Lemon and Blueberry Loaf

by Nicky Skinner February 28, 2018

I'm all about eating in season. There's nothing better than a juicy ripe tomato in summer or a new season apple right from the tree. And as I'm sure you're aware it's the height of blueberry season, so while they're fresh and cheap I thought I'd create a blueberry lunch box loaf everyone will love.

There are a few substitution suggestions for those who are dairy-free, strict grain-free and sugar-free, but the few loaves I've made trying the different variations have all been winners! So whether you use coconut yoghurt or greek, buckwheat flour or tapioca, maple syrup or rice malt syrup, they all come out just divine.

This light yet moist loaf will keep in the fridge for up to 4 days and is just delicious with some yoghurt or melted butter. 



  • 3 large eggs
  • 1 cup of greek yoghurt (or coconut yoghurt for dairy free)
  • 1/3 cup extra-virgin olive oil 
  • 1/3 cup rice malt syrup or maple syrup
  • 1 tsp vanilla essence
  • zest and juice of 1 large organic lemon
  • 1 1/2 cup almond flour
  • 1/2 cup buckwheat flour or tapioca flour
  • 3 tsp baking powder
  • 125g punnet of fresh blueberries (can also use frozen)
  • desiccated coconut for sprinkling



1. Preheat oven to 160 degrees and line a standard loaf tin with baking paper.

2. In a bowl, combine eggs, yoghurt, oil, syrup, vanilla, zest and juice and whisk to combine.

3. Add flours and baking powder and gently combine. Careful not to overmix.

4. Lastly, fold through the blueberries (careful not to crush them).

5. Spoon mixture into the loaf pan and smooth flat with a knife. Sprinkle with coconut.

6. Transfer tin to hot oven and cook for 60 minutes. Nearing the end of the cook time, if the top is browning too much, simply cover with a piece of tin foil.

Let cool slightly before slicing. Enjoy!


Nicky Skinner
Nicky Skinner


Leave a comment

Comments will be approved before showing up.

Also in Recipes

Salted Peanut Butter Cups
Salted Peanut Butter Cups

by Nicky Skinner March 14, 2018

My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's. 

Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.

Read More


by Nicky Skinner February 22, 2018

I've seen many remakes of the American classic Oreo cookie, many of them raw, most of them containing dates or coconut sugar, so I set out to make a version with even less sugar!

These deliciously chocolatey (is that even proper English?) biscuits can be made and eaten as is, or you can fill them with whatever filling you choose! I used mascarpone here, which complemented the biscuit really well, but if you're dairy free you could try some whipped coconut cream or even coconut butter for a slightly sweeter filling.

Read More

Healthy Chocolate LCM Bars (rice bubble bars)
Healthy Chocolate LCM Bars (rice bubble bars)

by Nicky Skinner February 13, 2018

All the rage a few years ago, LCM bars brought back the old classic rice bubble slice which was an absolute favourite at every kids birthday party growing up.

Whether you're making the traditional version or buying the packaged bars at the supermarket, now you can have the same great taste, without all the sugar and additives!

Read More