Blueberry Lemon Bread

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This blueberry lemon bread is a winner recipe. It was eaten in one go, so I’m not going to make this bread in my home a long time. It’s so moist and delicious with bursts of blueberries and zest of lemons in every bite. For me, if my son Daevyd approves my recipes, its a 10 out of 10. He kept asking for more. What’s so special about this bread is that’s it’s gluten-free, milk free, egg free, refined sugar-free.

I was inspired to make this bread for two reasons, I had a two-pound container of blueberries in my refrigerator for a week, trying to figure out what to do with them. My husband kept reminding me to freeze them for making smoothies later if I’m not going to use them right away. I was just waiting for that inspiration as to what to make with them. I already had a blueberry shortcake recipe and blueberry smoothie.

Anyway, I was asked to take photos for the Jamaican Eats Magazine for their July issue, so I was excitedly waiting for my copy. The magazine featured foods from Jamaica and the Caribbean, it was an honor for 3 of my photos and my broccoli hummus recipe to be included. My copy arrived in the mail and I was so happy to see its blue cover. Right away I was inspired to make this blueberry lemon bread and to style the photo with the magazine.

Although I have been living abroad for 24 years, I cherish my childhood memories of growing up in Jamaica. My appreciation for flavorful foods and bright colors. The beautiful turquoise beaches, lined by white sand and surging waterfalls. From tropical rain forests to majestic mountains, intriguing caves, breathtaking sunrises and sunsets and myriad of colors throughout the island.

Ingredients:

Lemon Icing:

  • 1/2 cup raw cashews or walnuts, soaked 2 hours
  • 1/4 cup  maple syrup
  • 2 tablespoons coconut oil
  • 1/4 cup  almond milk
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest

Directions:

Preheat oven 350. Grease a 9×5-inch loaf pan or line with lightly sprayed parchment paper. In a small bowl, mix flaxseeds with water and set aside for 5 minutes. In a large bowl, mix brown rice flour, almond meal, coconut sugar, baking powder, salt. In a medium bowl mix, coconut oil, almond milk, lemon juice, vanilla, lemon zest and flaxseed mixture. Stir into dry ingredients until fully combined, fold in blueberries and pour batter into prepared loaf pan. Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on cooling rack. Drizzle or spread lemon icing on top. Serve

To prepare lemon icing: Place cashews, maple syrup, coconut oil, almond milk, lemon juice and lemon zest in a high speed blender or food processor. Process until smooth, may add extra almond milk, depending on your preference.

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  1. Is it possible to use frozen blueberries in this recipe or do they have to be fresh? If so, does that change anything about the cook time or anything else? Thanks!

    • Michelle Blackwood

      Michelle, although I used fresh blueberries in my recipe, frozen blueberries can be used instead by rinsing the berries until the water is almost clear. Dry blueberries with layers of paper towels and gently stir into batter to prevent dough from turning blueish purple. Bake as you would with fresh.

  2. Can there ever be too many versions of blueberry lemon bread? I think not! Your recipe here looks just fantastic, full of summer and flavor. Thanks for sharing it!

  3. It feels like I have INFINITE blueberries in my house right now. Always up for another awesome recipe!! Thanks!!

  4. Love the recipe! I just had a quick question about the icing… I don’t have any cashews, but have sun flower seed, pumpkin seeds, almonds and walnuts. Would any of these be an ok alternative? Thank you so much!

    • Michelle Blackwood

      Thanks Melissa, I have used blanched or soaked almonds in place of cashews in my high speed blender with great result. I believe the key is using a high speed blender like a Blendtec or Vitamix. All the best.

  5. J @ A Hot Southern Mess

    Yum! The blueberry and lemon combo sound delicious together and the pictures are making me drool! Yum!

  6. I love lemon blueberry bread. I just think its one of the best flavor combinations invented!And this loaf is beautiful.

  7. This recipe is right up my alley! I can always count on your for coming up with good, gluten free recipes. I’m really loving the cashew glaze on that – isn’t it amazing the things we can do with cashews?

  8. Love the gluten free, refined sugar free version of your beautiful berry lemon cake! The glaze looks absolutely delectable.

  9. Gwen @simplyhealthyfamily

    Awww, cute pic of the kiddo! This bread not only sounds wonderful but looks truly unique and presentation worthy! Saving and sharing! oxox

  10. this looks amazing! I love that it’s dairy-free since but still has a lot of flavours from the lemons and blueberries… great recipe!

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