Lemon Blueberry Loaf
This sweet treat has the perfect amount of zest and sweetness.
Servings: 8 people
Calories: 322kcal
Ingredients
- 1 3/4 cups white whole wheat flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut oil melted
- 1/2 cup maple syrup
- 2 eggs room temperature
- 1/2 cup almond milk unsweetened
- 1 teaspoon vanilla extract
- zest of 1 lemon zest before juicing
- 2 tablespoons lemon juice fresh squeezed
- 1 cup fresh blueberries
- 1 tablespoon white wheat flour
Glaze Optional
- 1/2 cup confectioners sugar
- 1 tablespoon almond milk unsweetened
Instructions
- Preheat oven to 350F. Line a loaf pan with parchment paper.
- In large bowl, whisk the flour, baking soda and salt until combined.
- In a separate bowl, whisk the coconut oil, maple syrup and eggs vigorously for one minute.
- Add in the almond milk, vanilla extract, lemon zest, and lemon juice. Whisk for 30 more seconds.
- Pour the wet ingredients into the bowl with the dry ingredients and whisk until combined.
- Place the blueberries in a bowl, and toss them with the tablespoon of flour. Then fold the blueberries into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into a center of the loaf comes out clean.
For the Glaze
- Whisk the confectioners sugar and almond milk until combined. Pour the glaze over the cooled loaf.
Notes
Sub blueberries for raspberries for a different flavor profile.