Go Back

Lemon Blueberry Bread

This bread is paleo, gluten-free, dairy free, grain-free
Print Recipe
Servings 8 slices
Calories 195 kcal

Ingredients
  

  • 1 1/3 cups fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 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 Tbsp coconut milk from the can just the top, the solid part
  • 1 Tbsp fresh squeezed lemon juice
  • 1 Tbsp seedless raspberry jam
  • 1 tsp lemon zest
  • For garish, zest of 1 lemon

Instructions
 

  • Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray pan generously with nonstick cooking spray.
  • In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda and salt.
  • 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.
  • 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.
  • 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. Cut into 8 slices and enjoy!