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Zingy Gluten-Free Lemon-Blueberry Loaf

As a kid, there was nothing I loved more than lemon loaf – with a crisp sugar topping, it would bring sunshine to any cold winter afternoon. The traditional recipe calls for lots of butter and sugar – this lightened up version uses coconut oil, eggs (for moisture – but you can sub flax eggs if needed, see below) and the secret ingredient: Almond Meal.

Almond Meal might be expensive, but it is necessary for this delicious loaf. It provides a texture that works so well with the lemons and coconut oil. The blueberries pop in your mouth, and add an antioxidant boost to this amazing treat. 


  • 1/3 cup coconut oil, melted
  • 2 eggs *** 
  • 1/2 cup coconut sugar
  • 2 lemons, zested and juice (include all the zest – it will make a really lemony loaf, which you want) 
  • 1 cup rice flour or gluten-free flour blend
  • 2 cup almond meal
  • 2 tsp baking powder 
  • 1/2 cup coconut or Greek yogurt 
  • 1/2 cup fresh or frozen blueberries. 

*** To make this vegan, substitute two flax eggs, mixing 2 tbsp flax seed with equal parts water. 


Whisk together the oil, eggs, sugar and lemon juice/zest. Combine the flours with baking powder, and add in alternating with the coconut yogurt. Fold in the blueberries gently. 

Place into a parchment-paper lined loaf ban. Bake at 350 degree one for 35-50 minutes, checking after 30 minutes to see if knife inserted comes out clean. 

You can sprinkle some coconut sugar on top too – for nostalgia. 


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