Ingredients
Units
Scale
- Blueberry Breakfast Bread
- 2 cups whole wheat flour or half and half all-purpose and whole wheat
- 1 cup all natural cane sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/3 cup non-dairy milk, I used almond milk
- 1 cup applesauce
- 1 teaspoon vanilla
- Juice and zest from one medium lemon
- 1 1/2 cup fresh blueberries
- Blueberry Sauce
- 1 1/2 cup fresh blueberries
- 1 cup filtered water
- 1/4 cup maple syrup or agave nectar
- juice and zest from one lemon
Instructions
- Pre-heat oven to 350 degrees F and oil the bottom and sides of a 8x11 pan, cut a piece of parchment paper to fit the bottom of pan, place in pan and oil the parchment.
- In a large bowl mix together flour, sugar, baking powder, soda and salt with a whisk (Affiliate Link) to remove lumps.
- Add in the milk, applesauce, vanilla, lemon juice and zest, mix until well combined.
- Fold in the blueberries and pour into prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into center comes out clean.
- While bread is baking prepare the sauce by placing berries, water, maple syrup or agave, lemon juice and zest in a medium saucepan and bring to a boil. Reduce heat to simmer and cook 15 to 20 minutes or until blueberries burst and sauce thickens.
- Allow to cool slightly, transfer to blender bowl and blend until completely smooth and pour into serving dish.
- Slice bread, drizzle with blueberry sauce and serve.
- Store leftover bread and sauce in airtight container in the fridge.
Notes
Blueberry sauce will thicken when cooled, you will have to whisk (Affiliate Link) to loosen.
Nutrition
- Serving Size: 3 oz.
- Calories: 150
- Sugar: 20.9
- Sodium: 297.1
- Fat: 1.2
- Saturated Fat: 0.5
- Carbohydrates: 34.1
- Fiber: 2.6
- Protein: 2.9
- Cholesterol: 2