Easy Blueberry Almond Bread Food

ALMOND FLOUR KETO BLUEBERRY BREAD RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, with the paper hanging over at least the two long sides.
• In a large bowl, stir together the dry ingredients - almond flour, sweetener, baking powder, xanthan gum (if using), and sea salt.
• Stir in the almond milk, melted butter, eggs, and vanilla, until smooth. Stir in the lemon zest (no juice). Fold in the blueberries.
• Transfer the batter into the lined loaf pan. Press evenly to make a smooth top.
• Bake for 40 minutes. Tent the top with foil, then continue baking for 10-15 minutes, until an inserted toothpick comes out clean. Let the bread cool completely before moving out of the pan.
• In a small bowl, make the glaze by whisking together 1 tablespoon lemon juice (15 ml) and powdered sweetener. If glaze is too runny, add more sweetener a bit at a time until you get the consistency you want. Once the bread has cooled, drizzle the lemon glaze over it.

EASY BLUEBERRY ALMOND BREAD

Steps:

• Preheat oven to 350°. In a large bowl, beat together melted butter, sugar, yogurt, eggs, and extracts. Mix until smooth and creamy. Slowly add salt, baking powder, and flour. Once everything is combined, fold in blueberries. Spray one 9x5 bread pan with non-stick spray and pour batter into pan. Top batter with sliced almonds and evenly sprinkle extra sugar over top. Place in oven on middle rack for about 45 minutes or until knife comes out clean when placed in the center. Let cool and serve. Enjoy warm or cold!

BLUEBERRY ALMOND TEA BREAD

Steps:

• Combine almond paste and butter in a large mixing bowl; beat until well blended.
• Gradually add sugar, beating until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, baking powder and salt. Add mixture to creamed mixture alternately with milk, beginning and ending with four mixture.
• Combine blueberries and 1 Tablespoon flour, toss gently.
• Spoon one-third of batter into a greased and floured 9 x 5 x 3 loaf pan, and sprinkle with half of the dredged blueberries. Repeat layers once; spoon remaining third of batter on top and smooth with a spatula.
• Bake at 350°F for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan for 10 minutes; remove bread from pan and cool completely on a wire rack.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.