A sweet and citrus desert loaf that features healthy fats and simple wholesome ingredients
An easy recipe that yields a beautifully moist blueberry lemon loaf. Grab your coffee or tea and enjoy a sweet treat.
Ingredients: 1 cup cane sugar Zest of 2 lemons 1/2 cup olive oil 1/2 cup greek yogurt 2 tbsp lemon juice, freshly squeezed 3/4 cup whole wheat pastry flour 3/4 cup coconut flour 2 large eggs 1 tsp vanilla extract 2 tsp baking powder 1/2 tsp sea salt 1 1/3 cup fresh blueberries Poppy seeds for topping 1. Grease a loaf pan with some olive oil and line with baking sheet accordingly. Pre-heat oven to 350˚F. 2. Add 1 cup cane sugar and zest of 2 lemons into a large mixing bowl. Rub sugar and lemon together until fragrant.
3. Add in 1/2 cup olive oil and whisk together. Add in eggs, one and a time and whisking in-between. Stir in vanilla, lemon juice and then greek yogurt. 4. Sprinkle in baking powder and salt. Fold in both flours and gently mix until combined. Fold in fresh blueberries. 5. Scrape the contents of the batter into the loaf pan. Add a few blueberries on top with some extra cane sugar and poppy seeds for a nice crisp outside. 6. Bake for 80-90 minutes. Loaf is done when wooden skewer comes out with few or no crumbs. remove from oven and let cool for minimum 20 minutes. Transfer to a cooling rack. Wait for room temperature until slicing.