Lemon Blueberry Cake Bread

Cake Bread

After all the indulgences of the holidays, I had decided to go completely sugar free for one month. Starting after we finished off the last of the brownies my hubby made. I gave up ALL sugar, to include fruit as well. I made it about 2 weeks, when I came across organic blueberries on sale at Whole Foods. Let’s just say that berries, especially blueberries, are my gateway drug for sugar.. Ugh! I broke down. I HAD to purchase these succulent perfect little berries. Instead of downing them by the handful, which I should have, I decided to make a breakfast treat out of them. So not only did I eat the berries, but the added honey as well.  Sigh… Oh well. Back to no sugar for a couple more weeks.

Because of the amounts of sugar I ate through the holidays (which was still less then I use to consume), I thought I would have a hard time going sugar free. Surprisingly, I didn’t. At all. The only “cravings” I had, weren’t really even cravings. The first couple dinners I wanted something sweet afterward, but it was more from habit then actual cravings. The next thing I’m going to tackle is to completely get rid of dairy. I still consume a little bit of cheese. I think this one is actually going to be harder for me.

Lemon and blueberry are two flavors that perfectly compliment each other. They go together like apples and cinnamon or peanut butter and jelly. In fact it’s hard for me to cook anything with blueberry in it without adding a little bit of lemon. If you haven’t consumed these two flavors together, you are in for a real treat!

The Good Stuff:Blueberries

  • 1 cup +2 tablespoons almond flour
  • 1/2 cup + 2 tablespoons coconut flour
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 3 eggs
  • 1/4 cup honey
  • Zest from 1 lemon
  • Juice from 1 lemon (about 2 tablespoons)
  • 1 1/2 teaspoons vanilla
  • 1/4 cup coconut oil, melted
  • 1 1/2 cup fresh blueberries

 

The How To:

  • Preheat oven to 350 degrees.
  • Combine all dry ingredients (almond flour, coconut flour, salt, baking powder) and set aside.
  • Beat eggs then add all the rest of the ingredients except blueberries.
  • Once mixed, add dry ingredients until blended thoroughly.
  • Fold in blueberries. Batter is going to be thick.
  • Line a loaf pan with parchment paper then dump in batter and spread out evenly.
  • Bake for 40 minutes.

Note: The cake bread is going to be dense and a little crumbley. Next time I make this I am going to try adding 1 more egg and possibly cook a little longer.

Cake Bread 1

Cake Bread 2

Cake Bread 4

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4 Responses to Lemon Blueberry Cake Bread

  1. Jennee March 24, 2013 at 11:13 pm #

    I have been unable to find coconut flour but did find bob reds coconut unsweetened macaroon flour.
    do you think that would work??

    • AngelaVieux April 1, 2013 at 2:05 pm #

      Yes, I looked that one up and it looks like it is pretty much the same thing… Hope they work for you.

  2. Jessica April 29, 2013 at 10:48 pm #

    Did you ever try it again with the additional egg? Curious of the outcome…

  3. brighton August 20, 2013 at 12:19 pm #

    I halved the recipe, used 2 eggs, and a splash of unsweetened vanilla almond milk cooked for 30 minutes. Moist and Delish! had to stop myself from eating the whole pan!

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