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 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 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 flour.
How to Store or Freeze
- TO STORE: Store the bread at room temperature for 3 days or in the refrigerator for up to 1 week.
- TO FREEZE: Freeze the bread as a whole loaf or cut into slices and place in freezer-friendly bags for up to 2 months. Allow thawing overnight in the refrigerator or microwave for a few seconds to bring it back to room temperature.
Healthy Greek Yogurt Lemon Blueberry Bread
Ingredients
- 1 ¾ whole wheat flour + 1 teaspoon to coat the berries
- 1/2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain Greek yogurt, at room temperature
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 2 eggs, at room temperature
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350F. Grease and flour a loaf pan and set aside.
- In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt.
- In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
- Gently fold in the dry ingredients to the wet ingredients.
- In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
- Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
OMG! No joke: this is the BEST blueberry loaf recipe I’ve ever made! I used 1/2 Kodiak flour and 1/2 general purpose flour. Still taste great and healthier, too! Thank you!
I made these as muffins. Substituted white flour and honey for the syrup. Turned out very well. I liked them because they were not too sweet like some muffins.
Loved it and much healthier than other “healthy”recipes
I made these as muffins instead of bread, baked them for about 22 minutes and used white whole wheat flour. They were delicious! Not too dense at all. Just a thought to keep in mind to avoid dense bread/muffins – you have to be very careful not to mix the ingredients too long. Stir them just until they’re mixed together to avoid a dense texture. It can make a big difference!
Hello, this looks lovley and would love to try. I was just wondering what sized loaf tin you used to bake it please?
Very easy to prepare and goes well with a cup of coffee.I used applesauce in place of oil.
Just made this one last night and absolutely loved the flavor!!
Sadly, it didn’t rise as I would have wanted it to (but we still ate the entire loaf). I didn’t have baking soda at home (so added additional baking powder), and substituted maple syrup for date syrup. However process wise and flavor wise – awesome!
Next time I make this I think I’ll use a little less Greek yogurt, find some baking soda, and maybe even use self-rising flour as I am reading here in the comments.
Thanks!!
8/10
I’ve made this several times and it has always been great. It’s the only actual low sugar lemon loaf recipe I have been able to find and it’s my son’s favourite. I am surprised by all of the comments about it being too dense. I have not had that problem. I didn’t have plain greek when I made it today so I used vanilla greek and reduced the maple syrup just a little and left out the vanilla. Still turned out great. Thank you for this recipe!
I made this recipe exactly as it was written and it came out to be really delicious. I did use a quarter cup of oatmeal flour along with regular whole wheat flour an added about a quarter cup of white flour. I did not have any issues with the batter being too dense. I had to cook the bread for about 55 minutes and it really came out perfect. My husband and I could probably finish off this whole loaf tonight but we will be good and will not but this is definitely a recipe I will make again
I made this recipe exactly as it was written and it came out to be really delicious. I did use a quarter cup of oatmeal flour along with regular whole wheat flour an added about a quarter cup of white flour. I did not have any issues with the batter being too dense. I had to cook the bread for about 55 minutes and it really came out perfect. My husband and I could probably finish off this whole loaf tonight but we will be good and will not but this is definitely a recipe I will make again
YOU DID SOMETHING WRONG …IT IS A GREAT RECIPE I JUST DID IT AND I GAVE IT 5 STARS
I substituted raspberries for blueberries and tried cooking it for a shorter time due to the dense reviews which helped a little, and it’s tasty which gives it potential. I wish I would have added more liquids since other similar recipes call for 1/2 cup oils and 1/2 cup milk/yogurt to same amount of flour. I might try to add 1/3 cup apple sauce or something if I try this again to keep it on the healthy side!!!
Do you have a Pinterest shortcut for your recipes and I’m missing it? Because I’m going up and down looking for it and can’t find it ☹️
What size loaf tin please as I could not find it in the recipe
We use a standard 9×5 loaf pan but an 8” will also work.
The nutrition facts are no correct. If you calculate the calories it adds up to more the 118 per slice for 12 slices.
I follow the recipe except substitute stevia w honey instead and I add little bit water. But it turned out dense like what other people said. I wonder why is not fluffy?
Hi Layla! I’m testing this recipe out for the first time and noticed that the mixture turned out very dense and thick. I also noticed you referred to it as “lemon blueberry banana bread” in your post. Is there supposed to be bananas in this? I was wondering if that explains why the recipe is so thick..
I made it for the first time today. The batter was very thick, but the end result was it taste good. I’ll have to make a few tweaks next time around.
The first time i made this it turned out like a brick and didn’t rise at all. Second attempt, i used self raising flour instead and 1/2 tsp of baking powDer and it Was perfect.
I see many comme that the cake is dense. I wOnder why that is? I found that the coConut oil SOLIDIFIED when added to the non- room temp Eggs and lemon juice. You might add as a caution that eggs and lemon must be room temp.
This was the most DELICIOUS blueberry bread omg
Thank u for the recipe
The first paragraph of this recipe at the top lists that it does not have sugar… But your recipe states 1 cup of sugar… which honestly I think is too much. I cut the amount in half and it was perfect!
Just thinking you may want to edit the first paragraph, since this does contain sugar.
Tried this recipe out YESTERDAY, but my cake DIDN’T rise as much. Tastes good though.
Why have you used cornflour to coat the blueberries? Can i use them plain?
You can use the blueberries without coating but they might turn green when baking.
Hi, why is cornstarch used here? Can arrowroot powder be used instead? (why is my comment in all caps automatically?)
Can you suggest an alternative to coconut oil That would work with this recipe? Wondering about olive oil, or any other healthy suggestions. Thank you!
Olive oil should work!
I baked these as muffins. they tasted great but came out super dense. they did not fluff up as my normal muffins do. was this due to using coconut oil and greek yogurt? Thanks for your input!
THIS IS UNDER VEGAN, BUT CONTAINS EGG AND HONEY
There are vegan options in the recipe. You can replace the egg with flax egg and honey with maple syrup.