[Recipe] Lemon Blueberry Bread

It’s that time of year again – it’s Christmas!

The holiday season is a time for togetherness and family, and for counting the blessings in your life. It’s a time for celebration and fun, food and relaxation.

For some families, the stress of the holiday season extends past the regular planning and rushing. For an allergy aware family, the stress of the holiday season can be heightened because of life-threatening food allergies.

We are an allergy aware family. My nephew has severe allergies to both peanut and egg, two common baking ingredients that you see a lot during the holidays. As a family we are very diligent, making sure that the food we share is safe for all of us.

This year’s 12 Days of Christmas on The Frilly Apron is going to be a special one. In honour of our boy, this year’s list of recipes will be entirely egg and peanut free. I will be posting lots of new recipes, as well as some old favourites.

A special note to my sister and brother in law – thank you for teaching us every day and for being so patient with all of us while we learn to navigate the world of allergy awareness. I can’t wait to share some of these goodies at Christmas breakfast this year. Love you guys.

This recipe for lemon blueberry bread is absolutely addictive and scrumptious – it is moist and flavourful.

For local readers – it’s a really fantastic way to use up some of those frozen blueberries you have from this year’s elementary school fundraiser.

[yumprint-recipe id=’30’][Recipe] Lemon Blueberry Bread

2 1/2 cups all-purpose flour, plus 1 Tbsp for tossing with blueberries
1 1/4 cups sugar
2 tsp baking powder
1 tsp baking soda
1 1/2 cups milk
1 tsp lemon extract
1/4 cup oil (I use liquid coconut oil)
1 Tbsp lemon zest (optional)
1 1/2 cups blueberries, fresh or frozen

Preheat oven to 350F. Spray 2 4″x8″x3″ pans or 1 5″x9″x3″ pan with nonstick cooking spray and set aside.

Combine blueberries and 1 Tbsp flour in a bowl and mix well, coating the berries with the flour. This helps stop the blueberries from sinking to the bottom of the loaf during baking.

Combine dry ingredients (flour, sugar, baking powder, baking soda) in a large bowl.

Make a well in the centre of the dry ingredients and add the remaining ingredients, except for the blueberries. Do not overmix the batter.

Fold in blueberries.

Pour batter into prepared pans.

Bake for 1 hour, or until the loaves pass the toothpick test.

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