This lemon blueberry bread is made with whole grains and no refined sugar. Bursting with fresh blueberries in every bite, and with a hint of lemon flavor, this is delicious with a cup of coffee.
Looking for a healthy baking recipe to enjoy summer's fresh blueberries without overdoing it? You've come to the right place!
This lemon blueberry bread is packed full of fresh, juicy blueberries, and is sweet enough to satisfy my sweet tooth, but healthy enough that it won't send me into a crazy spiral of blood sugar highs and lows.
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This lemon blueberry bread
- is a one bowl recipe
- contains white whole wheat flour, a touch of coconut oil, and has no refined sugar
- is freezer friendly
How to make it
I hate dirtying dishes, so I made sure that this lemon blueberry bread was made in a single bowl. I like using this large glass measuring cup because I can pop it in the microwave to melt the coconut oil, then add in the remaining ingredients.
- Melt the coconut oil, then add in your wet ingredients. Pop the bowl back into the microwave for a few seconds if the coconut oil solidifies.
- Add the dry ingredients right into the bowl with the wet ingredients and mix everything together.
- Fold in the lemon zest and fresh blueberries.
- Bake in a floured loaf pan for 1 hour.
Can this recipe be frozen? Yes, we love doubling this recipe and freezing it! I wrap mine in plastic wrap and store in an air tight container or ziplock freezer bag.
Does lemon blueberry bread need to be refrigerated? I prefer to refrigerate it because it will help it last for longer, but it also seems to stay moist that way. We store it right in the loaf pan and cover with beeswax wrap for up to 5 days.
Can I add anything else into this recipe?
Sure! Here are some (untested) add in ideas:
- add 1 cup of shredded zucchini (squeeze out extra moisture before adding)
- add ½ cup sliced almonds
- a sugar streusel or oat topping would be yummy
- swap the blueberries for strawberries
Tips and equipment
- if your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again
- I used a 9 x 5 inch loaf pan similar to this one. If you have an 8 x 4 inch loaf pan, keep an eye on the blueberry bread, it may be baked through sooner (start checking at 40 min)
- looking for more blueberry recipes? Try these Healthy Blueberry Muffins, these Fluffy Blueberry Pancakes and this Blueberry Overnight French Toast Bake
- ¼ cup coconut oil (52 g)
- ½ cup maple syrup (130 g; honey may be swapped in)
- ½ cup unsweetened applesauce (124 g)
- 1 teaspoon vanilla extract
- 2 eggs
- ¼ cup almond milk (54 g; regular dairy milk or buttermilk may be swapped in)
- 1 ½ cups white whole wheat flour (180 g; fluffed, spooned & levelled; see *)
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh blueberries (+ more for tops)
- 1 lemon (zested)
- Heat oven to 325°F. Spray and flour a 9 x 5 inch loaf pan, set aside.
- In a large glass measuring cup or microwave-safe bowl, melt the coconut oil. Stir in all remaining wet ingredients.
- If coconut oil solidifies, pop the bowl back into the microwave and melt in 20 second increments until smooth.
- Stir in the dry ingredients: flour, salt, baking powder, baking soda.
- Fold in the fresh blueberries and lemon zest.
- Scrape the batter into the loaf pan and scatter extra blueberries on the top of the batter.
- Bake in the oven for 55-65 minutes, or until a tooth pick comes out cleanly from the middle of the loaf.
- Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.
- Store in a sealed container in the fridge for up to 5 days.
- Wrap in plastic and store in a sealed container or bag in the freezer for up to 3 months.
- all purpose flour
- 50% all purpose 50% whole wheat flour
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