I love blueberry anything. Muffins, pancakes, pie, stirred in my oats. Lemon added to blueberry takes it to another level. This is a great quick bread to take to a brunch or eat for dessert. When I am making it for just my family, I don’t add much sugar. Our tastebuds are very sensitive to sweetness at this point since we rarely eat sugar. But when I make something for others, I add a little more, hence the varying sugar amounts listed in the recipe. Either way, this loaf is very low in sugar (about half of any other recipe I found while browsing), has healthy fats, and higher protein from the sprouted whole grain flour and eggs. I foresee this being repeated often. I am sure this could be make into muffins as well, just shortening the cooking time to around 20-25 minutes.
Blueberry Lemon Loaf
makes 12 slices
1 2/3 cups + 1 Tbs sprouted whole wheat flour (or flour of choice)
2 tsp baking powder
1/8 tsp salt
1/4 cup melted butter or coconut oil
1/3-1/2 cup sugar (coconut palm or unrefined)
1 tsp vanilla
1/2 cup buttermilk or kefir
1 1/4 cups blueberries
1 small lemon, zest and juice
1 tsp honey
Mix together flour (reserving the 1 Tbs), salt, baking powder. In a separate bowl mix melted butter, sugar, eggs, vanilla, zest, kefir, and all but 1 tsp of the lemon juice.
Toss blueberries with the 1 Tbs reserved flour. Stir together the dry, wet, and blueberries. Fold together just until combined.
Bake at 350 F for 60 minutes, until tester comes clean.
Mix remaining 1 tsp lemon juice and 1 tsp honey and reserve it.
As soon as the loaf is cooked, remove from oven, poke about a dozen holes with a toothpick and pour lemon juice/honey mixture over the top. After it cools for about 10 minutes, remove from pan and cut.
fat: 5 g
sodium: 73 mg (3%)
carbohydrates: 22 g
dietary fiber: 1 g
sugars: 8 g
protein: 3.2 g