Healthy Lemon Blueberry Bread

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.
3.25 from 12 votes
Print Rate
Course: Dessert
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 12 slices


  • 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.


No spam guarantee.

I agree to have my personal information transfered to Mad Mimi ( more information )
  • comment
  • Facebook
  • Twitter
  • Pinterest
  • Google+
  • Stumble
  • Email
  • This post may contain affiliate links. Please see my full disclosure policy here

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    Lisa Eb

    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.

    Nancy grados

    This was the most DELICIOUS blueberry bread omg
    Thank u for the recipe


    This looked so yummy but sadly it did not turn out well. It is really dense like a brick. Not like the photos at all. I had to throw it away.


    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.

    Sheila Pais

    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?)

    Elliot Pilshaw

    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!

    Tevin Holloway

    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!




      There are vegan options in the recipe. You can replace the egg with flax egg and honey with maple syrup.