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!
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.
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.
Transfer batter to loaf pan. Sprinkle on remaining 1/4 cup blueberries.
Bake for 39-46 minutes, or until toothpick comes out clean. Remove from oven & cool for at least 30 minutes to set.
*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.