Delight in the refreshing and nutritious Lemon Blueberry Almond Flour Loaf, a light and moist baked good that beautifully marries the zesty tang of lemon with the sweet burst of blueberries. This loaf is made with almond flour, offering a gluten-free alternative that doesn’t compromise on taste or texture. The addition of mashed bananas adds natural sweetness and moisture, making each slice irresistibly tender.
Why You’ll Love This
This recipe is perfect for those who appreciate the subtle sweetness and health benefits of almond flour. Enhanced with the zest of a lemon, this loaf has a vibrant flavor profile that complements the blueberries’ freshness. It’s an excellent choice for breakfast, a snack, or dessert, and is particularly appealing for those following a gluten-free or low-carb diet.
Perfect Occasion
Serve this Lemon Blueberry Almond Flour Loaf at brunch gatherings, as a delightful afternoon tea treat, or pack it for picnics. It’s also fantastic for health-conscious guests or at events where you wish to offer refined sugar-free options. Additionally, it makes a thoughtful homemade gift or a special weekend treat for family and friends.
Decoration Tips
Enhance the presentation by drizzling the cooled loaf with a simple lemon glaze made from powdered sugar and lemon juice. For added texture and visual appeal, sprinkle the top with a few extra blueberries or some sliced almonds before baking. A light dusting of powdered sugar can also add a touch of elegance.
Ingredients:
- 1/4 cup melted butter
- 1/3 cup brown sugar
- 1/4 cup lemon juice
- Zest of one lemon
- 2 large eggs
- 2 ripe bananas, mashed
- 1 tbsp vanilla extract
- 2 cups almond flour (e.g., Nature’s Eats)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup fresh blueberries
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 350°F (175°C). Lightly grease a loaf pan with cooking spray.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter, brown sugar, eggs, mashed bananas, lemon juice, and vanilla extract until well combined.
- Combine Dry Ingredients:
- In another bowl, mix together the almond flour, baking powder, and kosher salt.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined to avoid overmixing.
- Add Blueberries and Lemon Zest:
- Gently fold in the blueberries and lemon zest to distribute evenly throughout the batter.
- Bake the Loaf:
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until a knife inserted into the center comes out clean. Note: Baking time may vary based on the size of the bananas.
- Cool and Serve:
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve, perhaps with a spread of butter or a drizzle of honey.
Enjoy this wholesome and delicious Lemon Blueberry Almond Flour Loaf, a perfect blend of fruity flavors and nutty undertones that will satisfy your sweet tooth and nourish your body.
