Step 1: Preheat the Oven 🔥

Preheat your oven to 350°F.

Lightly grease a 9×5-inch loaf pan.

Line it with parchment paper, leaving some parchment extending above the sides.

This creates convenient handles for lifting the finished loaf from the pan.

Step 2: Combine the Dry Ingredients

In a medium mixing bowl, whisk together:

• 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 until everything is evenly distributed.

This is particularly important for the leavening ingredients and protein powder.

Set the bowl aside.

Step 3: Mix the Greek Yogurt Base

In a large mixing bowl, add:

• 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 well combined.

The mixture should look creamy and uniform.

Step 4: Combine the Wet and Dry Ingredients

Gradually add the dry mixture to the Greek yogurt mixture.

Using a spatula or wooden spoon, gently stir until the ingredients are just combined.

Stop once you no longer see obvious streaks of dry flour.

Avoid aggressively beating the batter.

Overmixing can encourage a denser texture rather than the soft, tender crumb you want.

Step 5: Prepare the Blueberries 🫐

Place 1 cup fresh or frozen blueberries in a small bowl.

Add 1 tablespoon all-purpose flour.

Gently toss until the berries have a light flour coating.

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

Thawed blueberries release considerably more juice and can heavily streak the batter.

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, fold them in gently.

Use as few strokes as practical to avoid crushing the berries or overworking the batter.

Step 7: Fill the Loaf Pan 🍞

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

Use your spatula to spread it evenly into the corners and smooth the surface.

Scatter the reserved blueberries across the top.

Press them very gently into the batter.

Step 8: Bake

Place the loaf on the center rack of your preheated oven.

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

Begin checking the center around 45 minutes.

Insert a toothpick into the thickest part of the loaf.

It’s ready when the toothpick comes out without wet batter. A few moist crumbs are perfectly fine.

Step 9: Protect the Top if Necessary

Protein-enriched breads can sometimes brown on top before the center has finished baking.

If that happens, loosely tent the loaf with aluminum foil during the final 10–15 minutes.

Continue baking until the center is set.

Step 10: Cool in the Pan

Remove the bread from the oven.

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

Don’t immediately remove or slice the loaf.

The crumb is still delicate while extremely hot and continues setting during cooling.

Step 11: Transfer to a Wire Rack

Using the parchment overhang, carefully lift the loaf out of the pan.

Place it on a wire cooling rack.

Allow it to cool completely before slicing or adding the yogurt glaze.

This is especially important if you’re glazing the bread because a warm loaf can cause the glaze to melt and disappear into the surface.