Paleo Lemon Blueberry Bread
The ultimate comfort food, Paleo Lemon Blueberry Bread combines zesty lemon and fresh blueberries into a delightful loaf that’s perfect for any occasion. This easy recipe is healthy and delicious, making it a must-try for your next brunch!
Equipment
- Frying Pan
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 1/3 cups Almond flour
- 1/3 cup Coconut flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- 3 Large eggs
- ¼ cup Pure maple syrup
- 1/3 cup Freshly squeezed lemon juice
- Zest of 1 Large lemon
- ¾ cup Fresh blueberries (or raspberries)
- 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
- Zest of 1 Lemon
- 2 tablespoons Crushed freeze-dried raspberries
Instructions
- Preheat your oven to 350 degrees F. This ensures that the bread bakes evenly. Line an 8x4 inch loaf pan with parchment paper or generously spray it with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, and salt. Make sure they are well combined to avoid any clumps.
- In another large bowl, whisk together all the wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. This will create a beautiful blend of flavors that will infuse the bread.
- Next, add the dry ingredients to the wet ingredients. Mix well to combine everything, ensuring that there are no dry pockets left. The batter should be thick and creamy.
- Gently fold in the blueberries, being careful not to break them. This step helps distribute the fruit throughout the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Take a moment to appreciate the beautiful color of the batter before it goes into the oven.
- Bake in the preheated oven for 40 to 50 minutes, or until a tester comes out clean. You’ll know it’s ready when the top is golden brown and the house smells amazing!
- Once baked, allow the loaf to cool completely in the pan before removing it. This cooling period is crucial for the bread to set properly.
- While the loaf cools, make the glaze. Place a small pot over low heat and add the coconut milk, lemon juice, jam, and additional lemon zest. Stir constantly until the mixture is well combined and slightly warmed.
- Drizzle the glaze over the cooled loaf, letting it cascade down the sides. For a finishing touch, garnish with the zest from one lemon and crushed freeze-dried raspberries. Cut into 8 slices and enjoy!
Notes
- Tip 1: Store leftover bread in an airtight container at room temperature for up to three days.
- Tip 2: This bread freezes well! Wrap slices in plastic wrap and then place them in a freezer bag for up to three months.
- Tip 3: Serve this bread with a dollop of Greek yogurt or a side of fresh fruit for a complete breakfast or snack.
- Tip 4: Consider adding a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Tip 5: If your bread seems dry, try adding a little more coconut milk or another egg to the batter next time.
- Tip 6: Always use a toothpick to check for doneness; if it comes out clean, your bread is ready!