Fresh Milled Kamut blueberry lemon bread
This Fresh Milled Kamut blueberry lemon bread is a perfect summertime healthy sweet quick bread to bake. It is moist, dense, and has sweet bursts of blueberries with strong hints of lemon!
This amazing bread is a summertime favorite. It has a fruity and refreshing flavor that can be enjoyed anytime of the day!
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Blueberry lemon bread or Kamut blueberry muffins are great for gifting, bringing to friends or enjoying on a slow weekend morning alongside a good cup of coffee.
This easy recipe can be mixed up in less then 10 minutes and then bakes away while you go on to your other projects. If you love meal prepping and planning, then this kamut blueberry lemon bread is the perfect recipe to try out this week. Make a double batch, slice into a container, and then it is ready to go for breakfasts, snacks, to pack for lunches, and more.
What I love most about this recipe is that it is uses a healthy flour called kamut, it uses up blueberries from my freezer, and it is easy to make!
One of my favorite recipes to make during blueberry season is this delicious loaf of lemon blueberry bread. And after that, then a good blueberry crisp:)
Why make Fresh Milled Kamut blueberry lemon bread
Delicious flavor: This sweet treat contains delightful blueberry clumps with strong hints of lemon in every bite!
Easy to make: The entire recipe is all made up in one bowl- no multiple bowls involved here! Super easy, and guess what? Less dishes and mess! If you are looking for a good quick bread recipe, then you should give this one a try!
Healthy for you: This blueberry lemon bread uses fresh milled flour which has additional health benefits from the freshly milled grain. It also provides more flavor and nutrients then regular whole wheat flour.
This recipe is made with all simple ingredients- no white flour, white sugar, processed additives etc. You can enjoy a slice of this lemon blueberry bread without any guilt!
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. Because it has not been genetically altered, it is easier to digest then the regular whole wheat flour that we have today.
Kamut is also higher in protein and is easier for the body to digest.
It has easily become a favorite grain in our home, not just from the health benefits but because it has a wonderful slightly nutty texture and buttery taste.
We use a grain mill to grind our own grain. It is very satisfying to have fresh milled flour and know that it has undergone very little commercial processing.
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What kind of lemon juice to use?
Fresh lemon juice always give the most vibrant and real flavor but the bottled kind is fine, too.
What kind of yogurt to use?
Any kind of plain or vanilla yogurt works in this recipe. I personally use plain greek yogurt since that’s what I seem to have in the fridge, but you can use whatever you have on hand.
What kind of oil to use?
Olive oil is the most typical oil suggested for blueberry lemon bread, but canola or regular vegetable oil will work (despite them not being healthy for you, from my research). Another option is to melt or soften coconut oil and use that.
What kind of flour does this recipe call for?
Kamut flour that is freshly ground is the preferred flour type in this delicious recipe but you can replace with regular all purpose flour, whole wheat pastry flour, white spelt flour or similar whole grain flour of choice.
This recipe is not created for gluten free flour but feel free to substitute doing your own research for conversion.
Equipment you will need:
Large mixing bowl or large glass measuring cup
Measuring cups
Measuring spoons
Mixing spoon or spatula
Loaf pan
Parchment paper (optional)
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Recipe for Fresh Milled Kamut blueberry lemon bread
2 fresh lemons juiced and the zest of both (or use 2 T of bottled lemon juice and 1 tsp of store bought lemon zest)
1 cup unrefined sugar ( you can replace with coconut sugar or regular white sugar if you prefer)
1/2 cup olive oil
1 tsp vanilla extract
2 eggs
1/2 cup yogurt
2 tsp baking powder
1/2 tsp sea salt
1 1/2 cups kamut flour
1 cup fresh or frozen blueberries
Feel free to drizzle a lemon icing on top if you would like!
If in a pinch you can try substituting sour cream for the yogurt.
How to make this lemon blueberry bread recipe
In a medium bowl, mix together the unrefined sugar and lemon juice.
Add the egg, yogurt, vanilla.
Stir in the dry ingredients and mix until combined.
Slowly add the blueberries and mix until blueberries are evenly distributed. Do not over stir or the berries could begin to break apart.
Pour the batter into the prepared loaf pan and bake at 350 for 1 hr and 10 minutes. Check for doneness around the one hour mark. The center of the loaf should be solid when you lightly tap it.
Allow the bread to cool in the pan for about 20 minutes and then you can either lift the parchment paper up and out, or take a knife and loosen the edges of the bread from the pan.
Transfer the loaf to a wire rack to finish cooling.
Cool to room temperature before storing in a plastic bag or other airtight container.
Pro Tip:
Kamut grain is more dense and heavy then regular flour so for best results, avoid overbaking.
How to serve Kamut blueberry lemon bread
This healthy lemon blueberry bread recipe is amazing by itself for an afternoon snack or can be enjoyed in the morning alongside a cup of homemade latte or hot coffee.
Check out these other popular kamut recipes!
Kamut Recipes
Fresh Milled Kamut Blueberry Lemon Bread
This sweet bread is moist, dense, and has sweet bursts of blueberries with strong hints of lemon!
Ingredients
- 2 fresh lemons juiced and the zest of both (or use 2 T of bottled lemon juice and 1 tsp of store bought lemon zest)
- 1 cup unrefined sugar ( you can replace with coconut sugar or regular white sugar if you prefer)
- 1/2 cup olive oil
- 1 tsp vanilla extract
- 2 eggs
- 1/2 cup yogurt
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 1/2 cups kamut flour
- 1 cup fresh or frozen blueberries
Instructions
- In a medium bowl, mix together the unrefined sugar and lemon juice.
- Add the egg, yogurt, vanilla.
- Stir in the dry ingredients and mix until combined.
- Slowly add the blueberries and mix until blueberries are evenly distributed. Do not over stir or the berries could begin to break apart.
- Pour the batter into the prepared loaf pan and bake at 350 for 1 hr and 10 minutes. Check for doneness around the one hour mark. The center of the loaf should be solid when you lightly tap it.
- Allow the bread to cool in the pan for about 20 minutes and then you can either lift the parchment paper up and out, or take a knife and loosen the edges of the bread from the pan.
- Transfer the loaf to a wire rack to finish cooling.
- Cool to room temperature before storing in a plastic bag or other airtight container.
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
