Healthy Paleo Lemon Blueberry Bread
Lemon blueberry bread is a classic breakfast or anytime treat. Packed with bright lemon flavors and those juicy blueberries, you can't go wrong.
Servings: 8 slices
Calories: 301kcal
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.
Nutrition
Calories: 301kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 161mg | Potassium: 26mg | Fiber: 4g | Sugar: 13g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
