Description
This delicious blueberry almond flour bread is a perfect gluten-free treat, bursting with fresh blueberries and zesty lemon flavor.
Ingredients
Scale
- 3 cups blanched almond flour
- 1/2 cup erythritol
- 3 eggs
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup dairy-free butter
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 350F (180C). Line a 9 x 4 inch loaf pan with parchment paper.
- In a large bowl mix the melted butter, erythritol, and eggs until well combined.
- Add the almond flour, baking powder, and salt. Gently mix with a spatula until fully incorporated.
- Add the lemon juice and lemon zest, mixing until combined.
- Finally, fold in the blueberries until evenly distributed throughout the batter.
- Pour the batter into the loaf pan and sprinkle some blueberries on top if desired.
- Bake for 45 minutes until golden brown and a toothpick inserted in the middle comes out clean. If you notice that the top of the loaf is turning brown, tent the pan with aluminum foil to prevent the top from burning or browning too much.
- Allow the bread to cool in the pan for 10-15 minutes, then remove it and let it finish cooling on a rack before slicing.
Notes
- This recipe can also be made with other berries for a different flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice