Print

Healthy Lemon Blueberry Bread Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://reemcook.com/healthy-lemon-blueberry-bread-recipe/