Paleo Dessert Recipes:
Lemon Glazed Blueberry Loaf
This is one of the more versatile paleo dessert recipes. You can add chia seeds to the batter before baking to add an extra dose of nutrients or top your loaf with lavender. You can also add this to your paleo breakfast or snack rotation. In short, this lemon glazed blueberry loaf is delicious any time of day. There are so many variations that this should no be restricted to your paleo dessert recipes collection.
This tasty, fruity loaf is not hard to make and it tastes so good. One slice just won’t be enough! We are using lemon and blueberries for a wonderfully fruity flavor, but ensure you use fresh fruit not thawed for the very best results.
The loaf can be served without the glaze on top, but the sweet lemon glaze finishes it off so well it is worth making. Let it drip alluringly down the sides of the loaf. Ensure the loaf is completely cool before you add the glaze though else it might sink rather than dripping over.
Ingredients:
1/4 cup sifted coconut flour
1 1/2 cups blanched almond flour
1/4 cup tapioca flour or arrowroot powder
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup melted butter or coconut oil
4 eggs
1/3 cup raw honey or maple syrup
Zest from 2 lemons
3 tablespoons fresh lemon juice
1 1/2 cups fresh blueberries
For the Lemon Glaze (Optional):
1/3 cup softened coconut butter
2 tablespoons raw honey or maple syrup
2 tablespoons melted coconut oil
2 tablespoons fresh lemon juice
Hot water, as needed
Method:
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and cover the bottom with parchment paper.
Mix together the coconut flour, almond flour, tapioca flour or arrowroot, salt and baking soda in one bowl, and the butter or coconut oil, eggs, honey or maple syrup, lemon zest and lemon juice in another bowl. Stir the wet ingredients into the dry ones until well mixed.
Spread about 1/3 of the batter over the bottom of the loaf pan, then add 1/3 of the blueberries on top. Repeat twice more, until you have used all the batter and blueberries.
Bake for about 35 minutes or until a toothpick inserted into the center of the loaf comes out clean. If it’s starting to get too brown on top during baking you can cover the loaf with foil.
Let the loaf cool down. Meanwhile, whisk the glaze ingredients together, adding a tablespoon of hot water at a time until smooth and glossy. Pour the glaze over the top of the cooled loaf and let it drip down the sides. Serve in slices.
Mmmm, Mmmmm Lucious #Paleo Lemon Loaf #paleorecipes
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Save Print Paleo Dessert Recipes: Lemon Glazed Blueberry Loaf Author: CavemanDietBlog.com Prep time: 50 mins Total time: 50 mins Ingredients
- ¼ cup sifted coconut flour
- 1½ cups blanched almond flour
- ¼ cup tapioca flour or arrowroot powder
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ cup melted butter or coconut oil
- 4 eggs
- ⅓ cup raw honey or maple syrup
- Zest from 2 lemons
- 3 tablespoons fresh lemon juice
- 1½ cups fresh blueberries
- For the Lemon Glaze (optional):
- ⅓ cup softened coconut butter
- 2 tablespoons raw honey or maple syrup
- 2 tablespoons melted coconut oil
- 2 tablespoons fresh lemon juice
- Hot water, as needed
- Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan and cover the bottom with parchment paper.
- Mix together the coconut flour, almond flour, tapioca flour or arrowroot, salt and baking soda in one bowl, and the butter or coconut oil, eggs, honey or maple syrup, lemon zest and lemon juice in another bowl. Stir the wet ingredients into the dry ones until well mixed.
- Spread about ⅓ of the batter over the bottom of the loaf pan, then add ⅓ of the blueberries on top. Repeat twice more, until you have used all the batter and blueberries.
- Bake for about 35 minutes or until a toothpick inserted into the center of the loaf comes out clean. If it's starting to get too brown on top during baking you can cover the loaf with foil.
- Let the loaf cool down. Meanwhile, whisk the glaze ingredients together, adding a tablespoon of hot water at a time until smooth and glossy. Pour the glaze over the top of the cooled loaf and let it drip down the sides. Serve in slices.
