Lemon Blueberry Bread
Welcome spring with this fresh and light Lemon Blueberry Bread. It's easy to make with simple ingredients, and comes out moist, fluffy & packed with flavor
Servings 12 slices
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup maple syrup or honey
- ¼ cup Greek Yogurt or Milk
- ¼ cup coconut oil melted
- 2 large eggs
- ¼ cup lemon juice plus zest of one lemon
- ¾ cup blueberries fresh or frozen
- 1 tablespoon flour for coating blueberries
- 3 tablespoons grated lemon zest
Preheat oven to oven to 350°F. Grease and flour an 8x4 loaf pan.
In a small bowl, combine the flour, baking powder and salt.
In a separate large bowl, beat the Greek yogurt, honey, coconut oil, eggs and lemon juice; stir the dry ingredients into the wet ingredients and whisk until mixed through.
In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest
Transfer to prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Recipe: Adapted from Taste of Home. I substituted the butter with coconut oil. I switched the milk to Greek Yogurt and I used half the amount of sugar and switched it from granulated sugar to honey.
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.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving of the loaf, which is 1/12 of it.
- Instead of greek yogurt, you can use sour cream or even milk.
- I tested this recipe with a whole wheat white flour, but it will work with any other all purpose flours.
- To make this gluten-free, use an all-purpose gluten-free flour mix. Do not substitute only almond flour or only coconut flour.
- Replace honey with other types of granulated sugar or maple syrup.
Calories: 124kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 75mg | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 0.5mg