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    Home | Recipes | All Desserts

    Blueberry Bread With Lemon Glaze

    By Adriana Harlan | 71 Comments | Posted: Sep 16, 2013 (updated: Dec 18, 2020)

    Recipe Reviews
    4.7 from 16 reviews

    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)

    close up of paleo blueberry bread loaf with lemon glaze on cutting board with loose blueberries in background

    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.

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    Blueberry Bread With Lemon Glaze

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    4.7 from 16 reviews
    Recipe by Adriana Harlan
    Servings :10
    Prep :25 mins
    Cook :40 mins
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    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
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    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

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

    *Gluten-free, Paleo, Vegan dessert recipes*

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