Lemon and Blueberry Breakfast Loaf
This lemon and blueberry breakfast loaf is a simple, nourishing option that feels comforting while still supporting steady energy through the morning. The Linwoods flaxseed provides fibre to support digestion and gut health, while blueberries contribute antioxidants called anthocyanins, which are linked to brain and heart health. Finished with fresh lemon for a bright, zesty flavour, it’s a balanced and satisfying bake that works perfectly for busy mornings, afternoon snacks, or slow weekend breakfasts.
PREP TIME 10-15 MINUTES
DIFFICULTY MEDIUM
Ingredients
200g wholemeal self-raising flour
100g milled flaxseed
2 tsp baking powder (if not using self-raising flour)
3 eggs
200g Greek yoghurt
60ml olive oil
60ml maple syrup
Zest of 2 lemons
Juice of 1–2 lemons
1 tsp vanilla extract (optional)
120-150g fresh blueberries
Method
1.
Preheat oven to 180°C and line a loaf tin.
2.
In a large bowl, mix together the flour, milled flaxseed and baking powder. In a separate bowl, whisk the eggs, Greek yoghurt, olive oil, maple syrup, lemon zest, lemon juice and vanilla.
3.
Pour the wet ingredients into the dry and mix until just combined.
4.
Gently fold through the blueberries.
5.
Bake for 45–55 minutes, or until golden on top and a skewer inserted into the centre comes out clean.
6.
While still warm, mix the lemon juice and maple syrup and drizzle over the loaf.
Share this recipe