Healthy Blueberry Lemon Loaf Recipe

This blueberry lemon loaf was such a success that it was devoured almost immediately after being served. The most surprising aspect is that it contains only natural sugars and blueberries. I find that the lemon enhances a tangy sweetness that, when combined with the blueberries, creates an excellent pairing. Another bonus of this loaf is that it's higher in protein the most other lemon loaves. I used a plant-based greek yogurt-style coconut yogurt because I'm mostly dairy free, but feel free to use regular greek yogurt for extra protein. Served with coffee or tea in the morning and homemade blueberry chia seed jam, this loaf gets absolutely devoured within the day.

Here’s what you’ll need to bake a healthy lemon blueberry poppyseed loaf:

- Flour: I used whole wheat pastry flour but I would also recommend using oat flour or all purpose flour for a lighter loaf.

- Blueberries: I prefer using frozen blueberries but I’m sure using fresh would have the same outcome.

- Lemons: You’ll be using lemon zest and juice for the ultimate lemon flavour.

- Sweetener: As a healthier alternative this loaf uses maple syrup as a sweetener.

- Yogurt: Greek yogurt or plant based greek-style yogurt adds moisture and protein.

 - Eggs: This loaf uses 2 eggs. (2 flax eggs, to make vegan)

 - Oil: I used coconut oil as a healthier alternative but if you don't have this on hand olive oil works just fine.

 - Poppy Seeds: In my personal opinion I think almost every thing with lemon should also contain poppy seeds.

  - Baking Powder, baking soda and salt: You almost always need these 3 ingredients while baking.

What makes this blueberry lemon poppy seeds loaf healthier?

This loaf incorporates blueberries, which are high in antioxidants and vitamins, and lemons which are a great source of vitamin C. Whole wheat pastry flour provides more fiber and retains the nutrients from the wheat kernels. The loaf also benefits from additional protein due to the inclusion of eggs and greek yogurt. It is naturally sweetened with maple syrup, which also adds a wonderful flavour.

Lemon poppy seed loaves are typically packed with oils, refined sugars and butter. There are very easy ways to substitute these ingredients and if you follow this recipe you’ll see how delicious it can taste without all the unhealthy additives.

Ingredients

Dry

  - 1 1/2 cups whole wheat pastry flour

  - 1 1/2 tsp baking powder

  - 1/2 tsp baking soda

  - 1/4 tsp salt

  - 2 Tbsp poppy seeds

Wet

  - 1/2 cup of greek style yogurt

  - zest of 2 lemons

  - 1/2 cup of maple syrup

  - 2 eggs

  - 2 Tbsp lemon juice   - 1/4 cup coconut oil

Glaze

There's no way to make a glaze healthy, feel free to skip this step as your loaf will taste amazing on its own. Making a glaze is super simple, all you’ll need is powdered sugar and lemon juice. I think the most important part of a glaze is making it thick enough and adding it to the loaf once it’s completely cooled.

  - Start with about 1/4 cup of powdered sugar and 1 tsp of lemon juice and whisk

  - Add more lemon juice if too thick and more powdered sugar if too thin, though it's better to be too thick as you don't want it too runny.

  - If you have extra zest add 1 tsp for an extra zingy glaze

Blueberry Chia Seed Jam

This is definitely a healthier version of jam in that there are no added sugars. It’s the chia seeds that make this possible. Once the chia seeds are added to the liquid they absorb it and form a thick jam like consistency. Therefore, added pectin and sugar are not needed to make this jam!

  - A case of blueberries

  - 1 Tbsp of lemon juice

  - 3 Tbsp of honey

  - 2 Tbsp of chia seeds

  - Splash of vanilla

  - Add the blueberries and honey to a sauce pan over medium heat.

  - Let this cook down until the berries are mushy and falling apart, then add the chia seeds.

  - Consistently be stirring the mixture and let it come to a boil, the chia seeds will do what sugar normally does and form a thick consistency.

  - Once the mixture comes to a boil bring the heat to low and continually stir for about 15 minutes.

  - Remove from the stove and add the splash of vanilla.

  - Add jam to a container and let it cool before placing in the fridge.

  - The Jam is good in the fridge for about 2 weeks.

Preparing the Loaf

- Preheat the oven to 350 degrees F

- Mix dry ingredients: add flour, baking powder, baking soda, poppy seeds and salt to a bowl and whisk until combined.

- Combine wet ingredients: add eggs, yogurt, lemon juice, lemon zest and coconut oil to a separate bowl and whisk until combined.

  - Add the bowl of dry ingredients to wet and start to incorporate

- Fold in the blueberries, make sure you don't over mix as the whole mixture will start to turn purple.

- Line a pan with parchment paper and oil to prevent the loaf from sticking to the pan.

  - Pour batter into prepared loaf pan

- If you’re feeling fancy add pre prepped blueberry chia seed jam to the top, swirl into the batter.

  - Cook for 35 to 45 minutes or until a toothpick comes out clean and make sure you don't hit a blueberry or you will be deceived.

  - Let the loaf sit until its cooled and add the glaze

Tips and Tricks

- Add the loaf to an air tight container and let sit on the counter or in the fridge for about a week.

- This loaf is very freezable. Once cooled put it into a air tight ziplock bag and it should be good in the freezer for about 3 months. When you want to eat it, take it out the night before and add the glaze the morning of. Definitely don't glaze before throwing into the freezer, it won’t turn out as good.

- Personally I love the glaze on top but it’s also unnecessary if you don't want to add more sugars. Instead eat it on its own or with homemade chia seed blueberry jam.

Conclusion

  - I hope you enjoy and let me know what you think!