This Healthy Lemon Blueberry Bread Recipe is delicious! Made with greek yogurt – this low calorie blueberry bread is so easy to make!
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This quick Healthy Lemon Blueberry bread recipe is so perfect for Spring/Summer. It’s light, just a little sweet (from honey!) and perfect for breakfast or a snack.
If you love blueberries though, this Healthy Blueberry Crisp or Healthy Blueberry Muffins are my favorite way to use them up!
You might be wondering though.. is bread actually healthy for you?
What makes this Lemon Blueberry Yogurt Bread healthier?
This recipe is definitely a healthier version of a classic dessert bread recipe, but it’s still a dessert. Here’s what makes it healthier:
- Naturally sweetened– This bread has minimal sugar, sweetened only with honey and fresh berries.
- Made with whole grains- I used whole wheat flour in this recipe rather than bleached white flour. Whole wheat flour is a great source of whole grains and so much better for you than regular white flour! This is the whole wheat pastry flour I like.
- Lower sugar- This bread is lower in sugar than most dessert breads with only 18g of sugar per serving. Most breads have 30-40g of sugar per serving which is a lot!
Ingredients for Lemon Berry Bread:
To make this lemon blueberry bread you’ll need:
- whole wheat pastry flour
- oat flour, baking powder
- baking soda
- cinnamon, ground ginger
- lemon zest, lemon juice
- coconut oil
- eggs
- vanilla extract
- honey
- greek yogurt
- almond milk
- blueberries
We love this citrus zester and this citrus juicer. It makes zesting/juicing so much easier.
There are some substitutions below for different things depending on what you have in your pantry.
How to make Lemon Blueberry Bread:
Making this lemon blueberry bread is super easy.
- Mix all your ingredients together until combined
- Pour in a greased 9×5 or 8×4 loaf pan.
- Bake for 35-40 minutes until top of the bread is golden brown and a toothpick comes out clean when inserted in the center.
Substitutions for this Healthy Lemon Blueberry Bread Recipe:
There are a lot of different substitutions for this bread depending on what you have in your fridge/pantry.
Flour: You can make this with regular whole wheat flour or all oat flour. It will be a little more dense than if you use whole wheat pastry flour, but it will work just fine!
Coconut Oil: You can substitute olive oil, vegetable oil or avocado oil.
Honey : You can substitute honey with maple syrup.
Lemon: If you don’t have lemon, substitute with orange!
Berries: You can use strawberries or raspberries in this recipe, but it may be a little more watery. You can also substitute frozen berries, but make sure to thaw completely and strain out any liquid to avoid the bread becoming too wet. To avoid blueberries sinking to the bottom of the mix or pan, you can coat with a teaspoon cornstarch before adding to the batter.
Healthy Lemon Bread: You can skip the berries in this and make it a healthy lemon bread!
Greek Yogurt: I haven’t tried it but I think you can substitute sour cream for greek yogurt. I’m not sure if dairy free yogurt will work.
To make gluten free: I haven’t tried it, but I think you can replace whole wheat flour with Bob’s Red Mill 1-to-1 Gluten Free Flour
To make vegan: Here’s a Vegan Lemon Blueberry Bread Recipe. You can also subbing the egg/egg white for with flax eggs, sub honey with maple syrup, and sub greek yogurt for dairy free yogurt. I have not tried making this bread vegan, so I’m not sure how it will work!
Muffins: I haven’t tried baking this bread in muffin form but I think it would work. You can try putting in a greased or lined muffin tin and bake for 15-20 minutes until a toothpick comes out clean when inserted in the center.
How to store Low Calorie Blueberry Bread:
Storing: You can store this bread covered on your counter for a few days, but I recommend keeping it in the refrigerator for maximum freshness! When you’re ready to eat it pop it in the microwave or toaster oven.
Freezing: You can freeze this bread. Either slice it and individually wrap it or freeze the loaf whole
Other Healthy Bread Recipes:
We love making healthy dessert breads. Here are some of our favorites!
- Healthy Apple Cider Bread
- Zucchini Banana Bread Recipe
- Healthy Gingerbread Loaf
- Healthy Zucchini Bread
- Healthy Banana Bread
Healthy Lemon Blueberry Bread
Ingredients
- 1 cup whole wheat pastry flour
- 1 cup oat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 tablespoons lemon zest
- 3 tablespoons coconut oil melted
- 1 egg
- 1 egg white
- 2 teaspoons vanilla extract
- 1/2 cup honey
- 1/2 cup nonfat greek yogurt
- 1/4 cup lemon juice
- 1/4 cup almond milk
- 1.5 cup fresh blueberries
Instructions
- Preheat oven to 350 + prepare a greased 9×5 baking dish
- In a large bowl mix whole wheat pastry flour, oat flour, baking powder, baking soda, cinnamon and ginger
- In a separate bowl mix lemon zest, melted coconut oil, egg, egg white, vanilla extract, honey, yogurt, juice, + milk
- Combine the wet + dry ingredients
- Slowly fold in blueberries with a spatula
- Pour batter in a greased 9×5 or 8×4 loaf pan and bake for 35-40 minutes until cake is cooked thoroughly in the middle. If you bake in a 8×4 loaf pan it may take 5-10 minutes longer to cook. The cake should be golden brown on the outside and a cake tester or toothpick should come out clean when inserted into the center.
Video
Notes
- Oil: You can substitute olive oil, vegetable oil or avocado oil
- Flour: You can make this with regular whole wheat flour or all oat flour. It will be a little more dense than if you use whole wheat pastry flour, but it will work just fine!
- Honey : You can substitute honey with maple syrup
- Berries: You can use strawberries or raspberries in this recipe, but it may be a little more watery. You can also substitute frozen berries, but make sure to thaw completely and strain out any liquid to avoid the bread becoming too wet. To avoid blueberries sinking to the bottom of the mix or pan, you can coat with a teaspoon cornstarch before adding to the batter.
- Healthy Lemon Bread– You can skip the berries in this and make it a healthy lemon bread!
- Greek Yogurt: I haven’t tried it but I think you can substitute sour cream for greek yogurt
- To make gluten free: I haven’t tried it, but I think you can replace whole wheat flour with Bob’s Red Mill 1-to-1 Gluten Free Flour
- To make vegan: Here’s a Vegan Lemon Blueberry Bread Recipe. You can also subbing the egg/egg white for with flax eggs, sub honey with maple syrup, and sub greek yogurt for dairy free yogurt. I have not tried making this bread vegan, so I’m not sure how it will work!
- Muffins: I haven’t tried baking this bread in muffin form but I think it would work. You can try putting in a greased or lined muffin tin and bake for 15-20 minutes until a toothpick comes out clean when inserted in the center.
Cassie says
Hahahaha, Costco is a pretty crazy place for me too! I just get LOST in books and food! Definitely loving the blueberries in this banana bread–the combination is absolutely amazing!
thecleaneatingcouple@gmail.com says
The books are dangerous!!! I always buy one 🙂
Marci Peterson says
This looks so yummy! I can’t wait to try it!
thecleaneatingcouple@gmail.com says
Thank you, Marci! I think you’ll love it!
Aya @ A Healthy Story says
This looks amazing! Love this combo. I have to get back into making banana bread!
thecleaneatingcouple@gmail.com says
Thanks, Aya! I love making different breads for breakfast- They’re such comfort food and so yummy!
Laura says
Lemon and blueberry go SO well together! This looks super delicious!
thecleaneatingcouple@gmail.com says
Agreed!! It’s one of my favorite combos!
rachel @atheltic avocado says
When life gives you lemons and blueberries, you gotta make bread! This looks so good <3
thecleaneatingcouple@gmail.com says
Agreed!! 🙂
Reagan says
THIS bread is a game changer… The lemon + blueberry combo is seriously SO good!
The Clean Eating Couple says
So glad you liked it, Reagan!! It’s one of our favs too!
Andrea says
This recipe is amazing! The loaf turned out wonderfully moist and delicious. It took mine about an hour to bake. Love the healthy twists on a classic quickbread!
The Clean Eating Couple says
I’m so glad you liked it, Andrea! Have you tried my healthy zucchini bread? That’s another one of my favorite breads!!
Heidi Mitchell says
I just made the lemon blueberry bread and it was amazing. I made it gluten and dairy free. In stead of the flour, I subbed in Bob’s Red Mill GF flour and instead of the yogurt, I changed the number of eggs to three and added a tad more almond milk. I baked it in a 7×11 pan for 40 min. This was wonderful! I can imagine making a lemon glaze over next time!
The Clean Eating Couple says
So glad you liked it Heidi + the substitutions worked for you! I’m sure it would be delicious with a glaze!
Krista says
Such a yummy recipe! I’ve always made it in a loaf pan but decided to try muffins this time. Baked them for 20 minutes and they came out perfectly! Excited to have them on hand for breakfast and snacks!
The Clean Eating Couple says
So glad you liked it! Love that you turned them into muffins 🙂
Fabiola says
This bread is absolutely Delicious!! We follow the recipe to a T and we all loved it!
It’s light, tasty, full of blueberries and it’s healthy!!
Thank you for an awesome recipe!
The Clean Eating Couple says
Thanks, Fabiola! It’s our favorite Spring treat!
Karen Rosenthal says
Very moist with lots of Lemmon flavor
The Clean Eating Couple says
Glad you liked it, Karen!
Emilia Hobbs says
I love this recipe! It has low sugar and ingredients that I have on hand in the kitchen! So many healthy recipes call for almond flour and coconut sugar or other stuff that I dont always have at home so when I got a feeling of wanting to make blueberry bread with the ingredients I already had this was perfect! I used 2 cups whole wheat flour, lowered the honey content a bit, used olive oil instead of coconut oil, and 1% milk and it was lovely! Definitely recommend!
The Clean Eating Couple says
Thank you so much, Emilia! I’m so glad you liked it!
Karen says
I love anything lemon, but with blueberries, this bread is spectacular! I sometimes opt for muffins so I don’t eat the whole loaf by myself (learning to share!)
The Clean Eating Couple says
So glad you enjoy it, Karen 🙂 Love turning it into muffins!
Anna nahajewski says
OMG, i have been baking for over 40 years. This is the modt delicious, moist blueberry bread I have ever made! I kind of made it unhealthy by adding a lemon glaze!
The Clean Eating Couple says
So glad you liked it, Anna! This makes me so happy to hear!
Angelika says
I’ve made this bread numerous times and it is a huge hit in my house. Simple healthier options are what we are looking for and Liz and her website are everything we need! The bread is so moist and flavorful, we usually go through a whole loaf in a couple days!!
The Clean Eating Couple says
So glad you like the bread, Angelika! Thank you!
Yardboy says
Made this as mini muffins, 25 minutes bake time, made 36, I think about 65 cals each. Great for sweet cravings without breaking the calorie budget.
The Clean Eating Couple says
So glad you liked it!
Neha More says
I did the an abridged vegan version with flax egg to replace the whole eggs, egg whites (as above), all whole wheat flour, and maple syrup instead of honey. The batter needed a bit more maple syrup and slightly more sweetness. I’m still really happy with how they turned out. My go to recipe!!
The Clean Eating Couple says
So glad it worked for you!