Blueberry Lemon Bread

blueberry lemon bread

Between berry and plum picking and an awesome local farmer’s market, I have been blessed with an overabundance of fruit this September. While I love to eat it fresh – just a bowl full of berries is a great treat – sometimes there’s just too much. Too much to eat. Too much to store. So in an attempt to save refrigerator space, I made bread – blueberry lemon bread (with an added dose of raspberries).

Man, is it good. Not too lemony, and the raspberries add just a bit of unexpected zing. We’re eating the blueberry lemon bread as part of our breakfast, but it makes a great snack or dessert as well. And the best part? All natural, all healthy ingredients.  The fat comes from coconut oil – and coconut oil is quickly becoming known for its health benefits – including its ability to help you lose weight.

Blueberry Lemon Bread

Ingredients:
2 cups flour – (regular, organic, whole-wheat, gluten-free – whatever you like works)
1 teaspoon baking soda
½ tsp. salt
2 eggs
¼ cup extra virgin coconut oil
¼ cup  applesauce (I use the no sugar added kind)
1/3 cup honey (or pure maple syrup)
Juice and zest of 1 lemon
1 cup blueberries
*1/2 cup of raspberries – optional

Preparation:

  1. Preheat oven to 350 degrees and grease your loaf pan.
  2. Squeeze and zest the lemon.
  3. In a small bowl, combine the flour, baking soda, and salt.
  4. In a large bowl, mix together the eggs, coconut oil, applesauce, honey, lemon juice and zest.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Fold in the blueberries. (I added the raspberries as well at this step).
  7. Pour the batter into the loaf pan.
  8.  Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.

You could also make this blueberry lemon bread using 2 mini-loaf pans (bake for 30 to 40 minutes) or muffin pans (bake for 20-25 minutes). I think it would freeze well – though I haven’t tried it.

I might try this recipe with blackberries in the future. Or plums. My sweet plum tree is getting ripe, so I might tweak this recipe to make plum bread in the next couple of weeks. I’ll let you know if I do, and if it turns out well, I will post the recipe.

Give this healthy blueberry lemon bread a try – just be sure to use the coconut oil, and let me know what you think in the comments section below. Do you have a great, healthy recipe using seasonal berries (or anything else super yummy)? If so, post the details or a link in the comments section below. I’d love to try it.

 

 

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