Gluten-Free Coconut Flour Blueberry Lemon Bread
A moist, grain-free quick bread that combines the bright citrus notes of fresh lemon with bursts of sweet blueberries. Made with coconut flour and tapioca flour, this gluten-free loaf has a tender crumb and subtle coconut flavor. The maple-coconut cream glaze adds richness while fresh lemon zest provides aromatic finish. Perfect for breakfast, brunch, or afternoon tea, this healthier alternative to traditional quick breads satisfies without refined flour or sugar.
Ingredients
- 6 large eggs
- ½ cup coconut oil
- ⅓ cup maple syrup
- 4 tbsp lemon juice, freshly squeezed
- 2 tbsp lemon zest
- 2 tbsp lemon zest, for topping
- ½ t salt
- 1 t baking soda
- ½ cup tapioca flour
- ¾ cup coconut flour
- ½ cup blueberries, fresh
- blueberries, more for topping(optional)
- ¼ cup coconut cream, not coconut milk
- 1 tbsp maple syrup
Instructions
- 1
Preheat oven and prepare loaf pan with parchment paper, allowing ends to hang over edges
- 2
Whip glaze ingredients together and refrigerate until bread finishes baking
- 3
Sift coconut flour, tapioca flour, and baking soda in medium bowl
- 4
Whisk eggs, maple syrup, salt, lemon juice, and lemon zest in large bowl
- 5
Slowly add flour mixture to egg mixture, mixing until incorporated
- 6
Add coconut oil last, stirring until fully incorporated
- 7
Gently fold blueberries into batter
- 8
Transfer to prepared pan and spread blueberries evenly with fork for marbled appearance
- 9
Bake until toothpick inserted in center comes out clean
- 10
Cool in pan at room temperature
- 11
Spoon glaze over cooled bread, allowing it to drizzle down sides
- 12
Top with additional blueberries and lemon zest before serving
Tips
Sift coconut flour thoroughly as it tends to clump and can create dense spots in the finished bread.
Spread blueberries evenly with a fork after transferring batter to pan for an attractive marbled appearance throughout the loaf.
Good to Know
Store covered at room temperature for 3 days or refrigerate up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, slice with sharp knife for clean cuts
Common Mistakes
Sift coconut flour to avoid dense, lumpy texture in finished bread
Cool completely before glazing to prevent glaze from melting and running off
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen blueberries instead of fresh?
Yes, but do not thaw them first. Toss frozen berries in a little coconut flour before folding into batter to prevent sinking.
What if I don't have tapioca flour?
Substitute with arrowroot starch in equal amounts, or use additional coconut flour but reduce by half since coconut flour is more absorbent.
How long does this bread keep?
Store covered at room temperature for up to 3 days or refrigerated for 1 week. Freezes well for up to 3 months when wrapped tightly.