Recipe: Healthy Moist Lemon Blueberry Bread

Healthy Moist Lemon Blueberry Bread

I shared my healthy banana bread recipe and so many of you have requested a healthy blueberry bread version. This is my favorite semi-healthy lemon loaf recipe and I can’t wait to share it with you. This lightened up lemon blueberry banana bread is everything you want in a lemon bread and much more.

It’s made healthy by replacing sugar with honey, butter with coconut oil, and by using a white whole wheat flour. You can also use a mixture of oat flour or white flour if you’d like. The end result is a light and fluffy naturally sweetened bread that makes a delicious breakfast or an afternoon snack. The addition of blueberries is completely optional but I highly recommend them if you enjoy blueberries.

Healthy Moist Lemon Blueberry Bread



  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup Greek yogurt or sour-cream
  • 1/3 cup melted coconut oil
  • 1/3 cup honey or 1 cup sugar
  • 1 teaspoon vanilla extract
  • Juice and Zest of 1 lemon about 2 tsp zest & 2 tbsp juice
  • 1 cup blueberries fresh or frozen
  • 1 teaspoon Corn starch


  1. Preheat oven to 350 degrees. Grease and flour a 8x4x2 loaf pan.In a large bowl, whisk together flour, baking powder, and salt; set aside.
  2. In a separate bowl whisk together eggs, yogurt, oil, honey, vanilla extract, and juice and zest of 1 lemon. Stir in the dry ingredients and whisk until mixed through. 
  3. In a sperate small bowl,  toss blueberries with 1 teaspoon cornstarch and 1 tsp lemon juice, stirring until well combined. Gently fold blueberries into batter.
  4. Pour the batter into the greased and floured loaf pan. Bake 50 minutes or until a toothpick poked into the center comes out clean.

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