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Paleo Blueberry Lemon Loaf

Delicious blueberry lemon loaf, topped with a coconut butter glaze and candied lemons!
Prep Time10 mins
Cook Time35 mins
Servings: 6 pieces

Ingredients

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • zest of 1 lemon
  • 3 eggs room temperature`
  • 1/4 cup grass-fed butter melted
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries plus extra for topping

Candied Lemons

  • 1 lemon sliced, seeds removed
  • 1/2 cup honey
  • 1/4 cup water

Coconut Butter Glaze

Instructions

For the Paleo Blueberry Lemon Loaf

  • Preheat oven to 350F and line an 8x4 baking loaf with parchment paper.
  • In a large bowl, whisk together almond flour, tapioca flour, baking soda, salt and lemon zest.
  • In a smaller bowl, whisk together eggs, butter, honey and vanilla extract. Add wet mixture to dry and stir to combine. Add in blueberries.
  • Pour batter into loaf pan and bake 35-40 minutes. Cool completely.
    ( Fit Mitten Kitchen recommends covering with aluminum half way through, but I didn't have any! I also went a little 40 min because my cake tester wasn't coming out clean, and eventually just pulled it anyway, and once it cooled I found it was in fact completely cooked!)

For the Candied Lemons

  • Bring water and honey to a boil and gently add lemon slices. Simmer for 12-15 minutes.
  • Remove from heat and place on a baking rack to cool completely.

For the Coconut Butter Glaze

  • Whisk together all ingredients. Set aside.

To Assemble:

  • Drizzle coconut butter glaze on top of loaf. Top with candied lemon slices and blueberries. Allow for glaze to set.

Notes

Cover and refrigerate, and consume with 4 days.