There is something about the combination of lemon and blueberry that, when done right, can be made right for any season.  This recipe is one I particular love for its moist texture and the secret knowing that despite how delicious it is, the nutritional value is way up there.  The unrefined, organic dry goods combined with anti-oxidant rich, heart-healthy grape-seed oil makes this a winner in taste and health.  (You know me, I am always on the look out for recipes that can be used for breakfast, a meal, and dessert interchangeably!)

Like most recipes I come across on the internet, if it looks interesting to me, I scour the recipe for ways I can make it more nutritious and equally delicious, and for me, and this recipe, I must say, it is ALL THAT!

Now, let’s get on with this sweetness, shall we?


1 ½ cups sprouted wheat flour (you can also use oat, spelt, or a combination of one of these + almond meal — the texture changes, but the flavor remains)
2 tsp. baking powder
¼ tsp. salt
1 cup unrefined coconut sugar
1 cup plain Greek yogurt (choose your fat content — I tend to go middle of the road)
4 eggs
3 tsp. grated lemon zest
½ tsp. vanilla & ½ tsp. pure lemon extract
½ cup grape seed oil
1 cup frozen wild blueberries (the tiny ones:  see instructions for more)


Preheat oven to 350°F. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, whisk together sugar, yogurt, eggs, zest, and vanilla. Add the dry ingredients in 3 batches, whisking to incorporate after each addition. Fold in oil and stir carefully until uniformly combined. Fold in the frozen blueberries (fresh out of the freezer) and stir until just incorporated.
Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean. Be sure not to over-bake.  Remove from the oven and cool in the pan for 10 minutes.
Cool completely before serving.

Note:  if you’d like a slightly more “dessert” style bread, melt 1/2 cup of salted butter and add it to room temperature honey with a squeeze of lemon juice and drizzle it over the loaf before cutting.  (please don’t heat the honey — just the butter — heating honey is an Ayurvedic “no-no”. )

Original, unedited recipe can be found at 

Food and Recipes

Lemon-Blueberry Bread.

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Hi, I'm Britt.
I've been described as a "yogini with some serious chops -- a wholehearted devotee who walks in the world precisely as she teaches".

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