healthy lemon blueberry loaf

Heat the oven to 340F. Let the loaf cool in the pan for 20 minutes before removing. I use vegetable oil and low fat Greek yogurt as a substitute for butter in this recipe and to lighten it up as much as possible. Please feel free to share the recipes and photos but you may not re-publish these recipes or photos as your own. This is perfect to go with your pumpkin latte a little coffee or some hot mocha. Then I mix in flavors like lemon zest, lemon juice, and whole fresh blueberries. A slice of this loaf is only 182 calories per serving. 1. Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces. 3. The cost to you is the same, it just means I earn a small commission if you purchase with my link which helps keep my blog and recipes active. The flour is going to adhere to the blueberries. The coconut glaze is unique because it uses maple syrup for sweetness rather than powdered sugar and the use of coconut butter gives the glaze its creaminess, as well as its coconut taste. I’m going to add 1/4 cup of lemon juice, a tablespoon of lemon zest from the same lemon. For the lemon glaze, simply whisk together the juice with confectioner’s sugar. Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. My Healthy Lemon Blueberry Loaf is fruity, tangy and oh so sweet. It’s a perfect way to satisfy your sweet tooth. And its perfects to go with a pumpkin latte a little coffee or hot mocha. This loaf cake has way less sugar inside than a traditional cake would. In a large measuring bowl, stir together the dry ingredients. Too impatient to wait until they defrosted, I microwaved them for 20 seconds and inadvertently discovered that Lemon-Blueberry Loaf warmed-up is sublime! 2. I also sprayed the sides with some nonstick spray. Line the loaf pan with parchment paper on the bottom and a couple of sides; this may make lifting the loaf out of the pan super easy! Erika Schlick-Sinclair became an IIN Certified Health Coach after a personal struggle with Lyme Disease, Mold Illness and Multiple Autoimmune Diseases. Some links on this site may be affiliate links. This recipe is from my cookbook, Wandering Palate. Fresh blueberries and tart lemon combine in this moist loaf making it a perfect dessert or breakfast. ; ", "Trust in the Lord with all your heart and lean not on your own understanding; in all your ways submit to him, and he will make your paths straight.". window.dataLayer = window.dataLayer || []; After baking in the oven, I have an optional glaze for topping that is out of this world. This healthy loaf cake features blueberries and lemon, and is made with healthy ingredients like Greek yogurt and applesauce. Add more water if you want a thinner consistency. Grease a 9 x 5-inch loaf pan with butter or coconut oil. In addition to pursuing knowledge about ways for people to heal she enjoys going to the beach, snuggling with her adorable French Bulldogs and spending time with her friends and family. Mix the eggs with the butter, honey, lemon juice and lemon extract (if using) in a stand mixer or large bowl. And at this time I also have the oven preheated to 350 degrees Fahrenheit. blueberry loaf, healthy dessert, Healthy Lemon Blueberry Loaf, lemon blueberry, loaf cake. This cake was developed to be a delicious, healthy option for a dessert that the whole family will love. Last soccer game and tournament of the season! so our Starbucks Lemon Blueberry Loaf going to go into the oven and you need to bake it in a preheated oven until the top is completely set. For the loaf. I love how simple it is to put together you just throw a couple of things together and you’re all set and you have a fantastic and delicious treat to go with your coffee. Grease a 9 x 5-inch loaf pan with butter or coconut oil. Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray. And that’s going to help keep the blueberry suspended in our loaf, so they don’t sink to the bottom just toss those together. I’m going to add in 1/2 a cup of plain Greek yogurt so it’s the unsweetened drop that right in and give this a good mix. All material and information presented on this website is intended to be used for educational purposes only. To start, I’m going to cream together in a large bowl two large eggs. Whisk within the juice and plain yogurt. Whisk the almond flour with the cassava flour, baking soda, salt and lemon zest in a medium bowl. While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl. Then we’re going to add them into our batter and whisk in the flour a bit at a time. Then I mix in flavors like lemon zest, lemon juice, and whole fresh blueberries. Yum! Lemon Blueberry Cake. Bake for another 20 minutes or until an inserted skewer comes out clean. Stir the wet ingredients into the dry ingredients.

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