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Blueberry Lemon Spelt Quick Bread

Blueberry Lemon Spelt Quick Bread


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.


  • 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
  • 12 tablespoons lemon zest
  • 1/2 cup avocado oil, or your favorite baking oil
  • 1 1/2 cup blueberries, divided


  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!
  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: quick bread


  • 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