This Lemon Blueberry Bread is bursting with fresh lemon flavor and juicy blueberries! It starts with a perfectly moist lemon quick bread with fresh blueberries, then topped with streusel and drizzled with lemon glaze. It’s gluten-free, grain free and paleo and will become a favorite dessert or breakfast treat with the first bite!
I originally made this bread with no streusel topping, and while there was nothing wrong with it, it felt like there was something missing.
For the second loaf, I used the same recipe as my first but added a streusel, thinking it would work out, no problem.
But, instead of looking like the bread you see here, the middle sank right in the oven. Rose and fell.
My heart was broken (okay that’s dramatic, but I was for sure very frustrated!), but I absolutely did not give up.
I proceeded to try out 7 (seven!!) loaves of this bread only to have various problems with each recipe.
Eventually, I came back to a recipe that’s nearly identical to what I started with, with a couple of tweaks that I’ll share with you.
Why Is my Quick Bread Sinking?!
After googling this phrase many times, I attempted to eliminate any of the major causes.
Since the bread was sinking even while it was in the oven, I knew it wasn’t simply that the batter was too wet or underbaked, although this can be a major culprit.
It also wasn’t an issue with my leavening since I had successfully used my baking soda and powder the day before (as well as my oven!) without an issue.
It seemed that the streusel itself was simply too heavy for this delicate grain free loaf of bread!
Finally, I came up with a solution – starting with melted ghee (or butter) and then chilling it while preparing the batter.
I also went lighter on the streusel than I wanted to, and made sure I wasn’t overwhelming the loaf with blueberries to create too much moisture. Success!
What You Need to Make this Lemon Blueberry Bread
If you’re familiar with paleo baking, you probably have many of these ingredients stocked in your pantry already!
Here’s what you’ll need to make this bread:
Streusel Topping:
- blanched almond flour
- maple sugar or other granulated sweetener
- ghee or grass fed butter
Bread Batter:
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- baking powder
- ground cinnamon
- fine sea salt
- raw honey
- maple sugar
- ghee or grass fed butter, melted
- lemons
- large eggs
- pure vanilla extract
- pure almond extract
- fresh blueberries
Lemon Icing:
- organic powdered sugar or monk fruit sweetener
- lemons
How to Prepare Lemon Blueberry Bread
Preheat your oven to 350°F and line a medium loaf pan with parchment paper.
Prepare the streusel first by combining the ingredients in a small bowl until a crumbly mixture forms. Chill this mixture in the refrigerator while you prepare the bread batter.
In a large mixing bowl, combine the almond and tapioca flours, then stir in the baking soda, baking powder, cinnamon and salt. Set aside.
In a separate large bowl, whisk together the eggs, honey, sugar, lemon juice and zest, oil or butter and extracts.
Stir the dry mixture into the wet until fully combined, then gently fold in the blueberries.
Spread the batter into the prepared loaf pan, then sprinkle the chilled topping over the top and bake for 50-55 minutes or until the top is golden brown and a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
Cool in the pan on a wire rack for 20 minutes, then use the parchment paper overhang to lift the loaf out of the pan and continue to cool on the wire rack.
Once fully cooled, whisk together the icing ingredients and drizzle over the bread, then allow it to set for about 15 minutes. Slice, serve, and enjoy!
Paleo Lemon Blueberry Bread
Lemon Blueberry Bread
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
-
Preheat your oven to 350°F and line a medium loaf pan (8.5 x 4.5") with parchment paper.
-
Prepare the streusel first by combining the ingredients in a small bowl until a crumbly mixture forms. Chill this mixture in the refrigerator while you prepare the bread batter.
-
In a large mixing bowl, combine the almond and tapioca flours, then stir in the baking soda, baking powder, cinnamon and salt. Set aside.
-
In a separate large bowl, whisk together the eggs, honey, sugar, lemon juice and zest, oil or butter and extracts. Stir the dry mixture into the wet until fully combined, then gently fold in the blueberries.
-
Spread the batter into the prepared loaf pan, then sprinkle the chilled topping over the top and bake for 50-55 minutes or until the top is golden brown and a toothpick inserted near the center of the loaf comes out clean or with a few crumbs.
-
Cool in the pan on a wire rack for 20 minutes, then use the parchment paper overhang to lift the loaf out of the pan and continue to cool on the wire rack. Once fully cooled, whisk together the icing ingredients and drizzle over the bread, then allow it to set for about slice, serve, and enjoy!
Nutrition
Want More Paleo Friendly Quick Bread Recipes? Try One of These!
Double Chocolate Zucchini Bread
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