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Blueberry Lemon Bread

This blueberry lemon bread is a light gluten-free, dairy-free snack.
Course Dessert, Snack
Cuisine American
Keyword Blueberry, Bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 150kcal
Cost $.38 per serving

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

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