Whole Wheat Blueberry Bread

5 from 1 vote

Looking for a guilt-free way to satisfy your sweet tooth? Look no further than this Whole Wheat Blueberry Bread! Packed with juicy blueberries and a zesty hint of lemon, it's the only bread that'll make you feel like you're having your cake and eating it too.

Prep Time10

Cook Time1

Total Time1 10

Course: Breakfast, Snack

Cuisine: American

Servings: slices

Calories: 284kcal

Author: Jessica and Merissa

Ingredients

2 cups (256 g) hard white wheat flour fresh milled
1 cup (210 g) granulated cane sugar
2 ½ teaspoons (2 ½ teaspoons) baking powder
¼ teaspoon (¼ teaspoon) sea salt
½ cup (104 g) oil avocado or olive
2 large (2 large) eggs
¾ cup (180 g) whole milk
¼ cup (60 g) fresh lemon juice
1 teaspoon (1 teaspoon) pure vanilla extract
1 cup (140 g) frozen wild blueberries or fresh blueberries

Instructions

Place the top oven rack in the center position and preheat to 350°F.
In a large mixing bowl whisk the dry ingredients together.
2 cups hard white wheat flour, 1 cup granulated cane sugar, 2 ½ teaspoons baking powder, ¼ teaspoon sea salt
Add the wet ingredients and whisk until combined.
½ cup oil, 2 large eggs, ¾ cup whole milk, ¼ cup fresh lemon juice, 1 teaspoon pure vanilla extract
Rise the blueberries under cold water until the water runs clear (if using frozen). Drain and fold into the batter.
1 cup frozen wild blueberries
Grease a 9x5 inch loaf pan, pour the batter in and bake for 50-60 minutes or until a thin knife inserted in the center comes out clean or with a few moist crumbs.

Notes

If you're using a glass pan it will probably take a couple more minutes to bake.

This recipe will fit in an 8½ x 4½ inch pan but not an 8x4 inch. It will take a little longer to bake.

Nutrition