Description
Paleo Lemon Blueberry Bread is a delightful and nutritious treat, perfect for breakfast or as a light snack. Made with wholesome almond and coconut flours, this bread is both gluten-free and grain-free, making it ideal for paleo diets. Each slice is bursting with fresh blueberries and zesty lemon, offering a refreshing flavor that’s hard to resist. For an added touch of sweetness, drizzle a creamy pink glaze made from berry jam on top. Whether enjoyed on its own or paired with fresh fruit, this bread will surely brighten your day!
Ingredients
Scale
- 1 1/3 cups fine blanched almond flour
- 1/3 cup coconut flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 3 large eggs
- ¼ cup pure maple syrup
- ⅓ cup freshly squeezed lemon juice
- Zest of 1 large lemon
- ¾ cup fresh blueberries (or raspberries)
Instructions
- Preheat your oven to 350°F (175°C) and prepare an 8×4 inch loaf pan with parchment paper or nonstick spray.
- In a large bowl, whisk together almond flour, coconut flour, baking soda, and salt.
- In another bowl, mix the eggs, maple syrup, lemon juice, and lemon zest until well blended.
- Combine the wet and dry ingredients until just mixed; gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 40-50 minutes until a toothpick comes out clean.
- Allow the loaf to cool completely before removing it from the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 60mg