Moist Lemon Blueberry Loaf Recipe | Cooking Diaries by Waseem

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

almond milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and widely available.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Brown sugar is typically cheaper and adds similar sweetness.

blueberries

🥗Healthier: blackberries

💰Cheaper: frozen blueberries

Frozen blueberries are often more affordable and just as nutritious.

Preheat the oven to 350°F (175°C).

Grease a loaf pan with oil or line it with parchment paper.

In a large bowl, mix together the flour, baking powder, baking soda, and salt.

In another bowl, whisk together the sugar, melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.

Combine the wet ingredients with the dry ingredients and stir until just mixed.

Gently fold in the blueberries, being careful not to crush them.

Pour the batter into the prepared loaf pan and smooth the top.

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Transfer the bread to a wire rack to cool completely before slicing.

Cooking Techniques

Spice Level:

Allergens