Description
A moist, naturally gluten-free lemon blueberry loaf baked on a grill using indirect heat, topped with a tangy almond flour glaze. Perfect for outdoor entertaining and backyard cookouts.
Ingredients
Scale
- 2 cups (200g) super-fine blanched almond flour
- 2 tablespoons (15g) coconut flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- ¼ cup (60ml) melted refined coconut oil
- ½ cup (100g) granulated sugar
- Zest of 2 lemons
- 3 tablespoons (45ml) fresh lemon juice
- 1 cup (150g) fresh or frozen blueberries
- 2 tablespoons (15g) almond flour (for glaze)
- ½ cup (60g) powdered sugar, sifted (for glaze)
- 1–2 tablespoons (15-30ml) lemon juice (for glaze)
- 1 teaspoon milk or cream (optional, for glaze)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat grill for indirect heat to 325°F (160°C). For charcoal, pile coals on one side; for gas, turn on only one burner. Let preheat for 10 minutes with lid closed.
- In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
- In a large bowl, beat eggs and sugar with a whisk until pale and fluffy (2-3 minutes). Stir in melted coconut oil, lemon zest, and lemon juice.
- Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
- Gently fold in blueberries. If using frozen, toss them in a teaspoon of coconut flour first to prevent sinking.
- Pour batter into a greased or parchment-lined 9×5-inch loaf pan. Tap gently to release air bubbles.
- Place pan on the cool side of the grill (indirect heat). Close lid and bake for 45-55 minutes. Tent with foil if browning too fast after 40 minutes. Test with a toothpick; it should come out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, whisk together glaze ingredients (almond flour, powdered sugar, lemon juice, vanilla, and optional milk) until smooth.
- Drizzle glaze over the cooled loaf and let set.
Notes
Use super-fine blanched almond flour for best texture. Do not thaw frozen blueberries before adding to batter; toss in a teaspoon of coconut flour to prevent sinking. Maintain steady grill temperature at 325°F. Avoid opening the lid frequently to prevent heat loss. For extra moisture, place a pan of hot water on the hot side of the grill.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 4
- Protein: 8
Keywords: gluten-free, lemon blueberry loaf, grilled dessert, outdoor baking, almond flour, dairy-free, summer recipe, grill baking