Lemon Blueberry Bread
Welcome spring with this fresh and light Lemon Blueberry Bread. It’s easy to make with simple ingredients, and comes out moist, fluffy & packed with flavor
Farewell to March and hello to all things spring, like this bright and beautiful lemon blueberry bread. Even if blueberries aren’t quite in season yet, you can usually find them more often by April, and you can certainly use frozen blueberries. This is a soft and moist quick bread that is packed with flavor, and super simple to make.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup maple syrup or honey
- ¼ cup Greek Yogurt or Milk
- ¼ cup coconut oil melted
- 2 large eggs
- ¼ cup lemon juice plus zest of one lemon
- ¾ cup blueberries fresh or frozen
- 1 tablespoon flour for coating blueberries
- 3 tablespoons grated lemon zest
Instructions
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Preheat oven to oven to 350°F. Grease and flour an 8×4 loaf pan.
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In a small bowl, combine the flour, baking powder and salt.
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In a separate large bowl, beat the Greek yogurt, honey, coconut oil, eggs and lemon juice; stir the dry ingredients into the wet ingredients and whisk until mixed through.
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In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest
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Transfer to prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
