Grain-free blueberry lemon loaf loaded with Quebec wild blueberries and topped with a delicious lemon glaze!
If you’ve ever had Quebec wild blueberries in the Summer, you know that they taste like nature’s candy. After heading to the market on a beautiful Summer day, I cannot help but get inspired by all the fresh produce.
Since my diet currently limits grains and starches, I’ve been on a mission to make amazing grain-free desserts, without compromising taste. Grain-free dessert tend to be dry and lack in good texture. But not this loaf.
This blueberry lemon loaf is insanely moist and tasty! It’s packed with protein from the almond flour, eggs and healthy fat from the coconut oil or ghee! The lemon glaze is not a requirement, but boy does it make this loaf delicious! Check out the recipe below!
Paleo Blueberry Lemon Bread
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour, sifted
- 1/4 cup arrowroot powder or tapioca flour
- 1 tsp bakin soda
- 1/4 tsp salt
- 4 eggs
- 1/2 cup coconut oil, ghee or butter
- 1/3 cup honey or maple syrup
- 3 tbsp lemon juice
- zest of 2 lemons
- 1 1/2 cups fresh blueberries
For the Glaze:
- 1/3 cup coconut butter
- 2 tbsp coconut oil, melted
- 2 tbsp honey or maple syrup
- 2 tbsp lemon juice
- hot water
- Preheat oven to 350 F. Grease a 9×5 inch loaf pan and cut a piece of parchment paper to line the pan.
- Combine almond, coconut and arrowroot/tapioca flours, baking soda and salt in a large bowl and set aside.
- Whisk together eggs, coconut oil/ghee/butter, honey/maple syrup, lemon juice and lemon zest, until fully combined.
- Add wet ingredients to dry and mix until well incorporated.
- Spread half the batter on the bottom of the pan. Sprinkle half of the blueberries on top. Spread the other half of the batter on to top. Sprinkle the rest of the blueberries over top of the batter.
- Bake for 35-40 mins, until toothpick inserted in the centre comes out clean. Watch carefully and make sure the top doesn’t burn – if it does, cover with foil.
- While loaf cools prepare the glaze. Whisk together all of the glaze ingredients, except for the hot water. Slowly add the hot water 1 tbsp at a time, until you have a glossy, fluid consistency. Once loaf has cooled, pour glaze over top and let drip down the sides!