*My original recipe called for room temperature eggs, but I just made it with "straight out of the fridge" eggs and it turned out just fine.
*Make sure you wrap the tinfoil around the loaf pan pretty well, or the edges will burn.
Last year, I learned how to bake well with almond flour and coconut flour. This recipe gets to incorporate both which made me excited! There's just something about the texture it brings to a baked good, especially a bread.
This is a perfect light and fresh bread thanks to the jolt of lemon and tartness of the blueberries. If you're feeling fancy, you can even add in some lemon zest to the batter. I, however, am on toddler nap time countdown, so I don't have time for that.
This bread also half the size of my banana bread fully risen, so it might just be gone twice as fast (no judgment here).
