This lemon blueberry bread is 100% whole-wheat, naturally sweetened, and bursting with fresh lemon and blueberry flavor. It’s moist, tender and just perfectly sweet—another quick bread recipe that you can actually feel good about enjoying for breakfast.
This bread is:
- Naturally sweetened
- Made with healthy fat
- Easy to make
Healthy Lemon Blueberry Bread
Quick breads can be healthy while still feeling like a treat, I promise! Most quick breads are cake disguised as bread; refined flour, refined sugar, and tons of butter. Cake.
Which is why I’m on a mission to show you how easy it is to make quick breads healthier without sacrificing the decadence we all know and expect from them.
My go-to ingredients for healthy quick breads include whole-wheat pastry flour, honey, yogurt, and olive oil. This one also gets a hefty dose of lemon zest, fresh blueberries and a buttery-oat topping which is optional, but certainly ups the ante on flavor and texture.
How to achieve bold lemon flavor
This bread is first and foremost about the lemon, with blueberry as a secondary flavor (though it’s also important). I wanted this bread to satisfy your craving for a slice of lemon bread from a bakery or coffee shop without all the unnecessary sugar.
In order to achieve that bold, bright lemon flavor, I found I needed to use a combination of lemon zest (lots of it!), lemon juice, and pure lemon extract, the most important being the zest.
For this recipe, I call for two packed tablespoons of freshly minced lemon zest. It sounds, and looks, like a lot. But this is where most of the lemon flavor will come from, and it’s absolutely essential to the recipe.
Just a tablespoon of lemon juice adds a nice bright note; don’t be tempted to add more, too much lemon juice and the bread won’t rise correctly.
And finally, the pure lemon extract. This stuff is magic, but too much of it and the bread will start to taste “fakey.” I found one teaspoon to be the ideal amount, boosting and enhancing the lemon flavor just enough without making its presence obviously known.
Lemon extract is another ingredient you may be tempted to add more of, but one I recommend not over-doing. Even a half teaspoon more will have an impact on the flavor.
What you’ll need for this bread:
- Whole-wheat pastry flour
- Baking powder
- Olive oil
- Greek yogurt
- Pure lemon extract
- Optional: quick oats, turbinado sugar, unsalted butter
How to make lemon blueberry bread
- First things first, read over the recipe and make sure you have everything you’ll need (or DM me about making ingredient substitutions). Get out a few mixing bowls, a microplane, whisk, rubber spatula, 8½ × 4½-inch loaf pan, parchment paper, and nonstick spray.
- Preheat your oven to 350ºF before you even get started measuring out ingredients or mixing up the batter.
- Coat the loaf pan with nonstick spray then line with parchment paper, leaving a 2-inch overhang on each side. Coat the paper with nonstick spray and set aside.
- In a large bowl whisk together the flour, baking powder, and salt.
- In a medium bowl whisk together eggs, honey, oil, yogurt, lemon zest, lemon juice, and lemon extract until smooth
- Add the wet ingredients to the dry ingredients and mix until mostly incorporated but some pockets of flour remain (this is important, don’t over-mix).
- Toss the blueberries with 1 teaspoon of flour to coat (this helps them from sinking to the bottom of the bread). Fold the blueberries into the batter just until combined. Scrape the batter into the prepared pan.
- Combine the oats, turbinado sugar, and melted butter then sprinkle evenly over the batter.
- Bake the bread until golden brown and a toothpick inserted in the center comes out clean, 55–60 minutes, rotating halfway through baking.
- Let the bread cool in the pan on a wire rack for 15 minutes, then turn the bread out onto the rack to cool completely.
Skip the crumb topping, finish with a glaze
If you want to keep the ingredient list short, and keep this recipe butter-free, skip the crumb topping and finish the baked loaf with a simple honey-lemon glaze. I originally featured this glaze on the Lemon Poppy Seed Zucchini Bread, but it would also be amazing on this loaf. Plus, it uses ingredients that are also used in the bread—honey and lemon juice!
For the glaze, combine 1 tablespoon each of honey and lemon juice in a glass bowl, microwave on medium power for 30 seconds, then whisk to combine and brush over top of the baked bread.
What kind of blueberries should I use?
If available, fresh ripe blueberries are the best in this bread. Ideally, on the smaller end in size as well. But that’s if we’re being really picky…
You can use fresh or frozen blueberries in this bread, and if you’re using frozen, it’s best to not thaw them prior to using. Just measure them out frozen and mix them right into the batter.
If you’re planning to use frozen, try to find some frozen wild blueberries, they are SO good (I’ve found them at Trader Joe’s, Whole Foods, and Hy-Vee).
How long does lemon blueberry bread last?
Stored at room temperature, wrapped in parchment paper (just use the same parchment it was baked in!) and foil, this bread will last up to 3 days, though it's best enjoyed within 2 days.
If you need to store it longer, pop it in the refrigerator in a zipper-lock bag or wrapped in parchment paper and foil for up to 5 days.
Toast a slice in some butter…
Looking for the ultimate treat? I love to cut this bread into thick slices (like almost an inch thick), heat up a nonstick skillet over medium, drop in a pat of butter and sear both sides of the bread until golden brown and slightly crispy. The result—buttery, caramelized goodness!
More healthy quick breads...
- Healthy Lemon Poppy Seed Zucchini Bread
- Browned Butter Carrot Bread
- Healthy Banana Bread
- Sweet Potato Bread
More Lemon Blueberry Recipes
- The Best Lemon Blueberry Muffins
- Blueberry Lemon Tart
- Blueberry Salad with Lemon Vinaigrette
- Classic Lemon Tart with Berries
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Don’t forget, if you make this Lemon Blueberry bread recipe, leave a comment and rating below!
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This bread is 100% whole-wheat, naturally sweetened, and bursting with fresh lemon and blueberry flavor. It’s moist, tender and just perfectly sweet.
- 2 cups whole-wheat pastry flour (8 ¼ oz.; 234 g) + more for blueberries
- 1 ½ teaspoons baking powder
- ½ teaspoon table salt
- 2 large eggs
- ½ cup honey
- ⅓ cup extra-virgin olive oil
- ¼ cup Greek yogurt
- 2 tablespoons packed minced lemon zest, about 2 lemons
- 1 tablespoon lemon juice
- 1 teaspoon pure lemon extract
- 1 cup fresh blueberries
Heat oven to 350°F with rack set in middle position. Coat an 8½ × 4½-inch loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2-inch overhang on two sides; coat paper with nonstick spray.
Whisk together flour, baking powder, and salt in a large bowl, set aside.
Whisk together eggs, honey, oil, yogurt, lemon zest, lemon juice, and lemon extract until smooth. Add liquid mixture to flour mixture and stir until mostly incorporated but some pockets of flour remain.
Toss blueberries with 1 teaspoon flour to coat; fold blueberries into the batter just until combined. Scrape batter into prepared pan and smooth top.
In a small bowl, combine oats, turbinado sugar, and melted butter; sprinkle evenly over batter. Transfer pan to oven and bake until top of bread is golden brown and a toothpick inserted in the center comes out clean, 55–60 minutes, rotating halfway through baking.
Let bread cool in pan on wire rack for 15 minutes, then turn bread out on to rack to cool completely.
Store bread wrapped in parchment paper (I just use the paper from baking) and foil at room temperature for up to 3 days, though it’s best within 2 days. If you need to store it longer, pop it in the refrigerator for up to 5 days.
**BLUEBERRIES: fresh blueberries are best here (I like to seek out blueberries on the smaller side—they’re more flavorful). You can also use frozen blueberries, if you do, don’t thaw them prior to adding them to the batter, add them frozen. Lastly, if you’re using frozen, try to find some frozen wild blueberries, they add tons of flavor!
***TURBINADO SUGAR: turbinado sugar is raw sugar and has a coarse texture. Not only does it add a dose of sweetness, but it also adds some crunch. You can skip using it, or you can use regular sugar, sucanat or coconut sugar instead but keep in mind the texture won’t be the same and it may give the top of the bread a slightly “wet” feeling after a few days.
Skip the crumb topping, finish with a glaze: combine 1 tablespoon each of honey and lemon juice together in a glass bowl, microwave on medium power for 30 seconds, then whisk to combine and brush over bread.
Whole-Wheat Pastry Flour: I love baking with whole-wheat pastry flour, especially in quickbreads and muffins. If you don't have it or can't find it, go ahead and use 1 cup white whole-wheat flour (or regular whole-wheat flour) + 1 cup all-purpose flour + 1 tablespoon cornstarch (or arrowroot starch).
- Serving Size: 1 slice
- Calories: 254
- Sugar: 17g
- Sodium: 134mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 44mg
Keywords: lemon bread, lemon blueberry bread, blueberry bread, quick bread, healthy quick bread, whole-wheat bread