Ingredients
Bread Ingredients
- 1 cup blueberries (fresh or frozen, plus a small handful for garnish)
- 1 medium lemon (zest and juice)
- 2 large eggs (preferably at room temperature)
- 2 cups rolled oats (use gluten-free oats if needed)
- ½ cup non-fat Greek yogurt
- ¼ cup almond milk
- ⅓ cup honey
- ¼ cup coconut oil
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon all-purpose flour or oat flour
- Pinch of salt
Lemon Glaze (Optional)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Melt the Coconut Oil: If your coconut oil is solid, melt it in the microwave for 20-30 seconds and then leave it to cool to avoid cooking the eggs when combined.
- Prepare Blueberries: Place the blueberries in a small bowl and sprinkle with 1 teaspoon of flour. Toss gently so all berries are lightly coated; this helps prevent them from sinking in the batter.
- Make Oat Flour: Add the rolled oats to a blender and blend until a fine oat flour forms. Shake the blender halfway through to ensure even grinding.
- Mix Wet Ingredients: Preheat your oven to 350℉ (175℃). In a large bowl, whisk together the eggs, lemon zest and juice, almond milk, Greek yogurt, vanilla extract, and honey. Once the coconut oil has cooled, stir it into the wet mixture.
- Add Dry Ingredients: To the wet ingredients, gently stir in the freshly made oat flour, a pinch of salt, and then fold in the baking powder until just combined.
- Incorporate Blueberries: Fold the coated blueberries into the thick batter using a rubber spatula, being careful not to break them.
- Prepare for Baking: Pour the batter into a loaf pan lined with parchment paper. Tap the pan a few times to remove air bubbles and level the top with a spatula or spoon handle.
- Garnish: Scatter the reserved blueberries on top of the batter and gently press them in slightly for decoration.
- Bake: Bake the loaf in the preheated oven for 45-55 minutes, or until the top is light golden brown. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the Bread: Remove the bread from the oven and let it rest in the pan for 5 minutes. Then transfer it to a cooling rack, peel off the parchment paper, and allow it to cool completely, about 15 minutes.
- Make the Lemon Glaze (Optional): In a small bowl, whisk the powdered sugar and 1 tablespoon of lemon juice together until the mixture is slightly thick but still drizzle-able. Adjust consistency by adding more sugar if too runny or more lemon juice if too thick.
- Finish and Serve: Once the bread has fully cooled, drizzle the lemon glaze over the top. Slice and enjoy your healthy lemon blueberry bread!
Notes
- Use gluten-free oats if you need a gluten-free bread.
- Room temperature eggs help the batter combine more easily.
- Coating blueberries in flour prevents them from sinking to the bottom during baking.
- Coconut oil must be cooled before mixing with eggs to avoid curdling.
- The glaze is optional but adds a lovely tangy sweetness complementing the bread perfectly.
- You can substitute almond milk with any other plant-based or dairy milk.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Low Fat
