½ cup unsalted butter

1 cup brown sugar

2 tsp lemon zest

1 tbsp lemon juice

1 tsp vanilla extract

3 eggs

⅔ cup gluten-free flour, sifted (I use Bob’s Red Mill 1:1 gluten free baking flour)

⅛ tsp salt

¾ cup almond meal

7 oz blueberries

powdered sugar for dusting on top


Stand mixer

Measuring cups and spoons

Loaf pan

Coconut Oil or Parchment paper


PREHEAT oven to 400℉ and grease a loaf pan with coconut oil or line it with parchment paper​.

BEAT the butter, brown sugar, lemon zest, lemon juice, and vanilla in a stand mixer for about 3-4 minutes.

ADD the eggs until the mixture starts to separate a bit.

ADD the flour, salt, and almond meal.

FOLD in the blueberries, scrape into the prepared loaf pan, and smooth out evenly.

BAKE for 30 minutes until golden.

​COOL for 10 minutes and enjoy with powdered sugar dusted on top.