Lemon and Blueberry Loaf
A wonderfully flavourful healthy and delicious cake, just like your favourite blueberry muffin! Low sugar and made with heart healthy olive oil, this loaf is a treat to be enjoyed guilt free!
There is something incredibly comforting about a blueberry loaf, providing little bursts of flavour with each bite. This loaf is elevated with a hearty squeeze of fresh lemon juice, merging perfectly with the sweet berries.
Blueberries are a powerful little spheres, high in vitamins C & K - ideal for supporting immune health. They are also considered to have one of the highest antioxidant levels of all fruits and vegetables, meaning they protect your body from free radicals, which are unstable molecules that can damage your cells and contribute to aging and diseases.
In addition to all of their health benefits, they are super easy to consume and bake with. Perfect for weaning babies (need to be halved or squished) and an ideal fruit to have on hand for aiding prenatal nutrition and supporting postnatal recovery. Pop them in a smoothie, sprinkle on porridge oats or enjoy a handful just as they are.
This loaf is super simple to make, with little need for baking skill (not my strong point) and you can use either fresh or frozen blueberries which I love because frozen fruit is great food saving economical option.
Ingredients:
250g Plain flour + 1 tbsp
1 tsp baking powder
1tsp baking soda
60g coconut sugar or caster sugar
60ml extra virgin olive oil
1 Lemon zest from whole fruit
2 eggs
80ml milk of choice
1 tsp salt
200g blueberries (fresh or frozen)
Recipe:
Preheat the oven to 180 degrees C/350 F.
In a bowl, combine the olive oil with the juice from 2 lemons and add the beaten eggs. Add your choice of milk and mix together.
In a second bowl, mix together the dry ingredients.
Combine the wet with the dry, slowly mixing to ensure fully incorporated.
If using fresh blueberries, gently toss them in 1 tbsp on flour before folding them into the mixture, along with the lemon zest. If using frozen berries, incorporate them straight from frozen, do not defrost.
Pour the batter into a lined loaf pan.
Bake for 60 - 70 minutes minutes, using a toothpick to test for the centre being cooked. You will wanted to leave to cool fully before slicing.
