When lemon and blueberry combine in one delicious loaf, you know it's going to be good. This is a healthy paleo lemon blueberry bread that is calling your name. Made with a paleo blend of flours, this is moist and vibrant with zesty lemon and burst blueberries.
Baking up this delicious bread is not limited for just a holiday or occasion. It's great for a meal prep breakfast, a freezer-friendly item, and is excellent for a year round treat.
I clearly love making quick breads, like my lemon poppy seed version, my blood orange loaf, and cannot get enough of my honey chocolate banana bread.
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What are the ingredients for this recipe?
The ingredient list for making this lemon blueberry bread couldn't get any easier than this.
- Cane Sugar: Just half a cup here, as the blueberries bring a natural sweetness to it.
- Avocado Oil: I like using avocado oil for my baking as it's pretty neutral, I like Chosen Foods or Primal Kitchen brand, but even getting a large jug of it from your local Costco or BJ's is great too!
- Almond Milk: Adds a bit more moisture to the overall bake
- Lemon Juice and Zest: I like to add quite a bit of lemon zest and juice. It gives the bake a beautiful color and you can really taste the citrus.
- Paleo Baking Flour: The reason this is a paleo recipe! You can find the one I like to use here.
- Blueberries: This wouldn't be a blueberry bread without them!
See the recipe card below for specific information about quantities.
Swaps and Substitutions
- Flour - this won’t really change the bake time, but it will alter the taste and texture just a little bit. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you don't want to use or have any almond milk, you can swap for half and half or whole milk.
- Sugar: You can opt for full coconut sugar here, if you would rather not use cane sugar.
How do I make this recipe?
Start by preheating the oven to 350º and line a loaf pan with parchment and nonstick spray. In a large bowl, whisk eggs and sugar together until light and fluffy. Add in the olive oil, almond milk, vanilla extract, lemon juice and lemon zest. Whisk until the batter is just combined. To the same bowl, pour the dry ingredients (flour, baking soda and powder) into the wet and gently mix until half the flour is folded in. Pour in the blueberries and fold in the berries. The batter should be thick but appear and feel airy.
Carefully pour the batter into the greased loaf pan, topping it off with a few extra fresh blueberries. Bake for 55 minutes, then let cool for 20 minutes. Move to a wire rack to finish cooling for an additional 15 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Variations and Serving Suggestions
- Make Muffins- instead of making an entire loaf, you can divide the batter into a muffin tin and make them meal-prep friendly or freezer friendly as muffins.
- Make 'em mini - if you have a miniature loaf tin you can easily make these bite size for a fun little snack for your kids.
- French Toast - slice up a thick piece of bread, dip into an egg and milk mixture, and fry it up as french toast. It honestly tastes like heaven.
Storage and Freezer Information
To Store: Place any uneaten blueberry lemon bread in an airtight container and leave on the counter. Consume within 3-4 days or it will become moldy.
To Freeze: Wrap tightly in plastic wrap then wrap again in aluminum foil, labeling when you baked it. Thaw overnight in the fridge for during the day at room temperature. This will stay in the freezer for two months.
Hungry for More?
Looking for other recipes like this? Try these:
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Healthy Paleo Lemon Blueberry Bread
Equipment
- 1 kitchen scale
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan and parchment paper
- measuring cups and spoons
Ingredients
- 100 grams cane sugar ½ cup
- 2 large eggs room temperature
- ½ cup almond milk
- ½ cup olive oil
- 216 grams paleo baking flour blend 1 ¾ cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon zest of lemon
- juice of ½ lemon
- ½ cup blueberries
Instructions
- Preheat the oven to 350º and prepare a loaf pan with parchment and nonstick spray.
- In a large bowl, whisk eggs and sugar together until light and fluffy.
- Add in the olive oil, almond milk, vanilla extract, lemon juice and lemon zest. Whisk until the batter is just combined.
- To the same bowl, combine the dry ingredients.
- Using the whisk or spatula, gently mix until half the flour is folded in. Pour in the blueberries and fold in the berries. The batter should be thick but appear and feel airy.
- Carefully pour the batter into the greased loaf pan, topping it off with a few extra fresh blueberries.
- Bake for 55 minutes, then let cool for 20 minutes. Move to a wire rack to finish cooling for an additional 20 minutes.
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