Description
A delightful gluten-free loaf bursting with juicy blueberries and bright lemon flavor, perfect for any occasion.
Ingredients
Scale
- 4 large eggs, lightly beaten
- 3 tablespoons olive oil
- 3 tablespoons heavy cream
- 1/2 lemon, zested + juiced
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 2 tablespoons coconut flour
- 1½ teaspoons baking powder
- Pinch salt
- 1/2 cup granulated sugar of choice
- 1 cup blueberries
- 1/3 cup powdered sugar (for glaze)
- 1 tablespoon heavy cream (for glaze)
- 1 tablespoon lemon juice (for glaze)
Instructions
- Preheat your oven to 350℉. Line an 8×4 inch loaf pan with parchment paper.
- In a large bowl, combine the eggs, olive oil, heavy cream, lemon zest, lemon juice, and vanilla. Whisk together until smooth.
- Add the almond flour, coconut flour, baking powder, salt, and sugar. Mix until combined; the mixture will be thick.
- Gently fold in the blueberries.
- Transfer the mixture into the loaf pan, spreading it out evenly. Add extra blueberries on top, pressing them down slightly.
- Bake for 45 minutes or until a toothpick comes out clean and the loaf is golden in color.
- Let it set in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the lemon glaze, whisk together the powdered sugar, heavy cream, and lemon juice in a small bowl until smooth. Adjust the thickness by adding more powdered sugar if needed.
Notes
Store leftovers in an airtight container at room temperature for up to three days, or wrap tightly in plastic wrap and refrigerate for about a week. Can also freeze slices well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 60mg