Paleo Lemon Blueberry Bread
This paleo bread is the perfect combination of tender and chewy, just like a bread should be. The pops of blueberries throughout and the subtle taste of lemons makes this the perfect dessert!
Servings: 8 servings
- 1⅓ cups almond flour
- 1 cup cassava flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 4 eggs
- ¼ cup milk your favorite kind, we used coconut milk
- ¼ cup coconut oil melted
- ½ cup maple syrup
- ¼ cup lemon juice
- 1 cup blueberries tossed in 1 teaspoon cassava flour
Crumb Topping Ingredients
- 2 tablespoons almond flour
- 1 teaspoon coconut sugar
- 2 tablespoons shredded coconut
- ½ teaspoon cinnamon
- 2 tablespoons ghee broken or chopped into small pieces
For the Bread
Mix together the dry ingredients in a large bowl.
Whisk together all the wet ingredients in a small bowl and add to the dry ingredients.
Once combined, add the blueberries and pour the batter into a greased loaf pan.
For the Crumbs
Preheat your oven to 325℉.
Whisk together the almond flour, coconut sugar, shredded coconut, and cinnamon.
With the back of a fork, blend the ghee into the flour-sugar mixture just until it starts to come together. There should be pea-sized chunks of fat and flour and it should still be “dry” looking.
Sprinkle the crumbs on top of the unbaked loaf batter and bake for 30-40 mins. The crumbles on top should be browned and a toothpick inserted inside will be clean.
Let cool, slice up and enjoy!
For a non-Paleo version of recipe, use butter.
Difficulty Level: Easy