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top down view of healthy lemon blueberry snacking loaf on a plate

Healthy Lemon Blueberry Snacking Loaf

This moist lemon blueberry loaf is bright, flavourful, kid-friendly, and easy to freeze by the slice for quick breakfasts, snacks, and lunchboxes.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Snack
Cuisine American
Servings 1 loaf

Ingredients
  

Wet ingredients

  • 1 tablespoon chia seeds
  • 3/4 cup sugar
  • 1/2 cup plus 2 tablespoons milk of choice
  • 1/4 cup grapeseed avocado, or light olive oil
  • 2 tablespoons applesauce
  • 2 tablespoons lemon juice
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon

Dry ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Add-ins

  • 3/4 cup fresh or frozen blueberries
  • 3 tablespoons hemp seeds optional

Instructions
 

  • Preheat the oven to 350°F/180°C degrees. Lightly grease a 8 x 4-inch (2 L) loaf pan. I like to line the bottom with parchment paper, too.
  • Make the chai egg: In a small dish, stir the chia seeds with 3 tablespoons of water. Set aside.
  • In a medium mixing bowl, whisk together the wet ingredients (sugar, milk, oil, applesauce, lemon juice, vanilla and lemon zest). Whisk in the chia egg.
  • In a large mixing bowl, whisk together the dry ingredients (all purpose flour, whole wheat flour, baking soda, salt). Pour the wet ingredients into the dry and stir just to combine, don’t overstir!
  • Now, gently fold in the blueberries (see my tip below the recipe to prevent them from sinking to the bottom!) and hemp seeds, if using. Scoop the batter into the prepared loaf pan and bake for 50 to 60 minutes until the surface shows cracks and a toothpick test comes out clean.
  • Let the loaf cool in the pan for at least 30 minutes before tipping out onto a rack to finish cooling completely.

Notes

Dairy-free and Vegan versions: Use plant milk.
To prevent the berries from sinking to the bottom of the loaf, dust them with flour before adding to the batter. If using frozen berries, avoid stirring too much as they will add purple to the batter (this is pretty, though!). 
Zest the lemon using the smallest holes on a box grater before slicing it in half to juice.
I like to slice the loaf and wrap individual slices to freeze for popping into lunchboxes as they’ll thaw by lunchtime.
Tried this recipe?Let us know how it was!