Lemon Blueberry Bread Recipe: Gluten Free Recipe that will be make you Healthy

Lemon Blueberry Bread Recipe: This Lemon Blueberry Bread is the perfect treat for any time of day, combining the freshness of lemon and the sweetness of blueberries. With a moist, gluten-free and paleo-friendly base, topped with a crunchy streusel and a zesty lemon glaze, this bread is sure to become your new favorite. Whether you enjoy it as a dessert or a breakfast treat, every bite is bursting with flavor!

Ingredients

Streusel Topping:

• 1/4 cup blanched almond flour
• 1/4 cup maple sugar (or other granulated sugar)
• 1 tablespoon ghee or grass-fed butter, melted

Bread Batter:

• 2 1/2 cups blanched almond flour
• 1/2 cup tapioca flour or arrowroot
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 tablespoons raw honey
• 1/2 cup maple sugar
• 2 tablespoons ghee or grass-fed butter, melted
• Zest of one lemon (finely grated)
• 1/4 cup fresh lemon juice
• 4 large eggs (at room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 3/4 cup fresh blueberries

Lemon Icing:

• 1/2 cup organic powdered sugar or monk fruit sweetener
• 2-3 teaspoons fresh lemon juice

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C) and line a medium loaf pan (8.5 x 4.5″) with parchment paper for easy removal.
2. Prepare the Streusel:
   In a small bowl, combine almond flour, maple sugar, and melted ghee (or butter). Mix until the texture becomes crumbly. Place the mixture in the refrigerator to chill while preparing the bread batter.
3. Make the Dry Ingredients:
   In a large mixing bowl, whisk together the almond flour, tapioca flour, baking soda, baking powder, ground cinnamon, and sea salt. Set this aside.
4. Prepare the Wet Ingredients:
   In a separate bowl, whisk together the eggs, raw honey, maple sugar, fresh lemon juice and zest, ghee (or butter), and the vanilla and almond extracts until well combined.
5. Combine Wet and Dry Mixtures:
   Gradually stir the dry mixture into the wet ingredients until fully incorporated. Once mixed, gently fold in the fresh blueberries, being careful not to break them up.
6. Assemble the Bread:
   Spread the batter evenly into the prepared loaf pan. Sprinkle the chilled streusel topping evenly over the batter.
7. Bake the Bread:
   Bake for 50-55 minutes or until the top turns golden brown, and a toothpick inserted near the center comes out clean (a few crumbs are okay).
8. Cool the Bread:
   Let the bread cool in the pan on a wire rack for 20 minutes. Once cooled slightly, use the parchment paper overhang to lift the loaf out of the pan. Allow it to cool completely on the rack.
9. Make the Lemon Icing:
   In a small bowl, whisk together the powdered sugar (or monk fruit sweetener) and fresh lemon juice. Adjust the amount of lemon juice depending on how thick or thin you want the glaze.
10. Drizzle and Serve:
    Once the bread is fully cooled, drizzle the lemon icing over the top. Let it set before slicing. Serve and enjoy!

This Lemon Blueberry Bread is a delightful combination of sweet, tangy, and nutty flavors. With its gluten-free, paleo, and grain-free ingredients, it’s the perfect option for those looking for a healthier treat. The moist texture of the bread, combined with the crunchy streusel topping and refreshing lemon glaze, makes it a truly irresistible dessert or breakfast option.

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