Lemons and blueberries just seem to go so well together. I must admit, I'm usually more of a sweet tooth kinda gal, but I absolutely loved the tartness in this recipe.
Quick tip for the glaze, when I start making a recipe that requires coconut milk I always forget to put a can or two in the fridge so that the fat hardens (as this is the part we will be using in the recipe) So If you don't keep your coconut milk cans in the fridge go do it now so that its ready by the time you want to make the recipe.
1 1/3 Cup Almond flour
1/3 cup Coconut flour
1 Teaspoon baking soda
¼ Teaspoon salt
¼ cup 100% maple syrup
3 large eggs
1/3 cup squeezed lemon juice
Zest of 1 large lemon
¾ cup fresh blueberries
3 Tbsp Coconut milk (just the fat from the top) **Best to leave a can in the fridge for a day before making the loaf!**
1/4 cup squeezed lemon juice
Zest lemon ( just a few pass overs)
1/2 cup Blueberries, make a reduction (can put in the microwave for about 30 seconds, its much easier!)
optional: add 1/2 cup icing sugar for a sweeter kick to the loaf, Ive tried it both ways and it just depends on your taste buds.
Preheat your oven to 350 degrees F and line a 8×4 inch loaf pan with parchment paper
Add almond flour, coconut flour, baking soda and salt into a bowl
In a different bowl mix the eggs, maple syrup, lemon juice & zest
Slowly add the wet ingredients into the dry ingredients and mix together until well combined
Add in the blueberries and gently fold together
Pour the mixture into the pan and bake for 40-45 minutes
At 40 mins check the loaf to see if a toothpick comes out clean
Let the loaf completely cool before removing from the pan
Now you can make your glaze! Place 1/2 cup blueberries OR any berries of your choice in a glass container and put in the microwave for about 30 seconds. To that container, add lemon juice, zest, coconut milk fat and OPTIONAL icing sugar (I used sugar alternative called "Swerve")
I put it in the fridge for about 5 mins to let the blueberries cool and thicken a bit then poured over the loaf. Add more blueberries and some lemon zest for presentation.
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