Lemon Blueberry Skillet Bread

(two recipes: one is flourless and one made with flour)

Blueberries may help lower blood pressure, prevent heart disease, improve memory, aid in exercise recovery and is a powerful antioxidant  just to name a few.  This superfood is in season and is readily available for a great price!  My blueberry lemon skillet bread is an easy breakfast (add protein powder to the bread), snack or dessert.   The best part is, there is no oven required.  I use my electric skillet as my oven!  ALL DAY LONG!!!!! This means I’m not heating my oven (or house) in the summer.  I save big on electric bills.  The electric skillet acts as a “mini-convection” oven, so I don’t use as much oil (an oven dehydrates food).   If you make this in a traditional oven, add more oil and bake at 350 degrees for 30 minutes.    Oh yeah- it’s also gluten free! 

Sign up for my "Rooted in Nutrition" Newsletter here!

Bread made with flour

1 ½ cups of gluten free or all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt 

(if using baking flour, omit baking agents and salt)

½ cup brown or cane sugar

1 teaspoon vanilla

¾ cup greek yogurt

½ cup milk or plant milk

¼ cup melted coconut oil or butter(can substitute other oil)

2 eggs

Juice of one lemon

2 teaspoon lemon zest

1 cup blueberries
½ cup vanilla protein powder  (optional)




Lemon Blueberry Almond Flour Bread


2 cups almond flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

4 eggs, whisked

1/3 cup pure maple syrup or brown sugar

1 tsp vanilla extract

1 banana 

1/2 cup of blueberries

the rind and juice of one lemon


    1.    Whisk eggs lightly  and combine all ingredients.  

    2.    Add batter after spraying with coconut oil spray.

    3.   In a large bowl, combine the flour, baking powder, baking soda, sugar and salt.