Blueberry Bread with Lemon Glaze
This recipe is a great way to curb that sweet tooth without all the sugar. It will not leave you disappointed, give it a try!
BLUEBERRY BREAD WITH LEMON GLAZE
Adapted from: https://livinghealthywithchocolate.com/desserts/paleo-blueberry-bread-with-lemon-glaze-2606/
Ingredients
Whisk together the fresh lemon juice and honey.
Note: The original recipe called for coconut milk (full fat) instead of heavy whipping cream and for coconut oil instead of butter.
Adapted from: https://livinghealthywithchocolate.com/desserts/paleo-blueberry-bread-with-lemon-glaze-2606/
Ingredients
- 2 cups blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup heavy whipping cream
- 2 eggs, room temperature
- 3 tablespoon raw honey
- 2 teaspoon vanilla extract
- ½ cup butter
- 2 teaspoons lemon zest
- 1 cup fresh blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon raw honey
- In a large bowl, mix together the almond flour, baking soda, and salt.
- In a separate bowl whisk the heavy whipping cream with the eggs, honey, vanilla, butter, 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 at 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.
Whisk together the fresh lemon juice and honey.
Note: The original recipe called for coconut milk (full fat) instead of heavy whipping cream and for coconut oil instead of butter.
Feel free to print it off by clicking the PDF file below and add it to your recipes!
| Blueberry Bread With Lemon Glaze |