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
Heya just wondering what dairy free alternatives would you use in this recipie?
I really appreciate your interest in my recipe Isabella! Use any dairy-free milk for the nonfat milk, and dairy-free yogurt (ie soy-based, almond-based, oat-based, etc) would be best in place of the Greek yogurt. 🙂 I can’t wait to hear what you think of this breakfast quick bread!
Any advice on making the loaf without lemon zest and juice? And how to make it a bit sweeter – my lemons and blueberries made it on the sour side.
I really appreciate your interest in my recipe Stephanie! I’m happy to help you try to make this quick bread sweeter. Just to clarify, do you want a plain blueberry breakfast loaf, without any lemon flavor? And did you make any modifications to the recipe, including those listed in the Notes section?
This was incredibly moist and delicious! One of the best keto recipes I’ve had so far in my journey to eat low carb. Thank you for sharing!
I’m so glad you enjoyed this breakfast loaf Kim! It truly means a lot that you’d call it one of the best recipes you’ve had so far. Thank you for taking the time to let me know! 🙂
BTW, I used Trim Healthy Mama Baking Blend for the 2 c of flour
I really appreciate you sharing, Kim! I haven’t tried using that product before. I’ll have to keep an eye out for it! 🙂
Hi Amy,
Can you use honey or maple syrup for the agave?
Thanks!
Terry
Absolutely! I can’t wait to hear what you think of this breakfast quick bread loaf, Terry! 🙂
Hello, I am so grateful to have come across this website because I am always looking for great healthy recipes! I was wondering if this recipe would work well with any artificial sweeteners like Swerve or Splenda? How much would you suggest I use in place of agave? Thanks so much!
I really appreciate your interest in my recipe, Michael! If you’d like to use Swerve, then I’d recommend ½ cup (96g) of either their granular or confectioners’ style sweeteners plus an additional 6-7 tablespoons of milk (any type will work!). If you’d prefer using granular Splenda (the kind that comes in a yellow bag and is supposed to sweeten cup-for-cup like sugar!), then I’d also recommend ½ cup of that plus an additional ½ cup of milk. The batter should be very thick — but not dry. Your breakfast loaf may turn out slightly denser with these substitutions, but the flavors should remain the same!
I’d love to hear what you think of this breakfast quick bread if you try making it! 🙂
Thank you for giving me the conversions! I made the recipe using Splenda and it turned out great. We loved it! Even the texture was perfect. 🙂
You’re welcome, Michael! I’m so glad everyone enjoyed it. Thank you for taking the time to let me know too — that means a lot! 🙂
May I use Almond Flour to make this gluten free for this bread?
I really appreciate your interest in my recipe, Rhonnie! I typically don’t recommend that substitution in my quick bread recipes, including this one. This is because gluten is the protein in wheat-based flours that helps baked goods rise and maintain their shape while cooling. Almond flour lacks that, so when you substitute it for wheat-based flours in my recipes that rise (like quick breads, cupcakes, cakes, muffins, etc!), your baked goods will often turn out denser and may collapse while cooling.
For the best results, I recommend the gluten-free option I shared in the Notes section of the recipe. Your loaf will have the correct texture and rise if you use that alternative! 🙂 I’d love to hear what you think if you decide to try making this breakfast quick bread!