There's nothing better than combining lemon with blueberry. I am a big fan of using citrus is my baking. I love the bright flavors, the moisture the juice and zest brings, and it's just truly a great way to start the day. I've made a few other citrus-forward recipes such as my paleo blood orange loaf and a citrus spritzer cocktail, but there's something so timeless about the classic lemon blueberry pairing, so of course, I needed to make space for this lemon blueberry bread on my blog, so here she is.

Paleo Lemon Blueberry Bread

I'm not necessarily allergic to gluten, nor dairy, but after a discussion with my doctor, we've decided to make some small shifts with my baking and overall approach to my diet. I have always enjoyed almond or coconut flour when it comes to baking, so making this paleo was not as tricky as I initially thought. I swear by Bob's Red Mill paleo baking blend, as it's a great balance of grain free flours to use in lieu of all-purpose flour, and love using Three Trees almond milk in my baking too. Wholesome, delicious, and trusting brands!

When would I make this bread?

You don't really need a reason to bake this recipe, but for starters, it's delicious for a healthy breakfast. You can easily make this into a dessert and top with ice cream, or meal prep it for the week by cutting it into smaller slices, and storing the rest in the fridge for breakfast for the week.

Are there other ways to use lemon in baking?

OH YES! There are so many amazing recipes you can make with citrus fruit, especially lemon. You can make:

• Cookies
• Muffins
• Galettes
• Waffles
• Pancakes

I have a variety of different recipes that incorporate lemon such as lemon poppyseed pancakes, chicken francese, and a deliciously boozy lemon zinger popsicle.

Kitchen tools

This quick bread doesn't require much in the kitchen, just a few standard tools is all you need!

• Two mixing bowls: You don't really need two, if you add the dry into the wet, but it's nice to have this as an option.
• Whisk: You will start out using the whisk and then swap to the spatula later on.
• Spatula: Using the spatula to fold in the blueberries helps keep the batter from getting overmixed.
• Loaf pan: For the bread to bake in!
• Parchment paper: We need this to line the loaf pan so that the bread doesn't stick to the pan.

Ingredients

The ingredient list for making this lemon blueberry bread couldn't get any easier than this.

• Cane Sugar: Just half a cup here, as the blueberries bring a natural sweetness to it
• Eggs: Our binding agent!
• Avocado Oil: I like using avocado oil for my baking as it's pretty neutral, I like Chosen Foods or Primal Kitchen brand, but even getting a large jug of it from your local Costco or BJ's is great too!
• Almond Milk: Adds a bit more moisture to the overall bake
• Lemon Juice and Zest: I like to add quite a bit of lemon zest and juice. It gives the bake a beautiful color and you can really taste the citrus.
• Paleo Baking Flour: You can find the one I like to use here.
• Baking Soda and Powder: They both work well to create a beautiful rise and texture.
• Blueberries: This wouldn't be a blueberry bread without them!

Directions

Follow these steps for absolute perfection!

1. Preheat the oven to 350º then grease and line a loaf pan with parchment.
2. In a large bowl, whisk eggs and sugar together until light and fluffy.
3. Add in the olive oil, almond milk, vanilla extract, lemon juice and lemon zest. Whisk until the batter is just combined.
4. In a smaller bowl, combine the dry ingredients. Pour the dry into the wet and gently mix until half the flour is folded in.
5. Pour in the blueberries and fold in the berries. The batter should be thick but appear and feel airy.
6. Carefully pour the batter into the greased loaf pan, topping it off with a few extra fresh blueberries.
7. Bake for 55 minutes, then let cool for 20 minutes. Move to a wire rack to finish cooling for an additional 15 minutes.

Swaps and Tips

Can I opt for a gluten free flour instead of the paleo version?

You can swap out the flour for whatever flour you want, just know that not every flour weighs the same. I would suggest doing some research on Google before you make that swap. All-purpose flour is approximately 128g per cup, for example.

What if I want to make this refined sugar free?

Swap out the cane sugar for coconut sugar, it'll work well, but the color and the overall taste may differ slightly.

Do you recommend using frozen blueberries?

For this particular recipe, I do not recommend frozen berries. Why? The batter already has a lot of moisture, and using frozen berries will add more liquid to it. We don't want a super soggy bread here.

Hungry for more?

Check out these other delicious breakfast recipes:

• Sausage Gravy
• Easy Brunch Charcuterie Board
• Pear and Brown Sugar French Toast Casserole