Paleo Lemon Blueberry Bread

There’s something magical about the way the sun shines through the kitchen window in early spring, illuminating the counter where I make my favorite treat: Paleo Lemon Blueberry Bread. One day, as I was sipping my morning coffee, the vibrant colors of fresh blueberries caught my eye, and I felt an irresistible urge to create something special. This bread, with its zesty lemon flavor and sweet bursts of blueberries, is perfect for brightening your day. The aroma that fills the kitchen while it’s baking is simply heavenly, and I can’t help but feel a sense of joy as I slice into this moist, delicious loaf.

Recipe Ingredients for Paleo Lemon Blueberry Bread

The ingredients for Paleo Lemon Blueberry Bread work together harmoniously to create a loaf that’s not only delicious but also healthy. The key players here include almond flour and coconut flour, which provide a great texture and flavor while keeping it gluten-free. The zesty lemon juice and fresh blueberries add brightness and sweetness, making each bite a delightful experience.

• 1 1/3 cups fine blanched almond flour: This serves as the primary base for the bread, providing moisture and a nutty flavor.
• 1/3 cup coconut flour: Adds a slightly sweet taste and helps absorb moisture, contributing to the bread’s texture.
• 1 teaspoon baking soda: This is essential for leavening, helping the bread rise beautifully.
• ¼ teaspoon salt: Balances the sweetness and enhances the overall flavor.
• 3 large eggs: These provide structure and moisture to the bread.
• ¼ cup pure maple syrup: A natural sweetener that adds a touch of sweetness without overpowering the bread.
• 1/3 cup freshly squeezed lemon juice: Offers a bright, zesty flavor that complements the blueberries perfectly.
• Zest of 1 large lemon: This intensifies the lemon flavor and adds a lovely aroma.
• 3/4 cup fresh blueberries (or raspberries!): Bursting with flavor, these fruits bring sweetness and a pop of color.
• 1 tablespoon coconut milk from the can, just the top, solid part: Used for the glaze, adding creaminess.
• 1 tablespoon fresh squeezed lemon juice: Also for the glaze, enhancing the flavor.
• 1 tablespoon seedless raspberry jam: This adds a touch of sweetness to the glaze.
• 1 teaspoon lemon zest: Another layer of lemon flavor for the glaze.
• Zest of 1 lemon: For garnish, to add a pop of color and freshness.
• 2 tablespoons crushed freeze-dried raspberries: Optional garnish for an extra touch.

Putting Together Paleo Lemon Blueberry Bread

Making Paleo Lemon Blueberry Bread is a joyous activity that brings warmth to your kitchen. Let’s roll up our sleeves and get started on this delightful loaf! It’s simple enough for anyone to tackle, and the results are truly rewarding.

1. Preheat your oven to 350 degrees F. As it heats up, line an 8×4 inch loaf pan with parchment paper or spray it generously with nonstick cooking spray. This ensures that your bread comes out effortlessly once it’s baked.
2. In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, and salt. Whisk them together until they’re well mixed; it should look light and airy. This step is crucial as it evenly distributes the leavening agent.
3. Now, in a separate large bowl, whisk together all the wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Make sure to mix well until everything is fully combined and slightly frothy. When you see bubbles forming, that’s a good sign!
4. Next, add the dry ingredients to the wet mixture. Gently mix them together, ensuring you do not overmix. You want it to be just combined to keep the bread light and fluffy.
5. Finally, fold in the fresh blueberries with a spatula. Be careful here; you want to keep the berries intact as much as possible. This will give your bread those lovely bursts of flavor.
6. Pour the batter into the prepared loaf pan and spread it out evenly. The mixture should be thick and have a batter-like consistency. It’s okay if it’s not perfectly smooth; it will bake beautifully.
7. Now, place the loaf pan in the oven and bake for 40 to 50 minutes. You’ll want to keep an eye on it. When a tester inserted into the center comes out clean, it’s done! The top should be golden brown and spring back when lightly touched.
8. Once the loaf is baked, allow it to cool completely in the pan before removing it. This step is important as it helps the bread set and prevents it from falling apart.
9. While the loaf is cooling, let’s make the glaze! In a small pot over low heat, combine the coconut milk, lemon juice, raspberry jam, and lemon zest. Stir constantly until everything is well-combined and smooth.
10. After the loaf has cooled, drizzle the glaze over the top. For a beautiful finish, garnish with zest from 1 lemon and crushed freeze-dried raspberries if you’d like. Slice into 8 pieces, serve, and enjoy the delightful flavors!

Variations to Try

There are many ways to customize Paleo Lemon Blueberry Bread to suit your taste. Here are some fun variations that you can experiment with:

• Flavored Add-Ins: Try adding a handful of chopped nuts such as walnuts or pecans for an extra crunch.
• Fruit Options: Feel free to swap out the blueberries for other fruits. Chopped strawberries or cranberries work beautifully as well.
• Sweetener Alternatives: In place of maple syrup, you can use honey or another natural sweetener that you prefer.
• Spice It Up: Add a sprinkle of cinnamon or nutmeg to the batter for a warm, fragrant twist.
• Coconut Flakes: Including unsweetened coconut flakes can add a delightful texture and flavor.
• Chocolate Chips: For a decadent version, fold in some dark chocolate chips for a sweet surprise in every slice.
• Gluten-Free Flour Blend: If you’re looking for a different flavor profile, consider using a pre-made gluten-free flour blend instead of the almond and coconut flours.

Pairing Suggestions for Paleo Lemon Blueberry Bread

When it comes to serving Paleo Lemon Blueberry Bread, the options are endless. Here are some delightful pairings to consider:

• Morning Coffee: Enjoy a slice with your morning coffee for an energizing start to your day.
• Brunch Spread: Serve it at your next brunch alongside a fruit salad and yogurt for a refreshing meal.
• Picnic Treat: Slice it up for a picnic, where its portability and delightful flavor will be a hit.
• Afternoon Snack: Pair it with a cup of tea in the afternoon for a sweet yet healthy treat.
• Storing Leftovers: If you have leftovers, store them in an airtight container and keep them at room temperature or in the refrigerator for longer freshness.
• Seasonal Serving: This bread shines in the spring, but it can be enjoyed year-round, especially when fresh berries are abundant.

FAQ

Conclusion

In conclusion, Paleo Lemon Blueberry Bread is a delightful recipe that combines the vibrant flavors of lemon and blueberries into a satisfying loaf. It’s not just a treat; it’s a nutritious option that brings joy to your kitchen and your table. I encourage you to give this recipe a try; you won’t regret it!

Paleo Lemon Blueberry Bread

The ultimate treat for lemon and blueberry lovers! This Paleo Lemon Blueberry Bread is moist, flavorful, and perfect for any occasion. Whether you enjoy it for breakfast or as a snack, it's bound to impress your taste buds. Make it tonight and bring some sunshine to your table!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/3 cups almond flour
• 1/3 cup coconut flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 3 eggs
• ¼ cup maple syrup
• 1/3 cup lemon juice
• Zest of 1 lemon
• 3/4 cup blueberries (or raspberries!)
• 1 tablespoon coconut milk from the can, just the top, solid part
• 1 tablespoon lemon juice
• 1 tablespoon raspberry jam seedless
• 1 teaspoon lemon zest
• Zest of 1 lemon for garnish
• 2 tablespoons freeze-dried raspberries crushed

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Whisk
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper or spray it generously with nonstick cooking spray.
2. In a large mixing bowl, combine the dry ingredients: almond flour, coconut flour, baking soda, and salt. Whisk them together until they’re well mixed.
3. In a separate large bowl, whisk together all the wet ingredients: eggs, maple syrup, lemon juice, and lemon zest. Mix well until everything is fully combined.
4. Add the dry ingredients to the wet mixture. Gently mix them together until just combined.
5. Fold in the fresh blueberries with a spatula.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Place the loaf pan in the oven and bake for 40 to 50 minutes until a tester comes out clean.
8. Allow the loaf to cool completely in the pan before removing it.
9. In a small pot over low heat, combine the coconut milk, lemon juice, raspberry jam, and lemon zest. Stir until well-combined and smooth.
10. Drizzle the glaze over the cooled loaf, and garnish with zest and crushed freeze-dried raspberries.

Notes

• Tip 1: Store leftovers in an airtight container to keep them fresh.
• Tip 2: This bread can be frozen for up to three months.
• Tip 3: Serve with a dollop of yogurt for a tasty treat.
• Tip 4: Try adding different fruits for a twist!
• Tip 5: Customize with spices like cinnamon for added flavor.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.