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Home » Recipes » Breakfast Recipes » Blueberry Lemon Spelt Quick Bread

Last updated on March 7, 2018. Originally posted on July 13, 2016 By Maryea / 19 Comments

Blueberry Lemon Spelt Quick Bread

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This Blueberry Lemon Spelt Quick Bread is a healthy vegan quick bread made with no refined sugar and nutritious spelt flour!Blueberry Lemon Spelt Quick BreadThe question is: How many blueberries is too many blueberries? Last week we went blueberry picking and came home with 10 pounds of blueberries. Surely, I thought, we’ll have to freeze some of these. Surely our little family of four can’t eat 10 pounds of blueberries before they go bad. I was wrong. We are total blueberry monsters.Blueberry PickingThis Blueberry Lemon Spelt Quick Bread is just one of the blueberry creations to come out of my kitchen in the last week. It all started with the blueberries and a bag a spelt flour I wanted to use. Blueberry Lemon Spelt Quick BreadI’ve wanted to try spelt flour for a long time because of its great nutritional profile. I’m glad I finally did!

Here’s what you need to know about spelt flour:

  • Spelt is an ancient grain that is a cousin of wheat.
  • Spelt is higher in protein than wheat, and is also considered a complete protein.
  • Spelt is often tolerated better than wheat by gluten or wheat sensitive people (although it does contain gluten, so it is not safe for people with Celiac disease)
  • It is easy to digest.
  • It has a nutty, pleasant taste.
  • Spelt flour creates baked goods with a light texture (not as dense as whole wheat flour).
  • Spelt is high in fiber.
  • Spelt is also high in iron, copper, manganese, magnesium, phosphorous, potassium, zinc, selenium, niacin, thiamin, vitamin B6, and folic acid.

Variety is key to a healthy diet, so if you are constantly baking with the same flours, I urge you to try something new like spelt! You can find it in most well-stocked grocery stores in the natural foods section. Or you can get it shipped to your door in two days via Amazon. No extra trips to the store for me, thank you very much! While you’re at it, go ahead and pick up some coconut sugar. You’ll thank me later.

Blueberry Lemon Spelt Quick BreadThis Blueberry Lemon Spelt Quick Bread is the perfect recipe for you to try out spelt flour if you haven’t already. The lemon flavor is subtle, not overpowering. And it’s bursting with blueberries! That’s what happens when you have 10 pounds of blueberries to plow through. You have a heavy hand when it comes time to add the blueberries to your baked goods. Ha! It worked out perfectly, though, and this is a moist and tender whole grain bread.

Blueberry Lemon Spelt Quick BreadThis recipe is made without refined sugar and is only lightly sweet. It’s not a sickly sweet dessert bread, but it’s just sweet enough. It also happens to be vegan. If you want to use an egg, you can, but I used a flax egg this time and it worked well. Blueberry Lemon Spelt Quick Bread

Even though this is only lightly sweet, my kids ate this like it was cake and treated me like I was a baking hero when I served it to them. I’ll take it!

Blueberry Picking

Plastic bags–ick. I wish I would have thought to bring our own bags.

If you have blueberry picking in your future, put this Blueberry Lemon Spelt Quick Bread on your list to make. If you don’t, then go ahead and buy some extra blueberries! You’ll be happy you did.

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Blueberry Lemon Spelt Quick Bread

Blueberry Lemon Spelt Quick Bread

★★★★★

5 from 10 reviews

This Blueberry Lemon Spelt Quick Bread is vegan, sweetened without refined sugar, and used the nutritionally dense spelt flour! It’s a light, moist, delicious quick bread.

  • Author: Happy Healthy Mama
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 5 mins
  • Yield: 16 1x
  • Category: quick bread

Ingredients

Scale
  • 2 cups spelt flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup coconut sugar
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed meal+3 tablespoons water
  • 1/4 cup maple syrup
  • 2 tablespoons lemon juice
  • 1–2 tablespoons lemon zest
  • 1/2 cup avocado oil, or your favorite baking oil
  • 1 1/2 cup blueberries, divided

Instructions

  1. Preheat the oven to 350 degrees.
  2. Oil a 9 X 5 inch loaf pan and set aside.
  3. Combine the almond milk and apple cider vinegar. Set aside.
  4. Combine the ground flaxseed meal and water. Set aside to allow to gel.
  5. In a medium bowl, whisk together the flour, salt, baking soda and coconut sugar. Set aside.
  6. In a separate bowl, whisk together the milk and vinegar mixture, the flax egg, maple syrup, lemon juice, lemon zest, and oil.
  7. Add the wet ingredients to the dry and mix until just barely combined.
  8. Fold in 1 1/4 cup of the blueberries.
  9. Transfer the mixture to the loaf pan and sprinkle the remaining blueberries on the top of the batter.
  10. Bake in the preheated oven for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Enjoy!

Nutrition

  • Serving Size: 1 slice
  • Calories: 185
  • Sugar: 12.8g
  • Sodium: 166.3mg
  • Fat: 7.7g
  • Saturated Fat: 0.6g
  • Carbohydrates: 27.8g
  • Fiber: 2.9g
  • Protein: 3.4g

Did you make this recipe?

Tag @https://www.instagram.com/happyhealthymama/ on Instagram and hashtag it #happyhealthymama

 

This Vegan Blueberry Lemon Spelt Quick Bread recipe is a healthy quick bread recipe made with no refined sugar and bursting with fresh blueberries! My kids loved this and devoured it like it was cake!!

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Filed Under: Breakfast Recipes

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Reader Interactions

Comments

  1. Anjali says

    April 19, 2020 at 1:21 pm

    I have no flaxseed meal at home. Is that used in place of eggs? What is a good substitute?

    Reply
  2. M says

    April 8, 2019 at 8:24 am

    A new favorite! I was searching for a blueberry spelt bread recipe and I was really excited to see that you had lemon in yours. Perfect flavor combo in my opinion. I subbed 1/2 c honey for the syrup and coconut sugar and reduced my almond milk down to 3/4 c to accomodate it. Came out wonderfully. Thank you!

    ★★★★★

    Reply
  3. happy wheels says

    July 28, 2018 at 6:22 am

    I have read many other articles about the same topic, but your article convinced me! I hope you continue to have high quality articles like this to share with veryone!

    ★★★★★

    Reply
  4. bloxorz says

    July 25, 2018 at 9:54 pm

    The fruit cake was delicious, I wanted to eat right away

    ★★★★★

    Reply
  5. Rachel Yance says

    June 17, 2018 at 2:27 pm

    Can I use regular organic milk?
    Thanks

    Reply
    • Maryea says

      June 18, 2018 at 2:22 pm

      Yes, you absolutely can!

      Reply
  6. color switch says

    October 30, 2017 at 5:05 am

    I was extremely pleased to find this web site. I wanted to thank you for ones time just for this fantastic read!!!

    ★★★★★

    Reply
  7. Anta Kusuma says

    June 21, 2017 at 7:30 am

    Ummmhaaa Wow This Cake Test is Really so sweet, I already test by this cake so brilliant and awesome and its post is really useful. thank you so much.

    ★★★★★

    Reply
  8. Shilpa Malhotra says

    September 1, 2016 at 4:09 am

    Such a great idea Maryea. This sounds so zesty and delicious! I cannot wait to try it out!

    ★★★★★

    Reply
  9. Roshani Khanna says

    August 24, 2016 at 1:50 am

    Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

    ★★★★★

    Reply
  10. Roshani Khanna says

    August 24, 2016 at 1:47 am

    Love this fresh seasonal recipe – so flavorful!

    ★★★★★

    Reply
    • Maryea says

      August 24, 2016 at 6:44 am

      Thanks, Roshani!

      Reply
  11. Norma Moriarty says

    July 19, 2016 at 12:50 pm

    in the blueberry spelt bread, could a person substitute gluten free flour?

    Reply
    • Maryea says

      August 15, 2016 at 11:15 am

      Yes, that would most likely work fine.

      Reply
  12. Amelie Moore says

    July 15, 2016 at 4:04 am

    This looks so yummy!! Definitely printing this out and adding it to my collection

    ★★★★★

    Reply
    • Maryea says

      July 15, 2016 at 9:38 am

      Thanks, Amelie!

      Reply
    • Roshani Khanna says

      August 24, 2016 at 1:51 am

      Love the flavors going on here and this would be perfect for breakfast!

      ★★★★★

      Reply
  13. Kathy says

    July 13, 2016 at 12:33 pm

    Thanks for the recipe! I can’t wait to try it!! I love blueberries too!!

    Reply
    • Maryea says

      July 15, 2016 at 9:39 am

      You’re welcome, Kathy!

      Reply

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