Blueberry Lemon Loaf
This delicious blueberry lemon is grain-free, dairy-free, and is ready in under an hour.
Ingredients
Bread
- 1 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup coconut flour
- 2/3 cup coconut sugar or maple syrup for a lighter color
- 1/2 cup plain dairy-free yogurt or full fat coconut milk
- juice and zest of one lemon
- 1/4 cup refined coconut oil, melted
- 1 cup fresh or frozen blueberries
- 3 large eggs
- 1 tsp baking powder
- 1/2 tsp almond extract (optional)
- 1 tsp vanilla extract
Coconut Butter Glaze
- 3 tbsp coconut butter
- 3 tbsp coconut milk
- 2 tsp lemon juice
- 3 tbsp maple syrup, to taste
Instructions
Bread
- Preheat oven to 350º, then oil and line a medium, 8x inch loaf pan with parchment paper.
- Mix dry ingredients in a large bowl, including the lemon zest. In a smaller bowl, whisk yogurt, eggs, lemon juice, extracts, and sugar.
- Combine wet and dry ingredients without over mixing. Add melted coconut oil. Gently fold in blueberries, then pour batter into loaf pan.
- Bake for 40-45 minutes or until toothpick comes out clean. Let cool before drizzling glaze on top.
Glaze
- Prepare coconut butter lemon glaze in a small bowl (heat jar of coconut butter before mixing).
- Drizzle over the bread after it has cooled.
Nutrition
Calories: 118kcal
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