Paleo Lemon Blueberry Bread
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
4.97 out of 5 stars
(33)
Ingredients
8 servings
- Dry ingredients:
- 1 1/3 cups fine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- Wet ingredients:
- 3 large eggs
- 1/4 cup pure maple syrup
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 large lemon
- 3/4 cup fresh blueberries (or raspberries!)
- For the glaze:
- 1 tablespoon coconut milk from the can, just the top, solid part
- 1 tablespoon fresh squeezed lemon juice
- 1 tablespoon seedless raspberry jam
- 1 teaspoon lemon zest
- For garnish:
- Zest of 1 lemon
- 2 tablespoons crushed freeze-dried raspberries
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Preparation
Step 1
Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
Step 2
In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
Step 3
In a separate large bowl, whisk together all wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Add dry ingredients to wet ingredients and mix well to combine. Lastly, fold in blueberries.
Step 4
Pour batter into prepared loaf pan and spread out evenly. Bake for 40-50 minutes until tester comes out clean. Allow loaf to cool completely in the pan before removing.
Step 5
Once loaf is cooled completely, make your glaze: Place a small pot over low heat and add coconut milk, lemon juice, jam and lemon zest. Stir constantly until ingredients are well-combined. Drizzle glaze on top and garnish with zest from 1 lemon and crusehd freeze-dried raspberries if you'd like. Cut into 8 slices and enjoy!
Step 6
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