Blueberry Lemon Loaf

There’s just something about the summer months that have me craving fruit & citrus flavors 😋 (I know, I know… technically, summer doesn’t start for a few more weeks, but post Memorial Day is like a soft launch, amirite?) And with this easy-to-make recipe, I say our summer starts now cause it satisfies those cravings in the most delicious & secretly healthy way!

Perfectly sweet, moist, & bursting with in-season juicy blueberries, this light & cakey lemon loaf tastes like your classic dessert bread, but made with simple wholesome ingredients 🙌 A great breakfast, snack, or dessert option.

In a larger bowl, mix:

-3 eggs

-1/2 cup maple syrup

-2 lemons, juiced

-1 tsp vanilla extract

In another bowl, mix:

-2 1/2 cups almond flour

-1/2 cup vanilla protein powder 

-1 tsp baking powder 

-1 tsp salt

Pour the dry ingredients into the bowl with the wet ingredients & mix.

Fold in:

-1 1/2 cups blueberries (you can coat with some cornstarch to prevent them from sinking to the bottom)

-zest of 1 lemon

Pour batter into a lined loaf pan & cover with aluminum foil. Bake at 350 degrees for about 55-60 minutes, until a toothpick comes out clean.

Allow loaf to cool completely before drizzling an optional lemon glaze of 1 cup powdered sugar + gradual tbsp’s of lemon juice until you get the consistency you’d like. Slice, serve, & enjoy!