Lemon Blueberry Loaf
Prep time
Cook time
Total time
Adapted from this recipe this Lemon Blueberry Loaf is a perfect blend of flavors, moist, and delicious. No one will want to pass up this dessert.
Serves: 1 loaf
  • 1½ cups organic gluten free flour blend, or organic unbleached wheat flour
  • 1 teaspoon baking powder
  • ⅓ cup organic butter or coconut oil (where to buy)
  • ¾ cup organic rapadura or evaporated cane juice
  • 2 organic, cage free eggs
  • 3 tablespoons organic lemon juice (or juice of 1 lemon)
  • 2 tablespoons lemon zest
  • ½ cup organic grass fed milk, or use coconut or almond milk
  • 1 cup organic blueberries, fresh or frozen
  1. Preheat the oven to 350 degrees.
  2. In a bowl, mix the flour and baking powder. Set aside.
  3. Melt the butter or coconut oil, and use a mixer to beat it and the sugar. Add the eggs, and beat until the mixture is fluffy.
  4. Add the lemon zest and lemon juice, and beat for a few minutes.
  5. Mix in the flour mixture a bit at a time, blending well. Then add the milk or milk substitute and continue to beat until the batter is smooth.
  6. Grease a loaf pan with butter or coconut oil. Pour the batter into the loaf pan. Sprinkle the blueberries on top of the batter, and poke them into the loaf with the end of a wooden spoon. Smooth the top of the batter with a spatula, and bake for 60-70 minutes, or until a knife inserted in the center comes out clean.
  7. Allow the bread to cool for at least 7 minutes before slicing and serving.
Recipe by Thank Your Body at https://www.thankyourbody.com/recipe-lemon-blueberry-loaf/