before I could walk into the garden and pick enough of them, I used to frequent pick-your-own farms.
I think picking your own food fresh from the farm is the next best thing to growing it yourself. You know where it is coming from and you have the opportunity to ask the farmer about his growing methods.
So, you can imagine how excited I was to be using my very own home-grown blueberries in this moist lemon blueberry bread.
LEMON BLUEBERRY BREAD
This blueberry bread is rich and moist, with just a hint of great lemon flavor, so it is not overpowering. The juicy blueberries are plentiful and you will easily have some in every bite.
THE FLOUR USED
Almond flour and coconut flour are used. Sifting them both first removes lumps and coarseness giving way to a very fine flour. This makes it easier to mix with other ingredients and allows the bread to be lighter than it would without sifting.
HOW I MADE IT MOIST
For moistness, I have added both heavy cream and a plain thick sheep’s milk yogurt. I prefer the sheep yogurt because it is less tart than sour cream. Feel free to use sour cream if that is not an issue for you. Or, you could even use cow milk Greek yogurt. By adding these two ingredients, the bread becomes very rich thus filling.
THE FLAVORING USED
When it comes to flavorings, I have combined homemade vanilla extract with a smidgen of vanilla powder. They compliment each other nicely. The lemon zest is made from grating the skin (not the white pith) of a fresh lemon using a micro plane. A micro plane is a type of grater that is very useful for zesting oranges, lemons and limes.
THIS LITTLE KNOWN NATURAL SWEETENER
My sweetener of choice is pure monk fruit powder. This is an all-natural very sweet alternative to cane sugar. And, it doesn’t raise blood glucose levels.
A little goes a long way so incorporating it into recipes takes both patience and practice. Try monk fruit powder here.
WHICH SIZE LOAF PAN WORKS BEST
Instead of making one large loaf of this lemon blueberry bread, I decided to make two small loaves instead. And boy, I’m glad I did. You can eat one now and freeze one for later. It is always nice to be able to pull something homemade and delicious out of your freezer on a moment’s notice.
TO GREASE OR NOT TO GREASE
I have found that using parchment paper is a lifesaver in the kitchen. No more trying to scrape baked goods out of pans. In this recipe, I lightly greased the two long sides of the pans with coconut oil. I then followed up with a light dusting of coconut flour.
For the bottom and the two short sides of the pans, I cut a strip of parchment paper. I fit it into the bottom and up the short sides of the pans. Don’t worry if it is too long, that’s actually a good thing.
When it comes time to remove the bread from the pans, the parchment paper that extended over the pan becomes your handle for lifting it out.
Give this recipe a try today, if you are looking for a healthy version of lemon blueberry bread. It is low carb, gluten free and keto friendly. You will not be disappointed.
If you are looking for more healthy treat recipes then check out my e-book A Collection of Low Carb Treats that won’t Break the Scale.
LEMON BLUEBERRY BREAD
A moist and rich bread filled with fresh juicy blueberries.
- 1 3/4 c almond flour
- 1/4 c coconut flour
- 2 t baking powder
- 1/4 t Himalayan pink salt
- 1/8 t pure monk fruit slightly heaping or rounded
- 1/16 t vanilla powder this is half of 1/8 teaspoon
- 1/2 c unsalted butter or ghee, melted and cooled
- 2 t lemon zest
- 2 large eggs
- 2 t vanilla extract
- 1/2 c thick sheep's milk yogurt can use sour cream or Greek cow milk yogurt instead.
- 1/2 c heavy cream, pasteurized NOT ultra-pasteurized
- 1 1/4 c fresh blueberries tossed with 1/2T coconut flour
Preheat oven to 350F degrees. Line with parchment paper, the bottom and extend up the short sides of pans. (This acts as a handle.) Lightly grease two long sides with coconut oil. Dust long sides lightly with coconut flour.
Sift almond and coconut flour. Whisk in baking powder, salt, monk fruit and vanilla powder. Set aside.
In a large bowl, beat together the melted butter, lemon zest, eggs and vanilla extract.
Beat in the yogurt.
Turn the mixer off, then gently fold in about 1/2 of the flour mixture using a wooden spoon.
Then gently fold in the heavy cream, followed by the rest of the flour mixture.
When the batter is almost mixed together (there will be some lumps), fold in the berries.
Pour batter evenly into 2 mini loaf pans (5.5" x 3.25" x 2.25")
Bake for 30 minutes. Cover loosely with aluminum foil to prevent bread from burning. Continue baking an additional 20 minutes. Bread is done when a toothpick inserted comes out clean or with just a few dry crumbs.
Cool fully in the pan before removing and cutting. Store tightly covered in the refrigerator. This bread slices beautifully when cold.
There are 6 slices per loaf and 12 slices per batch. Serving size is 1 slice.
If using frozen berries, do not thaw. Toss frozen berries in 1T coconut flour just before gently folding into the batter.
TO FREEZE: Cool fully, then wrap tightly in plastic. Place in Ziploc freezer bag and freeze for up to 2 months. Thaw in the refrigerator.