Blueberry Lemon Breakfast Bread

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

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


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)


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.