blueberry lemon bread
Cannot stop making & eating breakfast breads
I don’t know what it is about a thick piece of banana or blueberry or lemon bread but I cannot stop recipe testing and baking. It’s just such an easy breakfast when you’re in a hurry and a great addition to your favorite yogurt.
It’s finally summer, well Chicago isn’t fully there yet but I am pretending we are because it’s JULY. Not too happy about it guys. Anyway, lemons and blueberries are in season so I have been using them with basically every meal.
This bread is dairy free, gluten free, refined sugar free yet SO flavorful. It’s super easy to whip up and definitely a healthier bread choice.
Lemon Blueberry Bread
Makes: 1 loaf | Prep Time: 10 mins | Bake Time: 50-60 minutes | gluten free & dairy free
6oz container of DF yogurt - I used Trader Joes coconut vanilla
1/3 cup coconut oil, melted & cooled
1 -2 tbsp fresh lemon juice
zest of half a lemon
3 tbsp maple syrup
2 cup almond flour
2 scoops collagen, optional
2 tsp baking powder
1 tsp cinnamon
1 cup fresh blueberries
Preheat oven to 350 - using two bowls, add the dry ingredients in one bowl and mix. Add the wet ingredients in the other bowl and mix. Once, both bowls are well combined, slowly add the dry into the wet bowl. Once combined, add in the blueberries. Grease or line your bread pan with parchment paper and bake for 50 - 60 minutes.