This delicious anti-inflammatory lemon turmeric blueberry loaf makes for the perfect healthy breakfast or afternoon snack. Made with turmeric, cinnamon, lemon zest, fresh blueberries, and an oat-crumb topping, what’s not to love!
Ok, so we all love banana bread but there are other loaves of delicious sweet bread out there that deserve our attention! So broaden your horizons a bit and trust me on this one. This lemon turmeric blueberry loaf is about to give banana bread a run for its money.
I love the moist consistency of this loaf and the warming flavors of cinnamon, lemon, and turmeric with a bright and tangy pop of flavor from fresh blueberries.
The Perfect Breakfast Loaf
Over the past month, while I’ve been home from college on break, I’ve had the luxury of slow mornings. I’ve loved having the extra time to make myself a nourishing breakfast first thing in the morning. Whether it’s warm banana oatmeal slowly simmering on the stovetop or a crunchy slice of avocado toast with a sunny side up egg, these are the breakfasts that give me a reason to jump out of bed every morning.
I know that while we would all love to have the luxury of making a home cooked breakfast in the morning, most of us don’t have the time. Pretty soon I’ll be getting up early to attend classes, but I’m not gonna let that stop me from fueling my body with food that is nourishing and nutritious.
This is where my turmeric lemon blueberry breakfast loaf comes in handy.
I wanted to create a recipe that would work as a breakfast, snack, or dessert. This loaf truly does pack in all of the best ingredients to give you energy to fuel your busy morning.
This turmeric lemon blueberry cake has just the right amount of sweetness without being too overpowering. It is now my favorite breakfast recipe! Try this loaf warmed up with a side of tea or coffee and you’ll be thanking me later 🙂
Healthy, Wholesome Ingredients
Turmeric is an antioxidant that plays an anti-inflammatory role in the body. While this recipe has only a hint of turmeric to give it flavor and add a bright and vibrant pop of color, I wanted to highlight this ingredient to show the powerful role that it can play in the body.
Curcumin is the main active ingredient in turmeric and is what gives turmeric its anti-inflammatory properties, serving as a strong anti-oxidant in the body. As an anti-oxidant, curcumin neutralizes free radicals and promotes your own body’s antioxidant defenses.
This lemon turmeric blueberry breakfast loaf is made with all natural ingredients including whole wheat flour to boost fiber content. The loaf is sweetened just a bit with a combination of 5 tablespoons of maple syrup and 1/4 cup of unsweetened apple sauce. Just sweet enough to be satisfying without giving you a sugar crash.
That’s not all! For this recipe, I used olive oil in place of butter or other oils like coconut oil to add some heart- healthy unsaturated fats to the mix! Pecans and walnuts are added for a little texture and extra dose of healthy fats!
The Flavors
Ever tasted something that’s so good you don’t even have the words to describe it! That’s how I feel about this lemon turmeric blueberry loaf.
Moist, light, tangy, crumbly, delicious, healthy…. I could go on and on.
My favorite part thing about this loaf is the combination of the moist and flavorful batter along with a crunchy oat topping! Not to mention, the bursting blueberries along with hints of lemon zest and cinnamon add so much depth of flavor and texture to this loaf!
If you’re not drooling by now something must be wrong.
I cannot wait for you guys to try this recipe! Breakfast, snack, dessert, mid-night treat, make it what you want! This healthy winter treat is waiting for you!
If you give this recipe a try, be sure to leave a comment and rating on the post! I would love to hear what you all think of this recipe :)) feel free to tag me on social media as well! Follow @sipandscone on Instagram for more healthy meal inspo!
Lemon Turmeric Blueberry Breakfast Loaf
Ingredients
- 1 cup rolled oats
- 1/4 cup pecans
- 1/4 cup walnuts
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground turmeric
- 1 tsp cinnamon
- 1/2 tsp salt
- zest of 1 lemon
- 2/3 cup almond milk
- 1 tsp lemon juice
- 1/2 cup olive oil
- 1/2 cup unsweetened apple sauce
- 5 tbsp pure maple syrup
- 3 eggs
- 1 cup fresh blueberries
- 2 tbsp whole wheat flour
Oat Crumb Topping
- 1/2 cup rolled oats
- 3 tbsp coconut oil
- 2 tbsp pure maple syrup
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and flour a loaf pan or line with parchment paper. Combine the lemon juice and almond milk in a small bowl and let it sit to form buttermilk.
- Add the rolled oats, pecans, and walnuts to a food processor and pulse until it turns into a coarse flour. Transfer this mixture to a large bowl and add in the flour, baking powder, baking soda, turmeric, cinnamon, and salt.
- To another bowl, pour in the lemon juice and almond milk mixture and add in the olive oil, apple sauce, maple syrup, and eggs. Add the zest of 1 lemon and whisk everything until smooth.
- Slowly incorporate the wet ingredients into the bowl with the dry ingredients and fold everything until combined.
- In a small bowl toss 1 cup of blueberries in 2 tbsp of flour. This will help to prevent the blueberries from sinking to the bottom. Add the blueberries to the batter and gently fold them in.
- Pour the batter into your prepared loaf pan and smooth it over with a rubber spatula. Mix the oats, maple syrup, and coconut oil in a separate bowl to form your oat topping. Sprinkle the oat topping evenly over the batter. Bake for 45 to 50 minutes or until a skewer inserted into the center comes out clean or with just a few crumbs.
- Let cool for 20 minutes before taking it out of the pan. Enjoy! Best served warm 🙂
Looking for more healthy breakfast recipes? Check out some of my latest posts!
This was so delicious!
thank you! so glad you liked it