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This healthy Blueberry Lemon Bread is a winner because it’s super easy to make and tastes delicious. The combo of zesty lemon and sweet blueberries in a soft, moist loaf is just perfect. With common ingredients and simple steps, it’s a go-to for a yummy, healthy treat.
You’ll love this Blueberry Lemon Bread because it’s a breeze to whip up, and the result is a moist, flavorful loaf that hits the sweet spot without being overly indulgent. I love to serve it with breakfast and it’s delicious with a cup of coffee or tea.
Why you will love this recipe
- Easy Prep: You’ll love this Blueberry Lemon Bread because it’s a no-fuss recipe, making it perfect for busy days or when you want a quick homemade treat.
- Zesty and Sweet Combo: The blend of lemon zest and juicy blueberries creates a deliciously sweet and tangy flavor that’s refreshing and satisfying.
- Moist and Healthy: Thanks to ingredients like Greek yogurt and coconut oil, this loaf stays moist without sacrificing healthiness, making it a guilt-free option for any time of day.
- Versatile Serving: Serve it up for breakfast, enjoy it as a snack, or share it during gatherings. Its versatility makes it a reliable go-to for all sorts of occasions.
- Simple Glaze Finish: The simple lemon glaze adds a touch of sweetness without overpowering the natural flavors, giving your Blueberry Lemon Bread that extra special finish.
Ingredients needed
This blueberry lemon loaf has incredibly simple ingredients that keep it totally guilt-free. Here’s what you’ll need to make it:
- All-purpose Flour: Forms the base of the bread. You can also use whole wheat white flour or gluten-free flour if you prefer.
- Baking Soda: Acts as a leavening agent, making the loaf rise and become fluffy.
- Salt: Enhances the overall flavor of the loaf cake.
- Large Egg: Provides structure and moisture to the batter.
- Vanilla Greek Yogurt: Adds creaminess and a subtle tang, making the bread moist and delicious.
- Cane Sugar: Sweetens the bread, complementing the tartness of the lemon and blueberries. You can also use light brown sugar if you prefer.
- Coconut Oil: Adds to the moistness of the bread.
- Milk: Another element ensuring the bread stays moist and tender. You can use any type of milk you prefer.
- Lemon Zest: Infuses the bread with a vibrant citrus aroma and flavor.
- Lemon Extract: Boosts the lemony taste, providing an intense burst of citrus.
- Fresh or Frozen Blueberries: Introduces juicy, fruity bursts throughout the bread.
- Simple Glaze: Made with powdered sugar and lemon juice.
How to make this lemon blueberry bread recipe
Preheat the Oven: Set it to 350 degrees F to prepare for baking.
Prepare the Loaf Pan: Grease a 9×5-inch pan and sprinkle with flour or use parchment paper for easy removal.
Mix Wet Ingredients: In a large bowl, combine Greek yogurt, milk, egg, coconut oil, lemon extract, and lemon zest. Mix until smooth.
Combine Dry Ingredients: In another bowl, mix flour, baking soda, salt, and sugar.
Blend Wet and Dry Ingredients: Pour the wet ingredients into the bowl with dry ingredients, stirring until a smooth batter forms.
Coat Blueberries in Flour: In a small bowl, toss one cup of blueberries with a tablespoon of flour to prevent sinking.
Add Blueberries to Batter: Gently fold the flour-coated blueberries into the batter.
Fill the Loaf Pan: Pour the batter into the prepared pan and top with the remaining blueberries. Optional: sprinkle with brown or cane sugar.
Bake: Bake for 55-65 minutes until a toothpick comes out clean from the center.
Cool in the Pan: Allow the bread to cool in the pan for 15-20 minutes before transferring to a wire rack.
Prepare the Glaze (Optional): In a small bowl, whisk powdered sugar and lemon juice until a glaze forms.
Ice the Bread (Optional): Once the bread is completely cool, drizzle the glaze over the top.
Serve and Enjoy: Slice, savor, and relish in the delightful flavors of your Blueberry Lemon Bread!
Expert tips
- Ensure you have a 9×5-inch loaf pan. Anything smaller may lead to overflow, and larger may affect the baking time.
- Prevent sticking by thoroughly greasing the pan or using parchment paper for easy removal.
- Tossing blueberries in flour before adding them to the batter helps prevent them from sinking to the bottom during baking.
- Allow the bread to cool in the pan for 15-20 minutes before transferring to a wire rack. Complete cooling is crucial before adding the glaze to prevent it from melting.
- For a stronger lemon taste, opt for lemon extract in addition to lemon zest.
- Use a toothpick to check the bread’s center for doneness. If it comes out clean or with a few moist crumbs, it’s ready.
Frequently asked questions
Yes, you can! Instead of powdered sugar, try using fine coconut sugar blended with 1 tablespoon of cornstarch or arrowroot powder.
Substitute all-purpose flour with a gluten-free flour blend. Ensure the baking soda is also gluten-free, and check other ingredients to confirm they meet your dietary needs.
Certainly! The glaze adds extra sweetness, but the bread is delicious on its own. Omitting the glaze makes it a bit less sweet.
Yes, you can, but the vanilla Greek yogurt adds a touch of sweetness. If using plain, consider adjusting the sugar slightly to maintain the desired sweetness.
Serving Suggestions
This quick bread recipe goes great with so many different breakfast dishes! Here are a few of our favorites:
- Fruit and Oatmeal Breakfast Bowl Recipe
- Protein Breakfast Crepes
- One Pan Egg and Veggie Breakfast
- Breakfast Egg Muffins
Storage recommendations
One thing I love about this healthy lemon blueberry bread is the way it keeps on the counter for a couple days. If you want to enjoy it for a longer period of time, you can do that, too!
- Refrigerate: Once your Blueberry Lemon Bread has completely cooled, pop it in the fridge for up to a week to keep it fresh. Just wrap it up or cover it with plastic wrap before refrigerating. This ensures it stays moist and tasty for those quick, on-the-go snacks or breakfasts.
- Freeze: If you find yourself with more Blueberry Lemon Bread than you can devour in a week, freezing is the way to go. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. Your frozen stash can last for several months, ready to be thawed and enjoyed whenever that craving hits.
- Reheat: When it’s time to indulge again, reheating is a breeze. For a speedy warm-up, the microwave does the trick in just 20-30 seconds per slice. If you’re aiming for that fresh-from-the-oven goodness, pop the slices into a preheated oven at 350 degrees F for about 5-7 minutes. Your Blueberry Lemon Bread will be as delightful as when it first came out of the oven.
More healthy bread recipes
- Healthy Pumpkin Bread
- Healthy Chocolate Chip Pumpkin Bread
- Blueberry Banana Bread
- Chocolate Zucchini Bread
- Simple and Moist Vegan Banana Bread
- Healthy Apple Walnut Bread Recipe
- Easy Banana Date and Nut Bread
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Healthy Lemon Blueberry bread
Equipment
Ingredients
- 2 cups all-purpose, white flour or whole wheat white flour; plus 1 tablespoon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg
- 1/3 cup vanilla Greek yogurt
- 3/4 cup cane sugar, or light brown sugar
- 1/3 cup coconut oil
- 3/4 cup milk of choice
- 2 tablespoons lemon zest
- 2 tablespoons lemon extract, for a strong lemon flavor
- 1-1/4 cup fresh. or frozen blueberries, divided
- 1 tablespoon brown or cane sugar for topping, optional
For the Optional Glaze
- ½ cup powdered sugar, or Erythritol *, * see notes for other substitutes
- 1 tbsp lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9×5-inch loaf pan sprinkle with a bit of flour and set aside. Alternatively, you may line the pan with parchment paper.
- In a large bowl, add the wet ingredients: Greek yogurt, milk, egg, coconut oil, lemon extract, and lemon zest. Mix to combine until smooth and set aside.
- In another bowl, add the dry ingredients: flour, baking soda, salt, and sugar. Mix to combine.
- Pour the wet ingredients over the bowl with dry ingredients. Using a spatula or spoon, mix well until a smooth batter is formed.
- In a small bowl, add one cup of the blueberries and toss them together with 1 tablespoon of flour. This step is important because it will help prevent the blueberries from sinking to the bottom of the pan.
- Add the flour-coated blueberries to the batter, and gently mix them.
- Pour the batter into the greased pan (or parchment paper lined pan) Top with the remaining ¼ cup of blueberries. If using, sprinkle with the additional brown or cane sugar.
- Bake for 55-65 minutes or until a toothpick comes out clean. Check for doneness in the middle of the baked bread.
- Once the bread is done, remove it from the oven and allow it to cool in the pan for 15-20 minutes before removing it from the pan onto a wire cooling rack.
- If you are going to top the bread with icing, you need to let the bread cool down completely for another hour. Once cooled, top with the prepared glaze*, slice, and enjoy.
- To make the glaze, in a small bowl, add the powdered sugar and lemon juice, and whisk to combine until a glaze forms. Pour over the bread using a spoon, or place the glaze in a plastic or Ziploc bag, make a small cut, and pipe the glazer over the bread.
Notes
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- Use the right pan size. Nothing smaller than the 9×5-inch loaf pan.
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- Generously grease the pan or use parchment paper.
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- We recommend you use the lemon extract to get the intense lemon flavor
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- For the powdered sugar substitute, you can swap it with 1/2 cup fine coconut sugar 1 tablespoon cornstarch or arrowroot powder. Blend until smooth and use in place of powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
