This whole wheat lemon blueberry bread is moist, delicious, and loaded with blueberries. The bright fresh lemon flavor is the perfect complement to the sweet blueberries. This healthy recipe is easy to make, refined sugar-free and contains wholesome ingredients. Great for breakfast on the go, brunch, or an afternoon snack! 

We are in the midst of being quarantined and are finding ourselves in uncharted territory. One thing that most of us are doing more than ever is cooking and baking.

Food has a way of bringing us comfort and connection. I’ve been experimenting in the kitchen with recipes that I’m hoping will bring you comfort and connection during this time of uncertainty.

Quick breads and muffins are my go tos when I am in the mood to bake. I made my banana bread the first week of the quarantine. Last week, I wanted to try something spring-like.

When life gives you lemons, make lemon blueberry bread! In my opinion, lemon and blueberry are a perfect pair. The tartness of the lemons combined with the sweetness of the blueberries makes a fresh and flavorful combination. 

By tweaking my pumpkin muffin recipe a little, I came up with a delicious lemon blueberry bread that screams spring! Like my banana bread and pumpkin muffins, there are no refined ingredients. 

Tammy’s Tips For Making Whole Wheat Lemon Blueberry  Bread

I recommend using whole wheat pastry flour rather than regular whole wheat flour. Whole wheat pastry flour produces lighter baked goods with a tender texture because it is milled from white soft wheat that contains less protein and gluten than regular whole wheat flour. Regular whole wheat flour is milled from red hard wheat which produces a stronger wheat flavor and a heavier texture in baked goods. I use Bob’s Red Mill Organic Whole Wheat Pastry Flour.

Mixing your blueberries with a few teaspoons of flour will prevent them from sinking to the bottom of the pan.

You can also use this recipe to make muffins. Fill greased muffin pan about 2/3 of the way full. Bake 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

The bread and muffins are freezer friendly.

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Whole Wheat Blueberry Bread

This whole wheat lemon blueberry bread is moist, delicious, and loaded with blueberries. The bright fresh lemon flavor is the perfect complement to the sweet blueberries. Great for breakfast on the go, brunch, or an afternoon snack!

Course Breakfast, Snack

Cuisine American

Keyword no refined sugar, whole wheat flour, blueberry muffins, freezer friendly

Prep Time 10 minutes

Cook Time 50 minutes

Servings 1 loaf

Ingredients

• 1/2 cup pure maple syrup or honey
• 1/2 cup coconut oil, melted or softened butter
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup milk of choice
• 1 tsp vanilla
• juice and zest of 1 lemon
• 2 cups plus 2 tsp whole wheat flour (I use Bob's Red Mill Organic Whole Wheat Pastry Flour) reserve the 2 tsp to mix with the blueberries
• 1 tsp baking soda
• 1 tsp salt
• 1 cup fresh or frozen, unthawed blueberries

Instructions

1. Preheat over to 350 degrees F. Grease loaf pan. My pan is 9.25 x 5.25 x 2.75 inches

2. Mix syrup and coconut oil in a large bowl. Stir in eggs until well blended. Add yogurt, milk, vanilla, lemon juice, and zest. Beat until smooth.

3. Add in 2 cups of flour, baking soda, and salt and mix until well blended. The batter will be thick.

4. Toss the blueberries with 2 tsp flour. This will prevent the blueberries from sinking to the bottom.

5. Gently fold blueberries into the batter.

6. Pour batter into prepared loaf pan. Bake for 50-60 minutes or until toothpick inserted in center comes out clean.

7. You can also use this recipe to make muffins. Fill greased muffin pan about 2/3 of the way full. Bake 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Makes about 15 muffins.

Recipe Notes

Whole wheat pastry flour produces lighter baked goods with a tender texture because it is milled from white soft wheat that contains less protein and gluten than regular whole wheat flour. Regular whole wheat flour is milled from red hard wheat which produces a stronger wheat flavor and a heavier texture in baked goods. I use Bob's Red Mill Organic Whole Wheat Pastry Flour.

We recommend using organic ingredients whenever possible.

I hope you are doing well during this crazy time and that my recipes will bring you some comfort. I’d love to hear what you have been cooking or baking or if you have any recipe requests. Please share in the comments below.

xoxo,

Tammy