Healthy Lemon Blueberry Bread
Ingredients
- 1 cup + 2 tablespoons oat flour
- 1 cup packed almond flour
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1 egg
slightly beaten
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup unsweetened vanilla almond milk
or milk of your choice
- 2 Tablespoons avocado oil or coconut oil
- 2 Tablespoons fresh lemon juice
for more lemon flavor, reduce milk by 2T and add an extra 2T of lemon juice
- Zest from one lemon – be careful to only get the lemon zest and not the whites of the lemon to avoid bitterness
- 1 cup of fresh blueberries – coat with a tsp of almond flour to prevent sinking
frozen works well, too!
Directions
- 1
1. Preheat oven to 350 degrees F. Line a loaf pan or 8×8 inch cake pan with parchment paper.
- 2
2. In a large bowl, whisk together oat flour, almond flour, salt and baking soda.
- 3
3. In a separate large bowl, mix together egg, maple syrup, vanilla, almond milk, coconut oil, lemon zest and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
- 4
4. Gently fold blueberries into batter, then pour into prepared loaf pan.
- 5
5. Bake for 30-35 minutes or until a toothpick inserted come out clean. Let cool.
Healthy Lemon Blueberry Bread
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving a wholesome treat that doesn't compromise on flavor? This healthy lemon blueberry bread delivers a vibrant, satisfying bake perfect for any time of day, marrying bright citrus with sweet berries in every moist bite.
This recipe shines by combining oat flour and almond flour, creating a tender crumb that's both substantial and light. Instead of refined sugars, pure maple syrup provides a natural sweetness, allowing the fresh lemon and juicy blueberries to truly sing. The clever tip of coating your blueberries in almond flour ensures they remain evenly distributed, preventing them from sinking to the bottom, a common pitfall in quick breads.
You can expect a delightful balance of sweet and tart, with pockets of juicy blueberries complementing the zesty lemon. The texture is wonderfully moist and tender, a testament to the blend of healthy flours and natural oils. It’s a bread that feels nourishing yet indulgent, with a comforting aroma that fills your kitchen as it bakes. This is a bright, feel-good loaf that promises a satisfying experience without heaviness.
Customizing this bread is simple and accommodating. Feel free to use your milk of choice—whether it's unsweetened vanilla almond milk as suggested, or another variety you prefer. For an extra burst of citrus, you can easily adjust the liquid: reduce the milk by two tablespoons and add an extra two tablespoons of fresh lemon juice. Both fresh and frozen blueberries work beautifully; just remember to coat them in a teaspoon of almond flour before adding them to the batter.
This lemon blueberry bread is a versatile delight, perfect for a leisurely breakfast, an afternoon snack with a cup of tea, or even a light dessert. Serve it sliced plain, or with a simple dusting of powdered sugar if you desire a touch more sweetness.