This Paleo Almond Lemon Blueberry Bread is a fan favorite. Buttery in flavor thanks to blanched almond flour, and bursting with blueberries and lemon. A simple recipe mixed by hand and ready within the hour. No coconut needed in this recipe, but more notes below on flour substitutes.
I do not recommend substitutions here as grain-free baking can be tricky. See notes in blog post for more details.
Some readers have had success subbing 2.5 tablespoons of coconut flour for tapioca flour. You can also use 1/3 cup of cassava flour or a 1:1 all-purpose gluten free baking flour with similar results.
Store bread in covered container at room temperature 2-3 days, or in fridge about 4 days. This bread is moist so just keep an eye on it.
Keywords: paleo lemon blueberry bread, healthy blue berry lemon bread,