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Lemon Blueberry Loaf





2 cups all purpose gluten free flour (I used Bob's Red Mill)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Zest of 1 medium-size lemon (reserve for juice below)

3/4 cup coconut sugar



6 tablespoons organic palm shortening

1 cup yogurt (I used unsweetened almond milk yogurt) or sub sour cream at room temperature

juice of medium lemon (about 3 tablespoons)

2 eggs

1 teaspoon vanilla


1 cup fresh or thawed frozen blueberries


Preheat your oven to 350°F. Grease a standard bread pan.


In a large bowl, place the flour, baking powder, baking soda, salt, lemon zest, and granulated sugar, and whisk to combine well, breaking up any clumps of lemon zest.


In another bowl beat together shortening, yogurt, lemon juice, eggs, and vanilla. 

Make a well in the dry ingredients, then add wet ingredients into the well and stir to combine. Fold in blueberries, careful not to overmix batter. Pour the batter into the bread pan, and spread into an even layer with a wet spatula.


Place loaf in the center of the preheated oven and bake for 30 minutes. Reduce the oven temperature to 325°F and continue to bake another 15-20 minutes until a toothpick inserted in the center comes out mostly clean and the top is lightly golden brown. Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely. Enjoy!

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