I’m so excited to share this lemon blueberry bread recipe as the first official post of CoinedCuisine.com! Welcome to all my Coined Crew; you’ll learn a lot of new recipes while keeping your grocery budget in check. It’s time to experience the intersection of food and finance.
Whoever decided to put blueberries and lemon together, bravo! I’ve made this flavor combination with lemonade, cheesecake, scones, and now – something super easy and yummy – bread.
This was my first time making “bread” (although without any yeast, I’d say this is more of a cake than anything) and I was extra nervous that something would go wrong. However, this is really the easiest dish to put together and it just looks so delicious! I substituted maple syrup for white sugar for a healthier twist. In addition, the naturally sweet element of blueberries goes so well with the slight tartness of the lemon juice.
I’ve eaten this for breakfast, a snack, or dessert; so you truly get your money’s worth by making this multitalented dish. If you like a lot of sweetness, I suggest adding a full cup of maple syrup instead of the 3/4 cup listed in the recipe. Don’t like blueberries? Try this with strawberries for another great flavor profile!
I brought this lemon blueberry bread to a party and we devoured it as is, but I’m envisioning powdered sugar or even a lemon glaze on top if you want to get really fancy… As a pro tip: If you want your blueberries to “bleed” a bit more in the bread, make sure they are fresh. If you want them to remain whole even after baking, freeze the berries before adding them to your batter. As you can see by the below pictures, I tried both ways!
Lemon Blueberry Bread
- 1 ¾ cups all-purpose flour
- 1 tbsp all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup maple syrup
- ¼ cup Greek yogurt
- ¼ cup vegetable oil
- 2 ct. eggs large
- 3 tbsp lemon juice
- ¾ cup blueberries
- Preheat oven to 350°F. Grease a loaf pan; I used a 9 x 5.
- In a small bowl, combine the flour (save the tbsp. for later), baking powder, and salt.
- In a large bowl, whisk the wet ingredients until combined. Fold the dry ingredients into the wet ingredients and stir until thoroughly mixed.
- Toss blueberries with the tbsp. of flour.[Pro tip: this keeps ingredients from sinking to the bottom of whatever you are baking – I use this trick for berries, sprinkles, nuts, etc!]
- Pour batter into loaf pan and bake for 35-45 minutes, until a knife or toothpick in the middle comes out clean.
- Let cool for about 10 minutes and transfer to a wire rack. Enjoy!
The Coined Breakdown
- Total (6 generous slices): $3.89
- Total Cost per slice: $0.65