Healthy Paleo Lemon Blueberry Bread Recipe

I absolutely love this lemon blueberry bread recipe because it combines delicious flavors in a healthy way, thanks to the use of almond and coconut flours. Plus, the burst of fresh blueberries with a hint of lemon zest makes every bite irresistibly refreshing and perfect for a brunch gathering or a cozy afternoon treat.

I truly enjoy creating recipes that are not only good for you but also tasty. My Healthy Paleo Lemon Blueberry Bread fits that bill, and it couldn’t be easier to whip up.

With simple, wholesome ingredients like almond flour and coconut flour, this bread is not only grain-free but also quite satisfying. If you adore the combination of fresh blueberries and lemon zest (I do!), then you’ll love this recipe, which naturally sweetens the bread with honey or maple syrup.

Ingredients

Almond flour: delivers a protein punch, supplying a total of 22 grams per cup, and healthful fats; it also provides a nutritious and delicious ingredient.

Coconut flour: High in fiber, coconut flour provides the light texture and slight sweetness that balance the denser ingredients in the recipe.

Honey/Maple Syrup: A naturally sweet substance; offers antioxidants and minerals.

Coconut Oil: It provides wonderful, healthy fats and a mouthfeel that is rich and moist.

Citrus zests, like lemon, add more than flavor.

They contribute bright, concentrated aroma that can wake up a dish or drink.

Citrus zests are rich in essential oils, making them potent vehicles for delivering aroma and flavor.

Antioxidant-packed blueberries lend sweetness and juicy, burst-in-your-mouth moments.

Ingredient Quantities

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• Zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Instructions

1. Set your oven to 350°F (175°C) and prepare a loaf pan by either lining it with parchment paper or giving it a light coating of coconut oil.

2. In a mixing bowl of medium size, combine the ingredients as follows: First, add almond flour; second, add coconut flour; two teaspoons baking soda; and a pinch of salt. Whisk together until everything is well mixed.

3. In another big bowl, whisk the eggs, then add in the honey or maple syrup, melted coconut oil, lemon zest, lemon juice, and vanilla extract. Blend all those ingredients together homogeneously until the mixture appears smooth.

4. Slowly incorporate the dry ingredients into the wet ingredients, blending them together until they are nearly one, but leaving them just slightly separated so they might almost be in two distinct, but joined, layers.

5. Carefully incorporate the fresh blueberries, guaranteeing they are uniformly dispersed within the batter.

6. Spread the batter evenly in the prepared loaf pan, using a spatula to ensure it is level and there are no gaps.

7. Bake for 40–45 minutes, or until a toothpick inserted into the center of the bread comes out clean.

8. Let the bread cool in the pan for about 10 minutes. Carefully invert the pan to release the bread and transfer it to a wire rack to cool completely.

9. Slice the lemon blueberry bread and serve once it has cooled.

10. Place any remaining food in an airtight container in the fridge, and it will stay fresh for up to 5 days.

Equipment Needed

1. Oven
2. Loaf pan
3. Parchment paper (optional)
4. Mixing bowl (medium size)
5. Large mixing bowl
6. Whisk
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Zester or grater
11. Citrus juicer (optional)
12. Toothpick
13. Wire rack
14. Airtight container

FAQ

• Can I use frozen blueberries instead of fresh?Sure, you can use frozen blueberries. Just be sure to rinse them, pat them dry, and make certain they are not overly moist before using them in your recipe.
• Is there a substitute for coconut oil?Melted ghee or olive oil can be used in place of coconut oil.
• Can I make this bread vegan?Using flax eggs instead of real eggs may work in the recipe, though the eggs may provide a little more structure and a different texture to the final product.

• How should I store the bread?Keep the bread in an airtight container at normal room temperatures for as long as 3 days; after that, place it in the fridge where it will be good for another week.
• What can I use instead of almond flour?Hazelnut flour is an option, but it will change the flavor and texture a little bit.
• Do I need to add baking powder?No, in this recipe, leavening occurs without any need for baking powder because there is enough baking soda for leavening.
• Can I add nuts to the bread?Indeed, the addition of nuts, such as chopped almonds or walnuts, can introduce a delightful crunch.

Substitutions and Variations

If you want a texture similar to what almond flour provides, use cashew flour instead.
Tapioca flour can be used as an equal substitute for coconut flour, resulting in a variance in texture.
You can use melted ghee instead of coconut oil if you don’t have it.
Honey and maple syrup can be used interchangeably as sweeteners.
If you lack fresh blueberries, you can use frozen blueberries, but you must remember to thaw and drain them beforehand so that the bread doesn’t turn out too soggy.

Pro Tips

1. Ensure that all wet ingredients, especially the eggs, are at room temperature before mixing. This helps create a smoother batter and ensures that the coconut oil doesn’t solidify upon contact.

2. Toss the fresh blueberries lightly in a bit of extra almond flour before adding them to the batter. This will help prevent them from sinking to the bottom of the loaf during baking.

3. Use fresh lemon juice and zest to maximize flavor. For an extra lemony kick, add a bit more zest or incorporate a teaspoon of lemon extract to enhance the citrus notes.

4. Be cautious when folding the dry ingredients into the wet mixture—overmixing can lead to a denser loaf. Stop mixing as soon as the ingredients are just combined for the best texture.

5. Allow the bread to cool completely before slicing to ensure clean cuts and to prevent the bread from crumbling. A serrated knife can help achieve perfect slices.