Lemon Blackberry Bread

This lemon blackberry bread is soft, moist, and full of juicy blackberries in every bite. It’s naturally sweetened with maple syrup and made with oat flour, whole wheat flour, and Greek yogurt—so it’s better-for-you but still tastes like a treat!

5 from 7 votes

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Prep Time 5

Cook Time 45

Total Time 50

Serving slices

Ingredients

3 large eggs, at room temperature
⅓ cup plain nonfat Greek yogurt, about 82g
⅓ cup real maple syrup
3 lemons, ¼ cup lemon juice + 2 tablespoon lemon zest from about 2–3 lemons
2 tablespoon milk, unsweetened almond or oat or cow’s
1 teaspoon vanilla extract
⅓ cup coconut oil, melted and cooled to room temperature
1 cup oat flour, 125g, spooned and leveled
1 cup white whole wheat flour, 150g, spooned and leveled
1 teaspoon baking powder
½ teaspoon baking soda
1 cup fresh blackberries, about 6 ounces, halved and patted dry
1 tablespoon white whole wheat flour or oat flour

Instructions

Preheat your oven to 350°F (175°C). Grease a bread tin and line it with parchment paper.
Zest the lemons and set the zest aside.
If the blackberries are large, cut them in half or into smaller pieces. Place them on a paper towel and gently pat them dry to remove excess moisture.
In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, melted coconut oil, lemon juice, almond milk, and vanilla extract until the mixture is smooth.
Using a spatula, gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda until just combined.
In a separate medium bowl, toss the blackberries with 1 tablespoon of flour to coat them lightly. Then, gently fold in the lemon zest and coated blackberries into the batter until evenly distributed.
Pour the batter into the prepared bread tin and spread it out evenly.
Bake for 45 to 55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. You can add a simple glaze on top if you want it to be a sweeter bread - (get the recipe here)
Once cooled, slice and enjoy!

Notes

Spoon and Level Flour: Avoid scooping flour directly from the bag with your measuring cup. Instead, spoon the flour into the cup and level it off with a knife. This ensures you don’t add too much flour, which can result in a dry lemon loaf.

Check your Baking Powder and Soda Expiration Dates: Expired or old baking powder and soda can cause the lemon blackberry loaf to sink in the middle.

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

Greek Yogurt: Substitute with an equal amount of vanilla yogurt, sour cream, or blended cottage cheese.

Maple Syrup: You can try honey instead.

White Whole Wheat Flour: All-purpose or whole wheat flour are good options.

Blackberries: You can substitute with frozen blackberries or 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!