Lemon Blueberry Bread

A moist, fluffy loaf bursting with blueberries and bright lemon, baked without added sugar. Richberry makes every tangy slice taste sweet.

Total time: 1 hr 20 min
Servings: 10
Difficulty: Easy

Lemon blueberry bread — Sweet moments, naturally.

Ingredients

1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
¼ cup Greek yogurt or milk
¼ cup coconut oil, melted

2 large eggs
¼ cup lemon juice, plus the zest of 1 lemon
¾ cup blueberries, fresh or frozen
1 tbsp flour, for coating the blueberries
3 tbsp grated lemon zest

Directions

Preheat oven to 350°F (175°C).
Grease and flour an 8x4-inch loaf pan.
Mix the dry ingredients.
In a small bowl, combine the flour, baking powder and salt.
Make the batter.
In a large bowl, beat the yogurt, coconut oil, eggs, lemon juice and zest of 1 lemon. Stir in the dry ingredients and whisk until just mixed.
Add the blueberries.
Toss the blueberries in 1 tbsp flour so they don't sink, then gently fold them into the batter with the grated lemon zest.
Bake and cool.
Pour into the pan and bake for 45 to 55 minutes, until a toothpick in the centre comes out clean. Cool for 10 minutes, then turn out onto a wire rack.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

½ cup maple syrup = 260 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.