1 1/2 cups blanched almond flour
1/4 cup coconut flour, sifted
1/4 cup arrowroot powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1/3 cup honey
3 tablespoons lemon juice
Zest from 2 lemons
1 1/2 cups fresh blueberries
For the Glaze:
1/3 cup coconut butter, softened
2 tablespoons coconut oil, melted
2 tablespoons honey
2 tablespoons lemon juice
Preheat the oven to 350 degrees F. Grease a loaf pan (9x5) and cut a piece of parchment paper to line the bottom of the pan.
Combine almond flour, coconut flour, arrowroot, baking soda, and salt in a large bowl. Set aside. Whisk together eggs, coconut oil, honey, lemon juice, and lemon zest until well combined. Add wet ingredients to dry and mix until well incorporated.
Spread one third of the batter onto bottom of prepared pan. Sprinkle 1/3 of the blueberries on top. Spread another third of the batter and another third of the blueberries. Repeat one more time with the remaining batter and blueberries.
Bake 32-37 minutes, until toothpick inserted into center comes out clean. Cover with foil if top begins to brown too much. Remove from the oven and allow to cool.
While loaf cools, prepare the glaze by whisking together all of the glaze ingredients. Add hot water 1 tablespoon at a time until you have a glossy, liquidy, smooth consistency. Once loaf has cooled, pour glaze over top of loaf, letting it drip down the sides.
Recipe Credit: Savory Lotus