When life gives you lemons, *squeeze* the day and make this lemon blueberry bread!
I debated calling this a “loaf” or “bread” or “cake” even, but ultimately decided on “breakfast bread”. I decided the breakfast part is important to emphasize that the ingredients are all nutritious, filling, and won’t cause a sugar crash (sweetened with just a touch of honey)! With a base of oat flour, this bread is *almost* equivalent to a nutritious bowl of oatmeal for breakfast. Except the lemon and blueberry make it feel a lot more springy than a bowl of wintery oatmeal!
The ingredients are all super simple pantry staples, and you can even use frozen blueberries. So there is a good chance you can make this right. now. (GO!!!!)
The inspiration for this loaf came from a recipe Lindsey at Pinch of Yum posted the other week for… blueberry lemon bread! You can find that here. BUTTT, she insisted that white sugar was the best/only way to sweeten it. Challenge accepted.
While I am sure Lindsey’s loaf is super delicious, I set out to make a gluten and refined-sugar free version, so I could eat the loaf for breakfast. ‘Cause that’s just how I roll. And now you can have this loaf for breakfast, and Lindsey’s for dessert. Win win!
If you enjoy having oat flour-based baked goods for breakfast (holla!), these are some other great options: my famous Healthified Carrot Cake, Banana Bread Baked Oatmeal, 5 ingredient blender banana bread, or go crazy with some Chocolate Banana Bread.
Blueberry Lemon Breakfast Bread
By The Granola Diaries
- 1/3 C Coconut oil, melted and cooled
- 2 – 4 Tbsp honey (more = sweeter)
- 2 eggs
- Juice of 1 medium lemon
- 1/3 C Almond Milk (can sub regular milk)
- 1.5 C Oat flour
- 1 tsp Baking powder
- Pinch of salt
- ~ 1 C Frozen blueberries
- Preheat oven to 350 and line a loaf tin with parchment or grease with coconut oil.
- Whisk coconut oil, honey, eggs, and juice of 1 lemon in a bowl.
- Fold in oat flour, baking powder, pinch of salt, and almond milk and stir until just combined. Lastly, fold in blueberries very gently.
- Transfer to loaf pan, top with a couple extra blueberries, and bake for 38 – 40 minutes! Allow loaf to cool and then slice and enjoy! Store in fridge or free
- SHOW ME YOUR CREATIONS on Instagram and Facebook using #TheGranolaDiaries – and tag me @thegranoladiaries!
- I think this would also be delicious with raspberries!
- Top with melted coconut butter as a frosting, optional.
- Store in fridge, or slice and freeze.