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4.8 from 5 votes

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)
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Calories: 264kcal

Ingredients

  • 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
  • cup non-dairy yogurt see notes
  • 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

Instructions

  • 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.

Notes

We don't eat dairy so I haven't tested this recipe with dairy yogurt. If you try it please let us know how it turned out in the comments below.
If you'd like to make this vegan you can try replacing the eggs with 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water). I haven't tested it so I can't guarantee good results. However, I do have a very similar vegan muffin recipe which you can find here: https://www.makingthymeforhealth.com/vegan-and-gluten-free-blueberry-lemon-muffins/
I topped mine with a lemon glaze that's made from whisking 1-2 tablespoons lemon juice with 1 cup powdered sugar. The bread is plenty sweet enough on it's own so this is totally optional. I mostly just added it for looks. If you want to add the glaze I recommend doing so immediately prior to serving as it can get soggy if it sits for too long. 

Nutrition

Calories: 264kcal | Carbohydrates: 23g | Protein: 8g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 241mg | Potassium: 169mg | Fiber: 3g | Sugar: 9g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg