Fresh, light, filling, and packed with protein. That's what this lemon and blueberry bread is all about. It's the perfect breakfast or a sweet treat when you're craving one. You'll love the combination of the flavour of sour lemon, sweet blueberry and coconut as well as the smooth and moist texture of the batter.🤤
Nutrition (1 serving)
- 257 kcal
- 32 g carbohydrates
- 10 g fats
- 11 g protein
Per 10 portions
- 150 g spelt flour
- 70 g baking protein
- 150 g cane sugar
- 1 tsp baking powder
- pinch salt
- 2 eggs
- 80 ml olive oil
- 200 ml milk
- 8 drizzles vanilla extract
- 20 ml lemon juice
- 1/2 tsp lemon zest
- 200 g blueberries
- 130 g plain yoghurt
- 15 g icing sugar
- 10 ml lemon juice
- 5 drizzles vanilla extract
Instructions
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In a bowl, whisk the eggs with cane sugar and olive oil until you have a smooth foam.
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Add zest of 1 lemon, add juice from 1/2 lemon, vanilla extract and mix well.
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Add the dry ingredients and milk, and make a batter.
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Put half of the batter aside. Add blueberries to the remaining half. Grease a bread tin with oil and let's layer up. Gradually add the no‑blueberry and blueberry batters, mixing them.
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Bake in an oven preheated to 180 °C for 60 minutes.
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Meanwhile, prepare the icing. Mix the plain yoghurt with powdered sugar, lemon juice, and vanilla extract. Spread the icing over the baked bread and sprinkle it with blueberries. You can add thin slices of lemon on top, but do that just before serving to ensure the icing doesn't go bitter.
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Enjoy!
