Ingredients

The following ingredients have 10 Servings
  • 2 cups blanched almond flour (180g weighed)
  • 1/3 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • zest of 1 medium lemon
  • 3 large eggs, room temperature
  • 1/4 cup ghee or oil, melted (avocado, coconut, macadamia nut oil)
  • 1/4 cup honey or maple syrup
  • 3 TBS freshly squeezed lemon juice (1 medium lemon)
  • 1/2 tsp almond extract (or vanilla)
  • 1/2 tsp lemon extract (optional but boosts flavor)
  • 3/4 cup fresh blueberries
  • 2 TBS sliced almonds for topping

Instruction

  • Preheat oven to 350ºF and line a 8×4 medium loaf pan with parchment paper; set aside.
  • In medium bowl add almond flour, tapioca flour, baking soda, salt and zest from 1 lemon; set aside.
  • In large bowl whisk together eggs, oil, honey, lemon juice, and extracts.
  • Pour dry ingredients into large bowl of wet ingredients, using spatula to stir. Then fold in blueberries.
  • Pour batter into prepared loaf pan – I like to make sure not all of the blueberries are sitting on the bottom of the pan so give the batter a gentle stir in the pan. Top the batter with sliced almonds if desired.
  • Bake lemon blueberry bread for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took 43 minutes but check the middle for done-ness with toothpick after 35 just to be sure.
  • Allow bread to cool in pan for 15 minutes before lifting from the parchment paper to remove bread. Slice into 10 slices and ENJOY!