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  • All Year
  • 1hr 20mins
  • Serves 3-4

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Blueberry Balsamic Vinegar

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Sicilian Lemon White Balsamic Vinegar

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Meyer Lemon Olive Oil

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Sicilian Sea Salt

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Himalayan Pink Sea Salt

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Blueberry Balsamic & Meyer Lemon Olive Oil

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Blueberry Lemon Breakfast Bread

Pairs perfectly with morning coffee for a quick, easy "on-the-go" breakfast option!

Ingredients

  • ¼ C almond flour
  • ¾ C whole wheat flour
  • 1 C + 1 T (divided) all-purpose flour
  • ½ t baking soda
  • 1 ½ t baking powder
  • 1 C sugar
  • ¼ t SOOC Himalayan Pink or Sicilian Sea Salt
  • ⅛ t cinnamon
  • ⅛ t clove
  • ⅛ t nutmeg
  • ¾ C whole milk or coconut milk
  • ¼ C coconut oil, melted
  • ¼ C + 2 T (divided) SOOC Meyer Lemon Olive Oil
  • 2 large eggs, lightly beaten
  • 1 ½ C frozen wild blueberries
  • 2-3 t SOOC Blueberry Balsamic Vinegar
  • 1 C confectioner’s sugar (for icing)
  • 2 T SOOC Sicilian Lemon Balsamic Vinegar (for icing)
  • 2 T warm water (for icing)

Directions

  • 1. Preheat oven to 350℉. Grease a bread pan & line with parchment paper.
  • 2. In a small bowl, combine blueberries & SOOC Blueberry Balsamic Vinegar. Add 1 T flour & stir lightly until coated.
  • 3. In a large bowl, combine all dry ingredients & stir.
  • 4. Add wet ingredients to dry ingredients & stir with a wooden spoon until fully combined.
  • 5. Fold in blueberries.
  • 6. Pour batter into prepared pan & bake about 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Let rest in pan before removing; let cool completely before icing.
  • 7. For the Icing: Whisk all ingredients in a small bowl. Add more water or sugar as needed to achieve desired consistency. Drizzle over cooled bread.

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Blueberry Lemon Breakfast Bread

  • All Year
  • 1hr 20mins
  • Serves 3-4

Pairs perfectly with morning coffee for a quick, easy "on-the-go" breakfast option!

Ingredients

  • ¼ C almond flour
  • ¾ C whole wheat flour
  • 1 C + 1 T (divided) all-purpose flour
  • ½ t baking soda
  • 1 ½ t baking powder
  • 1 C sugar
  • ¼ t SOOC Himalayan Pink or Sicilian Sea Salt
  • ⅛ t cinnamon
  • ⅛ t clove
  • ⅛ t nutmeg
  • ¾ C whole milk or coconut milk
  • ¼ C coconut oil, melted
  • ¼ C + 2 T (divided) SOOC Meyer Lemon Olive Oil
  • 2 large eggs, lightly beaten
  • 1 ½ C frozen wild blueberries
  • 2-3 t SOOC Blueberry Balsamic Vinegar
  • 1 C confectioner’s sugar (for icing)
  • 2 T SOOC Sicilian Lemon Balsamic Vinegar (for icing)
  • 2 T warm water (for icing)

Directions

  • 1. Preheat oven to 350℉. Grease a bread pan & line with parchment paper.
  • 2. In a small bowl, combine blueberries & SOOC Blueberry Balsamic Vinegar. Add 1 T flour & stir lightly until coated.
  • 3. In a large bowl, combine all dry ingredients & stir.
  • 4. Add wet ingredients to dry ingredients & stir with a wooden spoon until fully combined.
  • 5. Fold in blueberries.
  • 6. Pour batter into prepared pan & bake about 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Let rest in pan before removing; let cool completely before icing.
  • 7. For the Icing: Whisk all ingredients in a small bowl. Add more water or sugar as needed to achieve desired consistency. Drizzle over cooled bread.