Blueberry Lemon Bread

Celebrate all the great flavors of spring and early summer with this

Lemon Blueberry Bread. Bonus ... it is also Gluten-Free AND Dairy-free!

Cook time: 55 mins


  • ½c ghee, at room temperature

  • ½c coconut sugar

  • one lemon, juiced and zested

  • 2 eggs, whipped

  • 1½ cups GF flour blend

  • 1 tsp baking powder

  • 1 tsp salt

  • ½ tsp vanilla almond milk

  • 1c blueberries (frozen)


  1. Preheat the oven to 350F and line a loaf pan with parchment paper.

  2. Combine the dry ingredients in a small bowl (flour, baking powder, salt) and set aside.

  3. In a medium-sized bowl, cream the ghee and sugar together. You could use a hand mixer, but I just whipped it really aggressively with a whisk. Laziness, for the win.

  4. Stir in the eggs, lemon juice, lemon zest, and eggs until mixed.

  5. Gently fold in the flour until incorporated, then fold in the blueberries.

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