I wanted to make a breakfast bread departing from my usual banana bread situation. Not that I’m sick of my banana bread – god no. But just to stir things up a bit. This combo was perfect. I could not ask for a moister yet firm bread. Those juicy blueberries are amazing along side the lemon flavor. LOVE>
- 1/3 cup melted coconut oil
- 1 cup coconut sugar
- 3 tbs fresh lemon juice
- 2 eggs
- 1.5 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk of choice
- 1 cup fresh blueberries, clean & dry
- 1.5 tbs lemon zest
Preheat oven to 350 F. Grease a 9×5″ loaf pan with coconut oil.
In a large bowl, using an electric hand mixer, beat the oil, sugar, lemon juice and eggs.
In a medium bowl, whisk together the flour, baking powder and salt.
Add the dry mixture to the wet and alternate with the milk (each, a little at a time). Beat, until all are combined.
Transfer batter to pan. Bake for 60-70 minutes — until toothpick comes out clean. Allow to cool for 10 mins prior to removing from pan.