Lemon Blueberry Bread (made with oats only!)
Lemon Blueberry Bread
Today I'm going to show you how to make lemon and blueberry loaf cake.
This healthier loaf cake is so refreshing, moist, and delicious.
It's a great way to satisfy your sweet tooth and still get in some valuable macro nutrients.
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This is why you'll love this healthy loaf cake:
-It's so refreshing thanks to the blueberries and the lemon!
-It browns beautifully!
-It’s super moist!
-Not overly sweet at all!
LEMON BLUEBERRY BREAD RECIPE
2 cups ground oats (oat flour) (200g)
2 tsp baking powder
1/2 tsp salt
1/4 cup coconut oil (50g)
1/2 cup honey, maple syrup or agave (170g)
1/3 cup sour cream (80g)
3 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 cup blueberries (120g)
1 tsp cornstarch
In a large bowl, combine together the dry ingredients, ground oats, baking powder and salt. Mix to combine.
In another bowl, combine the wet ingredients, eggs, coconut oil, honey (maple syrup or agave), sour cream, lemon juice and vanilla extract. Whisk well to combine.
Pour wet ingredients into the dry ingredients, mixing together to combine. Do not over mix the batter.
In a small bowl, mix your blueberries with some cornstarch, this will prevent your blueberries from sinking at the bottom of the pan.
Pour into greased loaf pan, smooth the top and bake at 350F (180C) degrees for 50-70 minutes, until toothpick comes out clean. If browning quickly, after 40 minutes of baking, place a piece of aluminium foil over the top. Do not over bake it!
Let it sit for 10 minutes, then remove from the baking pan and place on a wire rack to cool completely.
While the loaf is cooling prepare the lemon glaze.
In a small saucepan, add 2 tbsp lemon juice, 2 tbsp honey, 2 tbsp coconut oil. Heat it up, then add 1 tsp cornstarch and cook for 1 minute stirring all the time. Let it cool a bit, then pour over your lemon blueberry loaf.
After the glaze is set, slice and serve.