Blueberry Lemon Bread
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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.
Blueberry Lemon Bread
This blueberry lemon bread is a light gluten-free, dairy-free snack.
Print Recipe
Ingredients
- 2 cups gluten-free flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 tsp salt
- 2 eggs
- 1/4 cup coconut oil
- 1/4 cup applesauce
- 1/3 cup maple syrup
- Juice and zest of 1 lemon
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees and grease two mini-loaf pans.
- In a small bowl, combine dry ingredients.
- In a large bowl, mix together the eggs, coconut oil, applesauce, maple syrup, lemon juice and zest.
- Add the dry ingredients to the wet ingredients and stir to combine. Fold in the blueberries.
- Transfer the batter to the 2 mini loaf pans and bake for 30 to 35 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).
Approximate Nutrition Info
Calories: 150kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 200mg | Potassium: 44mg | Fiber: 2g | Sugar: 8g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg
Servings: 12
Calories: 150kcal
Cost: $.38 per serving
Blueberry Lemon Bread Price Breakdown
This recipe costs $4.55 to make, or $.38 per serving. Pre-packaged gluten-free snacks are expensive, and their ingredient lists typically contain highly processed ingredients.
Our first garden zucchini are now ready up here in Ontario, and when my 4-year-old saw them, he exclaimed, “Grrrreat! Now we can make zucchini-carrot-apple bread!” That’s what we call your carrot-zucchini bread, to which I always add a shredded apple and some nutmeg. We made a lot for the freezer last summer, but we’ve been out for some time. So I made some tonight, and tomorrow he will be excited to have it for breakfast.
Meanwhile, I thought, since I’m making the mess and heating up the oven, why not try a new bread tonight? Your quick breads are always so delicious, and the variety is wonderful. I can always find a way to use up a little of this or that produce. Since blueberries are also in season right now, I made my first loaf of your lemon blueberry bread. WINNER! Oh, my, it looks, feels, and tastes like a special treat in the finest restaurant.
To the commenter whose bread tasted bad, my first thought is that lemon zest can sometimes turn out bitter if you get too much pith, but it can also taste off if the lemon has too much wax on it. Once I made a different recipe using lemon zest that I had to throw away. It was AWFUL! My tip is to go very gently, and if you don’t have a microplane zester (I don’t have one and haven’t ever used one), then try very very very gently zesting on the side of a box grater with the tiniest holes. It’s tricky, and the zest sticks to the grater, but scraping and pushing it out with a toothpick or skewer is worth the trouble. Really, it only takes a minute.
Thanks again for your well-tested recipes!
Thanks so much for your feedback, Kate. I really appreciate it, and I’m glad you (and especially your child!) are enjoying my recipes. Great point about the lemon zest. That could definitely explain it!
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.
I can’t have coconut, what could I use instead?
Sarah, you can substitute melted butter for the coconut oil. I hope you enjoy it!