LEMON BLUEBERRY PROTEIN BREAD
(MACRO-VERIFIED)
Protein
20G
Calories
190
Prep Time
15M
Bake Time
30M
This refreshing and sweet lemon blueberry bread packs a satisfying 20g of protein per serving, making it an ideal choice for fueling your day or post-workout recovery. With its tender, moist crumb infused with zesty lemon and bursting blueberries, each bite offers a delightful balance of tartness and sweetness, complemented by a subtle hint of natural sweetness from wholesome ingredients. The combination of flavors creates a light yet hearty treat that keeps you energized and satisfied. Perfect for meal prep, it can be enjoyed as a quick breakfast, a midday snack, or an afternoon pick-me-up, especially when paired with a cup of tea or coffee. This bread is naturally gluten-free if made with almond or coconut flour, and vegan adaptations are simple by substituting eggs with flaxseed or chia seed gel. For best results, gently fold the blueberries into the batter to prevent them from sinking and avoid overmixing to keep the bread tender. Whether you're looking to boost your protein intake or indulge in a guilt-free sweet treat, this lemon blueberry bread is sure to become a favorite in your healthy eating arsenal. All nutrition data is verified using USDA FoodData Central for accuracy.
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Includes shopping list (grams), freezer guide, and the substitution matrix PDF.
INGREDIENTS
ingredient(s) swapped
Hydration adjustment: ml liquid
-
Originally:
Swap with:
Nutrition Change (per serving):
Nutrition Facts
Updated with substitutions
12 servings per recipe
Serving size
1 bread
Amount per serving
Calories
190
Total Fat 7g
9%
Total Carbohydrate 18g
7%
Dietary Fiber 3g
11%
Total Sugars 9g
Protein 20g
40%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Verified using USDA FoodData Central
INSTRUCTIONS
Preheat oven to 350°F (175°C). Grease a loaf pan.
In a large bowl, mix together the protein powder, oat flour, eggs, milk, sweetener, lemon zest, and lemon juice.
Gently fold in the blueberries.
Pour the batter into the loaf pan and bake for 25-30 minutes.
Let the bread cool before slicing.
A sweet and zesty protein treat.
TROUBLESHOOTING
My breads are too dry
Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.
They didn't rise properly
Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.
The texture is rubbery
This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.
SUBSTITUTIONS
| Original | Substitute | Notes |
|---|---|---|
| Whey Protein | Casein, Plant Blend | May need +10ml liquid |
| Greek Yogurt | Cottage Cheese, Skyr | Blend smooth first |
| Egg Whites | Flax Egg, Aquafaba | For vegan option |
| Oat Flour | Almond Flour, Coconut Flour | Coconut: use 1/3 amount |
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