Home > Just for you > Lemon Blueberry Bread > Page 2

Lemon Blueberry Bread


  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup maple syrup or honey
  • ¼ cup Greek Yogurt or Milk
  • ¼ cup coconut oil melted
  • 2 large eggs
  • ¼ cup lemon juice plus zest of one lemon
  • ¾ cup blueberries fresh or frozen
  • 1 tablespoon flour for coating blueberries
  • 3 tablespoons grated lemon zest


  • Preheat oven to oven to 350°F. Grease and flour an 8×4 loaf pan.
  • In a small bowl, combine the flour, baking powder and salt.
  • In a separate large bowl, beat the Greek yogurt, honey, coconut oil, eggs and lemon juice; stir the dry ingredients into the wet ingredients and whisk until mixed through.
  • In a small bowl, toss the blueberries with flour to prevent them from sinking into the loaf. Gently fold into the batter along with the lemon zest
  • Transfer to prepared loaf pan and bake in the preheated oven for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.