Almond Flour: For the best results, make sure to use blanched almond flour (flour made by processing blanched almonds with their skins off), as opposed to almond meal (processed whole almonds with their skins on), to ensure a lighter texture.

Erythritol: I used erythritol for sweetening this almond flour bread, but you may also use granulated monkfruit sweetener, or regular white sugar, cane sugar or light brown sugar if you prefer.

Eggs: Eggs are necessary for binding the ingredients together, so make sure to include them in. I do NOT recommend substituting them with anything.

Lemon Juice & Zest: For the best flavor, make sure to use fresh lemon juice and freshly grated lemon zest.

Baking powder: Baking powder is the only leavening agent used to help the batter rise, so definitely make sure to add it in.

Butter: I used dairy-free butter to keep this recipe dairy-free. If you are not lactose-intolerant, feel free to use regular butter instead.

Blueberries: Since this is a recipe for blueberry bread, blueberries are a key ingredient. You may use either fresh blueberries or frozen blueberries.

Storing: To store, wrap this almond flour lemon blueberry bread in plastic wrap or place in an airtight container and store in the refrigerator for up to 5 days. To freeze, wrap in plastic wrap and freeze for up to 2 months. Let the frozen loaf thaw in the refrigerator before slicing.