LEMON Blueberry Bread

This Lemon Blueberry Bread is soft, light, and fluffy! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy blueberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

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KEY INGREDIENTS

Full List of Ingredients

INSTRUCTIONS

Preheat oven to 350° and line a loaf pan with parchment paper. Toss blueberries with tapioca starch and set aside. Whisk together the eggs, followed by the maple syrup, maple sugar, coconut oil, lemon juice + zest until smooth. Full Recipe

MIX BATTER

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BAKE

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GLAZE AND SERVE

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LEMON Blueberry Bread

This Lemon Blueberry Bread is soft, light, and fluffy! An easy one-bowl loaf recipe made with fresh lemon juice, lemon zest, juicy blueberries with a sweet and creamy glaze. Gluten-free, dairy-free, refined-sugar free, paleo-friendly with low carb and keto options.

KEY INGREDIENTS

Eggs | Maple Syrup | Maple Sugar Coconut Oil | Lemon Juice Lemon Zest | Baking Powder Almond Flour | Tapioca Flour Sea Salt | Blueberries

GLAZE INGREDIENTS

Melted Coconut Butter Maple Syrup Lemon Juice + Zest

INSTRUCTIONS

MIX BATTER

Place a mesh sieve over the bowl and sift the flours and baking powder. Stir in salt until combined. Gently fold in the flour coated blueberries.

BAKE

Pour batter evenly into loaf pan. Sprinkle top with remaining coated blueberries. Bake for 39-45 minutes.

GLAZE AND SERVE

While loaf is cooling, mix together glaze ingredients. Drizzle over cooled loaf. Cut into slices and serve. Enjoy!

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