Healthy Paleo Lemon Blueberry Bread
Morgan Peaceman
This lemon blueberry bread is the epitome of that. Fresh citrus with bursts of blueberry flavor, you'll forget it's actually HEALTHY! Better make two loaves though, it'll be gone in a snap.
Prep Time 10 minutes mins
Cook Time 55 minutes mins
Cooling Time 19 minutes mins
Total Time 1 hour hr 24 minutes mins
Course Breakfast
Cuisine American
- 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
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.
Keyword blueberry bread, healthy baking, healthy breakfast, lemon blueberry, paleo breakfast, quick bread