What’s blue, round and has spring written all over it?
You guessed it… blueberries. That irresistible berry staring you down at the farmer’s market. Demanding to be purchased, eaten and enjoyed.
Blueberries are the ideal fruit. Mighty tasty on their own, even better baked into a fresh loaf of bread. More specifically, this blueberry bread.
Why this bread over all the other recipes swarming the internet?
Well… It’s got a little bit of lemon plus a touch of coconut… baked into a moist / sweet loaf of paleo deliciousness. What more could you ask for?
For the ideal midday snack, chow down on a slice accompanied by a cup of tea. You’ll feel sophisticated and satiated at the same time!
This bread would be delicious with any fresh berry you fancy… raspberries, strawberries, you name it.
BONUS: guarantee you won’t be able to tell this quick bread is paleo and gluten free!
There’s a long list of reasons why this blueberry bread is absolutely ding dang delicious… so let me spare you the long spiel and share the highlights:
1. Minimal sugar added:
You’ve heard some bloggers and health enthusiasts claim that honey, coconut sugar, and maple syrup are ‘healthier sugars’.
They all have different reasons for this: their glycemic index score, they’re minimally processed, blah blah blah.…
…but the truth of the matter is: sugar is sugar.
Yes, there’s fructose, glucose and sucrose. But at the end of the day, not matter how high/low a specific sugar falls on the glycemic index, or what it breaks down to…
“there isn’t much difference between white table sugar and other natural sugars… To the body they are all sugar to be converted to glucose for metabolic fuel” per Dr. Weil, (source).
Which brings me back to the point I was making.
It’s hard to completely cut out sugar. We all crave it, not matter how “good” we are or are trying to be. Especially when it’s spring and this sweet blueberry bread is calling your name!
Which is why this bread is a winner. The entire loaf requires a nominal 1/3 cup. Less sugar per bite makes this a much healthier choice!
2. Macronutrient breakdown:
As you probably know, food is most commonly broken down into 3 macronutrients: carbs, fat and protein.
The American diet puts a huge emphasis on carbs. Why you ask? Because they taste the best.
However, consuming solely carbs without adequate fat and protein leads to imbalanced diets and eventually a ton of health issues.
Typically, paleo breads use ingredients that are higher in protein and fat than regular bread recipes, helping to tip the scales back in the right direction.
For example, this bread recipe calls for four eggs, which are high in protein and fat. It also requires alternative flours (almond and coconut), both of which are much higher in fat and a smidge higher in protein than regular flour.
I don’t personally follow a paleo lifestyle, however I love paleo bread for this reason!
Blueberries are the best… Sweet like nature’s candy and healthy to boot. How lucky are we?!
One cup contains only 80 calories, 6 grams of fiber and the antioxidant equivalent to five servings of broccoli, peas, carrots, apples or squash (source).
Various animal studies have linked the consumption of blueberry with too many health benefits to list! A few include:
- Their ability to reduce the development of prostate cancer tumors (source)
- Helps to manage the early stages of hypertension (source)
- May reduce risk of heart disease (source)
- May help to reduce the effects of memory and learning loss with age (source)
I mean, shouldn’t the quote have been “a few berries a day keep the doctor away”? Just saying…
And with how deliciously tasty they are, we have no excuse not to gobble them up! So eat them by the handful! Or baked into this load of bread 🙂
As with all recipes on The Little Pine, this one’s super easy. Here are a few pointers to keep you on track:
1. I strongly suggest sifting the coconut flour before adding it to the dry ingredients. Coconut flour tends to clump together because of its oil content; Ergo, sifting the flour will prevent you from biting into an undesirably large chunk of coconut.
2. You can make your own coconut flour! (Check out our recipe here) I keep a jar of homemade coconut flour in the fridge for baking.
3. I’ve made this bread using almond meal instead of almond flour with no issue. I chose to use almond meal because it’s lighter (it doesn’t include the skin of the almond) and looks prettier once the bread has baked 🙂
4. When combining the wet ingredients, allow the coconut oil or ghee to cool (but not harden) before adding the eggs. If you add the eggs to super-hot butter/oil, it will cook the eggs. To be safe, I typically mix all the wet ingredients together then add the eggs.
5. I always buy organic lemons for this bread because we’re using the peel. Also be sure to rinse the peel very well, I use castile soap and LOTS of water.
6. If you’re not a huge fan of blueberries, or you have a different type of berry on hand, feel free to swap!
7. Every oven is different. Use a toothpick inserted into the center that comes out clean to determine if the bread is done. The toothpick should be clean for the bread to be done.
8. If the top of your bread starts to brown before the bread is fully cooked, then cover the loaf with foil. You can even cover the edges only by wrapping foil around the side of the pan.
O, I forgot to ask you… how do you feel about sweet bread?
I’m sure if you made it this far in the article, you’re as in love with it as I am. One slice after each meal, fine one slice a day 🙂
Hope you enjoy this perfect dessert, breakfast or snack! Let us know in the comments below how you enjoy eating this blueberry bread.
- 1½ cups Almond Flour
- ¼ cup Coconut Flour, Sifted
- ¼ Cup Arrowroot Powder, or Corn Starch
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- 4 Eggs
- ½ Cup Coconut Oil or Ghee, Melted
- ⅓ Cup Honey or Maple Syrup
- 3 Tablespoon Lemon Juice
- Zest from 2 Lemons
- 1½ Cups Fresh Blueberries
- Cut a piece of parchment paper to line a 9x5 pan and preheat the oven to 350°
- In a large bowl, mix the dry ingredients (almond flour, coconut flour, arrowroot powder, baking soda, and salt).
- In a separate bowl, whisk the eggs. Add the coconut oil (make sure it's not hot), honey/maple syrup, lemon juice, and lemon zest and mix until well combined.
- Add these wet ingredients to the dry ingredients and combine.
- Pour ⅓ of the batter into the pan lined with parchment paper, then sprinkle ⅓ of the blueberries. Repeat this until you've used all the blueberries and batter (last layer should be berries).
- Bake in the oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool, then slice and enjoy!