Healthier Lemon Blueberry Loaf

Healthier Lemon Blueberry Loaf

Servings:

Prep Time: 5

Cook Time: 45

Total Time: 50

This healthier lemon blueberry loaf is soft, light, and refreshing. This gluten free recipe is so delicious, with every bite you will get the tangy blueberry and lemon flavors!

Equipment

Ingredients

4 large eggs, lightly beaten
3 tbs olive oil
3 tbs heavy cream
1/2 lemon, zested + juiced
1 tsp vanilla extract
2 cups almond flour
2 tbs coconut flour
1½ tsp baking powder
pinch salt
1/2 cup granulated sugar of choice
1 cup blueberries

Lemon Glaze:

1/3 cup powdered sugar
1 tbs heavy cream
1 tbs lemon juice

US Customary - Metric

Instructions

Preheat oven to 350℉. Line an 8x4 inch loaf pan with parchment paper.
In a large bowl, add in the eggs, olive oil, heavy cream, lemon zest, lemon juice, vanilla and whisk together until smooth. Next add in the almond flour, coconut flour, baking powder, salt, sugar and mix until combined -mixture will be thick. Fold in the blueberries. Transfer mixture into the loaf pan and spread out evenly. Add extra blueberries in top, pressing gently. Bake for 45 minutes or until toothpick comes out clean and golden in color. Allow to set in pan for 15 minutes then transfer to wire rack and let COOL COMPLETELY.

Lemon Glaze:

In a small bowl, whisk together the powdered sugar, heavy cream and lemon juice until smooth. If glaze is too thin then add in more powdered sugar to thicken it out.

Notes

PLEASE NOTE: This loaf recipe is not your regular 'cake sweetness'. That's why I added on the lemon glaze. If you want a sweeter loaf, increase the sugar to 3/4 cup.
Store leftovers in an airtight container.
Nutritional information includes the lemon glaze.
If you don't have coconut flour, you can use cornstarch or tapioca flour instead.
To make this dessert KETO, make sure you use Erythritol and Powdered Erythritol sweeteners or any non sugar granulated sweetener.

Nutrition

Author: Stella Drivas