Tangy lemon and tart blueberry might just be my favorite combination of flavors. And this bright and refreshing lemon blueberry bread puts me in a happy place. My daughter requests it in her lunch box daily, and I’m happy to send her off to school with it, as it provides a great dose of macronutrients.
Our fridge is always stocked with lemons, and our freezer, with frozen wild blueberries. A few years ago, in the mood to bake with what I had on hand, I decided to try lemon blueberry bread with Greek yogurt. It turned out ah-ma-zing. Over the years, I’ve refined the recipe, opting for pure maple syrup over refined sugar, and the outcome remains as delicious as ever.
This bread is a decadent, with a refreshing moistness and a subtle cake-like consistency that captivates the tastebuds.
Lemon Blueberry Bread Recipe
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour, 5 minutes
Ingredients:
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/3 cup pure maple syrup
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon lemon zest
- Juice from 1/2 a lemon
- 1/4 cup unrefined coconut oil (melted or liquid form)
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup blueberries (fresh or frozen)
- Butter or coconut oil and a dusting of 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 all purpose flour.
- In a large mixing bowl, mix together the wet ingredients: Greek yogurt, eggs, maple syrup, vanilla extract, lemon zest, lemon juice, and coconut oil.
- In a medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- Slowly mix the dry ingredients into the wet ingredients, scraping the sides to combine well. Once well combined, gently mix in the blueberries.
- Pour the batter into the bread pan and bake for approximately 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!
Once cooled, keep refrigerated (because of the yogurt in the recipe), and enjoy within a few days.
