Healthy Lemon Blueberry Loaf
Love lemon and blueberry together? This healthy lemon blueberry loaf makes a fantastic breakfast treat or snack. Made with NO refined sugar!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
Ingredients
- 2 cups + 2 Tbsp. all-purpose flour
- 1/3 cup granular monk fruit sweetener like Whole Earth
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt like Fage 2% or 5%
- 3/4 cup unsweetened vanilla almond milk
- 2 eggs
- 2 teaspoon unflavored coconut oil
- 1/4 cup fresh lemon juice juice of 1 lemon
- 1 Tablespoon lemon zest zest of 1 lemon
- 1 cup fresh blueberries
Lemon Glaze:
- 2 Tablespoons fresh lemon juice juice of 1/2 lemon
- 1 cup Swerve Confectioners Sugar Substitute
Instructions
- 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.
Notes
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
Serving: 1sliceCalories: 115kcalCarbohydrates: 18gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 40mgSodium: 222mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!