Blueberry Lemon Bread
 
Prep time
Cook time
Total time
 
Dana:
Serves: 10 slices
Ingredients
  • ½c ghee, at room temperature
  • ½c coconut sugar (160g)
  • one lemon, juiced and zested*
  • 2 eggs, whisked
  • 1 Tbsp vanilla almond milk
  • 1½ cups GF flour blend (I used the Trader Joe's blend) (190g)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1c blueberries (frozen)
Directions
  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 and lemon zest until mixed.
  5. Gently fold in the flour until incorporated, then fold in the blueberries.
  6. Spread the batter in the prepared baking pan and bake for 50-55 minutes, or until a knife inserted in the center comes out clean. Allow to cool in the pan for 10 minutes.
Notes
*don't have fresh lemon? You can use 2 Tbsp lemon juice and skip the zest! It'll just be a little less lemon-forward, but still delicious!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/blueberry-lemon-bread/