Step 1: Preheat the Oven 🔥

Preheat your oven to 350°F.

Grease a 9×5-inch loaf pan and line it with parchment paper.

Leave some parchment extending above the long sides of the pan so you can easily lift the baked loaf out.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, add:

• 1 1/2 cups all-purpose flour
• 1/2 cup protein powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Whisk thoroughly.

This distributes the leavening and protein powder evenly throughout the flour before they’re introduced to the wet ingredients.

Set aside.

Step 3: Mix the Wet Ingredients 🍋

In a separate large bowl, combine:

• 1 cup plain Greek yogurt
• 2 large eggs
• 1/3 cup honey or maple syrup
• 1/4 cup unsweetened applesauce
• 2 tablespoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon vanilla extract

Whisk until smooth and evenly combined.

Make sure there are no large pockets of Greek yogurt remaining.

Step 4: Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture.

Use a spatula or wooden spoon to gently fold everything together.

Stop mixing as soon as the flour is incorporated.

The batter should be thick but still easily spreadable.

Avoid excessive stirring because overmixing can produce a denser, tougher loaf.

Step 5: Prepare the Blueberries 🫐

Place 1 cup blueberries in a small bowl.

Sprinkle with 1 tablespoon all-purpose flour and gently toss until the berries have a very light coating.

If you’re using frozen blueberries, don’t thaw them first.

Frozen berries release considerable juice as they thaw, which can streak the batter and introduce extra moisture before baking.

Step 6: Fold in the Blueberries

Reserve a small handful of blueberries for decorating the top if desired.

Add the remaining berries to the batter.

Using a spatula, gently fold them in with only a few strokes.

Avoid crushing the berries, especially if you’re using fresh blueberries.

Step 7: Fill the Loaf Pan

Transfer the batter into the prepared 9×5-inch loaf pan.

Spread it evenly and smooth the top with a spatula.

Scatter the reserved blueberries over the surface.

Press them very lightly into the batter so they stay in place while baking.

Step 8: Bake 🍞

Bake at 350°F for approximately 45–55 minutes.

Begin checking the loaf around 45 minutes.

The bread is ready when the center appears set and a toothpick inserted near the middle comes out with only a few moist crumbs rather than wet batter.

Because protein powder, yogurt, berries, ovens, and loaf pans vary, the exact baking time may differ slightly.

Step 9: Protect the Top if Necessary

If the bread is browning too quickly before the center finishes baking, loosely cover the top with aluminum foil.

Continue baking until the center is completely set.

This is especially useful during the final 10–15 minutes of baking.

Step 10: Cool in the Pan

Remove the loaf from the oven.

Allow it to cool in the pan for approximately 10–15 minutes.

This gives the freshly baked loaf time to firm slightly before being moved.

Step 11: Transfer to a Cooling Rack

Use the parchment overhang to carefully lift the loaf from the pan.

Transfer it to a wire rack.

Allow the bread to cool completely before slicing or glazing.

Cooling is important because the interior continues setting as the loaf returns to room temperature.

Step 12: Make the Optional Lemon Glaze 🍋

Once the bread is completely cool, combine:

• 1/2 cup powdered sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon lemon zest

Whisk until smooth.

If the glaze is too thick, gradually add additional lemon juice until it reaches a drizzleable consistency.

Don’t add too much liquid at once.

Step 13: Glaze and Serve

Drizzle the lemon glaze across the completely cooled loaf.

Allow it to set for several minutes.

Slice the bread into approximately 10 portions and serve.