Blueberry Lemon Bread

blueberry lemon bread

I love having healthy treats on hand that my whole family can enjoy.  This blueberry lemon bread works well as a snack at school or a quick bite after school.  I like to freeze one of the mini-loaves so I can pull it out of the freezer on a day when I’m too busy to bake.  My children do eat gluten, but I think it’s good to give them a variety of grains, and they don’t even notice that they’re not eating wheat here.

Ingredients:
2 cups gluten-free flour (or white whole wheat flour)
1 teaspoon baking soda
½ tsp. salt
2 eggs
¼ cup coconut oil
¼ cup applesauce
⅓ cup maple syrup
Juice and zest of 1 lemon
1 cup blueberries

  1. Preheat the oven to 350 degrees and grease two mini-loaf pans.
  2. In a small bowl, combine dry ingredients.
  3. In a large bowl, mix together the eggs, coconut oil, applesauce, maple syrup, lemon juice and zest.
  4. Add the dry ingredients to the wet ingredients and stir to combine.  Fold in the blueberries.
  5. Transfer the batter to the 2 loaf pans and bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.  Alternately, you can use one regular loaf pan (bake for 45-50 minutes) or a muffin pan (bake for 20-25 minutes).

Price Breakdown
This recipe costs $4.55 to make, or $.40 per serving.  Pre-packaged gluten-free snacks are expensive, and their ingredient lists typically contain highly processed ingredients.

blueberry lemon muffins

Linking to Allergy-Free Wednesday, Gluten-Free Wednesday, Real Food Wednesday, Whole Foods Wednesday, Frugal Days, Sustainable Ways, Eat Make Grow, Simple Lives Thursday, Keep It Real Thursday, Gluten-Free Fridays, Show and Tell Saturday, Made From Scratch Monday.

Comments

  1. I’m going to try this. It sounds lovely. :)

  2. I’ve never used gluten-free flour, would substituting all-purpose be ok here?

  3. I love that this uses applesauce, coconut oil and maple syrup. I’ll give it a try – will just have to sub regular flour. Thanks!

  4. I agree with Heidi. I really like some of the ingredients. I don’t bake often but this would be a treat.

  5. Dona Landrum says:

    Could pastry flour work? If I understand this right it doesn’t have gluten.

    • As far as I understand, pastry flour does have gluten. If you don’t have a problem with gluten, though, whole wheat pastry flour or white whole wheat flour would be good substitutes. You may want to increase the applesauce a bit because wheat flours tend to be thirstier than gluten-free flour.

  6. Brillant! I used buy a lot this kind of cake! Can’t wait to try making them. Love the combination of lemon and blueberry in a cake!

  7. I can’t have coconut, what could I use instead?

  8. Sounded lovely, but unfortunately was not very good tasting. So sorry I was excited about this recipe but I tried it to the recipe and two different times just to see if I made a mistake, but turned out to be a very strange taste both times. I don’t know if I did something wrong or what, but I will not be making it again. Sorry!

    • I’m sorry to hear that you didn’t enjoy this recipe. My family loves it, so I’m surprised. What kind of flour did you use? I wonder if there was an issue with the quality of one of your ingredients.

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