Lemon and blueberry has to be one of my favorite flavor combinations. It just tastes and smells so fresh and summery.
A few years ago, I created this recipe for a lemon blueberry bread, which is delicious, but it did call for white flour and sugar. While it’s still better than most store-bought pastry breads and cakes, I’ve been working on cutting back on white flour and sugar, so wanted to find a way to make it even better for a truly healthy lemon blueberry bread. Enter this gluten and refined sugar free version of the recipe.
I replaced the all-purpose flour and sugar in the previous version with oat flour and maple syrup, so it’s gluten free and naturally sweetened.
You can use either fresh blueberries or frozen blueberries for this recipe. We always have a big bag of frozen wild blueberries (check out this post on the benefits of wild blueberries) stashed in our freezer, so I’ll usually make this bread with those.
I made it last week for a little Easter brunch and everyone enjoyed it. It definitely makes for a good breakfast bread… it is made using oats and yogurt after all. I hope you enjoy!
If you’re looking for a good loaf pan, I definitely recommend getting glass and avoiding anything with Teflon or other toxic non-stick coating on it. I like this Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)* on Amazon.
Healthy Lemon Blueberry Bread
Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour, 5 minutes
Ingredients:
- 2 cups oat flour (I make my own by grinding 2.25 cups rolled oats in the blender until getting a flour-like consistency, then sifting to remove the larger pieces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup Greek yogurt
- 1/3 cup pure maple syrup
- 3 large eggs
- 1 tablespoon lemon zest
- Juice from 1/2 a lemon
- 1/2 teaspoon pure vanilla extract
- 1/2 cup melted unrefined coconut oil
- 1 heaping cup blueberries (fresh or frozen)
- Butter and a dust of oat flour for the pan
Directions:
- Preheat oven to 350 F
- Coat the bottom and sides of a bread loaf pan with butter and a dusting of oat flour.
- In a medium mixing bowl, whisk together the oat flour, baking soda, and salt. Set aside.
- In a large mixing bowl, mix together the Greek yogurt, maple syrup, eggs, lemon zest, lemon juice, vanilla extract, and coconut oil.
- Slowly mix the dry ingredients into the wet ingredients. Once well combined, gently fold in the blueberries.
- Pour the batter into the bread pan and bake for 50-55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool before removing from the pan, and enjoy!
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