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Blueberry Lentil Bread

Alicia Springer
This Blueberry Lentil Bread is a soft, moist loaf packed with the goodness of red lentils and fresh blueberries. Naturally sweetened with honey or maple syrup, it’s a nutritious and protein-rich alternative to traditional quick breads. Perfect as a breakfast option or a midday snack, this recipe serves 8 slices and takes about an hour from start to finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Snack
Cuisine American
Servings 8 slices
Calories 150 kcal

Ingredients
  

  • 1 cup cooked red lentils well-drained
  • 1/2 cup plain Greek yogurt or dairy-free yogurt for vegan option
  • 2 large eggs or flax eggs for vegan option
  • 1/4 cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 cup all-purpose or whole wheat flour or gluten-free flour blend
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon optional
  • 1 cup fresh or frozen blueberries

Instructions
 

Preheat Oven

  • Preheat your oven to 350°F (175°C).
  • Grease a loaf pan and line it with parchment paper for easy removal.

Prepare Wet Ingredients

  • In a large mixing bowl, mash the cooked lentils until smooth (or blend for a creamier texture).
  • Add the yogurt, eggs, honey or maple syrup, and vanilla extract.
  • Whisk until well combined.

Mix Dry Ingredients

  • In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

Combine

  • Gradually fold the dry ingredients into the wet ingredients until just combined.
  • Be careful not to overmix.

Add Blueberries

  • Gently fold in the blueberries, reserving a few for topping if desired.

Bake

  • Pour the batter into the prepared loaf pan and sprinkle the reserved blueberries on top.
  • Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Cool

  • Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Notes

Nutritional Information (per slice)

  • Calories: 150
  • Protein: 5g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Fat: 3g
  • Sugar: 8g

Notes

  • Ensure the lentils are well-drained to avoid excess moisture in the batter.
  • For a gluten-free version, use a 1:1 gluten-free flour blend.
  • Store the bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
 

Variations

  • Nutty Blueberry Bread: Add 1/4 cup of chopped walnuts or almonds for extra crunch.
  • Citrus Twist: Add the zest of one lemon for a bright, zesty flavor.
  • Berry Swap: Substitute blueberries with raspberries, blackberries, or a mix of your favorite berries.

Suggestions

This bread pairs beautifully with a dollop of Greek yogurt, a drizzle of honey, or a spread of almond butter. Enjoy it with a hot cup of coffee or tea for a satisfying breakfast or snack.
Keyword Blueberry Lentil Bread