Paleo Lemon Blueberry Bread
Nutrition is per slice assuming ~12 slices per 8x4-inch loaf. Covering with foil halfway through baking (as instructed) helps prevent over-browning while the center finishes cooking. Let the loaf cool completely in the pan before slicing to avoid a gummy texture. If using frozen blueberries, fold them in straight from the freezer to minimize bleeding. For a bit more lemon flavor, add extra zest; juice amounts can vary by lemon size. Honey and maple syrup are interchangeable here; maple will yield a slightly darker crumb. Store airtight at room temperature up to 2 days, refrigerate up to 5 days, or freeze slices up to 3 months.
Time: Prep: 10 mins, Cook: 50 mins, Total: 60 mins
Servings: 1 loaf (~12 slices, estimated)
Ingredients
- 2 cups almond flour
- 2.5 tablespoons coconut flour
- 1.5 teaspoons baking soda
- 3 eggs
- 2 tablespoons almond milk
- 1/4 cup honey or maple syrup
- 2 small bananas, very ripe, mashed
- 1/4 cup coconut oil, melted
- Juice and zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees F.
- Combine almond flour, coconut flour and baking soda in a medium bowl.
- Combine all wet ingredients except blueberries in a separate bowl. Pour wet ingredients into the dry ingredients and mix to combine. Gently fold in blueberries.
- Line a 8x4 inch loaf pan with parchment paper and pour the batter in.
- Bake for 25 minutes, then carefully cover with foil and bake for another 25-35 minutes. The top should be golden brown and a knife inserted in the center should come out clean.
- Remove and let cool completely before cutting.