Lemon blueberry bread recipe 🍋🫐

I recently tried making this lemon blueberry bread with a focus on anti-inflammatory ingredients, and I was pleasantly surprised by the results. Using cassava flour instead of regular wheat flour not only made the bread gluten-free but also helped keep it light and moist. The combination of Greek yogurt and organic almond milk adds moisture and richness without making it too heavy. One tip I found helpful is to gently fold in fresh or frozen blueberries toward the end of mixing. This helps prevent them from bursting and turning the batter purple, preserving their texture and fresh flavor. The lemon juice and zest add a bright citrus note that perfectly complements the sweetness of the berries. I substituted regular sugar with cane sugar, but you can reduce it further or replace it with natural sweeteners like honey or maple syrup for even better health benefits. Using grass-fed butter adds a subtle richness and healthy fats which I believe enhances the overall taste. Baking this bread at a moderate temperature helped it cook evenly while keeping it moist inside. The result was a delicious loaf that's low in sugar, easy to digest, and packed with antioxidants and nutrients from the blueberries and lemon. If you are mindful of inflammation, this recipe is a great treat to enjoy without compromising your health goals. I love pairing a slice with a cup of tea in the afternoon for a comforting and nourishing break.