I love me some good Moist Lemon Blueberry Bread!
All of the piñata hitting from my childhood fiestas have paid off with our most recent move.
We moved into a house that has a lemon tree on the property! I’m literally jumping up and down with joy.
We live in a town house apartment type of setting. So our little complex is enclosed and there’s a row of townhouses on the property–there’s a communal lemon tree and a grapefruit tree. The grapefruit tree resides in what I call “my yard” and the lemon tree is in the neighbors yard.
So on any give day if you walk past my apartment complex you may see a short little Mexican woman jumping up and down, hitting the lemons off the tree.
Yup, at the neighbors house. I hope he doesn’t mind that his short Mexican neighbor is in front of his yard with a broom stick hitting at his tree.
My kids enjoyed this loaf of yumminess for breakfast, a midday snack and then after dinner as a dessert. It was good!
Since we all have our own versions of what healthy is and is not, I’ll just leave it at this: I consider this recipe to be healthy and DELICIOUS! Every bite was amazing, the loaf itself was the perfectly moist.
Moist Lemon Blueberry Bread {Healthy}
You’ll need:
- 2 cups of oat flour (oats in blender until pulverized)
-
1/4 Cup All purpose flour
-
3 Tablespoons Flax Seed grounded (linaza for my Ecua friends)
-
1 Tablespoon Baking powder
-
1/2 Tsp Baking soda
-
1/4 Tsp Salt
-
1 1/2 Cup Plain yogurt
-
1/4 Cup Coconut Oil
-
2 Eggs
- 3-4 tablespoons of your favorite sweetener
-
1 Cup Blueberries (mortiños for my Ecuador region friends)
-
1 1/2 Tsp Lemon Zest
- juice of one lemon or 1 Teaspoon lemon extract
Directions
- In a bowl, mix together the oats, flax meal, flour, baking powder, baking soda, sugar and salt.
- Add about 2 tablespoons of this mixture to the blueberries. This keeps the berries from sinking to the bottom of the pan.
- Add yogurt, oil and eggs and mix.
- Add the dry ingredients to the wet mixture in 3 batches and mix until everything is well incorporated.
- Gently fold in the blueberries and lemon zest
- Pour in a oil sprayed loaf pan. Bake at 350 for 55-60 minutes or until the inserted toothpick comes out clean.
- Let cool for 15 minutes then take the bread out of pan.
Note: If you still need it to be a tad bit sweeter you can sprinkle a little bit of brown sugar over it or a brown sugar glaze. Just place 1/3 cup of water in a bowl with a 2 teaspoons of brown sugar and let it melt. You have to stir it constantly so it doesn’t burn.
For those of you who live in the region of Ecuador (where I live) I have used mortiños which are in the blueberry family and only in season in the mountain region around November and beginning of December but not much after that. I usually buy a pound or two and freeze it so I can have all year long. They are different in size and taste so don’t expect the same type of blueberry you are used to elsewhere.
Enjoy!