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Blueberry Lemon Bread

August 24, 2012 Gluten-Free/Dairy-Free, Recipes

This post may contain affiliate links which won’t change your price but will share some commission.

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This blueberry lemon bread is a healthy snack recipe that can be frozen and used later on a busy day. Perfect for a school lunchbox!

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.
$.38 per serving
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: Blueberry, Bread
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 150kcal
Author: Annemarie Rossi

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).

Nutrition Estimate

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
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

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.
blueberry lemon muffins

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Comments

  1. Kate says

    July 22, 2015 at 12:05 am

    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!

    Reply
    • Annemarie says

      July 23, 2015 at 9:17 am

      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!

      Reply
  2. T. B. says

    August 7, 2014 at 4:10 pm

    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!

    Reply
    • Annemarie says

      August 7, 2014 at 4:15 pm

      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.

      Reply
  3. Sarah says

    June 1, 2014 at 10:12 pm

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

    Reply
    • Annemarie says

      June 2, 2014 at 7:24 am

      Sarah, you can substitute melted butter for the coconut oil. I hope you enjoy it!

      Reply
  4. Nathalie - AppsForWomen says

    September 11, 2013 at 6:11 am

    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!

    Reply
    • Annemarie says

      September 11, 2013 at 9:35 am

      Thanks, Nathalie!

      Reply
  5. Dona Landrum says

    September 9, 2012 at 6:26 pm

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

    Reply
    • Real Food, Real Deals says

      September 9, 2012 at 8:01 pm

      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.

      Reply
  6. Tammy says

    August 26, 2012 at 12:31 am

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

    Reply
  7. Heidi @ lightlycrunchy says

    August 25, 2012 at 7:46 am

    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!

    Reply
    • Real Food, Real Deals says

      August 25, 2012 at 7:47 am

      I hope you like it!

      Reply
  8. Stephanie says

    August 24, 2012 at 7:31 pm

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

    Reply
    • Real Food, Real Deals says

      August 24, 2012 at 8:00 pm

      Yes, 2 cups of white whole wheat would also work here.

      Reply
  9. mybeautfulthings says

    August 24, 2012 at 6:16 pm

    I’m going to try this. It sounds lovely. 🙂

    Reply
    • Real Food, Real Deals says

      August 24, 2012 at 6:30 pm

      Thank you! I hope you enjoy it.

      Reply

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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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