This Gluten Free Lemon Blueberry Bread is a perfect spring snack, or breakfast-on-the-go, with a base of oat flour, and wonderful lemon and blueberry flavor. Simply delicious and not too sweet!
Plus its gluten free, dairy free & sugar free!
When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!
I'm so excited to finally share this recipe! I've been teasing it on Instagram (@thegranoladiaries) and getting TONS of comment asking me to post it. So here it is!
Update: I am seeing daily new posts and stories from you all, making and loving this bread! I think this is my most re-made bread on the 'gram. If you make it, be sure to post and tag me!
I debated calling this a "loaf" or "bread" or "cake" even, but ultimately decided on "breakfast bread". I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won't cause a sugar crash (sweetened with just a touch of honey)!
With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!
Ingredients in Healthy Blueberry Lemon Bread
The ingredients in this deliciously healthy recipe are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)
You will need:
Oats or Oat Flour
Fresh Lemon
Blueberries (Fresh or Frozen)
Honey
Coconut Oil
Eggs (or Flax Eggs)
Baking Powder
& A pinch of salt!
Sugar Free Frosting
As a completely optional step, you can add a simple, one ingredient Sugar Free Frosting to the top of your Healthy Lemon Loaf.
All you need: Coconut Butter!
Not to be confused with Coconut Oil, Coconut Butter is like Peanut Butter but from Coconuts. It solidifies when its cold, and liquefies in warmer temperatures. If yours is liquid, you can simply pour it on top. If you are in a cold house, you may need to heat it up or you can mix it up with some warm water to get a good consistency.
If you don't have any Coconut Butter on hand, here is some you can buy online.
Warning: Coconut Butter does taste like Coconuts. If you don't like Coconuts, you probably will not like this topping idea!
Recipe Inspiration
The inspiration for this loaf came from a recipe posted on Pinch of Yum posted the other week -- you can find that here.
BUT, Lindsay insisted that white sugar was the best/only way to sweeten this Blueberry Lemon Bread. Challenge accepted.
(If you are new to my blog, I love to take traditionally sugar-laden treats and find ways to naturally sweeten them - like this Sugar Free Chocolate Cake or this Refined Sugar Free Apple Cake!)
While I am sure The Pinch of Yum recipe is super delicious, I set out to make a gluten free and refined-sugar free lemon blueberry bread, so I could eat the loaf for breakfast, without a sugar crash at 10am.
And so now you can have this loaf for breakfast, and Lindsay's for dessert. Win win!
Healthy Oat Flour Recipes
If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake,
Banana Bread Baked Oatmeal,
5 ingredient blender banana bread,
or go crazy with some Chocolate Banana Bread.
Gluten Free Lemon Blueberry Bread
This Healthy Lemon Blueberry Bread is perfect for snack, breakfast on the go, or can be transformed to a dessert if you add a delicious frosting! It is gluten free, dairy free & sugar free!
Ingredients
- ⅓ C Coconut oil, melted and cooled
- 2 – 4 tablespoon honey (more = sweeter)
- 2 eggs
- Juice of 1 medium lemon
- ⅓ C Almond Milk (can sub regular milk)
- 1.5 C Oat flour
- 1 teaspoon Baking powder
- Pinch of salt
- ~ 1 C Frozen blueberries
Instructions
- Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
- Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
- Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
- Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
- SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
Notes
- I think this bread would also be delicious with raspberries!
- Top with melted coconut butter as a frosting, optional.
- Store in fridge for up to 1 week, or freeze for up to 4 months.
- If you are baking for some with Celiac disease, ensure your Oat Flour is certified Gluten Free.
- For Muffins, reduce bake time by about half, checking until a toothpick inserted in the middle of a muffin comes out clean.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 181Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 79mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 3g
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Cathy
Could you use almond meal or coconut flour instead of oat flour?
granoladiaries
I think almond flour would work! I haven’t tried with coconut flour
Sara
Can I use maple syrup instead of honey? If so is it the same measurement?
thegranoladiaries
Yes, same measurements!
Shari
Did you end u trying it with coconut flour? If so, how did it turn out?
morgan
i’m making these into muffins. would you suggest a different cooking time?
granoladiaries
Probably 5 - 10 minutes quicker! Keep an eye on them! 🙂
Nikki
What size loaf pan did you use?
granoladiaries
I used an 8x4, but you can use any!
Jamie
Could you bake this as a cake?
granoladiaries
Definitely !
Ryan
Super yummy!!
Niti Mayer
Hi! Any replacement for coconut oil? If yes than how much???
granoladiaries
You can sub any liquid oil for the same amount
Zeldy
How do you make oat flour
thegranoladiaries
Simply grind oats in a food processor or blender until it resembles a flour-like consistency!
Jan
I am making these this afternoon. Need to use up the blueberries I got at the store
thegranoladiaries
That's awesome! Hope you loved it!
Anna
I made this and its so so good!!! Im especially glad it it cheap and uses simple common ingredients. Going to make this all the time now. But when I made it, it turned out flat. It didnt rise at all! Any idea why this happened? I could have mixed it to much maybe? Or my baking powder was old?
thegranoladiaries
I'm so glad you liked this bread, Anna! If your baking powder was old or you overmixed, either of those could be the reason it fell flat. Try again with some new baking powder and more gentle mixing!
Madelyn
Made this bread and only sub I used was coconut flour instead of oat. The batter was really crumbly and didnt bake at all. I took the bread out after 38 minutes and it was still crumbled. I didnt skip any ingredients. Any thoughts?
thegranoladiaries
Hi Madelyn! Unfortunately, coconut flour is not a 1:1 sub with Oat Flour. They are completely different textures and require much different wet:dry ingredient ratios. I have other coconut flour breads on the blog if you'd like (search "coconut flour" on the side search bar), or you can try this bread again with oat flour! Happy baking!
Krista
Can i substitute lemon juice with lemon extract?
Fran
Coconut flour is very absorbent. Might need to cut back amount.
Colleen
Amazing recipe. So easy and yummy! I swapped frozen blackberries from the summer and a few chocolate chips. Would be good with white chocolate too, yum! Update: I've made this twice in 3 days 🙂 the recipe is incredibly quick to follow, and I love that it's GF&DF. I also forgot to say I swapped the honey for pure maple syrup (2.5 Tbsp).
Jen vergara
Amazing recipe! I added a scoop of vanilla protein powder and lemon zest and it came out perfect! Thank you!
Colleen
Amazing recipe. So easy and yummy! So easy to make the oat flour, and its been my go-to baking flour since you don't need xanthum gum! I swapped frozen blackberries that we picked in our yard from the summer and a few chocolate chips. Would be good with white chocolate too, yum! Update: I've already made this bread twice in the last week, huge hit with my husband and toddler. And I forgot to say that I swapped the honey for maple syrup (2.5 Tbsp)!
thegranoladiaries
Wow, Colleen - those swaps sound amazing!! I am so glad you like the bread and that the whole fam is enjoying!
Andi
Made these tonight...great recipe! Made my own oat flour. Used frozen mixed berries (raspberry, blackberry, blueberry)...and made them in 6 large muffins. Mine didn’t rise a lot, so I may try adding 1/2 tsp more baking powder next time. It’s fairly new so may have something to do with altitude and/or humidity? But, damn they were tasty! I also used 4 tbls honey. Thanks for sharing!
thegranoladiaries
Hi Andi, thanks so much for sharing! So glad you liked them!
Maggie
If I sub almond for oat flour... would I use the same amount? This sounds really good!
thegranoladiaries
Hi Maggie, it should be pretty similar! You may need to add 1 - 2 tbsp of Almond Flour, check to make sure you have a thick but pourable consistency!
Suzanne
This looks so good! What a perfect treat to make for yourself and a friend!
Vanessa
Thanks for sharing! Does it keep long?
Jackie
I’ve made this a few times since I found the recipe. My husband and I are on a sugar free diet and we have been making this on our “cheat day”. It is sweet enough for us and is delicious. It was awesome to find a recipe that used a healthy flour and didn’t use cups full of sugar. Thank you! Please keep creating more recipes!
Mimi
Do you know how much all purpose flour would be needed to substitute for the oat flour?
thegranoladiaries
You can do a 1:1 substitute!
Thoraya
I never leave comments on recipes, but I had to for this amazing cake. I have made so many oat flour cakes and they’re always a bit heavy and stodgy. This was absolutely perfect, texture was like a normal cake and it’s so light and delicious. I made my own oat flour using a high powered blender, used 1/4 cup agave instead of honey and added some vanilla and lemon zest. So good! Will definitely be making this again and again. Thank you!