This  Blueberry Lemon Loaf is the answer to your healthy eating prayers. You get the comfort of a warm slice of bread with the health benefits of fresh blueberries and it’s even low calories (only 3 points per slice if you are following weight watchers). You can even have a second helping! 

It’s the perfect combination of tart and sweet, with the bright, fresh flavors of lemon and juicy bursts of blueberries. The aroma of fresh blueberries and lemon filling your kitchen as it bakes in the oven is enough to make anyone feel warm and cozy inside. The soft, tender crumb of the loaf, combined with the sweet and tangy flavors, make for a perfect pairing with a cup of tea or coffee. This loaf is not only delicious but also packed with wholesome ingredients that are good for your body.

Not only is it comforting but it’s very easy to make. The recipe is simple, requiring just a few key ingredients that you may already have in your pantry. All purpose fllour, brown sugar, eggs and milk are used to make the base of the loaf. You’ll only need to get blueberries and lemon. Fresh blueberries are folded into the batter, providing a burst of flavor with every bite. Freshly squeezed lemon juice and zest lend a bright, citrusy flavor, making this loaf perfect for spring and summer. But it’s easy to change the fruit based on the season. So keep this recipe saved for anytime of year. 

Three reasons why you need to try this Blueberry Lemon Loaf

Dessert on a diet!

Having a sweet treat on a diet can keep it sustainable. But there is no reason to use up a ton of points when you can have a slice of this delicious loaf for only 3 points. 

Antioxidants for health. 

Berries are known for their antioxidant properties. Blueberries specifically are high in the antioxidant anthocyins. Anthocyanins help reduce inflammation in the brain and can support a healthy stress tolerance. Blueberries are a brain superfood so you can feel good about eating this loaf. 

Endless fruit variations.

Because the two main flavors are zero point foods, you can easily substitute the fruits out for different flavors. Think cranberry orange, blueberry orange, raspberry lemon, strawberry lemon, or even blackberry lemon. All would be delicious.

Ingredients you need to make Blueberry Lemon Loaf

  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened applesauce
  • 1/3 cup 1% milk
  • 1/4 cup fresh squeezed lemon juice (about the juice of one large lemon)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp lemon zest
  • 1 ½ cups all-purpose flour
  • 1 cup fresh blueberries

How to make Blueberry Lemon Loaf (step-by-step): 

  1. Preheat oven to 350F and spray a regular-size loaf pan with some nonstick cooking spray.
  2. In a bowl, whisk your eggs and brown sugar until well blended.
  3. Mix in your applesauce, milk, lemon juice, and vanilla.
  4. In a separate bowl, gently mix together the flour, baking powder, baking soda, blueberries and lemon zest. Coating the blueberries in the flour before mixing them into the batter will prevent them from sinking to the bottom of the loaf. 
  5. Gently fold your dry ingredients into the wet mixture. 
  6. Pour batter into loaf pan and bake for approx 40-45 minutes- until loaf is baked through.
  7. Let cool then remove from pan and cut into 10 slices. 

Nutrition info per slice: Calories 106, Fat 1.4g, Carbs 19.4g, Fiber 1g, Sugar 5.5g, Protein 3.4g.

WW Points 

  • Eggs 0 points
  • Brown sugar 5 points
  • Unsweetened applesauce 0 points
  • 1% milk 1 point
  • Flour 19 points
  • Fresh blueberries 0 points
  • Vanilla, baking soda, baking powder, lemon juice 0 points 

3 points per slice based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2-3 depending on your 0PP foods 

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


Blueberry Lemon Loaf variations: 

  • Glazed loaf: if you want to add a glaze, you can do so by using 2 tsp freshly squeezed lemon juice & 3 Tbsp icing sugar (powdered sugar). This will add a point per slice. You could also make the icing with lemon juice and Swerve powdered sugar. It has no calories, which wouldn’t add any points to the loaf. 
  • Add a few teaspoons of cinnamon. Cinnamon is an anti-inflammatory and it also brings out the flavors in both lemon and blueberries. It’s the perfect addition. 
  • Around the holidays, substitute cranberries for the blueberries for a festive twist. 
  • A blueberry orange loaf would be delicious. Substitute the lemon juice and lemon zest for orange juice and orange zest. 
  • For a vegan version, substitute flaxseed for the eggs and almond or soymilk for the cow’s milk. To substitute an egg, mix 1 tbsp water with 2.5 tsp flaxseed meal then add to wet ingredients. 

Tips and Tricks for making Blueberry Lemon Loaf 

  • Store this loaf in the fridge- not on the counter. 
  • It does freeze well! Lay out the cut slices on a pan and put in the freezer for a few hours. Once the slices are frozen, wrap them each in plastic wrap and place all the slices in a large freezer bag. You can then take out slices individually as needed. 
  • You can use frozen blueberries instead of fresh. They will add a bit of moisture to the loaf, so it may need an extra 3-5 minutes in the oven.  
  • You can use self-rising flour if you have it – just skip the baking powder and baking soda in the recipe. 
  • For a little extra protein, you can substitute non-fat Greek yogurt for the unsweetened applesauce. 
  • If you want consistent portions, you can use this batter as a muffin mix. One recipe will make 12 muffins. Bake for about 20 minutes. 

Similar recipes you’ll enjoy: 

4 from 26 votes

Blueberry lemon loaf

By: Drizzle
Servings: 10
Prep: 10 minutes
Cook: 45 minutes
Total: 55 minutes
2-3PP, 2 freestyle (blue & purple), 3SP Green)


  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened applesauce
  • 1/3 cup 1% milk
  • 1/4 cup fresh squeezed lemon juice, the juice of one large lemon
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 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


  • 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


3 ww points per slice on new plan
If you follow older plans here are the points:
Personal Points- 2-3 depending on your 0PP foods 
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

Additional Info

Course: Baking
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

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About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

4 from 26 votes (25 ratings without comment)

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  1. 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!

    1. 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 🙂

  2. 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.

    1. 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

  3. 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?

    1. 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

    2. 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

      1. 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

  4. Hello

    just letting people know I used yoghurt yesterday when I made it and turned out so good,