Healthier Lemon Blueberry Bread
Moist, lemony and bursting with juicy blueberries, this Healthier Lemon Blueberry Bread is perfect for breakfast or any time of the day.
Ingredients
- ¾ cup maple syrup
- ¾ cup light olive oil
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- ¼ cup fresh lemon juice (room temperature)
- Zest of one lemon
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 ½ cups white whole wheat flour
- 1 ½ cups blueberries
- 1 teaspoon white whole wheat flour (for blueberries)
Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons freshly lemon juice (or to reach desired consistency)
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 325 F and line a 8×4 loaf pan with parchment paper. Set aside.
- In a small bowl, toss the blueberries with 1 teaspoon of flour. Set aside.
- In a large bowl, combine the oil, eggs, vanilla, maple syrup, sour cream, lemon juice, and lemon zest and beat together with a hand-held blender on medium speed for 2-3 minutes.
- Then, in another bowl, combine salt, baking powder, and flour. Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Fold blueberries into batter.
- Pour batter into prepared pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 70 - 80 minutes. Remove from the oven. When the bread has sat for about 15 minutes, transfer to a cooling rack to cool completely.
Glaze:
- Mix together lemon juice, lemon zest and powdered sugar. If needed, add more lemon juice or powdered sugar until you reach the desired consistency. Pour glaze over bread.