Blueberry Lemon Yogurt Bread
Blueberry Lemon Yogurt Bread- made with a nutritious combination of oat and almond flour, this bread is naturally sweetened and infused with bright citrus flavor! (gluten-free)
Is it just me or does springtime instantly make you crave everything lemon? Lemon cream pasta, lemon granola bars, lemon tahini dressing, honey sweetened lemonade…the bright, refreshing flavor just keeps me coming back for more. Especially when it’s infused into baked goods with juicy blueberries. YUM.
If you’ve been a longtime reader of mine then you know how much I love the oat and almond flour combination for gluten-free baking. Oat flour binds surprisingly well, however it tends to be a little dense on its own. Adding almond flour to the mix lightens the texture and gives a rich, buttery feel, almost like birthday cake.
Bob’s Red Mill is the only brand of almond flour I ever use because I love that it’s milled so fine that it blends seamlessly into baked goods. The quality is always consistent too. Trust me, I’ve gone through many of bags over the years with all of the gluten-free recipe testing in my kitchen.
How to Make Blueberry Lemon Yogurt Bread
The best part about this bread (besides the flavor, of course) is that it’s super simple to make!
- Whisk together the dry ingredients and coat the blueberries in flour. This step helps to keep them from sinking to the bottom of the loaf.
- Stir together the wet ingredients in a large bowl with the lemon zest. Smells so good!
- Add the dry ingredients and the blueberries to the wet ingredients then stir until a batter forms.
- Bake until golden and firm.
As you can see above, I topped mine with a lemon glaze that’s made from whisking 1-2 tablespoons lemon juice with 1 cup powdered sugar. This is totally optional and (if you want to add it) I recommend adding immediately prior to serving as it can soggy if it sits for too long.
Whether you want to bake something for Easter or just for fun, this lemon blueberry bread is the perfect springtime treat. I hope you enjoy it!
Want more lemon goodness?
- Vegan and Gluten-free Blueberry Lemon Muffins
- Soft and Chewy Lemon Coconut Cookies
- Flourless Lemon Poppyseed Muffins
- Sugar Free Blueberry Lemon Compote
- Vegan Lemon Zucchini Muffins
Blueberry Lemon Yogurt Bread
- 1 cup oat flour, plus more for coating berries
- 1 cup almond flour, not almond meal
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 pasture-raised eggs, see notes
- ¼ cup non-dairy milk
- ⅓ cup non-dairy yogurt, see notes
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup melted coconut oil
- zest and 2 tablespoons juice of 1 lemon
- 1 cup blueberries, fresh or frozen
- Preheat oven to 350°F then grease a standard size loaf pan and set aside.
- In a small bowl, add the blueberries and sprinkle with oat flour. Toss until they're evenly coated with flour.
- In a large bowl, whisk together 1 cup oat flour and 1 cup almond flour with baking powder, baking soda, and salt.
- In a separate large bowl, combine the eggs, milk, yogurt, syrup, vanilla extract, lemon zest and juice. Whisk until smooth. Add the dry ingredients to the wet then pour in the melted coconut oil. Stir until a batter forms. Lastly, fold in the blueberries.
- Pour the batter into the greased loaf pan. Bake in the oven for about 40 minutes, or until golden on the edges and firm in the center. Allow to cool completely before cutting.
This post was created in partnership with a brand that I have loved for years, Bob’s Red Mill. As always, all opinions and text are entirely my own. Thank you for supporting the brands that help make it possible for me to bring you quality content. For more delicious recipes and a coupon for $1.00 off any product, please visit Bob’sRedMill.com.
Hi Sarah, I’m thinking of making this tomorrow, God willing, but don’t have any maple syrup and limited honey (need to make a food run). Is there any measurement for maybe dark/light brown sugar, or even plain sugar, that can be substituted?! I appreciate your response!! Thanks.
It might work if you use 1/3 cup sugar and increase the milk to 1/2 cup OR the yogurt to 1/2 cup. I can’t say 100% for sure without testing it but it should work!
Could I make this will all oat flour or sub the almond flour for another? I have coconut flour. I just don’t have almond flour on hand. Thank you! My family and I have loved all of your baking recipes. Fabulous!
I wish almond flour could be substituted but unfortunately it can’t! It provides moisture and lightens the texture unlike any other flour. Coconut flour absorbs moisture so it will most definitely make it overly dense and dry. I would recommend looking for another recipe that calls for what you have or wait until you can find almond flour to make it! :)
Hi Sara, I made this Blueberry Lemon Yogurt Bread yesterday and it is delightful. It was easy to put together and could be made for company, it was just that good. I am new to vegetarian, transitioning for about 2 months and have been looking for alternative dessert recipes. This is a keeper. I also want to mention that I made this with no fat dairy greek yogurt and as I said, the recipe worked great. Keep them coming.
I made this today with dairy greek yogurt and 1/3 cup coconut nectar substituted for maple syrup. It was a bit too greasy for me (personal taste) but this was FANTASTIC! So moist and delicious!! THANK YOU FOR ANOTHER FANTASTIC RECIPE!!
I can’t wait to make this once I have my own kitchen again! I’ll let ya know what we think. I’ll also use dairy yogurt so I’ll tell ya how that goes, too. :)
Yes please do! I feel like you could probably do without the baking powder if you make it with dairy yogurt since it tends to be more acidic.
Camryn & I made this this morning with using dairy milk & yogurt. It sunk in the middle when I took it out of the oven and for some reason all the blueberries went to the bottom. Maybe that’s why it sank? Not sure. :( I also baked it for about 50 minutes because it didn’t seem done. It tastes delicious but very messy to eat!
Sorry to hear that, Kelli! My suspicion is that it’s from using dairy. Specifically the yogurt- it tends to be much more acidic which would require adjustments to the leavening agents. Did you use both baking powder and soda? I know others have commented that dairy yogurt works but I haven’t tested it myself so I can’t guarantee results in that case.
I did use both. I would actually make it again but maybe increase the bake time to 55 minutes because it was still very moist and I think could handle it. We all love it though. Or I just try some nondairy yogurt. :)
Try it with just baking soda (1 teaspoon) next time and see if that makes a difference. If you want to make it again of course :)
So delicious! I will definitely make this again. I did not have yogurt so I used almond milk with a splash of vinegar in place of the yogurt. Excellent recipe!
Looks yummy ! Have you tried with blackberries?
I don’t have blueberries at home…