Made with juicy sweet blueberries and topped with a hot lemon and honey glaze, this Blueberry Bread is moist and amazingly delicious. (Paleo, Gluten-free, Dairy-free)
Made with juicy sweet blueberries and topped with a hot lemon and honey glaze, this bread is tender, moist and amazingly delicious.
The glaze is infused into the bread just as it comes out of the oven giving it a nice citrus flavor and that soft texture.
As with everything I make, this recipe contains no grains or processed ingredients and it is perfect to enjoy at any time of the day.
Recipe
Blueberry Bread With Lemon Glaze
Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine himalayan salt
- ¼ cup full fat coconut milk
- 2 eggs, room temperature
- 3 tablespoons raw honey
- 2 teaspoons vanilla extract
- ½ cup coconut oil, melted
- 2 teaspoons lemon zest
- ¾ cup fresh blueberries
Lemon Glaze:
- ½ tablespoon fresh lemon juice
- ¼ teaspoon raw honey
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Instructions
- In a large bowl, mix together the almond flour, baking soda and salt.
- In a separate bowl whisk the coconut milk with the eggs, honey, vanilla, coconut oil and lemon zest, then add the fresh blueberries.
- Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense.
- Spoon the batter into an 8½” x 4½” medium loaf pan lined with parchment paper.
- Bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 40 minutes.
- Poke a few small holes across the top of the bread with a toothpick and brush on the lemon glaze.
- Set the pan over a wire rack to cool.
Lemon Glaze:
- Whisk together the fresh lemon juice and honey.
Notes
Serves 10+ people. Keep refrigerated.
Nutrition per serving
Calories: 276.6kcalProtein: 6.2gFat: 24.4gSaturated Fat: 11.6gSugar: 8.2gFiber: 1.9gCarbohydrates: 12.3gNet Carbs: 10.4g
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