Healthy Lemon Blueberry Bread
This Healthy Lemon Blueberry Bread blends the flavors of fresh blueberries and zesty lemon juice to bring you a delicious treat that tastes like spring and summer. Not only is this lemon blueberry loaf gluten free, but it’s also dairy and refined sugar free. Perfect as a dessert, for breakfast, or just an afternoon snack!
Servings: 8 servings
Calories: 230kcal
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 fresh blueberries frozen works well, too! - coat with a tsp of almond flour to prevent sinking
Instructions
- Preheat oven to 350 degrees F. Line a loaf pan or 8x8 inch cake pan with parchment paper.
- In a large bowl, whisk together oat flour, almond flour, salt and baking soda.
- In a separate large bowl, mix together egg, maple syrup, coconut oil, vanilla, almond milk, lemon zest and lemon juice until smooth and well combined. Add dry ingredients to wet ingredients and stir until just combined.
- Gently fold blueberries into batter, then pour into prepared loaf pan.
- Bake for 30-35 minutes or until a toothpick inserted come out clean. Let cool.
Notes
21 Day Fix: 1/2 YELLOW, 1/2 BLUE, 1/3 TSP, 2 sweetener TSP (per slice)
WW: 7 points (per slice) [Calculated using avocado oil]
Nutrition
Calories: 230kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 208mg | Potassium: 112mg | Fiber: 3g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 1mg