It’s almost Easter and I wanted to bake up a new easy and tasty loaf to have for Sunday brunch but one that would keep everyone on track. This lemon blueberry loaf is so easy to make, with simple ingredients and just 2 freestyle smart points per serving. You can add an easy glaze to it if you don’t mind adding a point, the “how to” is listed in the instructions. I hope you all have a wonderful Easter weekend!
Blueberry lemon loaf
Author: Drizzle
Recipe type: Baking
Prep time:
Cook time:
Total time:
Serves: 10
2 freestyle (blue & purple), 3SP Green)/2PP per serving.. 2 on purple
Ingredients
- 2 eggs
- 2 Tbsp brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup 1% milk
- ¼ cup fresh squeezed lemon juice (the juice of one large lemon)
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp lemon zest
- 1.5 cups flour
- 1 cup fresh blueberries (you can use frozen I just prefer fresh in this loaf)
Instructions
- Preheat oven to 350F and spray a regular size loaf pan with some non stick cooking spray.
- In a bowl whisk your eggs and add in brown sugar, stir till blended
- Mix in your applesauce, milk, lemon juice and vanilla.
- Stir in your flour, baking powder, soda and lemon zest.
- Very gently fold in your blueberries.
- Pour batter into loaf pan and bake for approx 40-45 minutes until loaf is baked through.
- Let cool then remove from pan and cut into 10 slices, best stored in fridge and will freeze well.
- *Note, if you want to add a glaze you can do so by using 2 tsp fresh squeezed lemon & 3Tbsp icing sugar (confectionery sugar, AKA powdered sugar) this will add a point per serving
Notes
Freestyle smart points- (blue) 2 using WW recipe builder *same on purple
Smart points- (green) 3 using SP calculator
Points plus- 2 using PP calculator
Nutritional info (incl all ingredients) Calories 106...Fat 1.4g...Sat fat 0.4g...Carbs 19.4g...Fiber 1g...Sugar 5.5g...Protein 3.4g using My Fitness Pal *note do not use these numbers in your WW calculator, it includes fruit and you may get a different point value, old SP & PP were figured out before entering the zero point foods
Smart points- (green) 3 using SP calculator
Points plus- 2 using PP calculator
Nutritional info (incl all ingredients) Calories 106...Fat 1.4g...Sat fat 0.4g...Carbs 19.4g...Fiber 1g...Sugar 5.5g...Protein 3.4g using My Fitness Pal *note do not use these numbers in your WW calculator, it includes fruit and you may get a different point value, old SP & PP were figured out before entering the zero point foods
54 Comments
This looks delicious, but could you substitute cranberries instead of blueberries? Thanks for all the recipes you share it’s fabulous.
Hi, sure I think it would work fine 🙂
I made this as part of our Easter brunch yesterday. So delicious!!
So glad it was enjoyed 🙂
Is this cut into 5 slices and 2 freestyle points per slice?
Hi Vanessa, no it is a full size loaf so it is cut into 10 pieces, 5 would be very big pieces 😉
I’m looking forward to making this, but curious as to calculations. I entered in my WW and fitnessPal apps and got slightly different numbers. Any suggestions on ensuring I’m entering correctly? I’ve enjoyed all the recipes I’ve made from this site thus far and looking forward to this one. 🙂
Hi Janelle, do you mean you entered my nutri numbers? If so please see my note that those numbers include all ingredients (even the zero point ones) my freestyle SP calculations were done using the WW recipe builder which does not add for the zero foods, if you mean you built the recipe from scratch and got different nutritional numbers then all I can suggest is it comes down to different product brands
I also entered it in WW and received 3 points per serving. I used the recipe builder and got 4 pts for the brown sugar, 1 for the fresh lemon juice, 1 for the milk and 19 for the flour. Everything else was 0 pts so that totalled 25 pts. Since they round up from 2.5, it was 3 per serving.
Hi Kala, I have the exact same numbers as you except the lemon, there is no points in fresh lemons, so I have 24 total, and my App shows it as 2SP per serving
This recipe is soooo good. I am making my second batch now. They freeze well. I made 12 muffins. Love your recipes
Hi Trish, I’m so happy to hear you are enjoying the recipes 🙂
I just made this but with raspberries and it was fantastic! I’m going to try it next with orange and cranberry!
So glad you enjoyed it, orange cranberry sounds delicious, I think you just inspired my next muffin 🙂
I can’t do eggs. Suggestions for a substitution?
Hi Joyce, I’m not too sure what makes a good egg substitute, did you try google, it might have some suggestions
To substitute eggs, you can use ground flax seeds and water. For each egg, use 1 TBS of water mixes with 2.5 tsp ground flaxseeeds.
Made yesterday and we love it! Orange cranberry does sound delish!
Glad you enjoyed it, I have orange cranberry muffins coming soon 🙂
Hi , do you think that I could substitute whole wheat pastry flour for the all purpose flour?
Hi, Could I replace the milk with almond or soy milk?
Hi Randi, I am sure that will work out fine 🙂
Hi! Any way I could swap the flour for kodiak cake mix?
Sure, you can try it I just can’t say for sure it will bake the same, I only know how I made it
What can I use to replace the unsweetened applesauce? Love this recipe, but happen to be out of it. So delish!
Mashed banana can be a replacement, pumpkin, sometimes yogurt
Mine is in the oven now 😊
I hope you enjoyed it 🙂
I made this with frozen blueberries/ became pretty blue! But oh my yummy with so little sugar. A new staple I think! Thank you!
Hi Pam, nothing wrong with a blue loaf 🙂 so glad you enjoyed it
I made this with almond milk, and did a double batch to make 24 muffins. I baked for 20 minutes, and they turned out great !! Thank you for a fantastic recipe! Btw the first time I made the loaf I used 0 fat plain greek yogurt instead of the applesauce, and I worked really well.
HI, thanks so much for your tips, always appreciate that 🙂 so glad you enjoyed them!!
Will fat free milk work instead of 1% ?
Yes it will work fine 🙂
Will using eggbeaters instead of whole eggs work or will it change the texture?…just thinking calories. 🤔
Egg whites should still work
This was easy and delicious! I am so glad to find your site.
Hi Nancy, I am glad you found me too 🙂 and that you enjoyed the loaf!
Can this be made with gluten free all purpose flour?
Hi Jen, I am not too familiar in baking with GF flour but I don’t see why not 🙂
This looks great! Only 2 Tb brown sugar, do these taste sweet at all? Thanks, will try this tonight.
I typically keep my sugar low so no it won’t be very sweet tasting, you can increase the sugar it just might increase the points a bit
Made this loaf and loved it. One question – how did you keep your blueberries from falling to the bottom of the loaf? Yours look so nice and spread out in the picture. Mine went mostly to the bottom. Didn’t affect the taste though – still scrumptious!
Hi Jess, I never have an issue with that, you could try coating the blueberries in flour I have seen others suggest this.. Glad you enjoyed it 🙂
Hello,
I want to make this but I’m confused on the points. It says 2 freestyle points and 3 smartpoints, if I’m reading it right. Can you please help me understand? Thank you. Isn’t freestyle smartpoints the same thing.
No .. before freestyle it was just smart points (beyond the scale) then when freestyle came out it changed things up with the zero point foods, although point values still go by “smart points” so it can be confusing, but freestyle points are what you want if you follow the current program
Hi Kate! Do you have an instagram where you post these types of recipes?
Hi Ashley, yes I am @drizzlemeskinny on Instagram 🙂
Help! I just made the loaf and the only thing different was I used almond milk and my loaf is flat! It didn’t rise and I double checked all ingredients. The only thing I can think of is that I used a ceramic baking pan. Any advise?
Hi Tara, hmmmmm while my loaves don’t rise as much as a regular loaf (using butter/oils) would it definitely should not be flat, it is hard to say…as far as the ceramic pan I’m not too sure, I use metal tins but I can’t see that causing issues
Yes! This just happened to me too so I came to the comments to see. I also used almond milk and a ceramic dish. I’m disappointed, it smells good, haven’t tasted it yet but it’s flat and rich hard more like a bread than a dessert loaf
Sorry to hear that Brianne 🙁 I can’t really see a ceramic pan being the issue but I can’t be sure as I always use a steel nonstick pan, it is so hard to know what happens when recipes don’t turn out exactly as I did them when I am not there, as you can see in my picture mine baked fine, loaves will always sink a little just do to ingredients used but it should not be flat
Hello
just letting people know I used yoghurt yesterday when I made it and turned out so good,
Yay, thanks for sharing Brenda, so glad you enjoyed it 🙂