Healthy Blueberry Lemon Loaf

This healthy blueberry lemon loaf is super fluffy and moist, plus it’s filled with fresh blueberries. It’s made with ingredients like whole wheat flour and greek yogurt for a healthier twist. The lemon zest pairs perfectly with the blueberries and it’s perfect for breakfast! It’s like a fluffy blueberry muffin in loaf form!

This loaf uses baking powder and baking soda to create a super high rise. It’s so fluffy and moist, especially with the little pockets of blueberry. The bright flavors makes this loaf perfect for winter, spring, or summer.

I like to sprinkle around 1 teaspoon of sugar on top of the loaf, right before baking. This gives it a nice sparkly crust and makes the top super crunchy!

I also like to spoon a little bit of blueberry jam into the batter and gently swirl it in which creates little pockets of jammy sweetness in the loaf.

Ingredient notes:

Flour: This recipe calls for 1 cup all purpose flour and 1 cup whole wheat flour. You can also use 2 cups of all purpose flour if you don’t have whole wheat flour!

Lemon: This recipe uses lemon zest and lemon juice. The lemon zest gets rubbed into the sugar, which really releases the citrus flavor. The lemon juice gets combined with the milk to make a buttermilk substitute, which reacts with baking soda to give this loaf a really good rise!

Baking powder and baking soda: This recipe uses both types of leaveners, so make sure you don’t get them mixed up! Baking soda is stronger than baking powder!

Milk: You can use any type of milk for this recipe. I used nonfat milk because that’s all I had in the fridge!

Yogurt: You can use any type of greek yogurt for this recipe. I used nonfat greek yogurt because it’s my favorite, but you can use any fat content! It might be interesting to use blueberry greek yogurt if you can find it. Make sure you use greek yogurt, not plain yogurt, which is much thinner.

If you liked this Healthy Blueberry Lemon Loaf, you might also like…

• Black tea citrus loaf
• Healthier pumpkin bread
• Healthier Blueberry Maple Oat Muffins

Print Recipe Pin Recipe

5 from 2 votes

Healthy Blueberry Lemon Loaf

A fluffy and moist lemon loaf, studded with juicy blueberries. It's so easy to make and full of fresh flavors like lemon zest. You'll never tell it's made with healthier ingredients like yogurt and whole wheat flour.

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Breakfast, Dessert, Snack

Keyword: blueberry, bread, healthy, lemon, loaf

Servings: 1 Loaf

Author: Half the Sugar Baker

Ingredients

• 1 cup milk room temperature
• 1 tablespoon lemon juice
• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 2 tablespoons lemon zest from 1 lemon
• 1/3 cup unsalted butter room temperature
• 2 eggs
• 3/4 cup greek yogurt
• 1/2 teaspoon vanilla extract
• 2 cups blueberries
• 1 teaspoon granulated sugar for sprinkling on top, optional

Instructions

• Preheat oven to 350º F. Grease a loaf pan or line with parchment paper. Set aside.
• In a small bowl, combine the milk and lemon juice. You should see it curdle as you make the rest of the recipe. Set aside.
• In a large bowl, whisk together the all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
• In another large bowl, add the sugar and rub in the lemon zest using your fingers. Add the butter and beat using an electric beater until light and fluffy. Add the eggs one at a time, beating after each addition. Then add the greek yogurt and vanilla extract. Beat until combined. Finally add the milk and lemon juice mixture and beat until well incorporated.
• Add the wet mixture to the dry mixture and stir until just combined. Then add the blueberries and stir until incorporated. Pour the batter into the prepared pan and sprinkle with one teaspoon of granulated sugar.
• Bake in the preheated oven for 55-70 minutes. Once done baking, remove from the oven and let cool in the pan for 15 minutes. Then remove the loaf from the pan and let cool on a wire rack. Enjoy warm or at room temperature!