Description
This Healthy Lemon Blueberry Bread is a celebration of texture and vibrant flavor, offering a moist, tender crumb with a stunning mosaic of deep purple blueberries. The tangy lemon zest cuts through the richness, creating a perfectly balanced bite that feels indulgent yet light, making your morning coffee or afternoon tea a festive occasion.
Ingredients
1 1/2 cups White Whole Wheat Flour or Gluten-Free Blend
2 tsp Baking Powder
1/2 tsp Sea Salt
1 cup Greek Yogurt (Plain)
1/2 cup Maple Syrup
2 Eggs
1/4 cup Avocado Oil
1 tsp Vanilla Extract
1/4 cup Fresh Lemon Juice
2 tbsp Lemon Zest
1 1/2 cups Fresh or Frozen Blueberries (tossed in a little flour)
Instructions
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper
- In a medium bowl, whisk together the flour, baking powder, and sea salt
- In a large bowl, whisk together Greek yogurt, maple syrup, eggs, avocado oil, vanilla extract, lemon juice, and lemon zest until smooth
- Gently pour the dry ingredients into the wet ingredients and fold them together until combined
- Toss blueberries in a teaspoon of flour and then fold them into the batter
- Pour the batter into the prepared loaf pan and smooth the top
- Bake for 45 to 55 minutes until golden brown and a toothpick comes out clea
- Allow cooling in the pan for 10 minutes, then transfer to a wire rack to cool fully
Notes
Use room temperature ingredients for the best texture.
If using frozen blueberries, do not thaw them before use.
- Prep Time: 20 mins
- Cook Time: 45-55 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185 kcal
- Sugar: 9g
- Sodium: 147mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: NA
- Trans Fat: NA
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 38mg