Lemon Blueberry Loaf

• doses: Makes: 10 slices
• tempo total: 1 hour 42 minutes

Ingredientes

2 cups (200g) almond meal ⁠

¾ cup (75g) desiccated coconut ⁠

¼ cup buckwheat flour, or flour of choice ⁠

1 tsp baking powder⁠

1 tsp baking soda ⁠

3 eggs ⁠

½ cup (150g) maple syrup ⁠

⅓ cup lemon juice⁠

1 tsp vanilla extract ⁠

1 tbsp lemon zest ⁠

1 ¼ cups (190g) fresh blueberries ⁠

Instruções

Preheat the oven to 170°C or 335°F. Line the base and sides of a loaf tin with baking paper.

In a large mixing bowl combine the almond meal, desiccated coconut, flour, baking powder and baking soda. Whisk to combine and smooth out any lumps.⁠

In another mixing bowl, whisk together the eggs, maple syrup, lemon juice and vanilla.⁠

Pour the wet ingredients into the dry. Gently fold together using a spatula, you don’t want to overmix the batter. Add in the lemon zest and fold again.⁠

Spoon ⅓ of the batter into the lined cake tin. Then add 1/3 of the blueberries. Repeat this process until all the batter and blueberries are used up. Layering the blueberries will prevent them from sinking to the bottom when baking. Bake in the pre-heated oven for 40-45 minutes. We baked our loaf on the bottom rack to prevent it getting too brown on top. ⁠

Once the cake is cooked, allow to rest in the tin for 15 minutes before removing from the tin and cooling on a baking rack. Once cool, slice with a serrated knife. ⁠

Keep any leftovers stored in an air-tight container in the fridge for up to 3 days. ⁠

Time to cook: 45 mins ⁠

Notas

Untested