Description
A beginner-friendly, one-bowl gluten-free loaf made with almond flour, fresh lemon, and blueberries. It is naturally moist, tender, and requires no xanthan gum or complex techniques.
Ingredients
Scale
- 2 cups (200g) finely ground blanched almond flour
- 1/2 cup (100g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1/4 cup (57g) unsalted butter, melted and slightly cooled
- 1/4 cup (60g) plain full-fat Greek yogurt
- Zest of 2 lemons (approx. 2 teaspoons)
- 3 tablespoons fresh lemon juice
- 1 cup (150g) fresh blueberries
- 1 tablespoon sugar (optional, for sprinkling on top)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan with butter or non-stick spray, optionally lining the bottom with parchment paper.
- In a medium mixing bowl, whisk together the almond flour, sugar, baking powder, and salt until no lumps remain.
- In a separate small bowl, whisk the eggs, melted butter, Greek yogurt, lemon zest, and lemon juice until smooth and uniform.
- Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Do not overmix.
- Gently fold in the blueberries using a spatula, turning the batter from bottom to top to avoid crushing the berries.
- Pour the batter into the prepared loaf pan and smooth the top. If using, sprinkle the optional sugar evenly over the top.
- Bake for 50-55 minutes. The top should be golden brown, and a toothpick inserted into the center should come out clean or with moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
- Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure baking powder is fresh for proper rising. Room temperature eggs prevent the butter from seizing. Almond flour browns faster than wheat flour, so watch the top color. Cool completely before slicing to prevent crumbling. For frozen blueberries, toss them in a teaspoon of almond flour before adding to prevent sinking.
- Prep Time: 10 minutes
- Cook Time: 50-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 8
- Fiber: 2
- Protein: 6
Keywords: gluten-free, almond flour, lemon blueberry loaf, beginner baking, one-bowl recipe, keto-friendly, dairy-free option