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This lemon blueberry bread is made with whole grains and no refined sugar. Bursting with fresh blueberries in every bite, and with a hint of lemon flavor, this is delicious with a cup of coffee.
Looking for a wholesome baking recipe to enjoy fresh blueberries without overdoing it? You've come to the right place!
This lemon blueberry bread is packed full of fresh, juicy blueberries, and is sweet enough to satisfy my sweet tooth, but light enough that it won't send me into a crazy spiral of blood sugar highs and lows.
This recipe is adapted from my favorite healthy zucchini bread and healthy pumpkin bread recipes. It is naturally sweetened with honey and applesauce, which creates a perfect texture and makes it deliciously moist.
Contains white whole wheat flour, a touch of coconut oil, and has no refined sugar.
Freezer friendly, instructions included below!
How to make it
I hate dirtying dishes, so I made sure that this lemon blueberry bread was made in a single bowl and a spatula! I like using this large glass measuring cup because I can pop it in the microwave to melt the coconut oil, then add in the remaining ingredients.
Melt the coconut oil, then add in your wet ingredients. Pop the bowl back into the microwave for a few seconds if the coconut oil solidifies.
Add the dry ingredients right into the bowl with the wet ingredients and mix everything together.
Fold in the lemon zest and fresh blueberries.
Bake in a floured loaf pan for 1 hour.
Recipe FAQ
Can this recipe be frozen?
Yes, we love doubling this recipe and freezing it! I wrap mine in plastic wrap and store in an air tight container or ziplock freezer bag.
Does lemon blueberry bread need to be refrigerated?
I prefer to refrigerate it because it will help it last for longer, but it also seems to stay moist that way. We store it right in the loaf pan and cover with beeswax wrap for up to 5 days.
Can I use a different berry?
Yes, this will work with raspberries or chopped strawberries as well.
Variations
Here are some (untested) add in ideas:
Add 1 cup of shredded zucchini (squeeze out extra moisture before adding)
Add ½ cup sliced almonds
A sugar streusel or oat topping would be yummy
For a more robust lemon flavor add up to 2 tablespoons of lemon juice.
Tips and equipment
If your coconut oil starts to solidify when you add the other wet ingredients, pop it in the microwave and heat in 20 second increments until it is liquified again
I used a 9 x 5 inch loaf pan similar to this oneIf you have an 8 x 4 inch loaf pan, keep an eye on the blueberry bread, it may be baked through sooner (start checking at 40 min)
If you find the top of your loaf is browning too quickly simply make a little aluminum foil tent to prevent the top from over cooking.
Combine the sweetener, 2 tablespoons milk and the extract. Whisk until smooth (add additional milk if needed). When the glaze reaches your desired consistency drizzle over the bread.
This Lemon Blueberry Bread is made with whole grains and no refined sugar. Bursting with fresh blueberries in every bite, and with a hint of lemon flavor, this is delicious with a cup of coffee.
10slices
Ingredients
¼cupcoconut oil(52 g)
½cupmaple syrup(130 g; honey may be swapped in)
½cupunsweetened applesauce(124 g)
1teaspoonvanilla extract
2eggs
¼cupalmond milk(54 g; regular dairy milk or buttermilk may be swapped in)
Heat oven to 325°F. Spray and flour a 9 x 5 inch loaf pan, set aside.
In a large glass measuring cup or microwave-safe bowl, melt the coconut oil. Stir in all remaining wet ingredients.
If coconut oil solidifies, pop the bowl back into the microwave and melt in 20 second increments until smooth.
Stir in the dry ingredients: flour, salt, baking powder, baking soda.
Fold in the fresh blueberries and lemon zest.
Scrape the batter into the loaf pan and scatter extra blueberries on the top of the batter.
Bake in the oven for 55-65 minutes, or until a tooth pick comes out cleanly from the middle of the loaf.
Allow to cool completely. Run a knife around the outside of the pan to loosen, then invert the pan and give it a couple of firm smacks to release the loaf from the pan.
Storage
Store in a sealed container in the fridge for up to 5 days.
Wrap in plastic and store in a sealed container or bag in the freezer for up to 3 months.
Tips:
* white whole wheat flour may be substituted for:
all purpose flour
50% all purpose 50% whole wheat flour
If you'd like to add a glaze to this bread simply combine the following and drizzle:
Combine the sweetener, 2 tablespoons milk and the extract. Whisk until smooth (add additional milk if needed). When the glaze reaches your desired consistency drizzle over the bread.
Hi Jennifer, I bet that would work just fine! I am not sure on the cook time. I would start checking at 20 or 25 minutes? Hope you enjoy! PS- I do have a blueberry muffin recipe here: https://sweetpeasandsaffron.com/healthy-blueberry-muffins/
Sue McLean says
Can you use frozen blueberries?
Denise Bustard says
Hi Sue! Yes, frozen blueberries work. Fold them in carefully as they can sometimes turn your batter purple. Hope you enjoy!
Lynze says
If I am looking for more lemon flavor, would adding juice or extract be an issue?
Jennifer says
Can i use a muffin tin instead of a loaf pan?
Denise says
Hi Jennifer, I bet that would work just fine! I am not sure on the cook time. I would start checking at 20 or 25 minutes? Hope you enjoy! PS- I do have a blueberry muffin recipe here: https://sweetpeasandsaffron.com/healthy-blueberry-muffins/