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Paleo Lemon Blueberry Bread

Paleo Lemon Blueberry Bread

Craving something wholesome and bursting with flavor? Try this Paleo Lemon Blueberry Bread, where sweet blueberries meet zesty lemon in a moist, delicious loaf. This easy recipe is perfect for breakfast or a snack, and you’ll want to make it again and again!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 1 loaf
Calories 180 kcal

Equipment

  • Baking Sheet
  • Chef's Knife
  • Wooden Spoon
  • Blender
  • Frying Pan
  • Oven
  • Food Processor

Ingredients
  

  • 5 large eggs
  • 0.5 cup coconut oil
  • 0.5 cup pure maple syrup
  • 1 tsp pure vanilla extract (optional)
  • 3/4 cup coconut flour
  • 1 cup tapioca flour (or 3/4 cup GF flour blend)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 2 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 cup fresh blueberries
  • 3 tbsp coconut butter
  • 1 tbsp pure maple syrup (or honey)
  • 1 pinch sea salt

Instructions
 

  • Preheat your oven to 350 degrees F and line a 9" x 5" loaf pan with parchment paper.
  • Add all ingredients for the bread except for the blueberries to a blender and blend until combined. The batter will be thick so you may need to stop the blender to scrape the sides a couple of times.
  • Place blueberries in a bowl or measuring cup and toss with 2 teaspoons of coconut flour. This ensures the blueberries don't all sink to the bottom of the bread during the baking process.
  • Transfer the blueberries to the blender with the bread batter and carefully stir until well-incorporated into the batter.
  • Transfer the batter to the parchment-lined loaf pan and smooth into an even layer (again, the batter will be thick! This is normal).
  • Bake on the center rack of the oven for 40 to 50 minutes, until the bread is golden-brown and tests clean.
  • Remove bread from oven and allow it to cool at least 40 minutes.
  • If making the optional glaze, add the coconut butter and pure maple syrup to a small bowl or ramekin and microwave in 10 second increments, stirring between, until melted.
  • Pour the glaze over the bread and spread evenly. The glaze will be thick!
  • Slice the bread and serve.

Notes

  • Tip 1: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Tip 2: You can freeze the bread for up to 3 months. Just slice it first and wrap each piece tightly to prevent freezer burn.
  • Tip 3: This bread pairs beautifully with a dollop of coconut yogurt or a smear of almond butter for added creaminess.
  • Tip 4: The recipe is naturally gluten-free, but make sure to use certified gluten-free ingredients if you have allergies.
  • Tip 5: Enjoy the bread warm for a delightful treat, or cool for a more robust texture.
Keyword blueberry lemon recipes, gluten-free bread, healthy bread recipe, Paleo Lemon Blueberry Bread