Blueberry Bread, Revised GF

 

• 5 eggs
• 2 cups of almond flour (I used all 1:1 flour)
• ⅔ cup of granulated sugar
• 2 tablespoons of coconut flour (I used 1:1 flour)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 2 teaspoons of pure vanilla extract
• 3 tablespoons of heavy whipping cream
• 3 tablespoons of soft butter (I melted the butter)
• 2 cups of fresh frozen blueberries (yes I put them in the batter frozen)
• 1.5 teaspoons of baking powder

INSTRUCTIONS

1.     Preheat your oven to 350 degrees F.

2.     Use hand mixer, combine eggs, vanilla, baking powder, & sugar till frothy.

3.     Mix in the butter and cream until well incorporated.

4.     Add in dry ingredients. Mix until smooth.

5.     Fold in the blueberries, you do not want them to tear apart. Save a few blueberries to place on top, when you take the bread out of the oven you'll be glad to see those blueberries on top.

6.     Line a loaf pan with parchment paper, brush a small amount of olive oil on the paper, then add batter. Cook for 60 minutes. Check with a fork or toothpick to make sure it is cooked through.

7.     Let cool for 15 minutes then remove from pan and let cool further, and then slice and enjoy!