Guilt-less Desserts & Treats for your Family

Lemon and Blueberry Bread

Lemon and Blueberry Bread (17)

I’m sorry, I have been lazy. I have not posted a new, original recipe for the past 2 weeks. It’s not that I’ve run out of ideas or coconut flour (I could not step foot into the kitchen for the next 4 months and still have more than enough recipes to share with you all… I might go crazy if I didn’t get to cook though!). It’s just been such a busy time! Between end of year stuff, Christmas and New Year, time has gotten away from me… and from everyone one else too I bet.

I wanted to make the first recipe of 2015 a simple, yet tasty one. Whilst I do love my impressive looking layer cakes and complicated desserts sometimes all you have the patience, the will power, and the energy for is a simple loaf. I’m not saying all the recipes this year will only have 1 list of ingredients but I do promise to try and keep it under 6!

Lemon and Blueberry Bread (1)

Take my resolutions for this year as an example of my willingness for simplicity. I have decided “to do less so I can be more”. A bit vague I know but that was intentional so I could keep my options open. 2014 was the year of proving myself. 2013 was a shocker of a year for my confidence, my sanity and my relationships, so last year I needed to prove (mostly to myself) that I still had ‘it’. ‘It’ turned out to be a stubborn driving force and sheer determination to never give up, which I showed that I had by the truck load (equally matched by stupidity!) and I earned back my own respect.

2014 also left me tired so in 2015 I want to “do less so I can be more”. I want to not spread myself so thinly that I become invisible. I want to be better at what matters and not get caught up in what doesn’t.
Of course, I also want to do a TV appearance for Mummy Made.It, sign a publishing deal, reach a critical mass of followers on the blog and produce the best tasting healthier desserts and treats in the universe… you know; just the simple things!

Lemon and Blueberry Bread (10)

Let’s start the news year the right way with this Lemon and Blueberry Bread. This loaf is a take on my classic Banana Bread. I have found the Banana Bread to be such a versatile and easy base recipe to play with and create new flavours, like Pumpkin Spice Bread, Passionfruit and Raspberry Banana Bread, Cranberry and Orange Bread and a Date and Walnut Loaf. The Banana can be substituted for Pumpkin, Sweet Potato, or even grated vegetables (you’ll have to wait for my new cook book later in the year for that one!) to create an entirely new flavour combination.

Lemon and Blueberries are a classic match. As the berries themselves are sweet I have been able to decrease the amount of sweetener in the recipe and still create a loaf that is tasty but won’t make your teeth fall out. Enjoy the simplicity of this recipe; I cannot promise that the next recipe will be so straightforward!!

Lemon and Blueberry Bread

A simple and tasty sweet bread that can be eaten for breakfast, afternoon tea or even dessert.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 10



  • 3 Eggs
  • 1/4 Cup Maple Syrup/Honey
  • 1 teaspoon Vanilla Extract
  • 270 grams Mashed Banana approximately 3 medium but measure to be sure
  • 1/3 Cup Lemon Juice
  • Zest of 2-3 Lemons
  • 3 teaspoons Baking Powder
  • 1 teaspoon Bicarb Soda
  • 1/2 Cup Coconut Flour
  • 1/4 Cup Arrowroot
  • 3/4 Cup Almond Meal or Seed Meal
  • Dash of Salt
  • 3/4 to 1 Cup Blueberries I used frozen



  • Preheat the oven to 175C/350F.
  • Line and grease a loaf tin.
  • Place the eggs in the bowl of a kitchen stand mixer and beat for 5 minutes, or until fluffy.
  • Add the maple syrup and vanilla extract and beat on high until smooth.
  • Place the banana in a blender and puree until smooth. Add to the mixture, beating on high.
  • Add the juice and zest and stir until combined.
  • In a separate bowl, sift together the dry ingredients.
  • Mix the dry ingredients into the mixture on low speed.
  • Fold the Blueberries through the mixture.
  • Pour into the loaf tin and bake for 55 minutes, or until cooked through.
  • Allow the loaf to cool in the tin before serving.

22 Comments to Lemon and Blueberry Bread

  1. Hi, Lisa.
    I’m a huge fan of your recipes! They’re a great way to power through those moments when you feel like giving up leading a healthier life.
    Unfortunately I don’t have an oven at home (gas os electric). I’ve seen many recipes online that use an electric rice cooker to bake cakes and bread. Have you ever tried this? If not, do you think it would work?
    I’m gonna try it anyway, just thought maybe you could give me some direction.

    Have a great 2015. I hope you achieve all the goals you’ve set for yourself this year!

    • Hi Luisa. Thanks for the lovely compliment!!
      I haven’t used an electric rice cooker for baking but I would be interested to see how it turns out.
      The trick will be your ability to maintain a constant, even temperature within the cooker. Most cakes etc make in a moderate oven (180/375) so the cooker has to be able to reach and stay at that temperature for the duration of the baking time. You may need to experiment with a oven thermometer.
      I have used a portable bench top convention oven for a cooking class and found it worked fine, however I needed to decrease my cooking times by about 10%. Keep that in mind too.
      I have seen recipes for puddings made in a slow cooker (like chocolate self saucing pudding!!) which are made in the cooker pot.
      When my oven was broken last year I experimented with steamed puddings (you could also use a microwave) cooked in a saucepan- they turned out really tasty.
      Good luck and let me know how it goes!

  2. Wow this is the perfect recipe and healthy option for my little men and big man (hubby). I am not a confident cook but you have made this full proof. I can’t wait to try it on my men. 🙂

    • Thanks Sara. I find my bread and muffin recipes are the simpliest to start with. They are both forgiving recipes!

  3. What amazing photos of your finished product!! Did you take them yourself? I am one of those people that is not a natural baker I have tried many of times but don’t succeed 🙁

    • Thanks Sam. I have always loved to bake and trust me I bake a lot of mistakes! We eat a lot of things that ‘should’ves’ ie; should have been something else!
      Thanks for the photo compliment! I do take my own using a basic point and shoot (no DSLR unfortunately). I find taking my photos in natural light makes a huge difference!

  4. Looks Delicious! Question: I use Truvia Stevia, in lieu of honey. How much do you think this recipe would need? Also, what is that yummy looking topping you have smeared on the bread???? Mm.

    • Tricky Question!
      The trick will be retaining the wet to dry ingredient ratio. The 1/4 cup of liquid sweetner will need to be substituted with another liquid (i suggest milk); start with 2 tablespoons and check the consistancy. Add an extra tablespoon if required.
      I don’t use Stevia (a personal choice as I don’t like the flavour) but from my previous attempts of experimenting with it i recall it uses less than a normal processed sugar recipe. If this recipe was made with processed sugar it would require 1/2 Cup so ue that number and your normal conversion method.
      The magic cream is Blueberry whipped cream; it’s coconut cream with stewed berries and it is awesome! Blueberry Whipped Cream

    • It should last 3 days kept in an air tight container. I haven’t freezes it before but it should be ok. The only potential issue is the blueberries going soggy as they defrost.

    • Lise, Arrowroot is a flour that is made from a root vegetable. It is also called Tapioca. It’s a starchy flour and often used as a thickener. Here in Australia we can get it at Supermarkets or health food shops. Thanks.

      • True arrowroot is different to tapioca. It can be found at some health shops. Tapioca often has a preservative added to it so best to check the label.

        • That’s true Rebecca. Arrowroot is often labeled as ‘also Tapioca’ in the product most commonly found in the Aussie supermarlets. I use Arrowroot most of the time but have used Tapioca interchangeabley.

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