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lemon blueberry bread on a wire rack set on a blue countertop with a knife set off to the side

Healthy Lemon Blueberry Bread

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 ¼ hours
  • Yield: 1 loaf (10 servings) 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat


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


  • 3 tablespoons quick oats
  • 2 tablespoons turbinado sugar (optional)***
  • 2 tablespoon melted unsalted butter


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

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