RICHMOND, Va. -- Blueberry and lemon are the perfect spring/summer flavor combination. Health food blogger and author Erika Schlick shares her recipe for a Blueberry Lemon Loaf perfect for breakfast or dessert. For more delicious recipes, visit Erika’s website.
Ingredients
BREAD
butter orcoconut oil, for greasing
2 cupsalmond flour
¼ cupcassava flour, such asOtto’s cassava flour
1 teaspoonbaking soda
½ teaspoonsalt
zest of 1 lemon
3 eggs
¼ cup grass fed butter,ghee orcoconut oil, melted
1/3 cuphoney
¼ cup lemon juice
1 teaspoon lemon extract (optional)
1 cup fresh blueberries
COCONUT LEMON GLAZE
1/2 cupcoconut butter
2 tablespoonsmaple syrup
2 tablespoonscoconut oil
2-4 tablespoons water
1 tablespoon lemon juice
Directions
1. For the blueberry lemon loaf, preheat the oven to 350 F (177 C). Grease a9 x 5-inch loaf pan with butter or coconut oil.
2.Whisk the almond flour with the cassava flour, baking soda, salt and lemon zest in a mediumbowl.
3. Mix the eggs with the butter, honey, lemon juice and lemon extract (if using) in a stand mixer or large bowl. While the mixer is moving, slowly add the almond mixture until a smooth batter is formed.
4. Once combined, fold in the blueberries. Pour into the preparedloaf pan and smooth the top. Bake for 20 minutes and then check to make sure the loaf is not browning too much. If it is, cover withfoil. Bake for another 20 minutes or until an inserted skewer comes out clean.
5. Let the loaf cool in the pan for 20 minutes before removing. Once removed, allow to cool completely.
6. For the coconut lemon glaze, combine the coconut butter, maple syrup, coconut oil, 2 tablespoons of the water and the lemon juice in afood processor orblender, and pulse until smooth. Add more water if you want a thinner consistency.
7. Top the loaf with the coconut lemon glaze and allow to harden before slicing.
