High-Protein Blueberry Lemon Bread

By Muhammad Faizan

High-Protein Blueberry Lemon Bread

This Blueberry Lemon Bread is not only delicious but also packed with protein! It’s the perfect combination of tangy lemon and sweet blueberries, topped with a glaze for extra flavor. This recipe is beginner-friendly and makes a great snack or breakfast option.

Ingredients:

For the Bread:

  • 1 1/2 cups whole wheat flour (or regular all-purpose flour)

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 cup Greek yogurt (for extra protein and moisture)

  • 1/4 cup honey or maple syrup

  • 2 large eggs

  • 1/2 cup unsweetened applesauce (or vegetable oil)

  • 1 teaspoon vanilla extract

  • Zest of 1 lemon

  • 1 1/2 cups fresh blueberries (or frozen blueberries)

For the Lemon Glaze:

  • 1/2 cup powdered sugar

  • 1 tablespoon lemon juice

  • 1/2 teaspoon lemon zest (optional, for extra flavor)

Full Recipe:

1. Prepare the Oven and Pan:

  • Preheat your oven to 350°F (175°C).

  • Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Make the Bread Batter:

  • In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

  • In a separate bowl, combine the Greek yogurt, honey (or maple syrup), eggs, applesauce (or vegetable oil), vanilla extract, and lemon zest. Whisk until smooth and well combined.

  • Gradually fold the wet ingredients into the dry ingredients until fully incorporated. Be careful not to over-mix.

  • Gently fold in the blueberries, reserving a few to sprinkle on top of the batter.

3. Bake the Bread:

  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.

  • Sprinkle the reserved blueberries on top of the batter.

  • Bake for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. If the bread starts to brown too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.

4. Make the Lemon Glaze:

  • While the bread is baking, make the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.

  • Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

5. Glaze and Serve:

  • Drizzle the lemon glaze over the cooled bread for a tangy and sweet finish.

  • Slice and serve! Enjoy this delicious, protein-packed bread with a cup of tea or coffee.

Notes:

  • Protein Boost: Greek yogurt helps add extra protein, while the whole wheat flour gives you more fiber.

  • Sweetener Options: If you prefer a lower-sugar option, you can use a sugar substitute like stevia or monk fruit.

  • Storage: Store the bread in an airtight container at room temperature for 3-4 days, or refrigerate it for up to a week.

Tips:

  • Blueberry Tip: If using frozen blueberries, toss them in a bit of flour before adding them to the batter to prevent them from sinking to the bottom.

  • Moisture Adjustment: If you find the batter too thick, you can add a tablespoon of milk or water to loosen it up.

Servings:

This recipe makes about 8-10 servings, depending on how thick you slice it.

Nutritional Info (per serving, based on 10 servings):

  • Calories: 190 kcal

  • Carbs: 28g

  • Fat: 5g

  • Protein: 7g

  • Fiber: 4g

Benefits:

  • High in Protein: The Greek yogurt and eggs provide a great source of protein, making this bread a filling option for breakfast or a snack.

  • Rich in Fiber: The use of whole wheat flour and blueberries adds fiber, which supports digestion and helps keep you full.

  • Naturally Sweetened: The use of honey or maple syrup instead of refined sugar keeps this bread naturally sweetened and more nutritious.

Q&A for High-Protein Blueberry Lemon Bread:

Q: Can I use other fruits instead of blueberries? A: Yes! You can substitute blueberries with raspberries, strawberries, or even chopped apples for a different flavor.

Q: How can I make this bread gluten-free? A: To make this bread gluten-free, substitute the whole wheat flour with a gluten-free flour blend and ensure that your baking powder is also gluten-free.

Q: Can I make this bread ahead of time? A: Yes! This bread stores well. Let it cool completely and store it in an airtight container at room temperature for 3-4 days or refrigerate it for longer shelf life.

Q: How can I adjust the sweetness? A: If you prefer a sweeter bread, you can add a bit more honey or maple syrup. Alternatively, you can add a few extra tablespoons of dried fruit or a little bit of coconut sugar.

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