Best Lemon Blackberry Bread

This lemon blackberry bread is super moist, bursting with fresh blackberries, and sweetened with maple syrup. It's made with healthy ingredients like oat flour, white whole wheat flour, and greek yogurt. The best breakfast, snack, and dessert!

5 from 7 votes

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Prep Time 5

Cook Time 45

Total Time 50

Serving

Ingredients

3 large eggs, room temperature
⅓ cup plain nonfat Greek yogurt, (82g)
⅓ cup pure maple syrup
¼ cup lemon juice, ~1 large lemon
2 Tbsp unsweetened almond milk
1 tsp vanilla extract
⅓ cup melted coconut oil, cooled to room temperature
1 cup oat flour, (125g) spooned and leveled *
1 cup white whole wheat flour, (150g) spooned and leveled
1 tsp baking powder
½ tsp baking soda
2 tbsp lemon zest, ~ about 2 - 3 lemons
1 cup blackberries, about 6 ounces, cut in half and patted dry
1 tbsp white whole wheat flour or oat flour

Instructions

Preheat oven to 350°F. Grease and line a bread tin with parchment paper.
Zest your lemons and set them to the side.
If your blackberries are large, cut them in half or into thirds (like little discs). Then. lie them out on a paper towel and gently pat dry. It is very important that they are dry.
In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, coconut oil, lemon juice, almond milk, and vanilla extract until smooth.
Gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda with a spatula.
Mix the blackberries with 1 Tablespoon extra of flour in a medium bowl. Then, gently fold in the lemon zest and blackberries and evenly pour into the lined bread tin.
Bake for 45 - 55 minutes, until golden brown and a toothpick comes out clean.
Let it cool before cutting in and enjoy!

Notes

Coconut Oil: You can substitute 1:1 with melted and cooled butter.

Almond Milk: Substitute with cashew milk, 1% regular milk, or 2% regular milk

Maple Syrup: I have not tested this, but honey should work in place of maple syrup.

Oat Flour: I do not recommend homemade oat flour for this recipe, but you can if you measure it in grams

White Whole Wheat Flour: I have not tested this, but regular whole wheat flour should work 1:1.

Blackberries: You can substitute with blueberries.

Storing: Store extras at room temperature for 3 -4 days or in the fridge by covering the original loaf tin with aluminum foil or placing the loaf into an airtight container.

Freezing: Make the loaf as directed, let it cool, then add individual slices to freezer-safe bags, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they are ready to enjoy in the morning.

Nutrition

Course Breakfast, Dessert, Snacks

Cuisine American, Healthy

DID YOU MAKE THIS RECIPE?Please leave a comment and star rating on this post and tag @HealthfulBlondie on Instagram & hashtag it #healthfulblondie!