Paleo Blueberry Lemon Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 4 eggs
- 1/4 tsp salt
- 1 tsp baking soda
- 2 tbsp lemon juice
- hot water
- zest from 2 lemons
- 3 tbsp lemon juice
- 2 tbsp coconut oil melted
- 2 tbsp honey or maple syrup
- 1/4 cup coconut flour sifted (i use this brand)
- 1/2 cup coconut oil butter, or ghee, melted
- 1 and 1/2 cups blanched almond flour (i like this br
- 1/4 cup arrowroot powder or tapioca flour (like this or th
- 1/3 uphoney or maple syrup
- 1 and 1/2 cups fresh blueberries
- 1/3 upcoconut butter softened (i use this brand)
- Carbohydrate 78.7192891791417 g
- Cholesterol 507.65 mg
- Fat 397.645263487168 g
- Fiber 19.9691158663863 g
- Protein 26.3611200069342 g
- Saturated Fat 301.820615467742 g
- Serving Size 1 1 recipe (1124g)
- Sodium 1869.36658336893 mg
- Sugar 58.7501733127554 g
- Trans Fat 25.531277342461 g
- Calories 3845 calories
Preheat oven to 350' F. Grease a loaf pan (9x5) and cut a piece of parchment paper to line the bottom of pan.Combine almond flour, coconut flour, tapioca/arrowroot, baking soda, and salt in a large bowl. Set aside.Whisk together eggs, coconut oil, honey/maple syrup, lemon juice, and lemon zest until well combined.Add wet ingredients to dry and mix until well incorporated.Spread one third of the batter onto bottom of prepared pan. Sprinkle â…“ of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and berries.Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from oven and allow to cool.While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drips down the sides.
