Nothing beats a classic quick bread for brekkie. This healthy easy lemon blueberry bread is the epitome of that. Fresh citrus with bursts of blueberry flavor, you'll forget it's actually HEALTHY! Better make two loaves though, it'll be gone in a snap.
Baking up this delicious bread is not limited for just a holiday or occasion. It's great for a meal prep breakfast, a freezer-friendly item, and is excellent for a year round treat.
I clearly love making quick breads, like my lemon poppy seed version, my blood orange loaf, and cannot get enough of my honey chocolate banana bread.
What are the ingredients for this recipe?
The ingredient list for making this lemon blueberry bread couldn't get any easier than this.
- Cane Sugar: Just half a cup here, as the blueberries bring a natural sweetness to it
- Eggs: Our binding agent!
- Avocado Oil: I like using avocado oil for my baking as it's pretty neutral, I like Chosen Foods or Primal Kitchen brand, but even getting a large jug of it from your local Costco or BJ's is great too!
- Almond Milk: Adds a bit more moisture to the overall bake
- Lemon Juice and Zest: I like to add quite a bit of lemon zest and juice. It gives the bake a beautiful color and you can really taste the citrus.
- Paleo Baking Flour: You can find the one I like to use here
- Baking Soda and Powder: They both work well to create a beautiful rise and texture.
- Blueberries: This wouldn't be a blueberry bread without them!
See the recipe card below for specific information about quantities.
How do I make this recipe?
Follow these steps for absolute perfection!
Start by preheating the oven to 350º and line a loaf pan with parchment and nonstick spray. In a large bowl, whisk eggs and sugar together until light and fluffy. Add in the olive oil, almond milk, vanilla extract, lemon juice and lemon zest. Whisk until the batter is just combined. To the same bowl, pour the dry ingredients (flour, baking soda and powder) into the wet and gently mix until half the flour is folded in. Pour in the blueberries and fold in the berries. The batter should be thick but appear and feel airy.
Carefully pour the batter into the greased loaf pan, topping it off with a few extra fresh blueberries. Bake for 55 minutes, then let cool for 20 minutes. Move to a wire rack to finish cooling for an additional 15 minutes.
HINT: Remember to let the batter sit on the counter for at least 15-20 minutes, this allows the baking soda and baking powder to work and gives the loaf/bread a nicer rise and an airy texture.
Recipe Swaps and Substitutions
This recipe is written out using gluten free flour, almond milk, and a half cup of cane sugar, but you can easily make these swaps and substitutions:
- Flour - this won’t really change the bake time, but it will alter the taste and texture just a little bit. I swear by Bob’s Red Mill Gluten-Free All Purpose Flour, which you can find on Thrive Market or in a variety of other stores.
- Milk: if you don't want to use or have any almond milk, you can swap for half and half or whole milk.
- Sugar: You can opt for full coconut sugar here, if you would rather not use cane sugar.
Recipe Variations and Serving Suggestions
This breakfast bread is fabulous as is, but if you want to vary how you serve or make this, feel free to consider the following ideas:
- Make Muffins- instead of making an entire loaf, you can divide the batter into a muffin tin and make them meal-prep friendly or freezer friendly as muffins.
- Make 'em mini - if you have a miniature loaf tin you can easily make these bite size for a fun little snack for your kids.
- French Toast - slice up a thick piece of bread, dip into an egg and milk mixture, and fry it up as french toast. It honestly tastes like heaven.
Kitchen Equipment and Tools
This quick bread doesn't require much in the kitchen, just a few standard tools is all you need!
- Two mixing bowls: You don't really need two, if you add the dry into the wet, but it's nice to have this as an option.
- Whisk: You will start out using the whisk and then swap to the spatula later on.
- Spatula: Using the spatula to fold in the blueberries helps keep the batter from getting overmixed.
- Loaf pan: For the bread to bake in!
- Parchment paper: We need this to line the loaf pan so that the bread doesn't stick to the pan.
The most important kitchen tool I highly recommend is a scale for anyone who likes to bake, even if not professionally. The reason for the scale is because one cup for me may not be one cup for you. There's lot of methods out there for measuring dry, or even wet, ingredients, but I am here to tell you having a scale is a game changer. I like my Zwilling digital scale, (affiliate link) but you can find many more on Amazon, Sur La Table, or even Target.
If you are not using a scale: Use the scoop and level method: Scoop flour into a measuring cup until it fills the entire cup, the level it off by scraping the excess with a butter knife back into the bag of flour or whatever contain you keep your flour in.
How do I store this recipe? Can I freeze it?
This bread will stay on the countertop in a tightly sealed container for up to 4-5 days. I also suggest adding a batch to the freezer for a day where you just don't feel like being in the kitchen. Be sure to label the freezer batch for the date in which it was baked, and it will be good for up to one month in the freezer.
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Hungry for More?
Looking for other recipes like this? Try these:
Healthy Paleo Lemon Blueberry Bread
- 1 kitchen scale
- 1 large mixing bowl
- 1 whisk
- 1 spatula
- 1 loaf pan and parchment paper
- measuring cups and spoons
- 100 grams cane sugar ½ cup
- 2 large eggs room temperature
- ½ cup almond milk
- ½ cup olive oil
- 216 grams paleo baking flour blend 1 ¾ cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon zest of lemon
- juice of ½ lemon
- ½ cup blueberries
- Preheat the oven to 350º and prepare a loaf pan with parchment and nonstick spray.
- In a large bowl, whisk eggs and sugar together until light and fluffy.
- Add in the olive oil, almond milk, vanilla extract, lemon juice and lemon zest. Whisk until the batter is just combined.
- To the same bowl, combine the dry ingredients.
- Using the whisk or spatula, gently mix until half the flour is folded in. Pour in the blueberries and fold in the berries. The batter should be thick but appear and feel airy.
- Carefully pour the batter into the greased loaf pan, topping it off with a few extra fresh blueberries.
- Bake for 55 minutes, then let cool for 20 minutes. Move to a wire rack to finish cooling for an additional 20 minutes.
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