My love for blueberries runs deep. As a little girl, I grew up with blueberry muffins and coffee cake made with blueberries we harvested from our backyard blueberry bushes. (Take a water shot every time I say “blueberry.”) Still today, my parents reserve these delicious blue gems for my brother and I, and I toss them in everything—salads, oatmeal bowls, melted coconut butter, pancakes, and quick breads like this gluten-free blueberry lemon bread. The lemon zest brightens the bread and is a nice compliment to the tart, sweet blueberries I love so much. Better yet, this recipe doesn’t contain any refined sugars or artificial sweeteners, making it a hormone-balancing, anti-inflammatory treat. Your digestion and hormones will thank you.
3 cups almond flour (finely ground; not almond meal)
¼ cup unsweetened carob powder
½ tsp baking soda
¼ tsp sea salt
Juice of 1 lemon
Zest of 1 lemon
5 large eggs
¼ cup applesauce
1 tsp vanilla or almond extract
2 cups blueberries
4 Tbsp coconut butter, melted (optional)
Grease a 9x5 bread pan with coconut oil, and pre-heat the oven to 350° F.
Place dry ingredients (the first 4 ingredients) in a large mixing bowl or mixer, and mix well.
Add the wet ingredients (the next 5 ingredients) to the large mixing bowl or mixer, and combine well.
Stir in the blueberries.
Bake for 50-55 minutes or until a toothpick or cake tester comes out clean when inserted in the middle.
Allow to cool for 2 hours prior to removing from the bread pan. Serve drizzled with melted coconut butter (optional)
Servings: 10 slices
What is your favorite childhood summer treat? Please comment below, because I love hearing from all of you! Also, if you thought this recipe was delicious or know someone who would enjoy it, please like it and share it.
With love, Steph