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Blueberry and almond bread

This bread is such sweet treat! High in protein from the almond meal and the eggs, fresh and zesty from the lemon and sweet from the blueberries. I find it to be the most perfectly balanced treat that is so satisfying. If you're looking for an alternative to banana bread, give this one a go! I promise you won't be disappointed.


Blueberry and almond bread recipe

Makes: One whole loaf

Time: 1 hour and 15 minutes (plus cooling time)


What you need:

1 cup almond meal

1/2 cup brown sugar

3/4 cup self raising flour

1 teaspoon baking powder

3 eggs, whisked

3 tablespoons butter, melted

1 lemon, juice and zest

1/4 cup extra virgin olive oil

1 and 1/2 cups fresh blueberries

1 teaspoon vanilla bean paste

2-3 shakes sea salt

Optional to top: 2 tablespoons flaked almonds



How to:

Pre-heat the oven to 180 degrees fan forced and line your loaf pan with baking paper. In a large bowl, place the butter, extra virgin olive oil, brown sugar, lemon juice and zest and vanilla bean paste and beat with a hand mixer on high for ~3 minutes. Gradually add the eggs and continue mix. Now put the mixer on low and gradually add the dry ingredients. Place the hand mixer aside as you no longer need it. Add about 3/4 of the blueberries and gently fold through the batter. Pour batter into your lined loaf tin and place remaining blueberries on top with flaked almonds. Bake for 30-35 minutes uncovered, until the top is golden brown. Remove from the oven and carefully cover the top with foil. Bake for a further 25-30 minutes or until cooked through. Allow it to sit in the pan for 10 minutes and then place on a wire rack for extra cooking. Once cool, remove and slice carefully. Have a slice whilst it's still warm, YUM!



#blueberryalmond #bakingtherapy

 
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