High-Protein Blueberry Lemon Bread

by

🍋 High-Protein Blueberry Lemon Bread

Description

This High-Protein Blueberry Lemon Bread is soft, zesty, and bursting with juicy blueberries in every bite! Made with Greek yogurt and protein powder, it delivers a moist texture without excess fat. The bright lemon flavor complements the natural sweetness of the berries, making it a guilt-free indulgence that’s both satisfying and nourishing. Perfect for meal prep, lunchboxes, or a healthy morning treat.

🧾 Ingredients

Dry Ingredients:

  • 1 ½ cups oat flour (or blended rolled oats)

  • ½ cup vanilla protein powder (whey or plant-based)

  • 1 ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

Wet Ingredients:

  • 2 large eggs

  • ¾ cup plain Greek yogurt (non-fat or 2%)

  • ¼ cup honey or maple syrup

  • 2 tbsp coconut oil or melted butter

  • 1 tsp vanilla extract

  • Zest and juice of 1 medium lemon

Fruits:

  • 1 cup fresh or frozen blueberries (do not thaw if frozen)

  • 1 tbsp oat flour (to toss with blueberries—prevents sinking)

Optional Glaze:

  • ½ cup powdered sugar

  • 1 tbsp lemon juice

🍞 Instructions

  1. Preheat & Prep:
    Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper or lightly grease it.

  2. Mix Dry Ingredients:
    In a large bowl, combine oat flour, protein powder, baking powder, baking soda, and salt. Whisk together.

  3. Mix Wet Ingredients:
    In another bowl, whisk eggs, Greek yogurt, honey, melted coconut oil, vanilla, lemon zest, and lemon juice until smooth.

  4. Combine:
    Pour wet ingredients into dry ingredients. Stir gently until just combined — don’t overmix.

  5. Add Blueberries:
    Toss blueberries in a tablespoon of flour, then fold them into the batter.

  6. Bake:
    Pour batter into the loaf pan. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

  7. Cool:
    Allow to cool in the pan for 10 minutes, then transfer to a wire rack.

  8. Optional Glaze:
    Whisk powdered sugar and lemon juice together. Drizzle over cooled loaf for a tangy-sweet finish.

🧠 Notes

  • You can replace oat flour with almond flour (1:1) for a gluten-free option.

  • For extra lemon flavor, add ¼ tsp lemon extract.

  • Store in an airtight container in the fridge for up to 5 days, or freeze slices for up to 2 months.

💡 Tips

  • Use vanilla-flavored protein powder for the best taste.

  • If using frozen blueberries, don’t thaw them — this prevents color bleeding.

  • To make muffins, divide the batter into 12 muffin tins and bake for 18–20 minutes.

  • Add a tablespoon of chia seeds or flaxseeds for extra fiber.

🍽️ Servings

Makes: 10 slices
Serving size: 1 slice

🔢 Nutritional Information (per slice)

(Values may vary depending on ingredients)

  • Calories: 165 kcal

  • Protein: 11 g

  • Carbohydrates: 18 g

  • Sugars: 7 g

  • Fat: 6 g

  • Fiber: 2 g

🌿 Health Benefits

  • High Protein: Supports muscle repair and keeps you full longer.

  • Greek Yogurt: Adds probiotics for gut health and creaminess.

  • Blueberries: Packed with antioxidants and vitamin C.

  • Lemon: Aids digestion and boosts immunity.

  • Low Sugar & Refined Flour-Free: Great for clean eating and weight management.

❓ Q&A Section

Q1: Can I use all-purpose flour instead of oat flour?
Yes, but it will slightly change the texture and reduce the fiber content. Use the same amount (1½ cups).

Q2: What’s the best protein powder for baking?
Whey or a baking-friendly plant protein (like pea or brown rice) works best. Avoid casein-only blends—they can make the loaf too dense.

Q3: How can I make it dairy-free?
Use coconut yogurt and plant-based protein powder.

Q4: Can I reduce the sweetener?
Yes! You can cut honey/maple syrup to 2 tbsp or use a zero-calorie option like monk fruit syrup.

Q5: Can I add nuts?
Absolutely—walnuts or almonds add crunch and healthy fats.

Leave a Comment