Lemon Blueberry Bread (Made Healthier)
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
Servings: 10 slices
Calories: 176kcal
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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, milk, 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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Final Step! Would love if you left a rating and comment to let me know how it went. Your feedback helps inspire others and means alot ❤️
Notes
- Eggs & yogurt - use at room temperature for a smoother, well-combined batter
- Berries- gently fold them in to prevent streaks and dont skip the step to lightly coat with flour so they don’t sink
- Baking - ovens vary, so check doneness with a toothpick. It should come out clean or with a few moist crumbs
- Cooling - I know it can be tempting but the cake needs to rest in the pan for 5 minutes, then transferred to a wire rack to cool fully before slicing
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 120mg | Fiber: 2g | Sugar: 12g | Vitamin A: 65IU | Vitamin C: 7mg | Calcium: 84mg | Iron: 1mg