Before all of the blueberries disappear, I had to get one more summer dessert in.  Take a look at this beautiful Paleo Blueberry Lemon Bread.

I’m a creature of habit, and the small rituals of life make me happy.  Every Sunday morning I wake up, eat breakfast, and head to my local Framer’s Market.


4.8 from 24 reviews
Yield: one loaf


1 and 1/2 cups blanched almond flour (I like THIS brand)
1/4 cup coconut flour, sifted (I use THIS brand)
1/4 cup arrowroot powder OR tapioca flour (Like THIS or THIS)
1 tsp baking soda
1/4 tsp salt
4 eggs
1/2 cup coconut oil, butter, or ghee, melted
1/3 cup honey or maple syrup
3 tbsp lemon juice
zest from 2 lemons
1 and 1/2 cups fresh blueberries
1/3 cup coconut butter, softened (I use THIS brand)
2 tbsp coconut oil, melted
2 tbsp honey or maple syrup
2 tbsp lemon juice
hot water


Preheat oven to 350′ F. Grease a loaf pan (9×5) and cut a piece of parchment paper to line the bottom of pan.
Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a large bowl. Set aside.
Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.
Add wet ingredients to dry and mix until well incorporated.
Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.
Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from oven and allow to cool.
While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.

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