Blueberry Lemon Loaves

Deliciously light and fluffy blueberry lemon loaves free from grains, refined sugar and dairy. Paleo friendly!

Bella Grace
Blueberry Lemon Loaves

I love breakfast. Out of all the meals of the day, there is something that brings me such joy in sitting down with family around the table, sharing scrambled eggs and paleo pastries, and discussing the upcoming plans for the day. I have such fond memories of childhood breakfast chats with large spreads of fresh pastries, cereals, eggs, and bacon with coffee brewing in the machine and filling the room with the most wonderful aroma.

Since learning about the importance of high-quality fats and proteins to start your day and investigating deep into the blood sugar rollercoaster, I have definitely steered somewhat away from things like croissants and sweet breads in the early morning, but that doesn't mean that I don't still love a sweet yummy now and again for a Sunday brunch.

I'm nearly two weeks into the RESTART program now so I haven't actually tried these little lemon loaves but I made them for my dearest husband in the mornings for those busy mornings and early starts, and he loves them. In fact, he was the one who discovered just how delicious these little sweet bread bites are when toasted lightly for a few minutes prior to eating. He has been eating these all week! 

The great thing about this recipe, other than it produces a deliciously light and fluffy bread, is that it does contain healthy fats and a bunch of goodness. These loaves purposely have no refined sugars or grains, and increased dietary fats and protein in order to make them a suitable breakfast food. I love the fact that they are loaded with nutritionally rich organic blueberries too. Give them a go this weekend and let me know how you get on!

Blueberry Lemon Loaves

(Makes 10 mini loaves)


11/2 cups almond flour

1/4 cup coconut flour

1/4 cup arrowroot powder

1 teaspoon baking soda

pinch of salt

4 organic, pasture-raised eggs

1/2 coconut oil, melted

1/3 cup raw honey

3 tablespoons lemon juice

zest from a lemon

1 1/2 cups fresh organic blueberries


1) Preheat oven to 350F and lightly grease 10 mini loaf papers with coconut oil.

2) In a large bowl, whisk eggs, coconut oil, honey, lemon juice and zest together until combined.

3) Add dry ingredients and stir until smooth. Add blueberries and mix in.

4) Fill each liner with batter and bake for 20-25 minutes, or until toothpick comes out clean.

5) Let them cool and enjoy! We keep ours in a cake tin for up to two weeks and enjoy them lightly toasted plain, with grass-fed butter, or with coconut butter.

Bella Grace

Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.

Read Full Bio

Related Posts