If you’ve ever thought baking was too tricky or time-consuming, this Healthier Lemon & Blueberry Yoghurt Loaf will change your mind. It’s an incredibly easy recipe that anyone can master, with just a handful of wholesome ingredients and simple steps. Made with whole wheat flour for extra fibre and Greek yoghurt for a soft, moist texture, this loaf is a delicious way to enjoy a homemade treat without the fuss.
Fresh lemon zest and juice give it a natural zing, while juicy blueberries add bursts of sweetness throughout. Naturally sweetened with honey or maple syrup, it’s a nourishing option that feels indulgent but is actually good for you. Whether you’re new to baking or just want a quick, wholesome loaf to enjoy with your morning tea or as a snack, this recipe is perfect. Plus, it tastes even better the next day, making it ideal for preparing ahead.
This healthier lemon and blueberry loaf shows that baking doesn’t have to be complicated to be delicious and nourishing.
Tips
- Use fresh lemon zest and juice: For the best flavour, always use fresh lemon zest and juice rather than bottled lemon juice.
- Gently fold blueberries: To avoid breaking the blueberries and turning the batter purple, fold them in gently at the end.
- Check your oven temperature: Ovens vary, so start checking for doneness at 40 minutes with a skewer inserted in the middle; it should come out clean.
- Honey or maple syrup: Both work well, but maple syrup is a great vegan swap for honey.
- Whole wheat flour: If you prefer a lighter texture, you can swap half the whole wheat flour with plain flour, but the whole wheat adds great nutrients and fibre.
- Rest before slicing: Letting the loaf cool completely (and even waiting until the next day) helps it firm up and slice beautifully.
Swaps
Whole wheat flour: Swap with plain flour or gluten-free flour blend (note texture changes).
Greek yoghurt: Use plant-based yoghurt to make it dairy-free.
Honey: Swap with maple syrup or agave nectar for a vegan version.
Olive oil: Use melted coconut oil or sunflower oil if preferred.
Eggs: Replace 2 eggs with 1/2 cup unsweetened applesauce or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: Wrap tightly in cling film and place in a freezer bag for up to 2 months. Defrost overnight in the fridge before serving.
More Healthy Loafs
- Beet & Seed Power Loaf
- Healthy 6 Ingredients Cottage Cheese Bread
- 6-Ingredient Best Healthy Banana Bread
- Raspberry & Lemon Loaf
Lemon & Blueberry Loaf
Ingredients
- 220 g blueberries
Dry ingredients
- 220 g whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet ingredients
- 60 g olive oil I have use extra virgin olive oil
- 100 ml honey or maple syrup
- 220 g greek yogurt
- 2 eggs
- 1 lemon juice and zest
- 1 tsp vanilla extract optional
Instructions
- In a bowl add all the dry ingredients and mix.
- In a different bowl add all the wet ingredients and mix.
- Add the wet to the dry and mix.
- Add the blueberry and fold gently, just enough so the blueberries mix evenly into the batter.
- Bake 180 for 45-50 mins
- Let it cool down completely on a baking rack before cutting. The day after is even better