Healthy Blueberry Lemon Bread

Healthy blueberry lemon bread is bright and citrusy, bursting with juicy berries, and topped with a sweet lemony glaze. It takes just a few minutes to stir together with ingredients you can feel good about. It’s gluten-free, no butter, no processed sugar, and absolutely delicious.

You’re going to love this

Bright and citrusy. If you love a lemon loaf, this one has your name on it. It has lemon juice, zest, yogurt, and extract. So, let’s just say it’s lemony, alright. 

Lemon + blueberries. This dynamic duo just might be my fave flavor combo. They work together so perfectly in this bread, I can’t imagine it without either one. 

Super easy. Just measure, dump, and stir. Easy enough. 

Gluten-free lemon bread. It’s hard to find a gluten-free lemon bread recipe that actually works. I know because I’ve tried them. They either sink in the middle, get too brown on the outside, while the inside is raw, or have a funky texture. This one works. 

How to Make Healthy Blueberry Lemon Bread

Preheat the oven to 350. Prepare a loaf pan with parchment paper. Not will the parchment make removing it from the pan a snap, but it also helps it to brown evenly. 

In a large bowl, whisk together the eggs and maple syrup. If you forget that you need room temperature eggs until just before you’re making this, just drop them into warm water and let them sit for about ten minutes. 

Add the softened coconut oil, lemon extract, lemon yogurt, lemon juice and zest. 

• 

• 

• 

Sift together the flour, salt, baking powder, and baking soda. Add it to the lemon mixture. Stir until just combined. Do not overmix. 

• 

• 

• 

Stir the blueberries into the batter and pour it into your prepared loaf pan. 

• 

• 

• 

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. You can also use a thermometer, it should read between 195 and 200. 

Turn the oven off, but leave the bread in for 10 minutes. What the heck for? This helps keep the center from sinking. Place the pan on a wire rack and let it cool. 

Make the glaze. 

How to Make Lemon Glaze without Powdered Sugar

Stir together the softened coconut oil, lemon extract, honey, and lemon zest. Drizzle over the cooled bread.

Store leftovers covered at room temperature. 

Note: Because the glaze is made from coconut oil, it will become firmer when cold and soften when warm. 

Ingredient Notes

Eggs. Why use room temperature eggs? Well, according to Taste of Home, the yolks break up more easily when they’re warm, allowing them to mix more thoroughly with the whites and the rest of the ingredients. Also, if the eggs are cold, they can harden any softened or melted fat that is in the recipe and change the consistency of the batter. Makes sense to me!

Blueberries. You can use fresh, but I keep finding that the best blueberries I can find are frozen ones. They’re way bigger and really sweet. So, either will work just fine. 

Lemon extract. It takes a lot of lemon to get a punchy lemony flavor, which is why I put a full tablespoon of lemon extract in this recipe, along with the lemon juice and the lemon yogurt. 

Lemon Greek yogurt. In our home taste test of all the lemon yogurts we tried, the most lemony one was Noosa. Plus it’s decadently creamy and great all on its own. 

Gluten-Free flour. Oof, this took some figuring out. Please save yourself the heartache and get the Bob’s Red Mill 1-to-1 in the blue bag. Not the red bag. The blue bag has xanthan gum, which oddly enough keeps it from being … wait for it … gummy. If you use the red bag, you will have gummy bread with an ishy texture that sinks in the middle. 

Coconut oil. To get coconut oil perfectly softened, just microwave it for a few (and I mean 3) seconds at a time. 

The lemon glaze is really all this bread needs for a topping, but it's also good with some blueberry fruit spread. Oh, and a little lemon curd.

Hungry for More Healthy Desserts?

2-Ingredient Orange Angel Food Cake

Healthy 4-Chocolate Brownies

Strawberry Ice Cream Sandwiches