This Lemon Blueberry Bread tastes so bright, moist and delicious you won't believe it's healthy! Made with wholesome ingredients perfect for breakfast, snack or dessert.
Move over banana bread and welcome to this scrumptious Lemon Blueberry Bread! No, I'm kidding, I absolutely love banana bread and fun fact, it was actually the first recipe I shared on my channel. But this blueberry bread has very quickly become my current obsession. If you haven't tasted it before, it's a delicious loaf cake loaded with blueberries that are little bursts of yumminess with a subtle lemon flavor for freshness. It’s kind of like a mix between a cake and muffin in terms of texture.
As you all know, I love putting healthy spins on recipes so I've made this a healthier lemon blueberry bread that's nutritious enough to eat for breakfast. Similar to my banana bread and lemon loaf cake, it's made with wholesome ingredients to make you feel good from the inside out. I've used ingredients such as rolled oats, honey, no added sugar, and Greek yogurt as a secret ingredient adding moisture, protein and other goodies. Don't let that fool you though because its just as delicious, you wont believe its healthy!
Some other healthy quick bread recipes I've shared are my protein bagels, pita flatbreads and even Turkish gozleme, all using Greek yogurt as the secret star.
I first made this lemon blueberry bread recipe when I had mistakenly bought two containers of blueberries instead of one, and needed to use them up. Plus I always have lemons in the fridge as I use them almost daily in recipes including salads, lemon orzo soup, and limoncello of course - if you know, you know 😉. They were actually supposed to be blueberry muffins, but I decided to make a loaf cake instead at the last minute.
I love eating a slice of this blueberry lemon loaf with my mid morning coffee, but you can also dress it up into a fun dessert or brunch cake. The simple addition of the lemon glaze gives it an extra sweetness and shine. You can use fresh blueberries or frozen, which is what I typically use, as I always have a bag in the freezer for my dog Coco.
Table of Contents
What makes this recipe special
- Quick & Easy: Simple steps, just mix, pour, and bake!
- Wholesome Ingredients: Easy swaps such as rolled oats, honey and Greek yogurt for a more nutritious loaf cake
- Delicious & Moist: Thanks to the yogurt and blueberries, the cake is fluffy and delicious
- Perfect For Any Occasion: Enjoy for breakfast, morning tea, snack or dessert
Ingredients and Substitutions
- Blueberries, you can use fresh blueberries or frozen. If using frozen blueberries, there's no need to thaw them. The light flour coating step keeps them from sinking
- Lemon adds that bright, citrusy flavor. You’ll need both the lemon zest and fresh lemon juice for the best result
- Rolled oats are blended to make oat flour as a healthier base for the blueberry loaf cake. You can also use ready oat flour - use gluten-free if needed
- Greek yogurt makes the loaf incredibly moist and tender with the added protein and nutrients. I've opted for non fat but both work well. Sour cream can be substituted but I haven't tested this myself
- Eggs preferably at room temperature so everything mixes smoothly
- Honey is my preference for a natural sweetener rather than sugar. Pure maple syrup or agave are good alternatives too
- Coconut oil adds moisture and a light richness. Melted butter or any neutral oil like canola works too
- Vanilla extract adds a subtle aroma and flavor that works so well in cakes
- Baking powder will assist the loaf rise for that soft, cake-like texture
- Milk helps thin the batter, any milk works, I've added almond milk
- Flour coats the berries. Any flour will work as we only need 1 teaspoon
- Lemon glaze (optional) is made with powdered sugar and lemon juice for a sweet, tangy drizzle
How to make Lemon Blueberry Bread
This lemon blueberry bread is bright, fresh, and made with wholesome ingredients like oat flour, yogurt, and honey. Follow my simple steps below (find quantities in the recipe card below)
If your coconut oil is solid, microwave for 20–30 seconds to melt. Let it cool
Toss blueberries with 1 teaspoon flour in a small bowl to coat
Blend rolled oats into fine flour, shaking the blender halfway through
Preheat oven to 350℉ / 175℃. In a large bowl, whisk eggs, lemon zest + juice, yogurt, vanilla, and honey. Add cooled coconut oil and mix
Stir in oat flour and a pinch of salt until combined. Then fold in baking powder
Fold in the blueberries using a spatula — the batter will be thick
Pour into a parchment-lined loaf pan. Tap the pan and smooth the top
Add remaining blueberries on top, pressing them in slightly
Bake for 45–55 mins until golden and test that a toothpick comes out clean
Cool in the loaf tin for 5 mins, then transfer to a rack and remove parchment. Let it cool for 15 mins
Optional glaze - mix powdered sugar with 1 tablespoon lemon juice until thick but drizzly. Adjust glaze if needed, add sugar to thicken or lemon juice to thin (1 teaspoon at a time)
Once the cake is fully cooled, drizzle with lemon glaze and enjoy!
Tips and Tricks
- If possible have eggs and Greek yogurt at room temperature which helps the batter combine better
- Don’t over mix the wet and dry ingredients, to keep the batter light and airy
- Gently fold in the berries to avoid streaks in the batter, and don't skip the light flour coating on the berries, as this will stop them sinking to the bottom of the loaf pan
- All ovens are different so the cook time can slightly differ, so ensure to test with a toothpick — it should come out clean or with a few moist crumbs
- Let it cool. Cool the cake in the pan for 5 minutes, then transfer to a wire rack to finish cooling before slicing so it doesn't crumble
Storage Instructions
- Store leftovers in an airtight container or tightly wrapped plastic wrap at room temp for up to 3 days in the cooler months. Or best stored in the fridge, especially in the warmer months for up to 5 days
- Leave out of the refrigerator for 15 minutes before eating, or reheat in a toaster oven, microwave or oven if you prefer it warm
- This also freezes well for up to 1-2 months. Either freeze whole, or slice into portions and freeze them separated on a plate first before storing in a freezer bag so you can thaw when needed. Simply thaw at room temperature or in the fridge
FAQs
Yes! Frozen works great and are what I usually use, no need to thaw them either
In the cooler months, you can store it in an air tight container on the counter for 2-3 days. However I personally prefer to store in the fridge, especially in summer
Yes sure, reduce the baking time and keep an eye on them. Usually 20-25 minutes
Yes totally! Experiment with raspberries, blackberries or even strawberries - but ensure to slice them first
More Bread Recipes
Looking for other quick bread recipes like this? Try these:
More Healthy Baking Recipes
I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Lemon Blueberry Bread (Made Healthier)
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 - I've used non fat
- ¼ cup milk (I've used 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 (Optional)
- ½ cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- If your coconut oil is solid, melt in the microwave for 20-30 seconds, leave to cool
- Add the blueberries to a small bowl and add 1 teaspoon of flour. Toss them around to ensure they're all coated
- Add the rolled oats to a blender and blend to make a fine oat flour - give it a quick shake half way through to ensure all the oats are blended
- Preheat oven to 350℉ / 175℃ In a large bowl add the wet ingredients - eggs, lemon zest and juice, yogurt, vanilla and honey. Whisk together. Once the coconut oil has cooled down, also add this in
- Add the dry ingredients - oat flour and a pinch of salt, stir through gently until well combined. Then add the baking powder and fold it through
- Add the blueberries and fold them through with a rubber spatula - it will look quite thick
- Pour the batter into a loaf pan lined with parchment paper. Tap a few times and level the top with a spatula or the back of a spoon
- Garnish the top with the remaining blueberries and gently poke them into the batter
- Bake for 45-55 minutes (depending on your oven strength). The top should be lightly golden brown, test the middle with a toothpick to ensure it’s not wet
- Remove from oven and leave in the loaf pan for 5 minutes then transfer to a cooling rack - removing the parchment paper. Allow to cool for 15 minutes
- *Optional - make the lemon glaze by adding the powdered sugar to a bowl with 1 tablespoon of lemon juice. Whisk until it comes together, it should be slightly thick yet still runny enough to drizzle** if it's too runny slowly add more sugar, if its too thick slowly add more lemon juice 1 teaspoon at a time
- Once the cake has completely cooled, drizzle the top with the lemon glaze. Slice up your delicious Lemon Blueberry Bread and enjoy!
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