This blueberry bread is so packed full of flavor that even your non-paleo family members will love it!
Blueberries are one of my favorite berries to bake with, simply because their seeds are so small, you don’t even notice they are in there. All you get is the wonderful flavor of the berries, with no big seeds to have to chew on.
Making blueberry recipes also brings back wonderful memories from when we lived in Alaska, and I picked berries out on the tundra. They grow everywhere up there, as do wild cranberries. And the flavor! You can’t beat it. Those berries may be much smaller than the ones you get in the store, but the flavor is so intense, it is as though it is concentrated inside those little bits of goodness.
The first time I made this bread it was a huge hit in our household. My husband couldn’t wait to take a slice with him to work the next day. You’ll love a slice of this with your coffee in the morning, an afternoon snack, or as a great, paleo-friendly dessert.
Paleo Blueberry Bread
- 1/2 c coconut flour
- 1/4 c tapioca flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 6 large eggs
- 1/2 c unsalted organic butter, melted
- 1/4 c pure maple syrup
- 1 teaspoon vanilla extract
- 1 Tb fresh lemon zest
- 2 Tb fresh lemon juice
- 1 c fresh or frozen blueberries, see note below
- To begin, preheat your oven to 350 degrees.
- Line a loaf pan with parchment paper or spray it with non-stick cooking spray. (I use ghee spray.)
- Sift into a bowl, the coconut flour, tapioca flour, salt, baking soda and cinnamon. Set that aside for a moment.
- In your mixing bowl, beat the eggs.
- Add in the melted butter, maple syrup, vanilla extract, the lemon zest and lemon juice and mix them all together.
- Add in your dry ingredients and mix it together until it is just combined. Be sure to scrape the bowl with a rubber scraper and incorporate all of the ingredients.
- Gently fold the blueberries into the batter.
- Pour the batter into your prepared loaf pan.
- Bake this for 50-55 minutes or until a wooden pick inserted into the center comes out clean.
- Allow the bread to cool for 10-15 minutes before removing it from the loaf pan to cool on a rack.
- If you are using frozen blueberries, keep the berries in the freezer until the moment you go to add them to the batter. If you allow the blueberries to thaw out, they will turn to mush as you fold them into the batter.
- Store the cooled bread in an air-tight container, in your refrigerator for best results.
Nutritional information is auto-generated and the accuracy is not guaranteed.