Healthy Lemon Blueberry bread

top view of a baked blueberry bread with icing drizzled on top on a wire wrack and a side of fresh blueberries in a small bowl

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5 from 3 votes

This healthy Blueberry Lemon Bread is super easy to make and is full of zesty lemon and sweet blueberry flavor.

Prep Time10

Cook Time1

Total Time1 10

Course: bread, Breakfast, Dessert

Cuisine: American

Diet: Low Fat

Servings:

Author: Rena

Equipment

Large bowl
spatula
Bread Pan

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 tablespoon lemon juice

Instructions

Preheat oven to 350 degrees F.
Grease a 9x5-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.

Video

Notes

Storage:

Store at room temp covered on the kitchen counter for 1-2 days. After that, wrap the bread or bread slices with plastic wrap place them in an air-tight container, and store them in the fridge for up to 1 week.

Tips:

- Use the right pan size. Nothing smaller than the 9x5-inch loaf pan.

- Generously grease the pan or use parchment paper.

- We recommend you use the lemon extract to get the intense lemon flavor

- 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.

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