Lemon Blueberry Bread
The perfect spring recipe is this lemon blueberry bread. I may be biased because lemon is one of my favorite flavors but this bread is the only spring recipe you need! Paleo, gluten free, and the only added sugar comes from maple syrup. You’ll want to make this easy recipe weekly! There’s a video tutorial at the end of this post so make sure to check that out to see exactly how to make this lemon blueberry bread.
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Recipe Steps:
There is a full video tutorial at the end of this blog after the recipe so make sure you take a look at that for a better explanation of this recipe! I’ll run through the basics though. This recipe is pretty simple which is one reason I enjoy it so much.
First, you need a large mixing bowl and you’ll whisk the eggs. Then you’ll add everything in besides the blueberries. This recipe calls for lemon zest. You can replace it with lemon extract but trust me it’s worth the extra few minutes it takes to zest a lemon. If you’ve never done it before, it’s not as complicated as it seems. Give it a quick google and give it a try!
Once all of the ingredients (besides the blueberries) are in the bowl, mix together well with a hand mixer. Then fold in the blueberries. You can use fresh or frozen blueberries. Frozen blueberries are normally what I use in recipes because they’re super affordable and last way longer.
After you’ve folded in the blueberries, add the batter to a loaf pan. You can grease the loaf pan with nonstick spray or line the pan with parchment paper. I like using parchment paper because it’s easier to remove the bread but it’s not a necessity.
You’ll bake to bread for 45-48 minutes. Then remove, let cool, and it’s ready to eat!
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Other Healthy Bread Recipes:
Lemon Blueberry Bread
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Ingredients
3 eggs
3/4 cup almond flour
1/4 cup coconut flour
1/2 cup maple syrup
1 tsp baking powder
1 tbsp zest of lemon
1/2 lemon squeezed
1 1/2 tbsp melted ghee or softened butter
1/2 cup blueberries
Method
- Preheat oven to 350F
- In a bowl, whisk the eggs.
- Then add in the flour, lemon zest, maple syrup, baking powder, lemon juice, and butter.
- Mix everything together well with a mixer.
- Fold in the blueberries with a spatula.
- Then line a loaf pan with parchment paper.
- Bake in the oven for 45-48 minutes.
- Let cool and devour
- Store in the fridge for 4-5 days
Lemon Blueberry Bread Tutorial:
Check out the full recipe video on my IGTV below!
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