Spring is here and the weather is slowly warming up. We still have some snow on the ground, but a few nice days of sunshine this week has me excited for spring and summer and fresh berries! This amazingly delicious and simple blueberry lemon soda bread recipe is by my super talented cousin Jane Klementti. Jane is one of those home cooks who can look at an empty pantry and fridge and come up with a fantastic dinner from seemingly nothing. Jane loves to cook and is always experimenting in the kitchen and developing new recipes. You will definitely want to make this recipe. It is delicious! Fresh out of the oven there is a wonderful crunch to the top of this bread and the inside is spongy lemony blueberry goodness!
Jane tells me that her kitchen was filled with a heavenly aroma of lemon sweetness while this bread was baking. I love cooking with essential oils, each drop is packed with wonderfully vibrant taste. Lemon Essential Oil is cold pressed from the peel of the lemon. I only use certified pure therapeutic grade essential oils (CPTG) in my home and in my cooking. There are many benefits to cooking with essential oils. Essential oils provide incredible purity of flavour in such a concentrated form. You only need a few drops to add flavour to any dish. This also saves on waste and is quite economical as your bottle of essential oil will last for months when only using a few drops at a time. Only use CPTG essential oils that are safe for internal use in your cooking.
Blueberry Lemon Soda Bread with dōTERRA lemon essential oil
3 cups all-purpose flour
1 tsp baking soda
1/4 cup white sugar
1 tsp salt
1 3/4 cup coconut yogurt
2 tbsp melted coconut oil
6-8 drops dōTERRA lemon essential oil
Preheat oven to 425. Blend flour, baking soda, sugar and salt. Whisk together egg, yogurt, and lemon essential oil and then blend in the coconut oil. Add blueberries to the wet mixture. Slowly mix the wet into the flour to form a sticky dough. Shape into mound, adding flour if needed to shape and smooth, squish down to spread the dough. Bake for 35-45 minutes, or until toothpick comes out clean.*
*bake in a lightly greased cast iron pan, or on a parchment lined cookie sheet or baking stone
*you can also split the dough into two to make two loaves, cut the baking time in half, but still look for a clean toothpick. Baking times are aproximate.