Lemon Blueberry Bread
The bright notes of citrus make me think of summer, sunshine, lemonade, and sitting in the grass soaking up God’s beautiful country. While summer hasn’t quite come to the western slopes of Colorado, we have already tasted hints of it with temperatures in the lower 80s.
Temperatures like this make me anxious for those warm summer evenings, and when debating which recipe to develop next I gravitated toward something that reminded me of summer.
Something bright, cheery, and full of lemon flavor thus resulting in this lemon blueberry bread recipe.
If you love the bright citrusy flavor of lemon paired with the sweet notes of blueberries, this bread is right up your alley.
The glaze on top is packed full of lemon flavor giving it a little extra lemon zest.
Don’t love lemon?
Leave the glaze off, and you have a delicious subtle lemon bread!
Ingredient List
1 1/4 Cup Almond Flour
1/3 Cup Vanilla Mölk
1 Tablespoon Baking Powder
1/3 Cup Monkfruit/Erythritol Blend
1/4 Teaspoon Salt
4 Large Eggs
1/3 Cup Water
1/4 Cup Heavy Whipping Cream
2 Teaspoons Lemon Extract
1/4 Cup Fresh Lemon Juice
3/4 Cup Fresh or Frozen Blueberries
For The Glaze
1/4 CupPowdered Erythritol Sweetener ( Or your favorite powdered sweetener)
1 Tablespoon Fresh Lemon Juice
1/2 Tablespoon Cream
1 Tablespoon Lemon Zest (optional)
For optimum results on this recipe, I recommend using fresh lemons and squeezing your own juice. Fresh is always best when using fruit in my opinion!
Though bottled lemon juice will work, the flavor from fresh lemon juice has a sweeter milder taste resulting in a better flavored bread.
When making this recipe I did use frozen blueberries and while either works fine, I find the fresh ones don’t sink as bad as frozen blueberries. If you want to ensure your blueberries are swirled evenly throughout the dough use fresh, and I think you will be happy with the result!
How to Make Lemon Blueberry Bread
Preheat the oven to 350° F, and grease an8 by 4-inch loaf pan. Next, mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, baking powder, and salt.) Whisk the ingredients together until everything has been evenly mixed.
Next add the eggs, water, cream, lemon juice, and lemon extract to the mix. Mix together, until everything is well combined and you have a smooth batter.
Add the blueberries, and stir gently until they have been evenly distributed. Be careful not to over mix your blueberries, or your batter will turn a purplish, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
Once your batter is evenly distributed in your loaf pan, bake the coffee cake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
Let the loaf cool, then run a thin spatula along the edges and sides to loosen the cake from the pan. Flip it out of the pan, then mix up your glaze.
Combine the sweetener, lemon juice, cream, and zest in a small bowl and whisk together until evenly mixed.
Drizzle the glaze over the cooled bread, then slice and serve!
Lemon Blueberry Bread
Ingredients
- 1 1/4 Cup Almond Flour
- 1/3 Cup Vanilla Mölk
- 1 Tablespoon Baking Powder
- 1/3 Cup Monkfruit/Erythritol Blend
- 1/4 Teaspoon Salt
- 4 Large Eggs
- 1/3 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 2 Teaspoons Lemon Extract
- 1/4 Cup Fresh Lemon Juice
- 3/4 Cup Fresh or Frozen Blueberries
For The Glaze
- 1/4 Cup Powdered Erythritol Sweetener
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Tablespoon Heavy Whipping Cream
- 1 Tablespoon Lemon Zest (optional)
Instructions
- Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
- Next, mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, baking powder, and salt.) Whisk the ingredients together until everything has been evenly mixed.
- Next add the eggs, water, cream, lemon juice, and lemon extract to the mix. Mix together, until everything is well combined and you have a smooth batter.
- Add the blueberries, and stir gently until they are evenly distributed. Be careful not to over-mix your blueberries, or your batter will be turn a purplish, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
- Once your batter is evenly distributed in your loaf pan bake the coffee cake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
- Let the loaf cool, then run a thin spatula along the edges and sides to loosen the cake from the pan. Flip it out of the pan, then mix up your glaze.Combine the sweetener, lemon juice, cream, and zest in a small bowl and whisk together until evenly mixed.Drizzle the glaze over the cooled bread, then slice and serve!
Nutrition