Lemon Blueberry Bread
If you love the bright citrusy flavor of lemon paired with the sweet notes of blueberries, this bread is right up your alley.
Ingredients
- 1 1/4 Cup Almond Flour
- 1/3 Cup Vanilla Mölk
- 1 Tablespoon Baking Powder
- 1/3 Cup Monkfruit/Erythritol Blend
- 1/4 Teaspoon Salt
- 4 Large Eggs
- 1/3 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 2 Teaspoons Lemon Extract
- 1/4 Cup Fresh Lemon Juice
- 3/4 Cup Fresh or Frozen Blueberries
For The Glaze
- 1/4 Cup Powdered Erythritol Sweetener
- 1 Tablespoon Fresh Lemon Juice
- 1/2 Tablespoon Heavy Whipping Cream
- 1 Tablespoon Lemon Zest (optional)
Instructions
- Preheat the oven to 350° F, and grease an 8 by 4 inch loaf pan.
- Next, mix your dry ingredients in a large mixing bowl. (Almond flour, protein powder, sweetener, baking powder, and salt.) Whisk the ingredients together until everything has been evenly mixed.
- Next add the eggs, water, cream, lemon juice, and lemon extract to the mix. Mix together, until everything is well combined and you have a smooth batter.
- Add the blueberries, and stir gently until they are evenly distributed. Be careful not to over-mix your blueberries, or your batter will be turn a purplish, gray color. It will still taste good, but may not be as pleasing to the eye if this happens!
- Once your batter is evenly distributed in your loaf pan bake the coffee cake for 40 to 50 minutes, or until the edges have pulled away from the pan and the middle doesn’t jiggle when lightly shaken.
- Let the loaf cool, then run a thin spatula along the edges and sides to loosen the cake from the pan. Flip it out of the pan, then mix up your glaze.Combine the sweetener, lemon juice, cream, and zest in a small bowl and whisk together until evenly mixed.Drizzle the glaze over the cooled bread, then slice and serve!
Nutrition
Calories: 119kcal