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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!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Keyword: gluten free, Paleo, peanut-free
Servings: 8 servings

Ingredients

Bread Ingredients

  • 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

Instructions

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.

Assemble

  • 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!

Notes

For a non-Paleo version of recipe, use butter.
Difficulty Level: Easy