We like to call this our delectably sinless blueberry loaf bread because it tastes just like a traditionally sinful blueberry muffin… yet this recipe is gluten-free, grain-free, dairy-free…and good for your gut, too!

This blueberry lemon bread is moist, flavorful and comes together in just ten minutes.  It uses almond flour, which is low in carbs, packed with nutrients and gluten-free. Applesauce adds moisture and a few tablespoons of maple syrup adds sweetness.  Toss in a bit of flaxseed for enhanced taste and texture – and a heap of gut friendly fiber.  Finish off with lemon zest and a sugar-free lemon glaze and enjoy a wonderful breakfast or afternoon snack!

Why We Love These Ingredients

Blueberries are a treasure trove of flavonoids, which deliver powerful protection from DNA damage and chronic disease. Research also shows that blueberry flavonoids protect memory, improve cognitive function, and even lower blood pressure.

Almond flour is fiber-rich, gluten free, and healthier than traditional wheat flour.  Almond flour,  for example, can help reduce “bad” LDL cholesterol and total cholesterol levels. It also has a low glycemic index, meaning it releases sugar slowly into your blood to provide a sustained source of energy. So it helps to keep blood sugar levels in check, too.

Almond flour also contains high levels of magnesium — a mineral that plays hundreds of roles in your body from good sleep to strong bones.

Flaxseed contains two types of fiber — soluble and insoluble — which promote a healthy gut microbiome and improve regularity.  It’s also an excellent source of alpha-linolenic acid (ALA), a plant-based omega-3 fatty acid that helps reduce inflammation and prevent cholesterol from accumulating in blood vessels.

Pro Tips to Get You Started

When it comes to blueberries, fresh is best. However, frozen berries work well too. Just add them to the batter while frozen. Otherwise, your bread will come out too soggy.

For the glaze, choose a sugar substitute that measures 1:1 with powdered sugar [such as Splenda]. Let the blueberry loaf cool before drizzling the glaze; otherwise the glaze will absorb into the bread.

To store, cover the bread in foil or plastic wrap. You can leave it on the counter for a couple of days, then transfer it to the fridge.  To freeze, simply wrap the bread in plastic wrap, then tightly in foil, and place in a freezer bag. You can store it for 3 months. Thaw before serving.

Almond Flour Blueberry Bread

Prep Time: 10 minutes 

Cook Time: 50 minutes 

Total Time : 1hour 

Servings 12

INGREDIENTS

• 1 cup applesauce
• 3 eggs
• 3 TBSP pure maple syrup
• 1/2 tsp almond extract
• 2 ½ cups packed fine blanched almond flour
• 1/2 cup flaxseed meal
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon

Lemon glaze:

• ¾ cup Sugar-free granulated alternative [such as Splenda]
• 1 TBSP lemon juice
• 1/2 tsp almond extract 

Instructions

1. Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
   
   
2. In a large bowl, whisk together the applesauce, eggs, pure maple syrup and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda and salt. Use a wooden spoon to combine. Fold in the blueberries and lemon zest.
   
   
3. Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, Drizzle lemon glaze over top and enjoy.

Sugar free glaze - Instructions

Whisk together powdered sugar alternative, fresh lemon juice and almond extract in a medium bowl. You may need to add in more lemon juice or water if the glaze is too thick (start with a teaspoon at a time). Then, once glaze reaches desired consistency, drizzle over the blueberry loaf.