This blueberry lemon bread is a winner recipe. It was eaten in one go, so I’m not going to make this bread in my home a long time. It’s so moist and delicious with bursts of blueberries and zest of lemons in every bite. For me, if my son Daevyd approves my recipes, its a 10 out of 10. He kept asking for more. What’s so special about this bread is that’s it’s gluten-free, milk free, egg free, refined sugar-free.
I was inspired to make this bread for two reasons, I had a two-pound container of blueberries in my refrigerator for a week, trying to figure out what to do with them. My husband kept reminding me to freeze them for making smoothies later if I’m not going to use them right away. I was just waiting for that inspiration as to what to make with them. I already had a blueberry shortcake recipe and blueberry smoothie.
Anyway, I was asked to take photos for the Jamaican Eats Magazine for their July issue, so I was excitedly waiting for my copy. The magazine featured foods from Jamaica and the Caribbean, it was an honor for 3 of my photos and my broccoli hummus recipe to be included. My copy arrived in the mail and I was so happy to see its blue cover. Right away I was inspired to make this blueberry lemon bread and to style the photo with the magazine.
Although I have been living abroad for 24 years, I cherish my childhood memories of growing up in Jamaica. My appreciation for flavorful foods and bright colors. The beautiful turquoise beaches, lined by white sand and surging waterfalls. From tropical rain forests to majestic mountains, intriguing caves, breathtaking sunrises and sunsets and myriad of colors throughout the island.
- 2 tablespoons ground flaxseeds
- 1/4 cup water
- 1 1/2 cups gluten-free all purpose flour or brown rice flour
- 1/2 cup almond meal
- 1 cup coconut palm sugar or organic cane sugar
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/3 cup coconut oil
- 1/2 cup almond milk or water
- 2 tablespoons lemon juice
- 2 teaspoons vanilla
- 2 teaspoons lemon zest
- 1 cup blueberries
- 1/2 cup raw cashews or walnuts, soaked 2 hours
- 1/4 cup maple syrup
- 2 tablespoons coconut oil
- 1/4 cup almond milk
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Preheat oven 350. Grease a 9×5-inch loaf pan or line with lightly sprayed parchment paper. In a small bowl, mix flaxseeds with water and set aside for 5 minutes. In a large bowl, mix brown rice flour, almond meal, coconut sugar, baking powder, salt. In a medium bowl mix, coconut oil, almond milk, lemon juice, vanilla, lemon zest and flaxseed mixture. Stir into dry ingredients until fully combined, fold in blueberries and pour batter into prepared loaf pan. Bake for 1 hour or until knife inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool completely on cooling rack. Drizzle or spread lemon icing on top. Serve
To prepare lemon icing: Place cashews, maple syrup, coconut oil, almond milk, lemon juice and lemon zest in a high speed blender or food processor. Process until smooth, may add extra almond milk, depending on your preference.