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Lemon Blueberry Bread

Author: Stephanie Kay

This healthy blueberry bread recipe is made with plain yogurt, ripe blueberries and fresh lemon for a moist, fluffy, and delicious loaf!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 slices 1x
  • Category: Snack
  • Method: Baked
  • Cuisine: American
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Ingredients

Instructions

  1. Preheat the oven to 350°F and grease an 8 x 4 loaf pan with butter.
  2. In a medium bowl, combine all of the dry ingredients: flour, baking soda, baking powder, salt and sugar, and stir to combine.
  3. In a small bowl, add the blueberries and 1 to 2 tablespoons of the flour mixture. Gently stir or toss the blueberries in the flour mixture until they are coated in flour. This helps to ensure that the blueberries do not fall to the bottom of the pan while baking. (If using frozen berries, ensure that they are added frozen, do not allow them to thaw as they will bleed in the batter.)
  4. In a large bowl, combine the wet ingredients; eggs, yogurt, melted butter, milk, vanilla extract, lemon juice and lemon zest, and whisk until well combined.
  5. Add the dry ingredients to the wet ingredient and stir until well combined. Gently fold in blueberries, stirring with a spatula, until evenly mixed into the batter. (Depending on the brand and percentage of yogurt you use, you may have to add an extra splash of milk if your batter is too thick.)
  6. Transfer the batter to the greased loaf pan and transfer to the oven for 60-70 minutes until a toothpick comes out clean. At the 30-40 minute mark, once the loaf is golden on top, loosely cover the loaf pan with a piece of aluminium foil to stop the top from burning.
  7. Once cooked, remove blueberry loaf from the oven and allow the loaf to cool completely in the loaf pan. Once cooled, slice into 10 even slices.
  8. This blueberry bread can be served immediately or stored in an airtight container for up to 5 days or the freezer for up to 3 months.

Notes

YOGURT: Greek yogurt can be substituted if needed, however, you may need to add an extra splash or two of milk as it can make the batter a little too thick.

MILK: Almond milk can be substituted if needed.

BUTTER: Coconut oil or olive oil can be substituted if needed.

EGGS: Flax eggs can be substituted if needed.

Nutrition

Find it online: https://kaynutrition.com/lemon-blueberry-bread/