Healthy lemon blueberry bread is moist, fluffy and packed with flavor. This lightened up lemon bread contains NO SUGAR, NO BUTTER, and can be made with whole wheat, gluten-free flour, or all-purpose flour.
A few years ago I shared my healthy banana bread recipe and so many of you have requested a healthy blueberry bread version. This is my favorite semi-healthy lemon loaf recipe and I can’t wait to share it with you. This lightened up lemon blueberry banana bread is everything you want in a lemon bread and much more.
It’s made healthy by replacing sugar with honey, butter with coconut oil, and by using a white whole wheat flour. You can also use a mixture of oat flour or white flour if you’d like. The end result is a light and fluffy naturally sweetened bread that makes a delicious breakfast or an afternoon snack. The addition of blueberries is completely optional but I highly recommend them if you enjoy blueberries.
To keep the blueberries from sinking to the bottom of the pan while baking and prevent them from browning, coat them with a teaspoon of cornstarch and lemon juice.
Watch the recipe video below!
Healthy Greek Yogurt Lemon Blueberry Bread
Healthy lemon blueberry bread is moist and fluffy and packed with flavor. This lightened up lemon bread contains NO SUGAR, NO BUTTER, and can be made with whole wheat or gluten-free flour.
- 1 1/2 cups flour see note*
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/3 cup Greek yogurt or sour-cream
- 1/3 cup melted coconut oil
- 1/3 cup honey or 1 cup sugar
- 1 teaspoon vanilla extract
- Juice and Zest of 1 lemon about 2 tsp zest & 2 tbsp juice
- 1 cup blueberries fresh or frozen
- 1 teaspoon Corn starch
Preheat oven to 350 degrees. Grease and flour a 8x4x2 loaf pan.In a large bowl, whisk together flour, baking powder, and salt; set aside.
In a separate bowl whisk together eggs, yogurt, oil, honey, vanilla extract, and juice and zest of 1 lemon. Stir in the dry ingredients and whisk until mixed through.
In a sperate small bowl, toss blueberries with 1 teaspoon cornstarch and 1 tsp lemon juice, stirring until well combined. Gently fold blueberries into batter.
Pour the batter into the greased and floured loaf pan. Bake 50 minutes or until a toothpick poked into the center comes out clean.
Flour options: White whole wheat, all purpose, or gluten-free flours will work. You can substitute 1/2 cup of oat flour along with 1 cup flour of choice if desired. For example, 1 cup all-purpose + 1/2 cup oat flour or white whole wheat flour.
To make oat flour: Pulse oats in a blender until they are ground into a powder-like consistency, about 1 minute. Measure 1/2 cup after blending.
To make vegan: Use maple syrup instead of honey, replace the eggs with flax eggs and replace Greek yogurt with 1/2 cup non-dairy milk.
To make gluten-free: Use gluten-free flour. Do not substitute with coconut flour or almond flour.
To make into muffins: pour batter into lined or greased muffin tins 3/4 full.Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.