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

Drizzle
2-3PP, 2 freestyle (blue & purple), 3SP Green)
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Baking
Servings 10

Ingredients
  

  • 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

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

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

 

Author

56 Comments

  1. This looks delicious, but could you substitute cranberries instead of blueberries? Thanks for all the recipes you share it’s fabulous.

  2. Mary Ann Hannant Reply

    I made this as part of our Easter brunch yesterday. So delicious!!

    • Drizzle Reply

      Hi Vanessa, no it is a full size loaf so it is cut into 10 pieces, 5 would be very big pieces πŸ˜‰

  3. 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. πŸ™‚

    • Drizzle Reply

      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.

        • Drizzle Reply

          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

          • Drizzle

            Hi Trish, I’m so happy to hear you are enjoying the recipes πŸ™‚

  4. I just made this but with raspberries and it was fantastic! I’m going to try it next with orange and cranberry!

    • Drizzle Reply

      So glad you enjoyed it, orange cranberry sounds delicious, I think you just inspired my next muffin πŸ™‚

      • Drizzle Reply

        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.

  5. Made yesterday and we love it! Orange cranberry does sound delish!

    • Drizzle Reply

      Glad you enjoyed it, I have orange cranberry muffins coming soon πŸ™‚

  6. Mary Wheeler Reply

    Hi , do you think that I could substitute whole wheat pastry flour for the all purpose flour?

    • Drizzle Reply

      Hi Randi, I am sure that will work out fine πŸ™‚

    • Drizzle Reply

      Sure, you can try it I just can’t say for sure it will bake the same, I only know how I made it

  7. Vicki Berntsen Reply

    What can I use to replace the unsweetened applesauce? Love this recipe, but happen to be out of it. So delish!

    • Drizzle Reply

      Mashed banana can be a replacement, pumpkin, sometimes yogurt

  8. Pam Cullen Reply

    I made this with frozen blueberries/ became pretty blue! But oh my yummy with so little sugar. A new staple I think! Thank you!

    • Drizzle Reply

      Hi Pam, nothing wrong with a blue loaf πŸ™‚ so glad you enjoyed it

  9. TorontoGirl Reply

    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.

    • Drizzle Reply

      HI, thanks so much for your tips, always appreciate that πŸ™‚ so glad you enjoyed them!!

  10. Will using eggbeaters instead of whole eggs work or will it change the texture?…just thinking calories. πŸ€”

    • Drizzle Reply

      Hi Nancy, I am glad you found me too πŸ™‚ and that you enjoyed the loaf!

    • Drizzle Reply

      Hi Jen, I am not too familiar in baking with GF flour but I don’t see why not πŸ™‚

  11. This looks great! Only 2 Tb brown sugar, do these taste sweet at all? Thanks, will try this tonight.

    • Drizzle Reply

      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

  12. Jesse Gould Reply

    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!

    • Drizzle Reply

      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 πŸ™‚

  13. 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.

    • Drizzle Reply

      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

  14. Hi Kate! Do you have an instagram where you post these types of recipes?

    • Drizzle Reply

      Hi Ashley, yes I am @drizzlemeskinny on Instagram πŸ™‚

  15. 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?

    • Drizzle Reply

      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

      • Drizzle Reply

        Sorry to hear that Brianne πŸ™ 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

    • Drizzle Reply

      Yay, thanks for sharing Brenda, so glad you enjoyed it πŸ™‚

  16. I want to make this but don’t have a fresh lemon could I use lemon juice?

    • Drizzle Reply

      Yes lemon juice will still work, might not be as strong tasting

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