High-Protein Blueberry Lemon Bread 🍋🫐
This moist blueberry lemon bread is a lighter, protein-rich twist on a classic quick bread. It’s great for breakfast, a snack, or a post-workout treat.
Ingredients
Dry Ingredients
- 1½ cups (180 g) whole wheat flour (or all-purpose flour)
- ½ cup (50 g) vanilla protein powder
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 3 large eggs
- ¾ cup Greek yogurt (plain or vanilla)
- ⅓ cup honey or maple syrup
- ¼ cup olive oil or melted coconut oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Add-Ins
- 1 cup fresh or frozen blueberries
- 1 tablespoon flour (to coat blueberries, optional)
Instructions
- Prepare the oven
- Preheat oven to 175°C (350°F).
- Grease or line a 9×5-inch loaf pan with parchment paper.
- Mix dry ingredients
- In a bowl, combine flour, protein powder, baking powder, baking soda, and salt.
- Mix wet ingredients
- In another bowl, whisk eggs, Greek yogurt, honey, oil, lemon juice, lemon zest, and vanilla until smooth.
- Combine
- Add wet ingredients to dry ingredients.
- Stir gently until just combined. Avoid overmixing.
- Add blueberries
- Toss blueberries with a little flour if desired, then fold them into the batter.
- Bake
- Pour batter into the loaf pan.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let cool for 10–15 minutes before removing from the pan.
- Slice once fully cooled for the best texture.
Optional Lemon Yogurt Glaze
Mix:
- ½ cup Greek yogurt
- 1–2 tablespoons powdered sugar or honey
- 1 teaspoon lemon juice
Drizzle over the cooled loaf.
Approximate Nutrition (Per Slice, depending on ingredients)
- Higher in protein than traditional lemon bread
- Good source of calcium from Greek yogurt
- Contains fiber if made with whole wheat flour
Tip: Store in the refrigerator for up to 5 days, or freeze slices for a quick protein snack. 🍋🫐
