Lemon Blueberry Bread is soft, fluffy and moist. It's packed full of sweet juicy blueberries while perfectly balanced with tart lemon flavor.
It's blueberry season again in Northwestern Ontario, Canada and the berries are looking great this year. I have been busy in the kitchen experimenting with recipes and this Lemon Blueberry Bread is definitely a winner. Lemon Blueberry Bread often has a sugary glaze on top but we are skipping the glaze in this recipe because the bread is sweet enough on its own. We are also using Greek yogurt in place of the butter to cut down on the fat but to also add a boost of protein. We are also omitting any processed sugars and using maple syrup as a replacement. Lemon Blueberry Bread is great snack at any time of day.
If you are looking for other recipes with blueberries, try my Healthy Blueberry Muffins or Gluten Free Blueberry Oatmeal Breakfast Bars.
Ingredients
- All-Purpose Flour - I used all-purpose flour for this bread. I haven't tried this recipe using any other type of flour.
- Baking Soda - Helps the bread to rise.
- Baking Powder - Helps to give the bread a soft and fluffy texture.
- Cinnamon - Adds an extra touch of flavor.
- Lemon Zest and Lemon Juice - Used in combination to create the tart lemony flavor to balance the sweetness of the berries.
- Eggs - Helps to bind the other ingredients together.
- Maple Syrup - Used to sweeten the bread.
- Greek yogurt - Used in place of butter or oil. I used plain, 0%.
- Milk - I used skim milk for this recipe.
- Fresh Blueberries - You can't have lemon blueberry bread without the blueberries.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Grease a 9x5 loaf pan with non-stick cooking spray.
Add flour, baking soda, baking powder and cinnamon to a medium size bowl. Stir to combine.
In a large bowl, add lemon zest, lemon juice, eggs, maple syrup, Greek yogurt and milk. Whisk to combine.
Add dry mixture to the wet mixture. Use a spatula to fold in the dry mixture until all of the flour is incorporated and there are no lumps in the batter.
Pour ⅓ of the batter into loaf pan.
Add blueberries to remaining batter.
Use a spatula to fold in the blueberries.
Pour remaining batter into loaf pan.
Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Use a bread knife to cut into slices. Makes 12 slices.
Hint: Make sure to grease the pan so the bread doesn't stick!
Substitutions
- Maple Syrup - Liquid honey can be substituted for the maple syrup.
- Greek yogurt - I used plain, 0%. You could substitute with 2% or higher if you choose.
- Milk - You can use any type of plant based or non plant based milk.
- Fresh Blueberries - fresh berries work best in this recipe. If you want to use frozen berries, thaw and drain the berries before adding to the batter to eliminate the excess liquid.
Equipment
9x5 Loaf Pan - Be sure to use a 9x5 loaf pan for this recipe. The baking time will change if you use a different size pan.
Storage
Lemon Blueberry Bread can be stored at room temperature in an airtight container or bag for up to three days.
Lemon Blueberry Bread freezes well. Place bread slices in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Make sure to add a third of the batter to the pan before folding in the blueberries because this prevents the blueberries from sinking to the bottom of the pan.
FAQ
Fresh blueberries work the best in this recipe. See the substitution section above if you would like to use frozen blueberries.
You have baked the bread too long. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. The top of the loaf should be golden. I recommend checking the bread after 50 minutes.
Lemon zest is the outer yellow layer of the lemon. Use a small grater on the outside of a lemon to make lemon zest.
Related
Looking for other recipes like this? Try these:
Recipe
Lemon Blueberry Bread
Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 2 large eggs
- ⅓ cup maple syrup
- ⅓ cup Greek yogurt
- ¼ cup milk
- 1 ½ cups blueberries
Instructions
- Preheat oven to 350F. Grease a 9x5 loaf pan with non-stick cooking spray.
- Add flour, baking soda, baking powder and cinnamon to a medium size bowl. Stir to combine.
- In a large bowl, add lemon zest, lemon juice, eggs, maple syrup, Greek yogurt and milk. Whisk to combine.
- Add dry mixture to the wet mixture. Use a spatula to fold in the dry mixture until all of the flour is incorporated and there are no lumps in the batter.
- Pour ⅓ of the batter into loaf pan.
- Add blueberries to remaining batter. Use a spatula to fold in the blueberries.
- Pour remaining batter into loaf pan.
- Bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes before transferring to a wire rack to cool completely. Use a bread knife to cut into slices. Makes 12 slices.
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