Paleo Almond Lemon Blueberry Bread
User Reviews
4.8
48 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
40 mins
-
Total Time
50 mins
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Servings
10 slices
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Calories
205 kcal
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Course
Baked Goods
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Cuisine
American
Paleo Almond Lemon Blueberry Bread
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This Paleo Almond Lemon Blueberry Bread is a fan favorite. Buttery in flavor thanks to blanched almond flour, and bursting with blueberries and lemon. A simple recipe mixed by hand and ready within the hour. No coconut needed in this recipe, but more notes below on flour substitutes.
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Ingredients
- 2 cups almond flour 180g weighed, blanched
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- lemon zest of 1 medium
- 3 egg room temperature, large
- 1/4 cup neutral cooking oil avocado, coconut, or ghee all fine, generic cooking oil
- 1/4 cup honey or maple syrup
- 3 lemon juice 1 medium lemon, freshly squeezed
- 1/2 teaspoon almond extract or vanilla
- 1/2 teaspoon lemon extract optional but boosts flavor
- 3/4 cup blueberries fresh
- 2 tablespoons almond sliced, for topping
Instructions
- Preheat oven to 350ºF and line a 8x4 medium loaf pan with parchment paper; set aside.
- In medium bowl add almond flour, tapioca flour, baking soda, salt and zest from 1 lemon; set aside.
- In large bowl whisk together eggs, oil, honey, lemon juice, and extracts.
- Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in blueberries.
- Pour batter into prepared loaf pan – I like to make sure not all of the blueberries are sitting on the bottom of the pan so give the batter a gentle stir in the pan. Top the batter with sliced almonds if desired.
- Bake lemon blueberry bread for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took 43 minutes but check the middle for done-ness with toothpick after 35 just to be sure.
- Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!
Notes
- I do not recommend substitutions here as grain-free baking can be tricky. See notes in blog post for more details.
- Some readers have had success subbing 2.5 tablespoons of coconut flour for tapioca flour. You can also use 1/3 cup of cassava flour or a 1:1 all-purpose gluten free baking flour with similar results.
- Store bread in covered container at room temperature 2-3 days, or in fridge about 4 days. This bread is moist so just keep an eye on it.
Nutrition Information
Show Details
Serving
1/10
Calories
205kcal
(10%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
8g
(47%)
Cholesterol
56mg
(19%)
Sodium
238mg
(10%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Serving | 1/10 | |
| Calories | 205kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 56mg | 19% |
| Sodium | 238mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
48 reviews
Excellent
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