Lemon Blueberry Loaf with a Coconut Crumble
Blueberries? Lemon? Yes, please! The blueberry and lemon combo is one I adore. I love anything blueberry for breakfast, but when you compliment that with lemon, I want to dive head first into it. Watch your fingers!
This loaf is so moist yet light at the same time. It has a perfect balance of citrus from the lemon and sweetness from the blueberries. It’s so yummy you’ll have a hard time believing it’s healthy! This is really a loaf that can be made four ways whether it’s muffins, using only the lemon glaze (my favorite), the crumble, or plain. They’re all great! I’ve made it all ways depending on what I’m craving at that moment.
Lemon Blueberry Loaf with a Coconut Crumble
Ingredients
Loaf:
- 2 + ½ cups almond flour
- 1 teaspoon baking soda
- 1/8 teaspoon Pink Himalayan salt
- 6 tablespoons granulated sweetener of choice
- 3 eggs
- 6 tablespoons dairy-free yogurt (I like vanilla flavored for this)
- 1/3 cup avocado or coconut oil, melted
- 1/4 cup lemon juice
- Zest from 1 lemon
- 1 heaping cup of fresh blueberries (frozen will work as well, but may bleed into batter a bit)
Crumble
- 2 tablespoons coconut oil
- 2 tablespoons milk of choice
- Juice from 1 lemon
- Zest from 1 lemon
- 1 cup shredded coconut, toasted
Instructions
- Preheat oven to 350⁰
- Grease a loaf pan and line with parchment paper
- In a large mixing bowl combine dry ingredients and mix well.
- In a small bowl combine wet ingredients and mix well.
- Pour wet ingredients into dry ingredients and mix just until combined.
- Toss blueberries in some flour (I like coconut flour for this) just to lightly coat. This will prevent them from sinking to the bottom of your batter.
- Carefully fold in blueberries into batter.
- Pour batter into loaf pan and bake for 30-35 minutes or until skewer comes out ALMOST clean. If making muffins, evenly distribute batter into muffin tin and bake for 15-20 minutes or until skewer comes out almost clean.
- While loaf bakes, make the glaze and crumble. In a small pot over medium-low heat add all ingredients for the glaze except coconut until melted and combined. Remove from heat to let cool until loaf is finished.
- In a small pan over medium-low heat toast coconut until lightly browned.
- Once loaf is done (if only making loaf, let cool for 10 minutes then remove from pan and let cool completely on wire rack), poke some holes in the top with a skewer (if only using the glaze pour glaze over the loaf and let cool 10 minutes then remove from pan and let cool completely on wire rack).
- Change oven to broil. Pour glaze into the toasted coconut and mix. Place crumble on top of loaf and spread evenly over top.
- Place back in oven on top rack for 3-5 minutes, watching carefully, just until golden brown. Remove and let cool for 10 minutes in pan, then remove from pan and cool completely on wire rack.