This healthy blueberry lemon poppyseed bread is moist, bursting with warm blueberries, and exploding with lemon flavor you’d never know it’s good for you!
Can you believe another month has almost come and gone? The months fly by but the days drag on, am I right? This month the recipe redux challenge was to …..
Bake Some Bread
Turn on your ovens! Be it tried and true traditional yeast bread, or one of the new trendy protein-added breads, show us what you’re baking. Whether sourdough or bread with added-veggies, don’t forget to tell if it makes great toast too!
I got the idea for this recipe IMMEDIATELY after reading the theme for this month. Unfortunately, it wasn’t the easiest recipe to come up with in the world, but the extra work was 100% worth it!
The first time I tried to come up with this recipe, I was doing so with an oven that wouldn’t stay at the right temperature. It would take forever to heat up to the right temperature and then wouldn’t stay at the correct temperature. I’d have to shut it off and turn it back on to get it to go back to temperature.
So needless to say, trying to develop bread recipes was a FAIL in that oven. Should have known better, I knew it was broken but still tried anyway. One of the attempts actually worked so I thought I had a winning recipe, but when I baked a bunch of loaves in the new oven, turns out it didn’t work.
So then it was back to square one, but it was totally worth it because this bread is so freaking good, when I finally got it to work I made at least three loaves! I’ll definitely be making this on the regular this spring! (PS pregnant and breastfeeding mamas, just skip the poppy seeds if you want, this bread will still be delicious!)
People ask me why I use almond flour and coconut flour in baking instead of normal flour.
It’s because it’s higher in protein, fiber, and healthy fat than regular flour. (I talked about it a lot in this post.)
I won’t say the texture is the exact same, but it’s still really good! If you’ve never tried baking with those flours I encourage you to just buy one bag of each and try a few recipes (don’ try to substitute your old favorites with nut flours though, they aren’t substitutable).
If you hate it, fine go back to your other recipes. If you don’t hate it, you’ll notice these healthy bread recipes are more filling and better for your body than those made with refined flours. Is it better than whole wheat flour or whole grain gluten-free flours?
Maybe, maybe not, it depends on your needs. But in general, it will be more filling and provide a ton more nutrients, plus you won’t get an overload of carbs from the sweetener and the flour. That being said let’s go through the ingredients:
Almond Flour – High in protein and heart-healthy fats, plus vitamin E. Don’t substitute this with any other flour or the recipe may fail. (more recipes using almond flour)
Coconut Flour – High in protein and fiber, this adds structure to the bread. Do not substitute this with any other flour in the recipe or it may fail. (more recipes using coconut flour)
Cassava Flour or Tapioca Starch – I would consider this a refined carb, but sometimes the recipe needs a little starch to hold it’s structure right. I tried this multiple times without the starch (with the good oven) and it didn’t work, so don’t skip. PS I get mine at Sprouts for literally $2 bucks. (More recipes using cassava/tapioca flour)
Honey – You can substitute brown rice syrup or maple syrup, but the flavor of the recipe may change. (More recipes using honey.)
Coconut Oil – I would not substitute this with anything except maybe palm oil. (more recipes using coconut oil)
Blueberries- use frozen or fresh and sub other frozen berries that are the same size. (more recipes using blueberries)
Poppy Seeds- feel free to omit these if you want, are pregnant or breastfeeding. Otherwise keep them in, they are fun!
Healthy Blueberry Lemon Poppy Seed Bread
[clickToTweet tweet=”This #healthy blueberry lemon poppyseed bread is moist, bursting with warm blueberries, and exploding with lemon flavor, you’d never know it’s healthy! I ate it for both breakfast and snacks, the perfect grab and go healthy sweet treat!” quote=”This #healthy blueberry lemon poppyseed bread is moist, bursting with warm blueberries, and exploding with lemon flavor, you’d never know it’s healthy! I ate it for both breakfast and snacks, the perfect grab and go healthy sweet treat!”]
Healthy Blueberry Lemon Poppy Seed Bread
- 1.5 cups almond flour
- ¼ cups coconut flour
- ¼ cup cassava flour or tapioca starch
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup lemon juice from about 3 lemons
- 3 eggs
- 1/3 cup honey
- 1/3 cup melted coconut oil
- ½ cup blueberries fresh or frozen
- 1 tablespoon poppy seeds
- Preheat oven to 350F. Line a 9 x 5 bread pan with parchment paper.
- In a large bowl combine almond flour, coconut flour, cassava flour, baking powder, baking soda, and salt.
- In a medium-size bowl, whisk together lemon juice, 3 eggs, honey, and coconut oil.
- Add wet ingredients to dry ingredients and mix until combined.
- Fold in poppy seeds and then blueberries.
- Add dough to bread pan and bake for 55-65 minutes until top is slightly golden brown and an inserted toothpick comes out clean.
- Let cool 10 minutes before slicing into it.
Love this recipe? More healthy and delicious bread recipes!
Also check out other Reduxers healthy bread recipes today, so many good ones!
Love this recipe? Pin it for later and don’t forget to join me on Pinterest, if you like this recipe follow my healthy breads and muffins board!