Lemon Almond Flour Blackberry Bread

Golden on the outside, bursting with juicy blackberries on the inside — this lemon almond flour blackberry bread is the slice your body and your taste buds have been waiting for. 🍋🫐

Made with wholesome almond flour and all-natural ingredients, this gluten-free loaf is light, moist, and packed with bright citrus flavor in every bite. Almond flour brings healthy fats and vitamin E, while antioxidant-rich blackberries and fresh lemon add a nourishing boost that’s perfect for anyone focused on immune support and clean eating. It’s comfort food you can feel good about — no gluten, no junk, just pure, vibrant flavor.

Serves 8-10

Ingredients

2 ½ cups lemon almond flour

1/3 cup tapioca flour

1 teaspoon of baking powder

1/4 teaspoon fine sea salt

Zest of 1 lemon

1 cup of Greek Yogurt

1/4 cup coconut or almond oil

1/2 cup agave

2 tablespoons freshly squeezed lemon juice

1 teaspoon vanilla

1 cup fresh blackberries

2 tablespoons sliced almonds for topping of you like

Topping

Lemon Frosting

Directions

Preheat oven to 350ºF and line a medium bread loaf pan with parchment paper; set aside.

In a bowl add almond flour, tapioca flour, baking powder, and salt; set aside.

In a bowl whisk together eggs, oil, agave, lemon juice and zest, and vanilla extracts.

Pour wet ingredients into dry ingredients, stir. Then fold in blackberries.

Pour batter into prepared loaf pan. Top the batter with sliced almonds if desired.

Bake lemon blackberry bread for 20 minutes uncovered, then add foil and bake for another 20 - 25 minutes of baking to prevent the top from browning too quickly.

Check the middle for done-ness with toothpick after 40 minutes to be sure.

Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread.

Drizzle the top lemon frosting.

Enjoy!