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Grain-Free Lemon Blueberry Bread

Grain-Free Lemon Blueberry Bread tastes like a hybrid of a blueberry muffin and lemon pound cake. It's naturally sweetened with raw honey, gluten-free and can be made dairy-free, too.
Prep Time10 mins
Cook Time50 mins
Course: Breakfast, Dessert, Snack
Servings: 10


  • ½ cup coconut flour
  • ¼ cup cassava flour
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 4 eggs, room temperature, preferably pasture-raised
  • ½ cup grass-fed butter, ghee or coconut oil, melted
  • 3-4 Tbsp raw honey
  • 1 tsp pure vanilla extract
  • ½ tsp pure almond extract (omit for nut-free or replace with more vanilla extract)
  • Zest of 1 medium lemon
  • 3 Tbsp fresh lemon juice
  • 1-¼ cups fresh blueberries, plus a little extra for topping, if desired

Optional lemon glaze:

  • ½ cup organic powdered sugar (I recommend the Wholesome brand, which uses tapioca starch instead of corn starch)
  • 1-2 Tbsp fresh lemon juice


  • Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and set aside.
  • In a large bowl, mix together the coconut flour, cassava flour, baking soda and sea salt. Set aside.
  • In a separate medium bowl, whisk together the eggs, melted butter, raw honey, both extracts, lemon zest and lemon juice. Then, pour the wet ingredients into the dry and mix until just combined. Lastly, gently fold in the blueberries. Don’t overmix!
  • Pour batter into prepared loaf pan in an even layer. If desired, top with a little extra blueberries. Bake in preheated oven for 20 minutes. Then, tent with foil to prevent over-browning and bake for another 20-30 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Allow bread to cool in loaf pan for 10-15 minutes. Then, remove from loaf pan and place on cooling rack to cool completely.
  • If using glaze, mix together the organic powdered sugar and 1 Tbsp lemon juice in a small bowl. Add up to 1 Tbsp more lemon juice, but in 1 tsp increments until glaze is how you desire. Once bread is completely cooled, pour glaze on top while bread is on the cooling rack (helpful to place parchment paper or a pan under cooling rack to catch any glaze drips, especially if you opt for a thinner glaze). Spread with a spatula, if needed. Then, slice and enjoy.
  • Store leftovers in a covered container in the refrigerator. The bread is very moist and will keep better this way than on the counter. Best eaten within 3-4 days.


The bread will continue to firm up and set, even after it's completely cooled. The texture will be quite soft on the day it's baked, but will be sturdier the next day. Also, this bread is delicious both with and without the glaze.