Blueberry Breakfast Bread {contributor Celeste}

Blueberry Breakfast Bread, comes together so quickly, no oil, no eggs, no dairy, but super moist!

Blueberries have been front and center in the grocery lately, so the other day I grabbed some not really knowing what I was going to do with them. Pancakes-no, muffins-no, scones-no, I decided to make a simple Blueberry Breakfast Bread.

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Blueberry Breakfast Bread, comes together so quickly, no oil, no eggs, no dairy, but super moist!

Blueberries have been front and center in the grocery lately, so the other day I grabbed some not really knowing what I was going to do with them. Pancakes-no, muffins-no, scones-no, I decided to make a simple Blueberry Breakfast Bread.
It comes together so quickly, no oil, no eggs, on dairy, but super moist. It’s applesauce that gives this bread so much moisture, no need for oil.

Mix it! Pour it! Bake it!

Twenty-five to thirty minutes later you have a moist delicious bread.

I didn’t stop at just making bread, I made a smooth blueberry sauce that I drizzled over each serving of bread. It’s also pretty good over ice cream.

Make this for your next breakfast or coffee gathering with friends, if there are leftovers wrap them for an on-the-go breakfast.

Blueberry Breakfast Bread

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Blueberry Breakfast Bread

Cook Time30 mins

Total Time30 mins

Ingredients

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 ½ 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 ½ cup fresh blueberries

Blueberry Sauce

• 1 ½ cup fresh blueberries
• 1 cup filtered water
• ¼ cup maple syrup or agave nectar
• juice and zest from one lemon

Instructions

• Preheat oven to 350 degrees F and oil the bottom and sides of a 8×11 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 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.

Tried this recipe?Follow me @danadevolk or tag #danadevolk!

Blueberry sauce will thicken when cooled, you will have to whisk to loosen.

If you like this, try this also.

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