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Healthy Lemon Blueberry bread

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

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 237 kcal
Course: Dessert , Breakfast , Bread
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Grease a 9x5-inch loaf pan sprinkle with a bit of flour and set aside. Alternatively, you may line the pan with parchment paper.
  3. 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.
  4. In another bowl, add the dry ingredients: flour, baking soda, salt, and sugar. Mix to combine.
  5. Pour the wet ingredients over the bowl with dry ingredients. Using a spatula or spoon, mix well until a smooth batter is formed.
  6. 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.
  7. Add the flour-coated blueberries to the batter, and gently mix them.
  8. 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.
  9. Bake for 55-65 minutes or until a toothpick comes out clean. Check for doneness in the middle of the baked bread.
  10. 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.
  11. 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.
  12. 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.

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.
  • Use the right pan size. Nothing smaller than the 9x5-inch loaf pan.
  • Generously grease the pan or use parchment paper.
  • Generously grease the pan or use parchment paper.
  • We recommend you use the lemon extract to get the intense lemon flavor
  • 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.
  • 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.

Nutrition Information

Calories 237kcal (12%) Carbohydrates 48g (16%) Protein 4g (8%) Fat 8g (12%) Saturated Fat 6g (30%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.002g Cholesterol 20mg (7%) Sodium 359mg (15%) Potassium 76mg (2%) Fiber 1g (4%) Sugar 19g (38%) Vitamin A 64IU (1%) Vitamin C 2mg (2%) Calcium 31mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 237

% Daily Value*

Calories 237kcal 12%
Carbohydrates 48g 16%
Protein 4g 8%
Fat 8g 12%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.3g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.002g 0%
Cholesterol 20mg 7%
Sodium 359mg 15%
Potassium 76mg 2%
Fiber 1g 4%
Sugar 19g 38%
Vitamin A 64IU 1%
Vitamin C 2mg 2%
Calcium 31mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.