This past Friday morning, my parents and I woke up at the crack of dawn, grabbed our gift bags and cameras, and dashed out the door by 7 am with caffeine in hand. After driving nearly an hour on the freeway and hiking around hilly city streets, we arrived with plenty of time to spare at our destination…
My younger brother’s college graduation ceremony!
Eventually, the ushers opened the doors to the theater, and we hurriedly rushed inside, quickly claiming 10 spots for various friends and family members by draping jackets, scarves, and purses across the plush seats. We chatted and caught up with them as they trickled in, but when Pomp and Circumstance began playing through the speakers, we all turned to the aisles to watch for my brother as the graduates filed in.
We easily spotted him, thanks to a plethora of cords and stoles hanging around his neck, and waved like crazy people as he followed the procession down the aisle. He smiled and waved back at us, probably laughing a little on the inside at how funny we looked!
But we had a good reason to be so excited…
Halfway through the ceremony, just before calling up all of the students to walk across the stage, the Computer Science department recognized a few of the graduates for their outstanding achievements. My brother walked to the podium last, and we cheered loudly as the professors explained that he had earned a near-perfect GPA, including 18 A+ grades—the most in the entire history of the CS major!
I’m so incredibly proud of my younger brother. Not only is he one of the smartest, most talented people I’ve ever met—both in computer science and music—but he’s also the sweetest, most supportive brother I ever could have asked for. He always answers every text, phone call, and email from me, no matter how small or insignificant, and he continues to inspire me to do bigger and better things. I love this guy!
So in honor of him, I’m declaring this Lemon Week on the blog because it’s his favorite flavor! And to start, I created this Lemon Blueberry Breakfast Loaf, a clean-eating quick bread bursting with fruity flavors. It was the perfect healthy way to open the day, especially for nibbling on in the car on the way to the ceremony!
To keep the loaf as light and tender as traditional quick breads, I used whole wheat pastry flour. It has all of the health benefits of regular whole wheat flour, but it produces a texture and flavor similar to regular all-purpose flour. It’s the best of both worlds!
Greek yogurt creates the extremely moist interior. It’s my secret weapon in healthier baking! I’ve used it in countless recipes, including frosting for cupcakes. Greek yogurt provides baked goods with the same moisture as excess butter or oil, but without the extra calories. It also adds a protein boost!
Although this recipe includes both juice and zest, the lemon zest actually provides the majority of the sunshiny citrus taste. The oils in the lemon peel pack in quite a flavor punch, much more so than the juice inside, so don’t skip it! If you can find them, I highly recommend Meyer lemons because they’re slightly sweeter than traditional ones.
And of course… The blueberries! I used fresh blueberries because (a) they’ve been on sale at the grocery store for the past few weeks and (b) they don’t bleed like frozen ones. I hate it when frozen blueberries turn my baked goods a murky gray, especially when they should really have a pretty pastel yellow hue from the lemons!
I also add in a lot of blueberries, probably more than most recipes, because it’s so disappointing to bite into a muffin or loaf and just taste… Bread. What’s the point?? Call me crazy, but I want at least one berry—if not two!—in every bite, and this quick bread definitely delivers.
P.S. If you seal the cooled loaf in plastic wrap and can wait to slice into it until the next day, it develops that thin soft, sugary coat on the top like with banana bread… Pure bliss!
But with my family’s self-control… Half the loaf disappeared in just 10 minutes!
| Lemon Blueberry Breakfast Loaf | | Print |
- 2 cups (240g) whole wheat pastry or gluten-free* flour (measured correctly)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1-2 tbsp lemon zest (about 1 medium or large lemon)
- 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
- 2 large egg whites, room temperature
- 2 tsp vanilla extract
- ½ cup (120mL) agave
- ½ cup (120g) plain nonfat Greek yogurt
- ¼ cup (60mL) lemon juice (about 1 medium or large lemon)
- ¼ cup (60mL) nonfat milk
- 1 ¼ cup (175g) fresh blueberries
- Preheat the oven to 350°F, and lightly coat a 9x5” loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the coconut oil, egg white, and vanilla. Stir in the agave and Greek yogurt, mixing until no large lumps remain. Stir in the lemon juice. Alternate between adding the flour mixture and milk to the egg mixture, beginning and ending with the flour, and stirring until just barely incorporated. Gently fold in the blueberries.
- Gently spread the batter into the prepared pan. Bake at 350°F for 37-41 minutes, or until the top feels lightly firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack.
For the gluten-free flour, I recommend as follows: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum.
I recommend using fresh blueberries since frozen tend to bleed and turn the batter gray. However, if using frozen, the bake time may need to be increased.
{clean eating, low fat, low calorie}
More blueberry quick bread loaf recipes from other food bloggers…
♥ Low Fat Blueberry Pecan Banana Bread by Recipe Runner
♥ Blueberry Quick Bread by Crunchy Creamy Sweet
♥ Blueberry-Coconut Banana Bread by Bakers Royale
♥ Blueberry Vanilla Bread with Lemon Glaze by Julia’s Album
Hello Amy, Please can I use regular yogurt for this?
Yes, regular yogurt will be fine! 🙂 I can’t wait to hear what you think of the breakfast loaf Bridget!
This recipe was great! I only had Trader Joe’s dried blueberries and just threw them in. After baking, the berries came out really moist (you won’t be biting on hard kernels), so it worked out pretty well as a substitution in a pinch.
I’m so glad you enjoyed the loaf Ceci! And thank you for mentioning that the TJ’s dried blueberries worked. I always love hearing what recipe tweaks turn out! 🙂
I was so excited to make this! But It turned out really mushy even after 40 mins in the oven. The only sub I did was that I used 1/4 cup coconut flour instead. Did I maybe not use enough?
I really appreciate your interest in my recipe Liz! Coconut flour will not work in this loaf. If made as written, or with the gluten-free flour blend in the Notes section, the loaf will turn out perfectly moist and tender! 🙂
Not sure why, but this recipe turned out really dry and practically flavorless.
I really appreciate your interest in my recipe Marie! Let’s figure out what happened. Did you make any substitutions or modifications to the recipe? And how did you measure your flour — with measuring cups or a kitchen scale? 🙂
Can i use non -dairy milk and yogurt? I am allergic to dairy.
Yes, that should work! I can’t wait to hear what you think of this breakfast quick bread, Ania! 🙂
Hi Amy, do you think this recipe works for a layer cake?
Thank you!
I really appreciate your interest in my recipe, Ana! I haven’t personally tried, and I’m honestly not sure. The loaf is on the dense side, so if you tried to turn it into a layer cake, it’d definitely need a stiffer frosting in between the layers. I’d love to hear what you think if you try this recipe! 🙂
Hi Amy. I just made the lemon blueberry loaf and had a question about the consistency of the batter. It was rather thick and tough, and I was worried it should be looser so I added some more milk. Then when I thought milk might thicken it, I added some water to loosen it. You didn’t mention what the consistency of the batter should be and that would be so helpful! Can you please fill me in? It’s baking now and hopefully I didn’t ruin it!
I like that the recipe called for next to no butter and a sugar substitute, along with Greek yogurt. Curious to try! Thank you 🙂
I really appreciate your interest in my recipe Danielle! The batter is supposed to be thick, more like really wet cookie dough, rather than thin like boxed cake mix batters. Does that make sense? Also, extra milk shouldn’t thicken the batter; both milk and water would’ve worked to thin it out. 🙂 How did you measure the flour? Did you use measuring cups or a kitchen scale? If the former, can you describe in detail how you measured? (I just want to double check that extra flour wasn’t causing the thick / tough batter issue!) I can’t wait to hear how your breakfast loaf turned out!
Hey Amy! I’ve recently been thoroughly searching the web for a delicious yet healthy lemon loaf recopie but can’t seem to find the one! This recipe seems perfect however Is it absolutely nevesssry to use egg whites? Can i use whole eggs instead?
Thanks
I really appreciate your interest in my recipe Alyssa! You may use 2 whole eggs if you prefer. 🙂 I’d love to hear what you think if you try this breakfast loaf!
Can I use frozen blueberries instead of fresh?
I really appreciate your interest in my recipe Magdelene! I’ve actually covered this in the Notes section of the recipe (located directly underneath the Instructions). I know it can be easy to miss! 🙂 I’d love to hear what you think if you try this breakfast loaf!