Almond Flour Blueberry Bread (Gluten-Free, Dairy-Free) Recipe
This Almond Flour Blueberry Bread is a delicious gluten-free and dairy-free treat perfect for breakfast or a healthy snack. Made with blanched almond flour, fresh blueberries, and sweetened with erythritol, it offers a moist, flavorful loaf with a subtle lemon zest. Ideal for those following gluten-free or dairy-free diets, this bread is easy to prepare and bakes to a golden perfection in just 55 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 3 cups blanched almond flour
- 1/2 cup erythritol
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 3 eggs
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 cup dairy-free butter (melted)
Fruit
- 1 cup fresh blueberries
Instructions
- Preheat & Line: Preheat your oven to 350°F (180°C) and line a 9 x 4 inch loaf pan with parchment paper to ensure easy removal after baking.
- Mix Butter, Sweetener & Eggs: In a large mixing bowl, combine the melted dairy-free butter, erythritol, and eggs. Mix thoroughly until the mixture is smooth and well combined.
- Add Dry Ingredients: Add the blanched almond flour, baking powder, and salt to the wet ingredients. Gently fold the mixture with a spatula until all dry ingredients are fully incorporated.
- Add Juice & Zest: Stir in the lemon juice and lemon zest, mixing until evenly distributed throughout the batter, enhancing the bread with a fresh citrus flavor.
- Fold in Blueberries: Carefully fold in the fresh blueberries, making sure they are evenly spread throughout the batter to avoid breaking them.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Optionally, sprinkle a few extra blueberries on top for decoration.
- Bake Until Golden: Bake in the preheated oven for about 45 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, tent the loaf with aluminum foil to prevent burning.
- Cool Before Removing: Let the bread cool in the pan for 10 to 15 minutes. Then remove it from the pan and allow it to cool completely on a wire rack before slicing to maintain its structure.
Notes
- Ensure that the butter is fully melted but not too hot to avoid cooking the eggs upon mixing.
- Use fresh blueberries for best texture and flavor; frozen can be used but may alter moisture content slightly.
- To keep the bread moist, store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a sweeter loaf, you can add a bit more erythritol to taste.
- This recipe can be doubled to make two loaves; just increase baking time accordingly.