Buying organic blueberries from my local farmers market has been a part of my weekly summer ritual for years. Nothing beats the taste of fresh seasonal blueberries! Let alone eating them by the handful, blueberries can be added to so many things: Smoothies, pancakes, yogurt, cereal, and much more. But how about bread? Most people who think of different types of homemade bread may first picture a banana- or zucchini-based creation. But this particular collagen recipe is packed full of delicious ingredients, hitting notes of both sweet and tart at the same time, making it the perfect summer treat for breakfast or any time of the day.
Another important component of this Lemon Blueberry Bread recipe is the addition of Vital Proteins Collagen Peptides. Not only is VP’s OG collagen powder easily soluble in both hot and cold liquids but it's also odorless and unflavored.
Take a bite out of this fruit-forward Lemon Blueberry Bread recipe!
Yields 1 loaf (8-12 slices)
Preheat the oven to 350°F.
Combine the almond flour, coconut flour, tapioca starch, baking soda, Collagen Peptides, and salt in a bowl.
In a separate bowl, combine the wet ingredients (melted coconut oil, whisked eggs, maple syrup, lemon zest and lemon juice).
Pour the wet ingredients into the dry bowl and gently fold to combine.
Grease a loaf pan with coconut oil and pour in about 1/3 of the batter, then add a layer of blueberries.
Pour in another third of batter, another layer of blueberries, and finally, top with the remaining mix.
Bake for 25 minutes until lightly golden on top, then cover with foil and bake for another 20-30 minutes. Test the middle of the bread with a knife to make sure the center is not wet.
Take the bread out of the oven and cool before removing from the loaf pan.
Gently remove the loaf and melt down coconut butter, pouring it on top.