What do you do when you buy a dozen pints of blueberries at once?
What, you don’t buy a dozen pints of blueberries? I thought that was a normal thing. I’m actually worried that I need to buy more. I froze most of them so I can have blueberries throughout the year for smoothies and baked goods, but I also shoved as many as I could in my mouth. Both fresh and frozen. Frozen blueberries are amazing. Almost like chilly, refreshing candy. Something you must try at one point. But really, I must get more. Last year, I ran out months before the summertime came, and it was a sad, lonely, blueberry-less time for me.
But anyway, besides all of that storing and munching of blueberries, I managed to save enough to make a little breakfast bread. I wanted something tasty to go with coffee – a lightly sweet, delicious treat. This was just the thing. Slathered with a little vegan butter, it was perfect. I could barely wait the time it took to cool – and I still ate my slice when it was quite warm. Definitely warm enough to melt that butter. And then I had another slice. You know, for research purposes. I had to make sure it was good enough for all you wonderful people.
I highly suggest you “invest” in some blueberries before the season is over, and set aside a few for a breakfast bread like this. You won’t be sorry. It’s a great little pick-me-up.
Blueberry Breakfast Bread (grain-free, refined sugar-free, paleo, dairy-free)
3 T canned full-fat coconut milk
1 T lemon juice (from 1 lemon)
2 T coconut oil, melted (but not hot)
1/4 c + 2 T coconut palm sugar
1 t lemon zest (from 1 lemon)
2 eggs, room temperature, whisked in a small bowl
1 t vanilla extract
1/4 c blanched almond flour
1/4 c coconut flour
3 T tapioca starch
3/4 t baking soda
1/2 t kosher salt
1 c fresh blueberries
Preheat the oven to 350 degrees. Oil a small loaf pan (mine is about 2 1/2″ X 5 1/2 “) and set aside. In a medium bowl, whisk together the coconut milk and lemon juice. Then add the coconut oil, coconut sugar, lemon zest, eggs, and vanilla and whisk until well-blended.
In a large bowl, whisk together the almond and coconut flours, the tapioca starch, baking soda, and salt. Add the wet ingredients to the dry and whisk together until well-blended. Fold in the blueberries. Scrape the batter into the prepared loaf pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10-15 minutes before slicing.