whole-wheat meyer lemon blueberry bread

Did you know that using whole-wheat flour instead of all-purpose automatically makes baked goods healthy so you can eat as much as you want?

Yup. Just ask the whole-wheat chocolate chip skillet cookie hanging out in my kitchen. Zero calories.

Did you know that playing Words With Friends is an adequate substitute for writing an English paper?

Yup. Just ask my brother’s girlfriend, my cousin’s husband, and a few of my Plan II peers. (Don’t ask my English professor.)

Did you know that using Meyer lemons instead of regular lemons automatically makes you a foodie?

Yup. Just ask the Central Market employees. They know me now… as “that girl who browses produce for an hour.”

Did you know that on days when your sister comes to Austin for a surprise visit with her beautiful newborn baby, class is optional?

Yup. Just ask this sweet girl.

Did you know that carbo-loading isn’t just for marathoners… it’s for students who just started two internships too?

Yup. But don’t take my word for it. Mix this recipe up in ten minutes, and don’t wait for it to cool before you cut yourself a slice. Kick up your feet. Watch an episode of The Office. You deserve it.

Whole Wheat Meyer Lemon Blueberry Bread, adapted from these two recipes from SavvyEats.

2 c. whole wheat flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/2 c. maple syrup (or substitute 1/2 c. brown rice syrup, or a heaping 1/2 of sugar + a few tablespoons of water)
2 eggs
1 c. milk
Zest of 1-2 Meyer lemons (or substitute regular lemons)
2 tbsp. fresh Meyer lemon juice
1 c. frozen blueberries
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1 tsp. ground cardamom

Preheat oven to 350F. In a large mixing bowl, whisk the syrup, eggs and milk together. Add the flour, salt, baking powder and baking soda, stirring until completely blended. Mix in the spices, zest, lemon juice, and blueberries. (Confession: Generally, I mix the dry and dump in the wet. One bowl.)

Pour the batter into a greased loaf pan (or muffin pan, if that’s your thing) and sprinkle with sugar and/or cinnamon. Bake at 350F for 45-55 minutes, or until a knife inserted into the center of the loaf comes out clean. Allow to cool for 15 minutes. Slide a knife around the edges of the loaf to loosen it from the pan, and invert onto a wire rack to finish cooling.

Hint: the next morning, make oatmeal, and stir cubes of the bread into it.


About Natalie (The First Kitchen)

I like to eat lots of plants, bake cookies, and explore Austin.
This entry was posted in advice, bread, breakfast, dessert, fruit, snack, vegetarian and tagged , , , , , , , , , . Bookmark the permalink.

2 Responses to whole-wheat meyer lemon blueberry bread

  1. Oh my gosh. You did the damn thang – and you did it well. Amped to make this!!

    And congrats on being an aunt!!! That is so exciting. Precious bebita.

  2. Pingback: hazelnut brown butter cake | The First Kitchen

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