Blueberry Lemon Breakfast Bread

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

Breakfast, Kid Friendly, Nut Free, Vegetarian


All Year

Prep Time:

1hr 20mins




  • ¼ cup Almond Flour
  • ¾ cup Whole Wheat Flour
  • 1 cup + 1 Tbsp (divided) All-Purpose Flour
  • ½ tsp Baking Soda
  • 1½ tsp Baking Powder
  • 1 cup Sugar
  • ¼ tsp SOOC Himalayan Pink or Sicilian Sea Salt
  • ⅛ tsp Cinnamon
  • ⅛ tsp Clove
  • ⅛ tsp Nutmeg
  • ¾ cup Whole Milk or Coconut Milk
  • ¼ cup Coconut Oil, melted
  • ¼ cup + 2 Tbsp (divided) SOOC Meyer Lemon Olive Oil
  • 2 large Eggs, lightly beaten
  • 1½ cup frozen wild Blueberries
  • 2-3 tsp SOOC Blueberry Balsamic Vinegar
  • 1 cup confectioner’s Sugar (for icing)
  • 2 Tbsp SOOC Sicilian Lemon Balsamic Vinegar (for icing)
  • 2 Tbsp warm Water (for icing)

Products used: Blueberry Balsamic Vinegar , Himalayan Pink Sea Salt , Meyer Lemon Olive Oil , Sicilian Lemon Balsamic Vinegar , Sicilian Sea Salt


  • Preheat oven to 350℉. Grease a bread pan and line with parchment paper.
  • In a small bowl, combine blueberries and SOOC Blueberry Balsamic Vinegar. Add 1 Tbsp flour and stir lightly until coated.
  • In a large bowl, combine all dry ingredients and stir.
  • Add wet ingredients to dry ingredients and stir with a wooden spoon until fully combined.
  • Fold in blueberries.
  • Pour batter into prepared pan and 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.
  • 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.