Do you love lemon and blueberry together? If so, this Lemon Blueberry Loaf is definitely for you! Made without refined sugar and with good quality ingredients, a slice of this healthy lemon blueberry loaf is less than 150 calories. The perfect snack to go with your coffee!
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Did you know that a slice of Starbucks Lemon Loaf has 460 calories and over 40 grams of sugar? How about a healthier option that has just as much flavor, but without all the sugar and calories?
This Healthy Lemon Blueberry Loaf is the perfect option when you’re craving a lemon blueberry treat. Made without refined sugar, this blueberry loaf is great with a cup of coffee or packed in your lunch as a mid-day snack.
What you’ll need to make this blueberry loaf:
- All-Purpose Flour
- Granular Monk Fruit/Stevia Sweetener, like Whole Earth or Lakanto
- Baking Powder
- Baking Soda
- Plain, Greek Yogurt – I like Fage 2% or 5%.
- Unsweetened Almond Milk
- Unflavored Coconut Oil
- 2 Lemons: Zest and Juice of 1 lemon + extra lemon juice for glaze
- Fresh blueberries
- Swerve Confectioners Sugar Substitute
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How do you make lemon blueberry bread?
- First, begin by whisking together your dry ingredients in a mixing bowl.
- Next, add the wet ingredients: yogurt, milk, eggs, oil, lemon juice and lemon zest. Whisk together until the batter is well combined and smooth.
- Coat the blueberries in flour (to prevent from sinking to the bottom of the pan while baking), and then fold into the batter.
- Pour batter into a prepared 9″x5″ loaf pan that has been lined with parchment paper.
- Bake the lemon blueberry loaf at 350 degrees for 55-58 minutes. Once done baking let cool to room temperature.
- While loaf is cooling, mix together the lemon glaze by combining lemon juice and Swerve confectioners sugar substitute. Drizzle over the top of the cooled loaf. Garnish with additional lemon zest and fresh blueberries, if desired.
- Slice and enjoy!
Ingredient Substitutions and Recommendations:
- Flour – if you need a gluten-free option, I recommend King Arthur Gluten Free Flour.
- Almond Milk – I used unsweetened vanilla almond milk, however, you can use any dairy or plant-based milk. Make sure to read labels to be warry of any unnecessary added sugar or oil in the milk you choose.
- Plain Greek Yogurt – I use and enjoy Fage 2% or 5% Greek yogurt, as its great in muffins and breads. If you would rather use a plain (non-Greek) yogurt that will work as well. If using vanilla, be sure to avoid any unnecessary added sugar to keep your loaf healthy.
- Sweetener – I used Whole Earth Granular Monk fruit sweetener, however, I’ve also baked with Swerve Granular Sugar Substitute and Lakanto Monkfruit Sweetener. These are also great options.
- Coconut Oil – I use and prefer Carrington Farms Unflavored Coconut Oil for almost all baking. It’s a much healthier, non-toxic alternative to the very unhealthy canola, vegetable and corn oils.
- Blueberries – if fresh blueberries are unavailable or out of season, frozen blueberries can be used instead. Coat blueberries with flour (as indicated in the recipe below) to prevent the berries from sinking to the bottom of the pan.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
How do I prevent quick bread from sticking to pan?
The best method for preventing any loaf cake or quick bread from sticking to the pan is lining the pan with parchment paper. Pre-cut parchment paper sheets are outstanding for this very task!
To prevent the parchment paper from slipping or moving while you’re pouring the batter, I like to secure the paper to the edges of the pan with binder clips. Make sure you remove the clips before baking.
Once you’ve poured the batter into the pan, remove the binder clips, as these are not oven-safe.
After baking, the parchment paper makes it very easy to lift the bread out of the pan. It also peels away cleanly with no sticking!
What makes this healthy lemon blueberry loaf healthy?
To make this blueberry loaf on the healthier side, we’ve eliminated all of the refined sugar. Instead, to sweeten the loaf, we’re using granular monk-fruit/stevia sweetener, which has zero calories and a very low glycemic index.
To keep the loaf moist, we substituted vegetable oil (very inflammatory and toxic in your body) with plain Greek yogurt and a couple tablespoons of coconut oil. Unlike vegetable, canola, soybean and corn oils, coconut oil is anti-inflammatory and minimally processed.
Frequently asked questions about making blueberry loaf:
Yes. The tart flavor of lemon along with the sweet flavors of blueberries are very complimentary. Lemon and blueberry are often paired together in baked goods, drinks, breakfast recipes and even salads.
When kept refrigerated in an airtight container, it will last up to 5 days.
The best method to prevent blueberries from sinking in cake it to lightly coat the blueberries with flour before stirring them into the batter. This will prevent them from sinking to the bottom of the pan when baking.
Yes. Once the lemon bread has baked, it can sit at room temperature for a few hours. After that, it will keep for up to 5 days refrigerated in an airtight container.
Yes. This recipe will make approximately 12 muffins. Bake the muffins (lined with silicone or paper liners) in a muffin tin, at 400 degrees for 16-18 minutes.
Topping your lemon blueberry loaf:
The lemon glaze is fantastic on this blueberry loaf! Simply mix together the Swerve confectioners sugar substitute and lemon juice. Stir together with a spoon until smooth. Drizzle over the top of the cooled loaf.
For a pretty garnish, top the frosted loaf with additional lemon zest and fresh blueberries.
What can I serve with Lemon blueberry loaf?
This delicious quick bread recipe is great with coffee or tea. Check out some of my favorite recipes:
- Ginger Peach Iced Tea
- Copycat Starbucks Pink Drink – made with passion fruit tea
- Raspberry Mint Iced Tea
- Homemade Cold Brew Coffee
- Check out my tutorial at Food.com for How to Make Coffee
Love lemon and blueberries? Check out some of my other delicious lemon and blueberry recipes:
- Lemon Blueberry Cheesecake Bars
- Cream Cheese Lemon Blueberry Scones
- Copycat Starbucks Lemon Loaf
- Lemon Blueberry Coffee Cake
- Blueberry Tarts
- Lemon Oreo Icebox Pie
- No Bake Lemon Cheesecake Bars
- Lemon Poppy Seed Muffins
- Blueberry Cobbler Dump Cake
- Lemon Blueberry Cheesecake Bars
- Creamy Blueberry Pie
- Lemon Bundt Cake
If you loved this lemon blueberry recipe, check out some of my other popular blueberry breakfast recipes:
- 2 c. + 2 tbsp. all-purpose flour
- 1/3 c. granular monk fruit sweetener, like Whole Earth
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 c. plain Greek yogurt, like Fage 2% or 5%
- 3/4 c. unsweetened vanilla almond milk
- 2 eggs
- 2 tsp. unflavored coconut oil
- 1/4 c. fresh lemon juice (juice of 1 lemon)
- 1 Tbsp. lemon zest (zest of 1 lemon)
- 1 c. fresh blueberries
- 2 Tbsp. fresh lemon juice (just of 1/2 lemon)
- 1 c. Swerve Confectioners Sugar Substitute
- Preheat oven to 350 degrees. Line a 9 x 5" loaf pan with parchment paper. (To help secure the paper, it is helpful to use binder clips to prevent the paper from slipping when adding the batter. Just remember to remove the binder clips before baking.) Set prepared pan aside.
- To a large mixing bowl, add the dry ingredients: 2 c. of flour (reserving 2 tbsp. to coat the blueberries), sweetener, baking powder, baking soda and salt. Use a whisk to mix together.
- To the dry ingredients, add the wet ingredients; Greek yogurt, milk, eggs, coconut oil, lemon juice and lemon zest. Whisk together well until combined and smooth.
- In a separate bowl, and the blueberries. Sprinkle with the remaining 2 tbsp of flour to coat the berries. Add in the coated blueberries and gently fold into the batter.
- Pour the batter into the prepared loaf pan, and bake for 55-58 minutes or until a toothpick inserted into the center of the loaf comes out clean and crumb-free.
- Let the loaf cool to room temperature. Using the parchment paper, lift the loaf from the pan, and remove the paper - it should easily peel away from the loaf.
- Lemon glaze: to a bowl, add the Swerve and lemon juice. Mix together with a spoon until smooth and slightly thick. Drizzle over the top of the cooled loaf. Garnish with additional lemon slices, lemon zest or fresh blueberries if desired. Slice and enjoy.
You can use frozen blueberries instead of fresh, should they be unavailable or out-of-season. Coat frozen berries with the flour just as you would fresh. They don't need to be fully thawed.
To make as muffins: This recipe can also be made into 12 muffins. Preheat oven to 400 degrees. Line muffin tin with silicone or paper liners. Divide the batter into the muffin cups. Bake at 400 degrees for 16-18 minutes or until golden brown.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 115Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 40mgSodium: 222mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 5g