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Blueberry Lemon Poppy Loaf

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  • Post category:Recipe

A winning Combination

Ahh the flavors of spring. Sweet, tangy, soft, and dare I say… moist. This bread hits the freaking spot you guys. This Blueberry Lemon Poppy Loaf is a must try! Toast it up in the toaster oven and you have yourself a delightful breakfast bread in the morning (with a smear of almond butter anyone?). I like the center to be slightly underdone so the bread keeps perfectly in the fridge and can be re-toasted later on with a drizzle of something smooth! 👌

This Blueberry Lemon Poppy Loaf is gluten free, yet still an anti-inflammatory indulgence that has whole, clean ingredients! I added in a ton of blueberries to pack an extra antioxidant punch. Lemons keep your skin glowing and are an awesome source of vitamin C. Am I going to judge you for claiming this bread is your daily dose of C..? Absolutely not! Lemon is an immunity builder and perfect to fight off the last stand of flu season! Use the extra lemon halves to drink some fresh squeezed lemon water while you make this recipe to give your metabolism a healthy boost too.

Enjoy this recipe guys, it’s a keeper!

INGREDIENTS

  • 1½ cups gluten free flour
  • ½ cup almond flour
  • ½ tsp cornstarch
  • 3 tsp baking powder
  • 1 cup coconut sugar
  • 1 tsp sea salt
  • 1 cup softened coconut oil
  • Zest of 4 lemons
  • 4 flax eggs or 4 real eggs
  • 2 tsp vanilla
  • 6 tbsp lemon juice
  • ½ cup plant based mylk
  • ½ cup frozen wild blueberries or fresh blueberries
glaze:
  • ½ cup powdered sugar
  • 3-4 lemon juice

Directions

  1. Preheat oven to 355.
  2. Sift flours, cornstarch, baking powder, sugar, and salt whisking together until combined.
  3. Add in softened coconut oil (microwave for 10 -15 seconds) and zest and stir into dry ingredients until it creates a crumbly texture.
  4. In a separate small bowl mix flax eggs, vanilla, lemon juice, and milk.
  5. Add wet into dry ingredients and stir together until it creates a thick dough.
  6. Line a wide loaf pan with parchment paper and pour dough into it, smoothing out the top.
  7. Bake at 355 for 1 hour. Remove from oven, and let cool in the dish for about ten minutes then lift it out to cool.
Glaze:

  • Mix together powdered sugar and lemon juice until you reach your desired consistency (more lemon juice will give you a thinner texture, less juice will be thicker). Pour over top of cooled loaf and enjoy!

Notes:
  • This bread is very dense, but that is how I like it! This is not a fluffy bread.
  • I used Bob’s Red Mill gluten free blend for flour but any flour should work.