2 cups blanched almond flour (180g weighed)
1/3 cup tapioca flour
1 teaspoon baking soda
1/4 teaspoon salt
zest of 1 medium lemon
3 large eggs, room temperature
1/4 cup ghee or oil, melted (avocado, coconut, macadamia nut oil)
1/4 cup honey or maple syrup
3 tablespoons freshly squeezed lemon juice (1 medium lemon)
1/2 teaspoon almond extract (or vanilla)
1/2 teaspoon lemon extract (optional but boosts flavor)
3/4 cup fresh blueberries
2 tablespoons sliced almonds for topping
Preheat the oven to 350ºF and line an 8×4 medium loaf pan with parchment paper; set aside.
In a medium bowl add almond flour, tapioca flour, baking soda, salt, and zest from 1 lemon; set aside.
In a large bowl whisk together eggs, oil, honey, lemon juice, and extracts.
Pour dry ingredients into a large bowl of wet ingredients, using a spatula to stir. Then fold in blueberries.
Pour batter into the prepared loaf pan – I like to make sure not all of the blueberries are sitting on the bottom of the pan so give the batter a gentle stir in the pan. Top the batter with sliced almonds if desired.
Bake lemon blueberry bread for 20 minutes uncovered, then add foil for the last 15-20 minutes of baking to prevent the top from browning too quickly. My bread took 43 minutes but check the middle for done-ness with a toothpick after 35 just to be sure.
Allow bread to cool in the pan for 15 minutes before lifting it from the parchment paper to remove the bread. Slice into 10 slices and Enjoy! Makes 10 slices. Serving size 1.