Healthy Lemon Blueberry Bread (Refined Sugar Free)
Impossible not to love this beautiful loaf of bread. It’s yummy as hell but not overly sweet, with honey as the sweetener. The blueberries also add some juicy sweetness to the loaf and just keep it naturally delicious. We try to avoid using cane sugar as much as possible here at HH. Sometimes, however, it’s unavoidable – especially with my mom’s Greek dessert recipes.
ingredients:
Always happy to make this loaf for my family since it uses whole wheat flour, honey, Greek yogurt, avocado oil, blueberries and a lemon. Make sure your eggs and yogurt are at room temperature so that they combine seamlessly. You can use honey or maple syrup or agave… any liquid sweetener works. I use 5% fat Greek yogurt.
For the oil, you can choose from any neutral oil. I prefer avocado oil but also use olive oil, melted and cooled coconut oil or sunflower oil. It’s pretty much what I have on hand.
As a side note, next time I make this bread, I will either try it with lime juice and zest or orange. I think the combination would be amazing.
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Healthy Lemon Blueberry Bread
Equipment
Ingredients
- 1¾ cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup olive oil *
- 1/2 cup honey (or maple syrup)
- 1 cup Greek yogurt, room temp.
- 2 eggs, lightly beaten
- 1 tbs lemon juice
- 1 tbs lemon zest
- 1 tsp vanilla extract
- 1½ cups blueberries
Instructions
- Preheat your oven to 350°F. Line a 9×5" loaf pan with parchment paper (or spray with coconut oil).
- In a medium bowl, whisk together the first 4 dry ingredients.
- In a large bowl, lightly beat your eggs. Add in the oil, honey, yogurt, lemon juice, zest, vanilla and mix. Fold the dry mixture into the wet.
- Coat the blueberries in a little flour. Then fold them into the batter. Transfer the batter to your pan and spread out evenly. Optional: top with a few more blueberries.
- Bake for 45-50 minutes or until toothpick comes out clean. Check it at the 40 minute mark – the top of the loaf may begin to brown too much. Loosely throw a piece of aluminum foil over the top to protect it from getting browner. Let it cool in the pan for 15 minutes then transfer to wire rack to cool some more.
Notes
Nutrition
Hungry for more?
I am a huge fan of making indulgent treats nutritionally worthwhile – this recipe fits the bill! I made two small tweaks: I used 1-1/4 cups whole wheat flour with 1/2 cups ground flaxseed and used a little less honey than indicated. The bread is moist, not too sweet, and has a nice crumb. I anticipate using this as a base recipe with other fruits too!
hi Stella, how long would it take to bake in a 9″ round pan?
I’ve made many loaf cakes and was excited by this one!
From the get go, after adding the lemon juice the batter started smelling sour- yoghurt and lemon mixing I suppose.
No matter how much I baked it, giving it an extra 25 minutes, it was still completely raw all through! I tried the baked top and yep, tasted sour. Yoghurt was new, unopened.
Gutted as this was going to be our healthier easter treat :’)
I’d love to know where I went wrong.
This recipe is incredible. I love blueberry muffins but do not like to buy them from stores or bakeries or buy a boxed mix due to the high sugar amount. This recipe tastes divine and I can’t believe it’s only sweetened with maple syrup! I’ve made this recipe several times as muffins and they are perfect every time! I usually store half in the fridge for three days and half in the freezer to enjoy at a later time and have never had any issues! Highly recommend!
Is it 283kcal per serving or the loaf?
Perfect! I haven’t tried a single recipe of yours that wasn’t great. I used gliten free flour and it was moist and tender. Thank you!!
Perfect! I haven’t tried a single recipe of yours that wasn’t great. Thank you!!
can I do half whole wheat flour and half regular flour?
Would it be okay to prepare the batter, refrigerate it overnight then bake it in the morning?
Oh my gosh! This was unlike anything I’ve ever tried before. So so tasty (even the batter was to die for) & the perfect treat to have with some tea or coffee. I used oat flour and substituted maple syrup for the honey – the maple flavor really shines without being overpowering. Will definitely be making again as muffins!
is it 283 calories for the whole loaf or each slice?
I just made this for my husband and I, it is delicious! I will be making this again and again. I also sliced it up,individually wrapped to freeze… Thank you for sharing your recipe!
Can I use regular flour in this one? I think I have to use more regular, than wheat