Lemon Blueberry Breakfast Bread Recipe

Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Mix together the avocado oil, pure maple syrup, lemon zest, lemon juice, eggs, and extracts together in a large bowl.
In a separate bowl, stir together the almond flour, tapioca flour, protein powder, baking powder, and sea salt.
Pour the dry ingredients into the bowl with the wet ingredients and mix well.
Stir in the poppy seeds, followed by the fresh blueberries.
Pour the mixture into the prepared loaf pan and spread it into an even layer.
Cover the bread pan with foil and bake for 30 minutes on the center rack of the preheated oven. Remove the foil and bake for another 30-40 minutes, or until the bread is cooked through and golden brown on top.
Bread is fully cooked when it reaches an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of the bread to check for doneness. The total time it takes to bake bread varies depending on elevation and ingredients used, which is why I love the thermometer method.
Remove the bread from the oven and allow it to cool completely before slicing. If you have a wire rack, place the bread pan on a wire rack. I use the grates of my stove top for cooling.
Enjoy a warm slice with a little melted butter and your favorite jam on top!