Lemon Blueberry Marble Loaf (Gluten-Free, Naturally Sweetened)
This lemon blueberry marble loaf is bright, tender, and swirled with juicy berries, the kind of bake that makes dark mornings feel instantly better.
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Honestly, there’s something about this loaf that just makes me happy. Maybe it’s my childhood tie-dye dreams finally coming true. (Tie dye food does seem to be a theme with me. Have you seen my tri-color sweet potato stacks or my tie dye potato waffle breakfast stack?)
The swirl of lemon and blueberry here feels like a burst of summer in the middle of cold, dark mornings. It’s bright, fresh, and ridiculously moist, the kind of loaf you cut into “just for a slice” and then immediately go back for another.
It lands somewhere between a coffee cake and a quick bread. Light, tender, not overly sweet, and perfect with a hot cup of coffee when winter mornings feel a little extra heavy.
This is one of those bakes that looks special without being fussy. Simple ingredients, a little swirl action, and suddenly the whole kitchen feels happier.
Why this Lemon Blueberry Marble Loaf works
Almond flour keeps the loaf tender and moist, oat flour adds structure, and Greek yogurt brings everything together without heaviness. Swirling crushed frozen blueberries into half the batter gives you that marbled look and pockets of juicy berry in every slice.
"This was the perfect "coffee cake" for our houseguests. We ate it as we caught up over coffee. Delicious!!"
- Janice (email subscriber)
Recipe
Lemon Blueberry Marble Loaf
Ingredients
- 1 ½ cups almond flour
- 1 ½ cups oat flour
- 2 large eggs
- ½ cup Greek yogurt
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Zest and juice of 2 large lemons
- Pinch of salt optional
- ½ cup frozen blueberries
Instructions
- Preheat: Heat the oven to 350°F (175°C) and grease and line a loaf pan with parchment paper.
- Whisk: In a large bowl, whisk together 2 eggs, ½ cup Greek yogurt, ¼ cup honey, 1 teaspoon vanilla, lemon zest, and lemon juice until smooth.
- Add: Stir in 1 ½ cups almond flour, 1 ½ cups oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt until just combined. The batter will be thick.
- Divide: Split the batter evenly between two bowls.
- Crush: Add ½ cup frozen blueberries to one bowl and gently crush some with the back of a spoon to release juices and tint the batter.
- Swirl: Alternate scoops of lemon batter and blueberry batter into the prepared loaf pan, then gently swirl with a knife.
- Bake: Bake for 40–50 minutes, until golden on top and a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
- If the top starts browning too quickly, just loosely tent it with foil while you finish the baking time.
- Frozen blueberries are actually ideal here because they bleed less into the batter when you swirl.
- This loaf slices best once it’s fully cool. I know it’s tempting, but give it a minute.
- If you want more lemon punch, add extra zest. I almost always do.
- Leftovers toast beautifully the next morning.
Nutrition
Frequently Asked Questions for the Lemon Blueberry Marble Loaf
You totally can, but frozen blueberries hold their shape better and give a cleaner swirl.
Yes. I like to slice it first so it freezes in individual pieces so I can grab one at a time.
It’s very much a breakfast-coffee loaf, but it absolutely holds its own as a light dessert.
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