Lemon Blueberry Bread

4.93 from 226 votes

This Lemon Blueberry Bread is fresh and bright! It's an easy-to-make quick bread with simple ingredients. The loaf is moist, fluffy & packed with flavor!

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This Lemon blueberry bread is soft, spongey, and moist, making it the perfect pairing to your morning cup of coffee or tea. It’s bursting with juicy blueberries and tart lemon flavor, creating a delicious combination that everyone will love. Plus, this lemon blueberry loaf is incredibly easy to make! All you need is one bowl and your favorite loaf pan. And this quick lemon bread is great for breakfast, brunch, or even dessert. So what are you waiting for? Let’s make some delicious Lemon Blueberry Bread!

Lemon blueberry loaf cut halfway on wire wrack with fresh lemons nearby.
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If you’re a fan of lemon and blueberries, you’re going to love this recipe. It’s perfectly balanced. It has just enough sweetness, with a lovely tartness from the lemon that keeps it from being too cloying. Not to mention that the hardest part of making this lemon blueberry loaf is smelling it while it’s baking and not being able to eat it yet!

Why you’ll love THIS LEMON BLUEBERRY LOAF

  • Perfect for any occasion: Whether you’re hosting a weekend brunch, enjoying an afternoon tea, or simply craving a scrumptious snack, this lemon blueberry quick bread fits the bill. Its versatility makes it an ideal treat for both casual get-togethers and more formal gatherings.
  • Make it your own: Another perk about this lemon blueberry quick bread is how easily you can adapt it to your preferences or dietary needs. Want to go gluten-free? No problem! Just swap in a gluten-free flour blend. Need it to be vegan? Use non-dairy milk, flax eggs, and vegan butter. You can even try different berries or citrus fruits to create a whole new flavor adventure. The possibilities are endless!
  • So easy, anyone can make it: This quick bread recipe is a piece of cake (or, well, bread)! You don’t need any fancy equipment or advanced baking skills – just a whisk, a bowl, and a loaf pan, and you’re good to go. You’ll have a mouthwatering loaf ready in no time.

Ingredients to make LEMON BLUEBERRY BREAD

  • Eggs: The eggs help bind the ingredients together and provide structure and moisture to the loaf. It also helps the loaf rise and gives a tender texture.
  • Maple syrup: With its complex and rich flavor, maple syrup has a caramel-like sweetness, adding an excellent depth of flavor. You can use honey or granulated sugar if desired.
  • Milk: Adds moisture to the loaf, keeping it tender, soft, and light. You can use sour cream or Greek yogurt for a boost of protein, but it will make the quick bread dense.
  • Butter: Melted butter adds richness to this lemon blueberry bread. Ensure that the butter has cooled slightly before incorporating it into the batter to prevent the eggs from cooking when combined.
  • Lemon juice and zest: Lemon adds a bright and tangy flavor. It also helps to balance the sweetness, creating an overall refreshing sweet treat.
  • All-purpose flour: This is the main ingredient in this recipe, providing structure and texture. Whole wheat white flour also works. To make gluten-free lemon blueberry bread, use an all-purpose gluten-free flour mix. But do not substitute only almond flour or only coconut flour as those flours require different liquid ratios.
  • Baking powder: Acts as a leavening agent that helps the loaf rise and become fluffy. It reacts with acidic ingredients to help the batter expand, producing a light and airy texture.
  • Salt: A touch of salt balances the sweetness and enhances all the flavors.
  • Blueberries: The star of the show, blueberries add a burst of juicy sweetness and a pop of color. They also add some extra moisture and subtle but pleasant tartness.
Ingredients for recipe: baking powder, milk, eggs, melted butter, flour, salt, blueberries, lemons, and maple syrup.

How to make LEMON BLUEBERRY BREAD

Making the best lemon blueberry bread is similar to most sweet bread recipes. Start with whisking the wet ingredients and stirring the dry ingredients, then combine the two. That’s all there is to it! And before you know it, you’ll dig into a deliciously moist lemon blueberry bread.

Make the batter

  1. Add milk, maple syrup, melted butter, eggs, and lemon juice to a medium bowl.
  2. Whisk until thoroughly combined.
  3. Stir in the dry ingredients: flour, baking powder, and salt.
  4. Next, fold in the blueberries and the lemon zest.
4 image collage preparing batter: wet ingredients in bowl before mixing, 2- after mixing, 3- dry ingredients incorporated, 4- blueberries folded in.

Bake the loaf

  1. Pour the batter into a greased and lined loaf pan and bake until a toothpick inserted in the center of the loaf comes out clean.
  2. Let cool, then remove from the pan and transfer the loaf to a wire rack to cool completely before slicing and serving.
2 image collage of bread before and after baking in a parchment line loaf pan.

Tips for making LEMON BLUEBERRY BREAD

  1. Use Greek yogurt instead of milk. This can boost protein but keep in mind that yogurt will make the bread a little dense. I recommend using milk, as written in the recipe if you want a more light and fluffy texture in your lemon blueberry bread.
  2. Measure flour by spooning it into a measuring cup. This is ideal for baking because if you scoop the flour from the container, it tends to be super packed in the measuring cup, and you end up with more flour than needed, leading to denser bread.
  3. Don’t overmix the wet ingredients with the dry ingredients. Just mix until you don’t see any more flour streaks. If you overmix the batter, it can lead to a denser loaf.
  4. Toss the blueberries in flour before folding them into the batter. I do this to ensure they don’t sink to the bottom of the pan while baking. It’s a little trick to keep the blueberries “floating” in the bread.
  5. Allow to cool before slicing. The steam that condenses around the loaf pan makes it easier to remove from the pan, so allow time for that.
  • Use frozen blueberries. The recipe will still taste fantastic with frozen blueberries. But make sure not to thaw the blueberries. Toss them in frozen, and fold them in gently without over-stirring to avoid the batter turning purple.
  • Swap blueberries for other berries. Consider adding other berries like diced strawberries, raspberries, or blackberries. These berries are great options that would complement the tart lemon flavor and give a burst of sweetness in every bite.
  • Add chopped nuts. Walnuts and pecans would make a terrific addition for extra texture and flavor. Just fold them in gently before adding in the blueberries.
  • Make an icing to glaze over the bread. Jazz up this lemon blueberry bread with a luscious drizzle of icing. Ensure the bread has completely cooled, drizzle icing over the top; and let it set before slicing and serving. Looking for an easy icing recipe? Look no further than this simple icing recipe.
Loaf of lemon blueberry bread with three slices cut from it laying down to show the moist texture.

How to store lemon bread

Ensure the lemon blueberry bread is completely cooled. Then wrap it tightly in foil or plastic wrap and store it at room temperature for up to 3 days. After that, it’s best to transfer to the refrigerator or freezer.

How long will Lemon Blueberry Bread last in the fridge?

This sweet bread will last up to a week in the refrigerator if stored properly.

Can i freeze HEALTHY BLUEBERRY LEMON BREAD?

Yes! Freezing is a great way to enjoy a slice of lemon blueberry bread whenever the craving strikes! You can freeze the whole loaf or individual slices, separated by parchment paper, then wrapped tightly in plastic wrap. Place in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature when you are ready to enjoy.

Frequently asked questions

Why is my blueberry bread not rising?

A common mistake in failed sweet bread is overmixing the batter, making the bread tough and dry. Stir the batter until the ingredients are combined, and there are no more white streaks of flour. Also, ensure your baking soda is not expired and measure your ingredients carefully.

My bread is browning too quickly. What should I do?

If the top of your bread starts to brown too much before it’s done baking, simply tent it with a piece of aluminum foil to protect it from direct heat. This will help prevent over-browning while the bread continues to bake.

Why did my bread turn out dry?

There are a few possible reasons why bread comes out dry. It’s possible you could have overbaked it or added too much flour to the batter. To avoid dry bread next time, try to measure the ingredients carefully and be sure to keep a close eye on it during baking.

3 slices of the lemon blueberry bread on a wire wrack layered over eachother.

This lemon blueberry quick bread is not only delicious but also super easy to make, perfect for any occasion, and adaptable to your tastes and preferences, making it a win-win all around. You have to try this quick bread – you won’t regret it!

More quick bread recipes:

If you try this feel good Lemon Blueberry Bread recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Lemon Blueberry Bread recipe post was republished on May 14, 2023, and recently updated to increase the ingredient measurements for a fuller loaf. If you loved the original recipe, you can still find the original recipe in the notes below.

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Lemon Blueberry Bread

This Lemon Blueberry Bread is fresh and bright! It's an easy-to-make quick bread with simple ingredients. The loaf is moist, fluffy & packed with flavor!
4.9 from 226 votes
Servings 12 slices
Course Breakfast
Calories 259
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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Ingredients
  

  • 2 ½ cups + 2 tablespoons all-purpose flour divided
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs at room temperature
  • 1 cup granulated sugar
  • ½ cup milk at room temperature
  • ½ cup butter melted
  • 4 tablespoons grated lemon zest
  • ¼ cup lemon juice
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
  • In a medium bowl, whisk together the 2 ½ cups flour, baking powder and salt. Set aside.
  • In another large bowl, beat the eggs, sugar, milk, butter and lemon zest and juice with a hand mixer until combined.
  • Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
  • In a small bowl, toss the blueberries with the remaining flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter.
  • Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 45 minutes of baking to prevent the top from browning too much.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Notes

Storage: Store in an airtight container at room temperature or in the refrigerator for up to 4 days. You can freeze the bread for up to 3 months. Just thaw overnight in the fridge and bring to room temperature before serving.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of milk, you can use sour cream or greek yogurt.
  • I tested this recipe with all purpose flour and whole wheat white flour, and both worked great.
  • To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
  • Replace maple syrup with other types of granulated sugar or honey.
 
This recipe was updated, but if you loved the original, here it is!
Ingredients
1 ¾ cups all-purpose flour plus more for coating the blueberries
1 teaspoon baking powder
½ teaspoon salt
2 large eggs at room temperature
½ cup maple syrup or granulated sugar
¼ cup milk at room temperature
¼ cup butter melted
¼ cup lemon juice
3 tablespoons grated lemon zest
¾ cup blueberries fresh or frozen
Instructions
Preheat the oven to 350°F and line an 8×4-inch loaf pan loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
In another large bowl, beat the eggs, maple syrup, milk, butter and lemon juice with a hand mixer until combined.
Transfer the dry ingredients on top of the wet ingredients and mix until no streaks remain.
In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold the blueberries into the batter along with the lemon zest.
Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted in the center of the loaf comes out clean. If necessary, tent the pan with foil after 40 minutes of baking to prevent the top from browning too much.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.

Nutrition

Serving: 1slice, Calories: 259kcal, Carbohydrates: 40g, Protein: 5g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 231mg, Potassium: 79mg, Fiber: 1g, Sugar: 19g, Vitamin A: 321IU, Vitamin C: 6mg, Calcium: 58mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
4.93 from 226 votes (173 ratings without comment)

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Recipe Rating




Comments

  1. Reema says:

    I was hesitant to try because of the comments complaining about density but I followed your tips and wow! Perfect texture, taste, sweetness, and you could never tell it’s refined sugar free! My toddler and I made it together and it was easy to put together too! Thank you!

    1. Yumna J. says:

      Aww, I love that your toddler got to help!! So happy the recipe worked for you, thank you for sharing!!

  2. Kelley says:

    Can you make this without sweetener ? I want to make it without maple syrup and not substitute.

    1. Yumna says:

      Unfortunately I would not suggest using no sweetener as the bread would have very little flavor and the texture would be a little off.

  3. Joan says:

    I made the blueberry and lemon cake but it didn’t rise at all?

    1. Yumna says:

      I’m so sorry to hear this didn’t work out well for you. Was your baking powder fairly new and active?

  4. Sam says:

    This cake is dense and not sweet enough. I didn’t like the taste of the maple syrup – it made it taste a bit like disapointing blueberry pancakes. Sorry but will not try again.

    1. Yumna says:

      So sorry this didn’t come out to your liking. This lemon bread does come out more dense because of the greek yogurt. Milk will make it more light and fluffy, so I recommend using that if you prefer. Also, make sure to not overmix because, if you overmix the batter, it can lead to a denser loaf. If you make it again, you could try using granulated sugar instead of maple syrup if you don’t like the maple flavor.

  5. Ammara Yousaf says:

    I have made 4 times now. Always turns out amazing. It is indeed ‘so good’.

    1. Yumna J. says:

      LOL thank you so much!!

  6. Liz J says:

    I made this today, it is delicious; however I would prefer a bit more sweetness. Next time I think I will add a few tablespoons of sugar to the lemon zest before folding it in. Do you think I could sprinkle sugar on the top before baking.? Will definitely make again.😄

    1. Yumna J. says:

      Hi Liz, thank you for the feedback. I do try and cut back on the sugar in most of my recipes – you can add more to taste!

  7. Marni says:

    What does “no streaks” mean in this sentence –
    “mix until no streaks remain.”
    Thank you.

    1. Yumna J. says:

      Mix until you don’t see any lines of flour. Hope you enjoy!

  8. Denise says:

    Definitely give this one 5 stars!

    1. Yumna J. says:

      So glad you liked it Denise!

  9. Jasmine says:

    Would vanilla almond milk be an ok substitute for the milk part

    1. Yumna J. says:

      I think that sounds really yummy! Let me know how it turns out!

  10. Jeannie K. says:

    This was an easy bread to make. The lemon juice& zest added such flavor!
    It didn’t rise as much, but I think I over mixed.
    I will make it again. It would be great for breakfast when you have a party or company. I would recommend this recipe to family & friends! Delicious 😋

    1. Yumna J. says:

      Thank you so much!!

      1. Arlene Shows says:

        Hi! I made this bread last night and followed the directions perfectly (including baking powder) but it is very dense – it did not rise at all – what did I do wrong? I want to make it again because the flavor is delicious but looking for the fluffy factor 😎 thank you!

        1. Yumna J. says:

          This is a quick bread recipe so it doesn’t really rise, like a banana bread. The texture is dense.

  11. Fernanda says:

    So easy to make and SO GOOD! Really loved this recipe!

    1. Yumna J. says:

      Thank you so much!

  12. Voula says:

    Hi! Just made your delicious lemon blueberry bread. It’s not too sweet. And very moist. Loving it!! Dessert is ready for tonight! Thank you as always ♥️

    1. Yumna J. says:

      Thank you, Voula! Always a pleasure to see your name pop up on a recipe!

  13. Andrea says:

    Hello Yumna! The recipe looks great! Do you think it would work in an 8 inch round pan for a layered cake?

    1. Yumna J. says:

      I am not sure, I’ve never made it in anything but a loaf pan. You can try it, just keep a close eye on the baking time.

    2. Jasmine says:

      Did you make it in a cake pan and if so did it work my birthday is coming up soon so I’m. Trying to figure out a different pan situation

      1. Yumna J. says:

        If you make this in a cake pan you will need to adjust the time. How much, I am not sure as I’ve only ever made it in a loaf pan, but just be mindful and keep an eye on it. This is dense, like a banana bread.

  14. Nina says:

    Can I add raspberries to the recipe ? So essentially 3/4 cup of berry mix ?

    1. Yumna J. says:

      Hi Nina, that will work! Hope you enjoy!

  15. Linda says:

    This bread is delicious 🤤 so easy to make. I’ve made it twice and plan to make again. Using up my Meyer lemons and then will try with regular lemons!

    1. Yumna J. says:

      So glad you liked it!

  16. Kristen Chang says:

    This was too dense and not sweet enough
    I would not make it again

    1. Yumna Jawad says:

      I’m sorry to hear that. I appreciate the feedback!

  17. Sara says:

    Hi! I’m trying to make a dairy-free version of this cake, do you have a recommendation for a different substitute for the Greek yogurt instead of milk?

    1. Yumna Jawad says:

      Unfortunately, I have yet to try a dairy-free version of this recipe. Maybe you can try a dairy-free/ vegan yogurt?

  18. Asiya says:

    Hi! The recipe calls for 1/4 cup of lemon juice and the zest of one lemon. Then it asks for 3 more tablespoons of lemon zest. Was it supposed to be one or the other? Or do we need both, the zest from 1 lemon and the 3 tbsp? Thank you~

    1. Yumna Jawad says:

      You will need both 1/4 cup of lemon juice and 3 tbsp of lemon zest. Hope that helps!

  19. Hallie says:

    Is it supposed to be baking powder and not baking soda?

    1. Yumna Jawad says:

      Yes, it’s baking powder!

  20. Carmen says:

    Hi, hope you’re well. I don’t know if you have the ingredients in grams or milliliters? Thanks in advance.

    1. Yumna Jawad says:

      I do not, but there are website online that will help with those conversions!

  21. Nadja says:

    Hi Yumna!
    I hope you are well!

    As you might remember, I love this recipe and have now made it a couple of times. Thanks again!

    Since I’m new to baking, I just wanted to make sure that substituing 1 3/4 cups of whole wheat all purpose flour for the white flour (trying to make it a bit more nutritious) is OK and won’t make that much difference in texture.

    I read somewhere that maybe it won’t rise and be more dense when things are made with whole wheat vs. white flour..If this is true, I thought using almond milk instead of greek yogurt would help balance it out, since it will be less dense with milk vs. yogurt.

    What do you think?

    Thanks a lot!
    Nadja

    1. Yumna Jawad says:

      Hi Nadja, Thank you so much! I’m so glad you’re loving this recipe. I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours. And, instead of greek yogurt, you can use sour cream or even milk, so that should work! Let me know how it goes.

  22. Nadja says:

    I love this recipe so much! Thank you!

    I am trying a month without flour so I noticed you said not to attempt to sub with almond flour but my question is why not? I am new to baking so I don’t know if that’s obvious or not.

    Also, if I don’t have greek yogurt or milk at the present, could I increase lemon juice to 1/2 cup vs 1/4 cup lemon/1/4 cup milk in order to have enough liquid but also make it extra lemony which I like.

    Finally, maybe a silly question: if I don’t have quite a full 1/2 cup of maple syrup but plenty of honey, can I first fill up the 1/2 cup with whatever amount of maple syrup and then finish filling with honey, or is it not great to mix the two.

    thanks Yumna!
    Nadja

    1. Yumna Jawad says:

      You’re so welcome! The almond flour will affect the texture of the bread. Either a yogurt or milk will be needed because they help with the moisture – adding lemon juice will overpower the flavor. Yes, you can use honey or maple syrup!

    2. Elaine H Toth says:

      Can you substitute sunflower oil for the coconut oil?
      Thanks
      Elaine

      1. Yumna Jawad says:

        I have yet to try that! I think it could work. You could also use butter!

  23. Nadja says:

    Dear Yumna,

    I made the recipe today and OMG is it beauuuutiful!! Thank you so much! It’s a keeper. I did everything as you suggested in your comment to me (frozen blueberries in 1tbsp of flour, no overmixing etc.) It’s gorgeous!!

    I have a question: I keep dreaming of a similar loaf but with cherries (the way my mom used to make when I was a child, but now since she passed I don’t have the recipe.) I was thinking…and would love your opinion:

    My mom’s cake was just like this but with cherries vs. blueberries and no lemon. So do you think it’s worth an experiment (I understand that it might not work but I’d like to try) where instead of frozen blueberries I include frozen dark cherries and then in order to make up for the missing 1/4 cup lemon juice (hers didn’t have any taste of lemon, but rather just a vanilla/white foundation like this one with lemon-blueberry) but to make up for the 1/4 of lemon juice/liquid, I add a 1/4 cup of Almond milk. I’d still do a 1/4 cup of greek yogurt (I loved the density btw, not too dense at all for my taste but nicely hefty) but what do you think?

    Sorry if I’m confusing..
    Also I thought maybe 1tsp of vanilla extract or two even.

    Any tips for my little experiment would be so appreciated.

    Best!
    Nadja

    1. Yumna Jawad says:

      Thank you so much! I definitely think it’s worth experimenting. Let me know how it turns out!!

      1. Nadja says:

        Thanks Yumna! I wanted to let you know that my experiment with cherries instead of blueberries worked out quite well, but the second time I try it, I will increase the amount of cherries to 1.5 cups and also try substituting coconut milk for Greek yogurt and increasing the vanilla extract to 2 teaspoons. It just needs a little more flavor. It’s been fun experiementing. I will often make your lemon blueberry loaf but it’s fun to play with variations.
        Thank you so much again!
        Nadja

        1. Yumna Jawad says:

          Yay! Thank you for sharing this with me. I love experimenting too!

  24. Nadja says:

    Dear Yumna,

    I am SO excited to make this recipe! The pics and descriptions look absolutely delicious. Thanks so much!
    I am pretty new, but enthusiastic!, about baking so I have some basic questions.
    1) I have a 9×9 pan (the smallest one I have) so could I still do this recipe in it or do I need to double it?
    2) Can I line the pan with parchment paper instead of oiling?
    3) I’ll try it with Greek yogurt first but if I find it too dense (I won’t overpack flour or overmix the wet ingredients like you said 😉 but if I still find it too dense, could I sub with coconut milk or almond milk? I don’t cook with regular milk.. Would coconut milk be too rich or coconutty? Would almond milk would be too weak/watery?
    Finally (sorry for so many questions and thanks!!)
    4) Since I’ll be using frozen blueberries do I still first toss them in 1TBSP of flour from frozen (not thawed) and then incorporate? I just wonder if frozen remain a bit more clumped than fresh…also, is 1 whole cup vs. 3/4 cup too much (I love them so much so would like it quite blueberry-ish but at the same time, I know in baking it’s a delicate balance.)
    Thanks so much! I can’t wait for your answers, I know I’ll be even more excited to try this soon!
    Best!
    Nadja

    1. Yumna Jawad says:

      Can’t wait for you to make it!

      1) You could double it (it will take longer to cook), or you could bake one batch in that and have thinner pieces (more like squares) of the Lemon Blueberry Bread.
      2) You could. I just prefer the oil method because I know it won’t stick to the pan for me that way.
      3) This Lemon Blueberry Bread does come out more dense because of the Greek yogurt, so using milk (or plant-based milk) will make it more light and fluffy, so I recommend using that if you prefer. Also, make sure to not overmix because, if you overmix the batter, it can lead to a denser loaf.
      4) The recipe will still taste amazing with frozen blueberries. But make sure not to thaw the blueberries. Toss them in frozen, and fold them in gently without over stirring to avoid the batter turning purple, unless you’re having a purple theme party…then yeah, totally do it!

      Hope this helps!

    2. Yumna Jawad says:

      Either milk will work; the bread won’t be noticeably more fluffy if you use one milk over the other. I would still toss the frozen blueberries in flour before folding them in gently!

  25. RB says:

    Hi there! I just made this over the weekend, and while it’s delicious (so lemon-y!), I found that the consistency was a little dense. Any thoughts as to why this could be?

    1. Yumna Jawad says:

      I’m glad you enjoyed the taste! This lemon bread does come out more dense because of the greek yogurt. Milk will make it more light and fluffy, so I recommend using that if you prefer. Also, make sure to not overmix because, if you overmix the batter, it can lead to a denser loaf.

  26. Jamy says:

    Love this recipe! Could I use oat milk or coconut milk instead of whole milk?

    1. Yumna Jawad says:

      Thank you! I have yet to try it with another milk, so let me know if you decide to!

  27. Ann-Marie says:

    Hi, I haven’t tried any of your recipes as yet but I’m super excited about them. What type of milk would you recommend as a substitute for the Greek yogurt?

    1. Yumna J. says:

      I’m so excited for you to give it a try! A full fat milk will probably be best, but you could also use sour cream!

      1. ANN-Marie says:

        Thank you

      2. Ann-Marie says:

        ok, thank you.

  28. Rose says:

    Made this today. So light and delicious! I even made a lemon glaze for a added touch but was great without it too! #1!!!

  29. Janice says:

    Thanks for the recipe. Great for me, as I always cut the called-for sugar in half, and prefer baking with oil instead of butter. Just found that the loaf didn’t brown … possibly because of the lack of granulated sugar?

    1. Yumna J. says:

      You’re so welcome! That could be the case, or it could possibly use a few extra minutes in the oven.

      1. Janice says:

        Thank you!

  30. Christine says:

    Love it! I bought a bunch of blueberries at the store and needed something different. I was a little worried at first about how thick the batter was but it came out perfect! My mom and I enjoyed some with tea after dinner.

    1. Yumna J. says:

      Thank you! That sounds like a wonderful way to enjoy it!

  31. shaine says:

    would whole wheat flour also work with this recipe? thanks!

    1. Yumna J. says:

      I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.

  32. arabella says:

    Hey, is it possible to substitute the coconut oil with anything that is lower in calories? Or maybe try half water half oil?
    Thank you!

    1. Yumna J. says:

      Hi! You can use any oil but that won’t lower the calories significantly. A lot of people use applesauce/ banana/ pumpkin/ yogurt in place of oil in baked goods, but I haven’t tried that yet in the recipe, so I’m not sure how good it’ll turn out.

  33. Yumna J. says:

    Yay! I’ll have to think about a glaze!

  34. Alicia says:

    Hi! This looks amazing so I will try it in a few days for my family — for coconut oil, should it be virgin or unflavored? And any recommendations on honey that you like to use in general? Thanks!!

    1. Yumna Jawad says:

      For the coconut oil, it can be either one. I like to use refined virgin for cooking so you can’t taste the coconut. And any honey will work as long as it’s the only ingredients.

  35. Jenna says:

    What is the pan size?

    1. Yumna Jawad says:

      I use a “standard loaf pan” which iss 8-1/2 x 4-1/2 x 2-1/2 inches.

  36. Nana says:

    What can we use instead of coconut oil? And does sour cream work instead of yogurt?

    1. Yumna Jawad says:

      You can use butter or vegetable oil instead of coconut oil. And I would recommend milk instead of yogurt.

  37. Carmen says:

    Love this recipe, my family loves it to😍

    1. Yumna Jawad says:

      Yay, I’m so happy to hear that! Thank you!

    2. Dian Jackson says:

      What is a substitute for lemon zest. Have never used it.

      1. Yumna Jawad says:

        There isn’t really a substitute, so you can omit it. But lemon zest is just when you zest the skin of the lemon!

  38. Michaela says:

    Is the batter quite firm? Normally when I bake bread its more liquid.. Can’t tell if I messed something up haha

    1. Yumna Jawad says:

      Yes it is due to the greek yogurt and honey. Did you turn out ok for you?

  39. Dorian says:

    Can I use almond milk or regular yogurt, instead of Greek yogurt? Thanks!🤗

    1. Yumna Jawad says:

      Yup, either of those will work!

  40. Tiffany says:

    I actually made this in a toaster oven! I made a few tweaks, using 75g of sugar instead of honey and doubling the amount of Greek yogurt (one single serving tub, about 150g). I’ll definitely make this again. But next time, I’ll be more careful with the blueberries since I may have been a little heavy handed and I’ll add a lemon glaze so the lemon flavor is stronger.

    1. Yumna Jawad says:

      Oh I love that you made it in the toaster oven! And thanks so much for sharing your tweaks…super helpful for others making it!

  41. Kelly says:

    Is the coconut oil 1/4 cup before melting?

    1. Yumna Jawad says:

      After melting, I’ll clarify that 🙂

  42. Bhavsi says:

    This is so delicious and healthy and easy to make. My whole family loved it!

    1. Yumna Jawad says:

      Yay that makes me so happy to hear!! Thank you so much!!

  43. Darine says:

    Hi Yumna,

    Can I substitute regular flour for oat flour?!

    Thank you,
    Darine

    1. Yumna Jawad says:

      No unfortunately, I think it will be too dense.

  44. Sarah says:

    This is an awesome recipe!!! I added some blackberries and a sprinkle of vanilla. Love it, thank you!! Will be using this recipe frequently 🙂

  45. Nawal says:

    Love this recipe 🙂

    1. Yumna Jawad says:

      Thank you so much!

  46. Nicol says:

    I just wanted to thank you for the recipe!I gave it a try, gotta work on getting a better rise 😅 but super delicious! I will definitely make this again soon!

    1. Yumna Jawad says:

      So glad to hear that you liked it. Thank you!!

  47. Anamaria says:

    It came out great!! My household loved it, so did my diabetic boyfriend! Loved the changes!

    1. Yumna Jawad says:

      That’s awesome! So glad everyone loved it 🙂

  48. Karam says:

    Loved this, light and made it with milk so turned out so good ?

    1. Yumna Jawad says:

      Perfect! Thanks so much for sharing!

  49. Vicki says:

    Made this bread yesterday and we absolutely loved it. Going to try it with milk next time. Also, want to try raspberries/orange juice too.

    1. Yumna Jawad says:

      I think using milk instead of yogurt will help to give it a lighter consistency. So glad that you liked it! Thank you 🙂

  50. Zeina says:

    I made this cake today and it was delicious! So light and airy yet full of flavor. I love that there is no sugar or butter in the recipe so it’s a healthier alternative.

    1. Yumna Jawad says:

      So glad that you enjoyed it. Thank you!!

  51. Annette says:

    Thank you for this great recipe! I’ve seen a bunch of comments about the bread being too dense. I actually don’t mind how dense the bread came out, it satisfies me with a smaller piece!! Great flavor!

    I do have one question – I feel like my bread didn’t rise as much as yours did. It is probably half the height. Could I have done something wrong with the recipe or could it just be something simple like I used too wide of a loaf pan? I admit I didn’t measure it!

    1. Yumna Jawad says:

      Yes, I’m realizing there’s a lot of fat in the recipe from the greek yogurt and the coconut oil combined which makes the loaf more dense and doesn’t rise as much. Also, the pan could have something to do with it. My pan 8 x 4 x 2

  52. Michelle says:

    I made slight tweaks to this. Used sugar instead of honey. Used normal oil instead of coconut. Frozen blueberries. Also added quarter tsp vanilla essence. It looks stunning, is super delicious and easy to make!! I used a thin plain yogurt, cake wasn’t dense at all.

    1. Yumna Jawad says:

      Love to hear about your tweaks. I think the sugar instead of honey and the thin plain yogurt makes it not come out dense. Glad you enjoyed it!

  53. Faye says:

    I made this bread. It came out great . I love it . It tastes very good too.

    1. Yumna Jawad says:

      So glad to hear it. Thank you!!

  54. Melissa says:

    My cake was dense as well ? it tasted good but not soft at all. I’ll try again soon.
    Do you think yogurt is better than mild for this recipe?

    1. Melissa says:

      *milk

      1. Yumna Jawad says:

        Yup, it needs to be made with milk. I’m actually going to re-test it soon!

    2. Yumna Jawad says:

      I think I should switch the yogurt to milk in the recipe because the yogurt does make it more dense.

  55. Laura Barriga says:

    LOVE IT!!! Thank you for the recipe!!!!!!!☺️
    Great recipe!!!! 🙂

    1. Yumna Jawad says:

      So glad to hear it. Thank you!!

  56. Kalida says:

    I had to add Yumna’s Lemon Blueberry Bread recipe to my morning baking list since it is absolutely healthy and delicious! I love the fact that this recipe doesn’t require sugar and butter. It is perfect for a healthy morning breakfast. My family woke up this morning to the enticing smell of lemon zest mixed with fresh baked blueberries. They loved it, and they wanted more this afternoon! Thanks Yumna for sharing delicious and healthy recipes that make my family happy and feel SO GOOD 🙂

    1. Yumna Jawad says:

      So glad you liked it. What a wonderful thing to wake up to! Thank you Kalida 🙂

  57. Ricky Schulze says:

    Super quick, Super easy to make.
    Only downside: Was eaten Super quick as well….do it again: Bake, Eat and repeat.

    1. Yumna Jawad says:

      Hahaha that’s not a bad downside to deal with 🙂

  58. Tania V says:

    Will Bob Red’s Mill 1 to 1 Baking Flour work fine with the recipe?

    1. Yumna Jawad says:

      Yes that will work. I recommend using milk though instead of greek yogurt because otherwise it will be too dense.

  59. Ree eli says:

    This was super easy to make. It was my first time baking with blueberries and I was very excited. It came out great!

    1. Yumna Jawad says:

      So glad you enjoyed it! Thank you!

  60. Maddy says:

    Can I sub poppy seeds for the blueberries?

    1. Yumna Jawad says:

      Yup, that will work!

  61. danielle says:

    I love carbs and lemon flavored things so this recipe was great for me. The only thing I had an issue with was the lack of lemon flavor. However, that can easily be fixed by adding more lemon. Thanks for the recipe!! Will try again later.

    1. Yumna Jawad says:

      Thank you Danielle! Yes, I think more lemon would be nice and more lemon zest too!

  62. Paulina says:

    I love it. I just made it and followed your recipe to the tee. Delicious!

    1. Yumna Jawad says:

      So glad to hear it. Thank you so much for your feedback!!

  63. Allison says:

    Can you make these in a 8 x 8 x 2 in pan?

    Thanks!

    1. Yumna Jawad says:

      Yes, I think that will work, but reduce the time to 40 minutes and check on it!

  64. Camille Manrique says:

    This is so good! Its easy and at the end you get a beautiful looking bread! This is another one of my favorites, thanks for making these recipes so easy to follow and with great results!

    1. Yumna Jawad says:

      So glad to hear that you enjoyed it so much. Thank you!!

  65. Sylvia Saavedra says:

    made this recipe followed it to the letter. They came out of the oven beautiful but then they lost height and when they were cool I took them out of the pan and they were very hard. Tried making them again with no success. Can you explain Why??

    1. Yumna Jawad says:

      Ugh, you are the third person who says that, but then again so many others have had great success and I’ve made it 4 times myself. I’m thinking it has to do with the honey instead of the granulated sugar which maybe made it too dense. I’m going to re-test it and share any additional feedback or tips. Thank you and so sorry about this.

  66. Lindsey Prescott says:

    Your recipe was very tasty and easy to follow! Love the flavors. However, for some reason the texture was off with mine. It is very dense. I followed your instructions exactly (even the notes about not packing the flour tightly). I cooked it for 45mins, & a knife came out clean multiple times. Perhaps my baking powder was old. Are there any suggestions/thoughts you have for what I could do next time? Thank you!!!

    1. Yumna Jawad says:

      I’m so sorry to hear that. There was one other person on instagram who had a similar experience to you so now I’m thinking I should re-test since it’s been over a year that I made the recipe honestly. I think the problem is using liquid sweetener instead of granulated sugar. It just makes it more dense, but I’m going to test it out again and keep you posted. Thank you so much!

  67. Jularas says:

    Very easy recipe I will try it soon and thank you for sharing.

    1. Yumna Jawad says:

      Glad to hear it. Thank you!!

  68. Jessica says:

    Made this verbatim and it was trash. Total waste of time.

    1. Yumna Jawad says:

      Aww, I’m so sorry to hear that. I never ever want to read that a recipe didn’t work for someone because I test everything multiple times before sharing. Can you tell me what happened?

  69. Meaghan says:

    I’ve always struggled with baking but this recipe was so easy and delicious cant wait to try more!!

    1. Yumna Jawad says:

      So glad to hear it worked well for you. Thank you!!

  70. Lemon Love says:

    Can you substitute the coconut oil with a different one? If so, what?

    1. Yumna Jawad says:

      Yes, you can use any neutral oil you’d like, for example, canola oil, vegetable oil, grapeseed oil or even olive oil

  71. Yumna Jawad says:

    Awesome! Keep me posted!

  72. Aisha Moftah says:

    Absolutely loved this recipe, I did half raspberries half blueberries simple perfect ??

    1. Yumna Jawad says:

      Yay…so glad to hear it. Thank you!!

  73. Alexandra says:

    How can I substitute coconut oil for the best result?

    1. Yumna Jawad says:

      You can use vegetable oil or butter. Hope that works!

  74. Alexandra says:

    Can you specify all ingredients in grams or millilitres, please? Your recipes are fabulous!

    1. Yumna Jawad says:

      Aww I’m so sorry, the recipe card I use doesn’t have this option yet, but I will look into making it so you can easily translate it to grams or millimeters somehow! I’ll try to figure out a solution! Thank you so much!

  75. Daria says:

    How can I understand 1/3 cup of honey in grams? How many grams is this cup? 🙂

    1. Yumna Jawad says:

      That will be 85 grams

  76. Mitali Gautam says:

    This bread is an absolute delight! Made it last night for the breakfast this morning! Absolutely love love love it!!! Such an amazing blend of refreshing flavors! You gotta try it! Thank you for the wonderful recipe <3

    1. Yumna Jawad says:

      Yay…so glad to hear that you enjoyed it so much!! Thank you for sharing!!

  77. Hanna says:

    Amazing recipe. I substituted the flour for half wholemeal spelt and half almond flour. Perfection!!!
    5 stars

    1. Hanna says:

      Sorry I kept picking 5 stars but it just wouldn’t work on my phone.

      1. Yumna Jawad says:

        Thank you! The star rating broke down, but I’m working to fix it. The black stars in the recipe card worked though, so thanks for trying that! 🙂

    2. Yumna Jawad says:

      Thank you so much! I really appreciate the feedback and glad you enjoyed the recipe!!

    3. Alexandra says:

      How can I understand 1/3 cup of greek yogurt in grams?

      1. Yumna Jawad says:

        That will be 85 grams.

  78. Leanna says:

    Will this recipe still work if sub the eggs for a flax one and yogurt with oak milk? Also honey shouldn’t be heated, what other sweetener would you commend?

    1. Yumna Jawad says:

      Hi there, I do think the flas egg substitute will work along with the yogurt and oat milk, but I haven’t tried them myself. Let me know how it goes! As or the honey substitute, I recommend maple syrup. Good luck!

  79. Mary Jo says:

    Can I use grapes in place of blueberries? Blueberries are just sooo expensive these days, am I right?

    1. Yumna Jawad says:

      I don’t think grapes will work, but you can use strawberries or raisins!

  80. Andrea says:

    Only 9 grams of sugar per serving.
    Good recipe. Love the burst of blueberries.

    1. Yumna Jawad says:

      Thanks so much!

  81. Fred says:

    Delicious ??

  82. Halla S Wissner says:

    Delicious!