Paleo Blueberry Lemon Bread

Jackie’s Tips:

This bread is really good with blueberries, but you could easily substitute another fruit. 

I prefer freshly squeezed lemon juice, I really think you can taste the difference in your baked goods.

Use a strip of parchment paper in loaf pan to help pull your bread out.

 

Print Friendly

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. Prepare a 9x5 loaf pan with coconut spray or grease pan, I used a glass loaf pan. Insert parchment paper in loaf pan to help pull out bread
  • 3. Add almond flour, baking soda, and sea salt to a large bowl and whisk until blended
  • 4. In a separate medium bowl add eggs and whisk vigorously
  • 5. Add honey, almond milk, lemon juice and lemon zest to egg mixture and mix well
  • 6. Add egg mixture to flour and mix well
  • 7. Fold in blueberries very gently
  • 8. Scoop mixture into prepared loaf pan
  • 9. Bake for 42-46 minutes or until tester comes out clean
  • 10. Cool in pan for 5 minutes and then move to a cooling rack to finish cooling
  • 11. Store on counter for up to two days and then move to fridge.

About Chef

Jackie

I am a self taught chef and baker and have studied nutrition for the past 15 years. I received my Health Coach certification from the Institute of Integrative Nutrition. ...