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 tablespoon brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup 1% milk
- ¼ cup fresh squeezed lemon juice (about the juice of one large lemon)
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon lemon zest
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
How to make Blueberry Lemon Loaf (step-by-step):
- Preheat oven to 350F and spray a regular-size loaf pan with some nonstick cooking spray.
- In a bowl, whisk your eggs and brown sugar until well blended.
- Mix in your applesauce, milk, lemon juice, and vanilla.
- 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.
- Gently fold your dry ingredients into the wet mixture.
- 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.
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 teaspoon freshly squeezed lemon juice & 3 tablespoon 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 tablespoon water with 2.5 teaspoon 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:
Blueberry lemon loaf
Ingredients
- 2 eggs
- 2 tablespoon brown sugar
- ⅓ cup unsweetened applesauce
- ⅓ cup 1% milk
- ¼ cup fresh squeezed lemon juice the juice of one large lemon
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoon 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 teaspoon fresh squeezed lemon & 3Tbsp icing sugar (confectionery sugar, AKA powdered sugar) this will add a point per serving
Bunny
This looks delicious, but could you substitute cranberries instead of blueberries? Thanks for all the recipes you share it’s fabulous.
Drizzle
Hi, sure I think it would work fine 🙂
Mary Ann Hannant
I made this as part of our Easter brunch yesterday. So delicious!!
Drizzle
So glad it was enjoyed 🙂
Vanessa
Is this cut into 5 slices and 2 freestyle points per slice?
Drizzle
Hi Vanessa, no it is a full size loaf so it is cut into 10 pieces, 5 would be very big pieces 😉
Janelle
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. 🙂
Drizzle
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
Kala
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
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
Trish
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 🙂
Lindsay
I just made this but with raspberries and it was fantastic! I’m going to try it next with orange and cranberry!
Drizzle
So glad you enjoyed it, orange cranberry sounds delicious, I think you just inspired my next muffin 🙂
Joyce
I can’t do eggs. Suggestions for a substitution?
Drizzle
Hi Joyce, I'm not too sure what makes a good egg substitute, did you try google, it might have some suggestions
Chrystal
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.
mira
Made this and loved it! Definitely will be baking it up again.
Shelley
Made yesterday and we love it! Orange cranberry does sound delish!
Drizzle
Glad you enjoyed it, I have orange cranberry muffins coming soon 🙂
Mary Wheeler
Hi , do you think that I could substitute whole wheat pastry flour for the all purpose flour?
Randi Sorenson
Hi, Could I replace the milk with almond or soy milk?
Drizzle
Hi Randi, I am sure that will work out fine 🙂
rosey
I just made this, it was very undercooked after 50 minutes 🙁
Cassie
Hi! Any way I could swap the flour for kodiak cake mix?
Drizzle
Sure, you can try it I just can't say for sure it will bake the same, I only know how I made it
Vicki Berntsen
What can I use to replace the unsweetened applesauce? Love this recipe, but happen to be out of it. So delish!
Drizzle
Mashed banana can be a replacement, pumpkin, sometimes yogurt
Anita
Mine is in the oven now ?
Drizzle
I hope you enjoyed it 🙂
Pam Cullen
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
Hi Pam, nothing wrong with a blue loaf 🙂 so glad you enjoyed it
TorontoGirl
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
HI, thanks so much for your tips, always appreciate that 🙂 so glad you enjoyed them!!
Marsha
Will fat free milk work instead of 1% ?
Drizzle
Yes it will work fine 🙂
Marcie
Will using eggbeaters instead of whole eggs work or will it change the texture?...just thinking calories. ?
Drizzle
Egg whites should still work
nancy
This was easy and delicious! I am so glad to find your site.
Drizzle
Hi Nancy, I am glad you found me too 🙂 and that you enjoyed the loaf!
Jen
Can this be made with gluten free all purpose flour?
Drizzle
Hi Jen, I am not too familiar in baking with GF flour but I don't see why not 🙂
Tricia
This looks great! Only 2 Tb brown sugar, do these taste sweet at all? Thanks, will try this tonight.
Drizzle
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
Jesse Gould
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
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 🙂
Lindsay
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
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
Ashley
Hi Kate! Do you have an instagram where you post these types of recipes?
Drizzle
Hi Ashley, yes I am @drizzlemeskinny on Instagram 🙂
Tara
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
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
Brianne
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
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
BRENDA PASIEKA
Hello
just letting people know I used yoghurt yesterday when I made it and turned out so good,
Drizzle
Yay, thanks for sharing Brenda, so glad you enjoyed it 🙂
Christine
This looks really good please send me the website thank you
Cherie
I want to make this but don’t have a fresh lemon could I use lemon juice?
Drizzle
Yes lemon juice will still work, might not be as strong tasting