7. Last soccer game and tournament of the season! You want to make sure that you don’t have any clumps. Disclaimer: This post may contain affiliate links. My Healthy Lemon Blueberry Loaf is fruity, tangy and oh so sweet. Put the batter into the loaf pan; spread evenly to the edges. Bake for 20 minutes and then check to make sure the loaf is not browning too much. gtag('config', 'UA-130771545-1'); Then I mix in flavors like lemon zest, lemon juice, and whole fresh blueberries. I only promote products I trust and use myself. Place blueberries into a bowl and toss alongside 2 tablespoons flour until well coated. I searched for recipes and found 3 very similar ones by Ina Garten, Jo Cooks and Nagi from TinEats. Fold into the batter employing a spatula. The addition of blueberries offers antioxidants and anti-aging benefits. Then add some more lemon glaze on top to finish everything off. After baking in the oven, I have an optional glaze for topping that is out of this world. Disclaimer: This site is not intended and should not be used as a replacement for medical advise or a medical doctor. Learn more about my journey and how we can work together. Sign up with your email address to receive news and updates. And I’m going to add half a teaspoon of vanilla extract for a little hint of that vanilla flavor. Save my name, email, and website in this browser for the next time I comment. First, I make a batter consisting of flour, sugar, applesauce, and healthy Greek yogurt. 1. Once combined, fold in the blueberries. All items listed are products I use and trust myself and want to share with my community. Yum! For the coconut lemon glaze, combine the coconut butter, maple syrup, coconut oil, 2 tablespoons of the water and the lemon juice in a food processor or blender, and pulse until smooth. And at this time I also have the oven preheated to 350 degrees Fahrenheit. For the loaf. You want to test it by inserting a toothpick into the center. All material and information presented on this website is intended to be used for educational purposes only. For that, I’m going to add some confectioner sugar. To that, I’m going to add just a quarter teaspoon of salt and one and a half teaspoons of baking powder. To start, I’m going to cream together in a large bowl two large eggs. While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl. Your email address will not be published. Each slice comes in at only 154 calories so that’s not bad when you compare it to other loaf cake recipes. Until you have a really nice and smooth batter. The coconut glaze is unique because it uses maple syrup for sweetness rather than powdered sugar and the use of coconut butter gives the glaze its creaminess, as well as its coconut taste. Serve this versatile loaf for dessert or have leftovers for breakfast! you can either use fresh or frozen whichever ones you have on hand. I also sprayed the sides with some nonstick spray. First, I make a batter consisting of flour, sugar, applesauce, and healthy Greek yogurt. For the lemon glaze, simply whisk together the juice with confectioner’s sugar. Line the loaf pan with parchment paper on the bottom and a couple of sides; this may make lifting the loaf out of the pan super easy! I use vegetable oil and low fat Greek yogurt as a substitute for butter in this recipe and to lighten it up as much as possible. And that until I have a nice and smooth mixture to my cream batter. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. So for that, I create this website for sharing my recipes and help people to learn more about food. Please consult with your own physician or health care practitioner regarding any of the suggestions and recommendations made on this site. This recipe is from my cookbook, Wandering Palate. Order Wandering Palate today with over 120 healthy paleo recipes. Pour into the prepared loaf pan and smooth the top. This is perfect to go with your pumpkin latte a little coffee or some hot mocha. }), Brooke Farmer | Move Pray Love | Everyday with Brooke. Helping you find your calling, discover purpose, and live life with joy everyday! This allows for lots of moisture in the cake. I’m going to add 1/4 cup of lemon juice, a tablespoon of lemon zest from the same lemon. ; Once removed, allow to cool completely. For the loaf. Bake for another 20 minutes or until an inserted skewer comes out clean. The lemon and blueberry loaf was inspired by Starbucks lemon bread. it’s just going to add some more lemon flavor to our low and just use a whisk and combine this together and. Stir the wet ingredients into the dry ingredients. Please feel free to share the recipes and photos but you may not re-publish these recipes or photos as your own. For that, I’m going to transfer my prepared batter into the loaf pan. 4. My Healthy Lemon Blueberry Loaf is fruity, tangy and oh so sweet. So, The enemy is betting on your fears to keep you fro, Just made my morning workout shake with my favorit, "Come to me, all you who are weary and burdened, a, Cheesecake Stuffed Chocolate Covered Strawberries. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces. This is simply a place for me to tell my story of healing and share what worked for me in hopes that you can explore this knowledge with your doctor or health care practitioner. Whisk the almond flour with the cassava flour, baking soda, salt and lemon zest in a medium bowl. I’m going to work on a very simple glaze, so I have a couple of tablespoons of lemon juice in my bowl here. Your support is greatly appreciated. For that, I’m going to transfer my prepared batter into the loaf pan. I may earn a small commission from purchases made through them, at no additional cost to you, which helps keep this content free. I'm a journalist with a big love for food. This cake was developed to be a delicious, healthy option for a dessert that the whole family will love. I have a cup and a half of all-purpose flour. Heat the oven to 340F. Today I’m sharing with you the lemon and blueberry loaf that was inspired by Starbucks lemon bread. Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray. Erika Schlick-Sinclair became an IIN Certified Health Coach after a personal struggle with Lyme Disease, Mold Illness and Multiple Autoimmune Diseases. I’ve taken out my blueberry bread and I’ve placed it onto a wire rack to cool completely and meanwhile.

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