- Servings: 10 slices
- Total Time: 65 minutes
- Difficulty: Easy
- Calories per Serving: 195 kcal
- Macros: Protein: 4g / Carbs: 26g / Fat: 8g / Fiber: 2g
A Slice of Summer in Every Bite
There is a fine line between a dry, crumbly loaf and a truly moist Blueberry Bread. Most store-bought versions rely on heavy oils and corn syrups to stay soft, but our recipe uses the “Golden Duo” of baking: Greek yogurt and fresh lemon juice. These ingredients react to create an incredibly tender crumb that stays soft for days, while the lemon zest makes the blueberry flavor truly “pop.”
This recipe is a staple for clean-eating bakers because it’s a “one-bowl” wonder that skips the refined white sugar in favor of natural sweeteners like honey or maple syrup. It is a kid-approved snack that works just as well for a Sunday brunch as it does for an easy meal-prep breakfast.
By using a specific “folding” technique for the berries, we ensure they don’t all sink to the bottom, giving you a perfect distribution of fruit in every slice. It’s a bright, aromatic, and deeply satisfying loaf that proves you don’t need a professional bakery to get a “perfectly sweet” result.
Look at the Recipe
- Sensory Appeal: A golden-brown crust hiding a pale, soft interior bursting with deep purple “juice pockets.”
- Flavor Highlight: The classic pairing of zesty lemon and sweet, jammy blueberries.
- Key Wellness Benefit: Uses Greek yogurt for a protein boost and natural fruit for antioxidants.
Ingredients Needed
The Dry Mix:
- 1 ¾ cups White whole wheat flour (or all-purpose gluten-free blend)
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Sea salt
The Wet Mix:
- 2 Large eggs, room temperature
- ½ cup Plain Greek yogurt (replaces heavy oils)
- 1/3 cup Melted coconut oil or butter
- ½ cup Maple syrup or honey
- 1 tsp Pure vanilla extract
- 1 tbsp Fresh lemon juice + 1 tbsp Lemon zest
The Fruit:
- 1 ½ cups Fresh blueberries (tossed in 1 tsp of flour to prevent sinking)
How to Make Our Soft Blueberry Bread
Prep Your Station: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper for easy removal.
Whisk the Wet Ingredients: In a large bowl, whisk together the eggs, maple syrup, melted oil, Greek yogurt, vanilla, lemon juice, and zest. Whisk until the mixture is completely smooth and pale.
Incorporate the Dry: Sift the flour, baking powder, baking soda, and salt directly into the wet ingredients. Use a spatula to fold gently until just combined. Do not overmix, or the bread will become tough!
The Berry Fold: Toss your blueberries in a teaspoon of flour until coated (this is the secret to a perfect distribution). Fold them into the batter with 3 or 4 gentle strokes.
Bake to Perfection: Pour the batter into the prepared pan. Bake for 50–60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cooling: Let the bread cool in the pan for 10 minutes before transferring to a wire rack. This “carry-over cooking” ensures the center is fully set.
Storage & Serving Suggestions
- Storing: Store at room temperature in an airtight container for up to 3 days, or in the fridge for up to 6 days.
- Freezing: This bread freezes beautifully. Wrap individual slices in parchment paper and store in a freezer bag for a quick grab-and-go breakfast.
- Serving Pairings: Serve warm with a thin smear of grass-fed butter or a dollop of extra Greek yogurt for a high-protein treat.
Tips & FAQs
Can I use frozen blueberries? Yes! However, do not thaw them first, as this will bleed purple juice throughout the entire loaf. Toss them in flour while still frozen and fold them in quickly.
How do I make this vegan? Replace the two eggs with “flax eggs” (2 tbsp ground flax + 6 tbsp water) and use a dairy-free almond or soy yogurt. The bread will be slightly denser but still delicious.
Why did my bread sink in the middle? This usually happens if the oven door is opened too early or if the leavening agents (baking soda/powder) are expired. Always wait until at least the 45-minute mark to check for doneness.
