Healthy Lemon Blueberry Bread Recipe

Introduction

This Lemon Blueberry Bread is a delightful, healthier twist on a classic treat. Bursting with fresh blueberries and zesty lemon, it’s moist, flavorful, and perfect for breakfast or a snack. Plus, it’s made with wholesome ingredients like oats and Greek yogurt.

Ingredients

• 1 cup blueberries – fresh or frozen (plus a small handful for garnish)
• 1 medium lemon – zest and juice
• 2 large eggs – preferably at room temperature
• 2 cups rolled oats (use GF oats if needed)
• ½ cup Greek yogurt (non-fat works well)
• ¼ cup milk (almond milk is a good option)
• ⅓ cup honey
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon all purpose flour or oat flour
• ½ cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Step 1: If your coconut oil is solid, melt it in the microwave for 20-30 seconds and leave it to cool.
2. Step 2: In a small bowl, toss the blueberries with 1 teaspoon of flour to coat them evenly.
3. Step 3: Add the rolled oats to a blender and blend until they become a fine oat flour, shaking the blender halfway through for even grinding.
4. Step 4: Preheat your oven to 350℉ (175℃). In a large bowl, whisk together the wet ingredients: eggs, lemon zest and juice, milk, Greek yogurt, vanilla extract, and honey. Once the coconut oil has cooled, add it as well.
5. Step 5: Stir in the oat flour and a pinch of salt gently until combined. Then fold in the baking powder.
6. Step 6: Fold the coated blueberries into the batter using a rubber spatula. The mixture will be thick.
7. Step 7: Pour the batter into a loaf pan lined with parchment paper. Tap the pan a few times to remove air bubbles and level the top with a spatula or spoon.
8. Step 8: Garnish the top with the remaining blueberries, gently pressing them into the batter.
9. Step 9: Bake for 45-55 minutes until the top is lightly golden brown. Test doneness by inserting a toothpick into the center; it should come out clean.
10. Step 10: Remove from the oven and let it sit in the pan for 5 minutes. Then transfer to a cooling rack, removing the parchment paper, and cool for about 15 minutes.
11. Step 11: For the lemon glaze (optional), whisk the powdered sugar with 1 tablespoon lemon juice until slightly thick but drizzleable. Adjust thickness by adding more sugar or lemon juice as needed.
12. Step 12: Once the bread is completely cooled, drizzle the lemon glaze on top. Slice and enjoy your delicious Lemon Blueberry Bread!

Tips & Variations

• Use gluten-free oats to make this bread gluten-free.
• For extra moisture, substitute half the milk with orange juice.
• Try adding chopped nuts, like walnuts or pecans, for added texture.
• If you prefer a sweeter bread, drizzle a little extra honey into the batter.
• Make sure to coat the blueberries with flour to prevent them from sinking to the bottom.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze slices for up to 3 months. To reheat, warm individual slices in a toaster or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries?

Yes, frozen blueberries work well. Just toss them with flour before folding into the batter to prevent them from sinking or bleeding into the bread.

Can I substitute the coconut oil?

You can replace coconut oil with an equal amount of melted butter or a neutral oil like vegetable or canola oil.

Healthy Lemon Blueberry Bread Recipe

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★★★★★

4.9 from 79 reviews

This healthier Lemon Blueberry Bread combines fresh or frozen blueberries with zesty lemon for a vibrant, moist loaf. Using wholesome ingredients like rolled oats blended into oat flour, non-fat Greek yogurt, honey, and coconut oil, this bread offers a nutritious twist on a classic treat. Perfect for breakfast or a snack, it’s subtly sweet, naturally gluten-free if using gluten-free oats, and topped with a tangy lemon glaze for extra zest.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup blueberries – fresh or frozen (plus a small handful for garnish)
• 1 medium lemon – zest and juice
• 2 large eggs – preferably at room temperature
• 2 cups rolled oats (use GF oats if needed)
• ½ cup non-fat Greek yogurt
• ¼ cup almond milk
• ⅓ cup honey
• ¼ cup coconut oil
• 1 teaspoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon all purpose flour or oat flour

Lemon Glaze

• ½ cup powdered sugar
• 1 tablespoon lemon juice

Instructions

1. Melt Coconut Oil: If your coconut oil is solid, melt it in the microwave for 20-30 seconds and then leave it to cool.
2. Prepare Blueberries: Add blueberries to a small bowl and toss with 1 teaspoon of flour to coat all berries evenly—this helps prevent them from sinking in the batter.
3. Make Oat Flour: Place the rolled oats into a blender and blend until they form a fine oat flour. Shake the blender halfway through to ensure even blending.
4. Preheat Oven and Mix Wet Ingredients: Preheat your oven to 350℉ (175℃). In a large bowl, whisk together the eggs, lemon zest and juice, almond milk, Greek yogurt, vanilla extract, and honey. Once the coconut oil has cooled, add it to the wet mixture and whisk again.
5. Add Dry Ingredients: To the wet mixture, gently stir in the oat flour and a pinch of salt until combined. Then fold in the baking powder carefully to avoid over-mixing.
6. Fold in Blueberries: Gently fold the coated blueberries into the batter with a rubber spatula. The batter will be thick.
7. Prepare Loaf Pan: Line a loaf pan with parchment paper and pour in the batter. Tap the pan a few times to remove air bubbles and level the surface with a spatula or the back of a spoon.
8. Garnish with Blueberries: Place the remaining handful of blueberries on top of the batter and gently press them in.
9. Bake: Bake in the preheated oven for 45-55 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
10. Cool the Bread: Remove the loaf from the oven and let it rest in the pan for 5 minutes. Then transfer it to a cooling rack, remove the parchment paper, and allow it to cool completely for about 15 minutes.
11. Make Lemon Glaze (Optional): In a bowl, whisk together powdered sugar and lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice as needed. The glaze should be slightly thick but still drizzleable.
12. Glaze and Serve: Once the bread is completely cooled, drizzle the lemon glaze over the top. Slice and enjoy your delicious, healthier Lemon Blueberry Bread!

Notes

• You can use fresh or frozen blueberries; tossing with flour prevents sinking.
• Use gluten-free oats if you need a gluten-free bread.
• For a dairy-free option, substitute Greek yogurt with a plant-based yogurt.
• Let the coconut oil cool before mixing to avoid curdling the wet ingredients.
• The lemon glaze is optional but adds a lovely tangy sweetness.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Ensure eggs are at room temperature for best batter consistency.

Keywords: lemon blueberry bread, healthy bread, gluten-free bread, blueberry loaf, lemon loaf, healthy baking, oat flour bread