Blueberry Bread
This blueberry bread is soft, moist and bursting with juicy blueberries and fresh lemon in every bite. It's an easy one bowl recipe that is also paleo, low carb and keto-friendly and the perfect healthy breakfast or summer time treat!
Ingredients
- 4 large eggs room temperature
- 1/2 cup granulated pure maple sugar , or sub with preferred granulated sugar / sweetener of choice
- 1/3 cup melted & cooled refined coconut oil , can also sub unsalted ghee, vegan butter or unsalted butter if not dairy-free
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 1/2 tsp gluten free baking powder
- 1 2/3 cups superfine almond flour , if you prefer a nut-free version, you can try subbing with gluten-free oat flour (or maybe even a gluten-free 1-1 baking flour) but we have not tested this version so the texture and taste will differ from the original.
- 1/4 cup coconut flour , if you prefer a coconut-free version, you can try subbing with tapioca flour / starch or arrowroot / starch flour but we have not tested this version so the texture and taste will differ from the original.
- 1/8 tsp fine sea salt
- 1 cup blueberries * (OPTIONAL: to prevent blueberries from sinking, coat with 1 Tbsp tapioca startch (or 1 tsp xanthan gum),
For the Glaze
- 1/3 cup melted coconut butter / coconut manna
- 1 tsp maple syrup , or sub Lakanto sugar-free maple syrup or preferred sticky liquid sweetener of choice
- 1 tsp lemon juice + zest for garnish
Instructions
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Preheat oven to 350F. Line a 8x4 loaf pan with parchment paper.
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Toss fresh blueberries together with one tablespoon of tapioca starch or arrowroot flour or 1 teaspoon xanthan gum. This helps the blueberries not sink to the bottom. Set aside. (If using frozen blueberries, do not thaw and add at the end)
In a medium bowl, beat eggs with maple sugar until smooth. Add coconut oil, lemon juice and lemon zest until smooth.
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Place a large mesh sieve over bowl and sift in baking powder, almond flour, coconut flour and salt. Stir until well combined with no lumps. Gently fold in the 3/4 cup of the fresh (coated) blueberries.
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Transfer batter to loaf pan. Sprinkle on remaining 1/4 cup blueberries.
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Bake for 39-46 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.
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Mix together ingredients for glaze & drizzle over bread.
Recipe Notes
*Fresh blueberries work best in this recipe. If you only have frozen blueberries, do not thaw and toss frozen blueberries directly to the batter. You may need to add another 2 Tablespoons of almond flour to the recipe, and extend the bake time.