Blueberry Lemon Loaf (2 Ways)
Yield: 1 loaf
We go through a fair amount of non-dairy milk at home both in baking, oatmeal and in coffee! The store bought options are super expensive and usually full of junk. For years I used a Soyajoy commercially in my kitchen to make organic soy milk (and use the leftover okara - soy pulp) in baking, cooking and cheese-making. When we decided to choose something for home we wanted something EASY that cleaned up quick and didn’t require straining (or I would just use my Blendtec)!. We opted for a Nama M-1 Milk maker which is the Rolls Royce of nut-milk makers and I’m super happy. Want a more affordable effort? I’d pick this one that heats as well and can do soymilk or a more mid-range Almond Cow!
Now - to this Blueberry Lemon Loaf:
I wanted to make it
I wanted to use up excess almond pulp (high in fiber!)
I am including two recipes knowing you may not have nut milk pulp to use. Both are fantastic! Let me know what you think! You can bake these into muffins and reduce the time or use as directed in a standard 9x5 loaf pan!
Standard Recipe
Dry Ingredients
1.5 cup all-purpose flour
1 teaspoon baking powder
1/4 tsp baking soda
1 teaspoon sea salt
Wet Ingredients
⅓ cup melted butter or coconut oil
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla or almond extract
2 teaspoons lemon zest
2 tablespoons lemon juice
2 cup milk (of your choice)
Mix-ins
1 cup fresh blueberries (tossed in 1 tablespoon flour), if using frozen do not thaw
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk melted butter (or oil), light brown sugar, eggs, extract, lemon zest, and lemon juice until smooth.
Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, alternating with the milk (starting and ending with dry ingredients). Do not overmix.
Fold in blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
Recipe with Pulp & Almond Flour
Dry Ingredients
1 cup all-purpose flour
¼ cup almond flour
¼ cup almond pulp
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Wet Ingredients
⅓ cup melted butter or coconut oil
¾ cup light brown sugar
2 large eggs
½ teaspoon vanilla or almond extract
2 teaspoons lemon zest
2 tablespoons lemon juice
⅓ cup milk (of your choice)
Mix-ins
1 cup fresh blueberries (tossed in 1 tablespoon flour), if using frozen do not thaw
Instructions
Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
Prepare the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Mix wet ingredients: In a large bowl, whisk melted butter (or oil), light brown sugar, eggs, extract, lemon zest, and lemon juice until smooth.
Incorporate dry into wet: Gradually add the flour mixture to the wet ingredients, alternating with the milk (starting and ending with dry ingredients). Do not overmix.
Fold in blueberries: Toss blueberries with 1 tablespoon flour, then gently fold into the batter.
Bake: Pour batter into the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
Did you know? I’m releasing a mini-cookbook shortly! It’s all recipes scaled for one or two servings and has the full menu of what I made for myself for the week I spent at home on Lesvos by myself! Easy, fresh, nutritious recipes. Sound good? Get on the mailing list to be the first to know when it’s out!
