This lemon Blueberry Protein Bread features bursts of fresh berries, vibrant citrus notes, and is perfectly sweet. It quenches the sweet tooth while imparting a boost of protein and whole grains!
On my constant quest to provide easy treat recipes that come with benefits, I have added this blueberry protein bread to the arsenal.
Made with whole grain oats, fresh blueberries, eggs, egg whites, Greek yogurt, avocado oil, and lemon zest, this easy recipe calls for simple ingredients you might already have on hand.
Whether you’re trying to increase your daily protein intake, or you’re a fellow gym goer who minds their macros, you may just find this wholesome recipe to be a helpful tool to assist in meeting your goals.
Each slice of bread contains 14 grams of protein, 241 calories, 10 grams of fat, 24 grams of carbs, and 5 grams of fiber (20 net carbs). Not too shabby for a tasty treat! This is calculated based on using a sugar-free sweetener (monk fruit sweetener).
Due to the higher protein content, the bread doesn’t turn out as moist as my other quick bread recipes; however, I’ve found that microwaving a slice helps it become magically more moist.
If you enjoy high-protein sweets, also try my 6-Ingredient Flourless Protein Brownies, Oatmeal Peanut Butter Protein Cookies, Protein Banana Bread and my Sweet Potato Rolled Oat Protein Pancakes.
Let’s discuss the wholesome ingredients for protein quick bread! The great news is you can find all of the ingredients at most grocery stores.
Blueberry Protein Bread Ingredients:
Rolled Oats or Quick Oats: Taking the place of white flour in this blueberry quick bread recipe, we need rolled oats or quick oats. I like using oats because they add dietary fiber and are slower burning than regular flour.
For gluten-free protein bread, use certified gluten-free oats. I use gluten-free sprouted oats.
Granulated Sweetener of Choice: Pick your favorite granulated sweetener. To keep it low sugar, you can use a zero calorie sugar-free sweetener like monk fruit sweetener. Otherwise, regular cane sugar, brown sugar, coconut sugar, or maple sugar work great.
Protein Powder: One of the protein components of our protein bread recipe. I use unsweetened unflavored protein powder such as goat whey protein powder or egg white protein.
Be sure to use a protein powder that you enjoy, as you will be able to taste its flavor (unless it’s flavorless). This main ingredient is what moves the needle the most to make high protein bread, so I don’t recommend skipping it.
Pea protein, hemp protein, or rice protein are all great options for vegan or dairy-free protein powders for those who can’t do whey or eggs.
Eggs and Egg Whites: We need both whole eggs and egg whites. Whole eggs contain a yolk which adds moisture and fat to the bread (much needed!). Egg whites are here solely to add more protein to the recipe.
Greek Yogurt: Adding moisture, a slight tang, and protein, Greek yogurt is an all-star ingredient in breads and cakes. I use plain Greek yogurt, but a flavored version will work too. Swap it out for cottage cheese if you prefer.
Avocado Oil: The much needed fat to bring moisture to the bread! I prefer using avocado oil because it is a decent source of omega-3 fatty acids and isn’t pro-inflammatory like seed oils.
It also has a neutral flavor, so you can’t taste it unlike olive oil. Swap it out for melted coconut oil.
Pure Vanilla Extract: A splash of vanilla extract brings warm flavor to this zesty lemon blueberry bread recipe. If you don’t have any on hand, you can skip it.
Fresh Blueberries: A couple of pints of fresh blueberries bring little bursts of blueberry goodness to the bread. Blueberries contain antioxidants, Vitamin C, Vitamin K, and Manganese.
I recommend sticking with fresh blueberries over frozen blueberries for the best results.
Lemon Zest: I like adding fresh lemon zest because it brings a bright citrus flavor that pairs nicely with blueberries. You can also use orange zest if you’d prefer.
Baking Powder and Sea Salt: We need baking powder for the leavening agent to help the bread rise. Sea salt enhances flavors and makes the bread taste sweeter without the need for excess sugar.
Now that we’ve discussed the wholesome ingredients for this easy protein bread recipe, let’s bake a loaf!
How to Make Blueberry Protein Bread:
Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
Transfer the oats to a high-powered blender and blend on a low speed for 20-30 seconds, or until flour forms.
Add the granulated sweetener, protein powder, baking powder, cinnamon and sea salt to the blender and blend for another few seconds, until all of the dry ingredients are combined.
Whisk together the eggs, yogurt, egg whites, avocado oil, and vanilla extract in a large mixing bowl until the wet ingredients are well combined.
Transfer the flour mixture to the bowl with the wet mixture and mix well until a smooth batter forms.
Toss the blueberries in a couple teaspoons of flour and mix in the blueberries and the lemon zest.
Pour batter into the prepared loaf pan. If you’d like, sprinkle the top of the batter with sunflower seeds, pumpkin seeds, sliced almonds, chopped pecans, or walnuts.
Bake on the center rack of the preheated oven for 50-70 minutes, until baked through. I bake the bread with aluminum foil on top for the first 30 minutes, then remove the foil for the following 30 minutes.
Insert a digital thermometer into the center of the bread to take its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher. The ideal temperature range for quick breads is between 190 and 205 degrees F.
Allow the bread to cool to room temperature before slicing and serving.
I like warming up a piece of blueberry bread in the microwave with some butter on top for the ultimate treat.
Storage Tips:
- Room Temperature: Cover the bread pan with plastic wrap and store at room temperature for up to 3 days.
- Refrigerator: Store in the refrigerator for up to 1 week.
- Freezer: Slice the remaining loaf into slices and store in a large zip lock bag or a freezer-safe airtight container for up to 3 months.
Real talk: This quick bread recipe tends to be a not as moist when served at room temperature. If you heat up a slice in the microwave for 15-20 seconds, it magically becomes moister.
For this reason, I recommend serving the bread warm. And heck, if you’d like to add a pat of butter on top to melt into the bread, I’m certainly not going to stop you.
So that’s it! The next time you’re craving a sweet treat but want to get in some protein and whole grains, whip up this easy oatmeal blueberry protein bread!
I have a feeling it may just become a staple in your home if you’re like me and you prioritize protein.
The easiest way to meet your protein goals, this healthy bread is here to serve.
If you love healthier quick bread recipes, I’ve got you! Here are some of my personal favorite quickbreads.
More Quick Bread Recipes:
- Cinnamon Swirl Apple Oat Bread
- Applesauce Bread
- Almond Flour Blueberry Bread
- The Best Paleo Banana Bread
- Paleo Morning Glory Quick Bread
Blueberry lemon bread for extra protein, let’s go!
Blueberry Protein Bread
Equipment
Ingredients
- 2 ½ cups rolled oats
- ⅔ cup granulated sweetener*
- ⅓ cup protein powder of choice
- 2 tsp baking powder
- ½ tsp sea salt
- 2 large eggs
- 5 ounces plain Greek yogurt**
- 1/2 cup egg whites
- ⅓ cup avocado oil
- 2 tsp pure vanilla extract.
- 3 cups fresh blueberries
- Zest of 1 lemon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9” x 5” loaf pan with parchment paper.
- Transfer the oats to a high-powered blender and blend on a low speed for 20-30 seconds, or until flour forms.
- Add the granulated sweetener, protein powder, baking powder, cinnamon and sea salt to the blender and blend for another few seconds, until all of the dry ingredients are combined.
- Whisk together the eggs, yogurt, egg whites, avocado oil, and vanilla extract in a large mixing bowl until the wet ingredients are well combined.
- Transfer the flour mixture to the bowl with the wet mixture and mix well until a smooth batter forms. Mix in the blueberries and the lemon zest.
- Pour batter into the prepared loaf pan. If you’d like, sprinkle the top of the batter with sunflower seeds, pumpkin seeds, sliced almonds, chopped pecans, or walnuts. Bake on the center rack of the preheated oven for 50-70 minutes, until baked through. I bake the bread with aluminum foil on top for the first 30 minutes, then remove the foil for the following 30 minutes.
- Insert a digital thermometer into the center of the bread to take its internal temperature. It is fully baked if it is 190 degrees Fahrenheit or higher. The ideal temperature range for quick breads is between 190 and 205 degrees F.
- Allow the bread to cool to room temperature before slicing and serving.
- I like warming up a piece of blueberry bread in the microwave with some butter on top for the ultimate treat.
Notes
Nutrition
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Am excited to find this recipe! Has hit almost all my wants/questions. (Thank you Sandy for your thoughtful questions.) I don’t like to use just the whites of eggs in any recipe. My question is also then, may I use 1 more egg, or if I neglect the whites, will it just be the loss of some protein?
Hi Sharon! I’m happy to hear you’re interested in trying the bread! You can definitely replace the egg whites with 2 additional eggs. The bread my turn out a little more moist with this method, which is never a bad thing! But you are correct – you’ll lose a little protein, but not a substantial amount.
Or, you could do 1 additional egg and 1/4 cup of some form of milk (oat milk, almond milk, regular milk, etc.). 1 egg is equivalent to 1/4 cup, so we would need 2 eggs or 1/2 cup of liquid in order to replace the 1/2 cup of egg whites.
Let me know if you have any other questions! xo
Thank you for quick reply! Great great help. Reviewed again, as I have all ingredients. My previous quick review of ingredients I flew by blueberries, as they are a staple in my home, but now in frozen form. No trip to store planned, thus will use frozen. My searches generally indicate not to thaw, use blueberries frozen. (As frozen as we can get them!) Since that is what I have, that is what I’ll do. Some said to roll frozen berries in flour. Do you think that is wise.
Anyway, I have the other ingredients. I can’t make it real soon but will let you know how yummy they are.
Thank you so very much,
Sharon
I have been told not to eat oats as the carbs put weight on me. As l am also trying to stay off the gluten (not coeliac) for the bloating, what could l use instead – almond or coconut flour perhaps?. Also eggs are supa expensive and are being rationed due to a chook disease going thru commercial hatcheries here at the moment and l couldnt justify using extra eggs for the whites so could l perhaps use an extra whole egg in place of the whites. Also could you also blend up the blueberries and swirl it thru the mix once its in the tin – they are $5 a punnet (250g) so have to go easy on them. The cost of things is so prohibitive nowadays.
Hi Sandy!
If you’re okay with a little less protein per slice, I would recommend making my Almond Flour Blueberry Bread https://www.theroastedroot.net/almond-flour-blueberry-bread/ It’s solving for some of these issues, and it’s 11 grams of protein per slice. Based on the concern regarding costs, I’m not sure going off script is the best idea. I would hate for you to try all of these things and have a wasted loaf on your hands.
Nevertheless, if you’re still wanting to stick with this recipe, I’ll address your questions in order –
1.) I haven’t tested the recipe using any other flour, so I’m not sure what additional changes you would need to make. I imagine you will need to add 1/2 cup to 1 cup of additional almond flour when using almond flour. For coconut flour, the whole recipe would need to change because it requires 4x more liquid/eggs than any other flour. Best bet would be to try 2.5 to 3 cups of almond flour, but you would be experimenting here.
2.) Brilliant question! You can replace the egg whites with two whole eggs. Each egg is equivalent to 1/4 cup, so you would need 2 eggs to replace the 1/2 cup of egg whites.
3.) I’ve never tried blending blueberries to swirl them into a baked good, so I’m not sure how it would impact the bread. It might be amazing to add more moisture, so it might be worth the try. Similar to the almond flour quandary, you’d be experimenting here, so I’d say only proceed if you’re alright with a potential fail.
Let me know if you have any other questions! Happy baking! xo
Ta Julia will let you know how things go
Ta Julia will let you know how l go