Even non-bakers can whip up this easy paleo lemon blueberry bread in just 15 minutes! It features juicy blueberries and fresh lemon zest in every bite. A mix of almond -, arrowroot- and coconut flour makes this sweet loaf extra moist and fluffy.
4 large eggsat room temperature so it doesn’t harden the coconut oil
⅓ cup maple syrup or honey
⅓ cup coconut oil liquified
3 tablespoons lemon juice
the zest of one lemontip: zest the lemon before you juice it!
Preheat oven to 350F/176C degrees. Grease a standard loaf pan (approx. 9-inch x 5 inches).
In a large mixing bowl, whisk together all dry ingredients: almond flour, coconut flour, arrowroot, coconut sugar, baking powder, baking soda, and sea salt. Set aside.
In another large mixing bowl, whisk together eggs, maple syrup, coconut oil, lemon juice, and zest. Add wet mixture to dry mixture and stir to combine. Once all flour is incorporated, fold in blueberries gently. Pour batter to greased loaf pan.
Bake bread for 55-60 minutes or until it’s golden brown and a toothpick inserted into the center comes out clean. Keep an eye on the bread and cover with foil if it starts to become too brown. Let it cool for at least 20-25 minutes before removing from the pan and cutting into slices.
You would totally get away with using raspberries instead of blueberries.
Your coconut oil should be liquid so if you're living in a cold climate, pop it into the microwave for 5 seconds and stir.
Make sure to take your eggs out of the fridge about 1 h before baking. Alternatively, place them in a bowl with lukewarm water for about 15 minutes.
By all means, zest that lemon before you juice it. It's kind of a no-brainer, but I often forget and then things get messy.
If you want to add a simple paleo lemon glaze, stir together ⅓ cup softened coconut butter, 2 tbsp each of coconut oil lemon juice and maple syrup. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once the loaf has cooled, pour glaze over top of the loaf, letting it drip down the sides.
Make sure to let this cool down quite a bit to allow for clean slices. A warm loaf does not cut prettily and will crumble.
Store the bread covered at room temperature for up to 4 days. You can also freeze it. For freezing, I recommend wrapping individual slices in plastic wrap. Then, just thaw in the fridge overnight, pop it in the toaster, or grill it on a pan.
Paleo Lemon Blueberry Bread
Amount Per Serving (1 slice)
Calories 459Calories from Fat 288
% Daily Value*
Saturated Fat 8g50%
Vitamin A 85IU2%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.