Lemon Blueberry Streusel Bread
December 31, 2018
A lovely streusel topped lemon blueberry bread. This paleo friendly breakfast or dessert is a favorite of ours. The lemon zest, juice and fresh blueberries combine for a light, flavorful treat.
Gluten free, grain free, dairy free, paleo friendly.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 10 Servings
2 1/2 cups Super-Fine Almond Flour, blanched whole almonds
3/4 tsp Gluten Free Baking Soda
4 Pasture Raised Eggs, room temperature
1/3 cup Organic Cold Pressed Coconut Oil, melted and cooled
2/3 cup Organic Maple Syrup
2 tbsp Organic Vanilla Extract
1/2 cup Super-Fine Almond Flour, blanched whole almonds
1 tbsp Organic Cold Pressed Coconut Oil, melted and cooled
1 tbsp Organic Maple Syrup
1Preheat oven to 350 degrees. Line a bread pan with parchment paper.
2Begin by mixing dry ingredients in a separate bowl.
3In a mixer bowl, whisk eggs, coconut oil, maple syrup, lemon zest, lemon juice and vanilla extract.
4Mix dry ingredients into wet. Once combined, pour into prepared baking pan.
5Place blueberries on top of ingredients and gently press into batter. The blueberries should sit just below the surface of the batter and should be slightly mixed in. I used a knife in a swirling pattern.
6Mix streusel topping and crumble onto the top of your bread.
7Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean. The streusel topping should have a nice golden brown color to it.
8Let sit for a few minutes. Remove from pan and cool on wire rack until completely cooled. Enjoy!