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)
Preheat the oven to 350F and line a loaf pan with parchment paper.
Combine the dry ingredients in a small bowl (flour, baking powder, salt) and set aside.
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.
Stir in the eggs, lemon juice, lemon zest, and eggs until mixed.
Gently fold in the flour until incorporated, then fold in the blueberries.