And who said you can’t bake and still eat healthy?? Blueberry Lemon Bread!


First of all, I have to say that I love baking and it can be a challenge to make healthy baked foods.  This bread is a great alternative for baked bread made with white flour.  My gut in general just feels better when I’m not eating gluten.  I don’t feel that I have an allergy to gluten but definitely believe that gluten challenges my gut in a negative manner.  Here is a great gluten free Blueberry Lemon Bread recipe!  I found this recipe on Pinterest and then modified it to make it gluten free, using almond flour instead of white flour.  I also used stevia in place of the sugar that the original recipe called for.   I hope that you all enjoy it as much as myself and my family did!



Yields – 1 loaf
1 Cup – Quick oats
1/2 Cup – Oats {blend in food processor to make flour}
1 Cup – Almond Flour
1 1/2 Tsp – Baking powder
1/2 Tsp – Baking soda
1/4 Tsp – Salt
1 1/2 Cup – Plain Greek yogurt
1/4 Cup – Extra Virgin Olive Oil
2 – Eggs
3/4 Cup – Stevia
1 Cup – Blueberries
3 Tsp – Flax seed meal
1 Tablespoon – Oats for topping (optional)

Fold in Lemon Zest to taste and 2TB of Lemon Juice from fresh lemon



Preheat oven to 350 degrees.
Spray the bread pan with olive oil spray
In a bowl, mix together the oats, oat flour, almond flour, baking powder, baking soda, stevia and salt.
Add about 2 tablespoons of this mixture to the blueberries. This is to ensure that the berries don’t sink to the bottom of the bread
In the stand mixer bowl, add plain greek yogurt, oil and eggs.
Add the dry ingredients to the wet mixture in 3 batches and mix until everything is well incorporated.
Gently fold in the blueberries and lemon zest
Pour batter into the prepared bread pan and sprinkle about 1 tablespoon of oats on top
Bake for 55-60 minutes or until the inserted toothpick comes out clean.
Let cool for 15 minutes.


Since this bread contains fresh blueberries I recommend refrigeration. Just heat the slice for about 10 seconds in the microwave and enjoy!

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