I loved my 4th grade Sunday school teacher, Dr. Hale. Warm, funny, and witty, he had the perfect knack for teaching Bible stories in a way that was both illuminating and fun for an audience of 10-year-olds.
Also, he brought coffee cake.
Every. Single. Sunday.
Not just any coffee cake, either. He greeted us each week with a fruit-loaded, almond icing-drizzled, pure butter puff-pastry coffee cake from the Swedish bakery he passed on his way to church.
Can there be any question as to why I will forever associate Sundays with fruit coffee cake?
I am not giving it up, either. Lest you think that your coffee cake days are long past, think again, because I have a cinch of a recipe for blueberry breakfast bread that is exactly what your Sunday morning needs.
I used my Red Lentil Sandwich Bread as the starting point for the recipe, and then tweaked it, adding coconut sugar, milk, oil, vanilla and blueberries to create a coffee cake-worthy treat. Nonetheless, I am calling it “bread” rather than “cake” because it is not too sweet, and can definitely be enjoyed as a snack, too, at any time of the day.
The only advanced planning is soaking the lentils: add water to lentils, and then let sit for 6 hours. I am posting the recipe today (Saturday) so that your lentils will be ready in time for Sunday morning baking.
With soaked lentils at the ready, all of the ingredients, save for the blueberries, are processed in a blender until completely smooth, and then poured into a pan with the blueberries. Easy!
In roughly 30 minutes, you have this scrumptious vanilla-scented bread, which happens to be loaded with nutrition (think high fiber, protein, antioxidants and more), too.
Do not be fooled into thinking a 16th of this cake is a measly serving: the bread rises to a significant height, so one square feels generous. Also, like the Red Lentil Sandwich Bread, this bread is very filling and satisfying. Yum!
Bonus: you will have plenty of leftovers for breakfasts this week! The bread travels very well, so you can feel like its still the weekend as you nibble.
Happy baking , everyone!Print
- 1 cup split red lentils, rinsed and drained
- 1 cup water
- 1 cup nondairy milk (I used almond)
- 1/3 cup coconut palm sugar
- 1/4 cup vegetable oil (I used avocado oil)
- 1 teaspoon vanilla extract
- 1/3 cup coconut flour (lightly spoon to measure; do not pack)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1–1/2 cups blueberries
- Combine the rinsed lentils and water in a medium bowl or other container; loosely cover. Let stand, at room temperature, for at least 6 hours or up to 24 hours.
- Preheat oven to 350F. Line a 9-inch baking pan with parchment paper; spray or grease exposed sides.
- Do not drain lentils.
- Add the entire contents of bowl (soaked lentils and remaining water), milk, sugar, oil and vanilla to a blender. Blend on HIGH speed until completely smooth (no tiny bumps), stopping once or twice to scrape down the sides of container.
- Add the remaining ingredients to the blender; blend until combined, stopping to scrape down once or twice. Spoon half of batter in pan and sprinkle with half of blueberries; repeat with remaining batter and blueberries,
- Bake in the preheated oven for 25 to 30 minutes or until bread is risen, appears dry on the surface, and a toothpick inserted near center of bread comes out clean.
- Cool bread in pan on a wire rack for 20 minutes. Use parchment to remove bread from pan and cool completely, or serve warm. Cut into 16 squares.
Storage: Store the cooled bread in a covered container at room temperature for 1 day, the refrigerator for 5 days or the freezer for up to 6 months.
Serving tip: Although the blueberry bread is still good when cold, it is most delicious when warmed a little bit. 10-15 seconds in the microwave is perfect.
Tip: Split red lentils have become widely available in recent years. You can find them in most grocery stores, shelved alongside other dry beans and legumes. They are not expensive, either (about $2.50 for a 1-piound bag, depending on where you live).
- Category: Bread, Breakfast
- Serving Size: 1 square (1/16 of pan)
- Calories: 118
- Sugar: 6.2 g
- Sodium: 147 mg
- Fat: 4.2 g
- Saturated Fat: 0.6 g
- Carbohydrates: 17.7 g
- Fiber: 4.8 g
- Protein: 3.7 g
- Cholesterol: 0 mg