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.
What about using fresh blackberries?
Hi Paige, yes go for it!
Can you suggest an alternative to the eggs? I have an allergy
flax eggs
Can I use almond flour?
I haven’t tried it with the almond flour but it should work with 2 cups almond flour
Could I use frozen berries? Love to make this when blueberries are not is season… and raspberries should also work right?
Thanks Stella ⭐️
Hi Luisa, yes, just don’t thaw them
can you use regular flour instead of wheat flour
HI Michele, absolutely yes!
I really do love every single of your mouth watering recipes,thanks for sharing wonderful healthy recipes i did for my family ,i can’t believe it is just easy like this!!😊👍
I made it , it came out Delicious, awesome! thank you!
Hi Rose, glad you enjoyed and thanks for trying!
hi there. I don’t have Greek yogurt what can I substitute for that and how much do I need to put in the recipe? thanks.
Hi Millie, you can use sour cream, cream cheese or banana. Same amount as yogurt
Love it!
Whole family loves it!
NSW Australia 🇦🇺
Can i freeze them ?
This baked up sooo well!! It tastes as if it were banana bread but without the dreaded banana!! I followed the recipe using Agave, and Fage Greek 5% yogurt. I will try the orange instead of lemon next time!!
This is delicious. Not too sweet. I did add applesauce instead of the oil and I used just white flour as I did not have any wheat flour. I brought it to my gym friends for after workout and they loved it too. I’ll make this again for sure.
What would the measurements be if I were to use oat flour? And if I want to use non dairy yogurt, do I use a plain flavor or like a vanilla flavor?
Hi Andrea, yes, you can use oat flour one to one here. And the plain works or the vanilla if you want something sweeter!
Can I use fat free Greek yogurt?
how many eggs does the recipe call for? its not in the list of ingredients
has anyone tried this with the gluten free flour..does it work..or does it need a little more liquid
Stella approves in one of her previous replies 👌