If you thought you couldn’t enjoy a delicious slice of sweet bread on the paleo diet, think again! This Paleo Lemon Blueberry Bread has a wonderful flavor thanks to fresh lemons and blueberries, a great texture from a combination of Paleo-friendly flours, and is very easy to make. I also give you instructions for making this bread AIP-friendly too, so you can enjoy it no matter what your dietary requirements are.

Paleo quick bread 

The key to baking with paleo-friendly flours is to use a combination of different grain-free, gluten-free flours to create a great texture for your dessert recipes. In this lemon blueberry bread, I use cassava flour, coconut flour, and arrowroot powder.

Cassava flour is a great substitute for wheat flour in baking. It is high in resistant starch, which helps support the good bacteria in the gut and may help reduce inflammation in the body. 

Coconut flour is full of healthy fats that may assist in maintaining heart health by reducing blood cholesterol levels and triglycerides. It is also high in vitamins and minerals, such as iron, which helps prevent anemia.

Arrowroot powder is a light flour that helps thicken and bind the rest of the ingredients in this quick bread.

I also use a combination of gelatin and egg as a binder in this recipe, which helps bind the flours together with the wet ingredients.

Paleo Lemon Blueberry Bread Paleo Lemon Blueberry Bread https://www.amymyersmd.com/recipe/paleo-lemon-blueberry-bread/ Paleo Lemon Blueberry Bread

AIP lemon blueberry bread substitution

If you are sensitive to eggs, you can simply skip the egg in this recipe and add 3 tablespoons of water or coconut milk in its place. The gelatin added to the batter helps bind the batter in this recipe even without the addition of the egg.

Fresh lemon and blueberry flavor

This bread has a really bright, fresh flavor thanks to fresh lemon juice and fresh lemon zest baked right into the batter. I recommend always using fresh lemons for cooking and baking because they have the best flavor and do not have preservatives, unlike the bottled lemon juice that you will find in a store.

I use honey as a sweetener for this quick bread to help balance the tartness of the lemon juice and give this bread a nice sweet flavor without being too sweet. Honey is a natural sweetener that has antiviral and antibacterial properties, and its flavor goes perfectly with lemons.

You can use either fresh or frozen blueberries for this bread. Blueberries are very high in antioxidants called flavonoids, which protect the body from oxidative damage and may help delay the effects of aging and reduce the risk of cancer. On top of being healthy, blueberries are also really delicious when baked and add a burst of natural sweetness with every bite of this bread.

How to make Paleo Lemon Blueberry Bread

Making this bread is very straightforward. You simply whisk together all the dry ingredients in one bowl and all the wet ingredients in another bowl. Add the dry ingredients to the wet ingredients and mix well, then add the blueberries.

Transfer the batter to a bread pan lined with parchment paper and bake for 40 minutes at 325 degrees Fahrenheit, or until the bread is no longer jiggly in the center. The bread will rise slightly and turn golden brown. If the bread starts getting too dark but the center is still not set, lower the heat to 300 degrees Fahrenheit and bake for another 5-10 minutes, or until the center is set.

Remove the finished bread from the oven. Let it cool for about 10 minutes before removing it from the bread pan and slicing it. You can enjoy this bread warm, or wait for it to cool and drizzle it with lemon icing.

Paleo Lemon Blueberry Bread Paleo Lemon Blueberry Bread https://www.amymyersmd.com/recipe/paleo-lemon-blueberry-bread/ Paleo Lemon Blueberry Bread

Easy lemon icing

To make Paleo and AIP lemon icing, add palm shortening with lemon juice, lemon zest, and honey to a small bowl and whisk to combine. 

This icing is optional, but it adds another layer of lemon flavor to this bread, and I love drizzling it on as a treat!

Enjoy this lemon blueberry bread as dessert or breakfast with a hot cup of ginger tea.

https://www.amymyersmd.com/recipe/paleo-lemon-blueberry-bread/ Paleo Lemon Blueberry Bread

More blueberry and lemon desserts you will love:

Paleo Lemon Blueberry Bread

Paleo Lemon Blueberry Bread

Paleo Lemon Blueberry Bread

Servings

Servings:

8 Servings

8 Servings

Prep Time

15 minutes

Cook Time

40 minutes

Go to Meal Planning Tool

Ingredients

Ingredients

For the bread
  • 1 1/4 300 cups ml Cassava flour
  • 1/2 120 cups ml coconut flour
  • 1/4 60 cups ml arrowroot powder
  • 1 1/2 22.1805 tbsp ml gelatin unflavored
  • 2 9.858 tsp ml baking soda
  • 2 9.858 tsp ml cream of tartar
  • 1 240 cup ml coconut milk
  • 1 egg Can substitute with 3 tbsp. water or coconut milk for AIP blueberry banana bread
  • 3/4 180 cups ml palm shortening melted
  • 1/2 120 cups ml honey
  • 3 44.361 tbsp ml lemon juice
  • lemon zest from 1 lemon
  • 2 9.858 tsp ml vanilla extract
  • 1 240 cup ml blueberries fresh or frozen
For the icing
  • 3 44.361 tbsp ml palm shortening
  • 2 29.574 tbsp ml honey
  • 1 14.787 tbsp ml lemon juice
  • lemon zest from 1 lemon

Instructions

Instructions

Instructions
  1. Preheat the oven to 325 degrees Fahrenheit. Line a bread pan with parchment paper and brush with palm shortening.
  2. In a large bowl, whisk together the dry ingredients (cassava flour through the cream of tartar).
  3. In another large bowl, whisk together the wet ingredients (coconut milk through vanilla extract).
  4. Add the dry ingredients to the wet ingredients and whisk together to combine. Stir in the blueberries - the mixture will thicken quickly as you keep stirring, but that’s OK.
  5. Transfer the batter to the parchment paper-lined bread pan and gently press down. Bake in a preheated oven at 325 degrees Fahrenheit for 40 minutes, or until the bread is golden brown on top and a toothpick inserted in the center comes out clean, or with just a few crumbs. Remove from the oven and allow to cool completely before drizzling with icing.
  6. While the bread is baking, make the icing: in a small bowl, combine all the ingredients and whisk together. If the shortening is not mixing into the liquid ingredients, melt the shortening partially and whisk together then place the icing in the fridge to thicken. If the shortening separates in the fridge, just whisk it together to combine.
  7. Drizzle the icing on the cooled bread and slice to serve.