Lemon Blueberry Loaf – Light, Fresh & Bursting with Flavor

This Lemon Blueberry Loaf is the ultimate combination of tangy lemon and sweet, juicy blueberries in a lightened-up, healthier version. Perfect for breakfast, a snack with tea or coffee, or even dessert, this loaf is moist, fluffy, and packed with flavor without the extra calories. Whether you’re following a Weight Watchers plan or just looking for a lighter indulgence, this recipe will become a go-to favorite!

Ingredients (Serves 10):

  • 2 large eggs
  • 2 tablespoons brown sugar (you can substitute with a sugar alternative to reduce points)
  • ⅓ cup unsweetened applesauce (adds moisture without adding fat)
  • ⅓ cup 1% milk (can substitute with almond or oat milk for dairy-free)
  • ¼ cup freshly squeezed lemon juice (juice of one large lemon)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons lemon zest (zest of one large lemon)
  • 1½ cups all-purpose flour (you can substitute with whole wheat flour)
  • 1 cup fresh blueberries (you can use frozen, but fresh provides better texture)

Optional Lemon Glaze:

  • 2 teaspoons fresh lemon juice
  • 3 tablespoons powdered sugar (for a sweet, tangy finish)

Instructions:

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Spray a regular loaf pan with non-stick cooking spray, ensuring the bottom and sides are well-coated to prevent sticking.

2. Whisk the Eggs and Sugar

In a large mixing bowl, whisk the eggs until they are light and frothy. Add in the brown sugar, and stir until it is well blended and smooth. The sugar helps to create a delicate sweetness while keeping the loaf light in texture.

3. Incorporate the Wet Ingredients

Add the unsweetened applesauce, milk, freshly squeezed lemon juice, and vanilla extract to the egg mixture. Stir until all the wet ingredients are fully combined. The applesauce is a great fat replacement, keeping the loaf moist while lowering the calorie content.

4. Prepare the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, baking soda, and lemon zest. The baking powder and baking soda will help the loaf rise, while the lemon zest adds an intense citrus fragrance and flavor.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients into the wet mixture, stirring gently to avoid overmixing. Overmixing can lead to a dense loaf, so stir until just combined for a lighter texture.

6. Fold in the Blueberries

Very gently fold in the blueberries to avoid breaking them. Blueberries tend to sink to the bottom of the batter, so to prevent this, you can toss them lightly in a bit of flour before adding to the mixture. This ensures an even distribution of berries throughout the loaf.

7. Bake the Loaf

Pour the batter into the prepared loaf pan, spreading it evenly. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean. The top should be golden and the loaf should have a light spring when touched. If the top starts browning too quickly, you can loosely cover it with aluminum foil during the last 10 minutes of baking.

8. Cool the Loaf

Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Afterward, transfer it to a wire rack to cool completely before slicing. This prevents the loaf from crumbling or falling apart when cut.

Optional Lemon Glaze

For an added touch of sweetness, you can make a simple lemon glaze. In a small bowl, whisk together 2 teaspoons of fresh lemon juice and 3 tablespoons of powdered sugar until smooth. Drizzle the glaze over the cooled loaf for a shiny, sweet finish. Note: this will add approximately 1 point per serving to the recipe.

Nutritional Information (per serving, without glaze):

  • Calories: 106
  • Fat: 1.4g
  • Saturated Fat: 0.4g
  • Carbohydrates: 19.4g
  • Fiber: 1g
  • Sugar: 5.5g
  • Protein: 3.4g

Weight Watchers Points:

  • Personal Points: 2-3 depending on your 0PP foods
  • Freestyle SmartPoints (Blue and Purple): 2 points
  • SmartPoints (Green): 3 points
  • PointsPlus: 2 points

Helpful Tips:

  1. Fresh vs Frozen Blueberries: While fresh blueberries provide the best texture, you can use frozen in a pinch. If using frozen, don’t thaw them before adding to the batter, as they can release too much moisture and make the loaf soggy.
  2. Substitute for Brown Sugar: If you’re looking to reduce the points further, you can replace the brown sugar with a sugar substitute like monk fruit or Stevia.
  3. Storage: This loaf can be stored in an airtight container in the fridge for up to 5 days. It also freezes beautifully—wrap individual slices in plastic wrap and freeze for up to 3 months. Simply thaw at room temperature or warm in the microwave for a few seconds.
  4. Add a Crunch: For a fun variation, you can sprinkle some chopped walnuts or almonds on top before baking. Just note that this will add a few extra points per serving.
  5. Make it Dairy-Free: For those avoiding dairy, substitute the 1% milk with almond, oat, or another plant-based milk. It won’t change the points but will make it suitable for dairy-free diets.

Serving Suggestions:

This lemon blueberry loaf pairs wonderfully with a hot cup of tea or coffee, making it an ideal treat for brunch, a light snack, or dessert. If serving for dessert, you can add a dollop of low-fat whipped cream on the side or a sprinkle of powdered sugar for an elegant touch.

This Lemon Blueberry Loaf is the perfect guilt-free treat that’s moist, flavorful, and low in points! With the zesty lemon flavor and juicy blueberries, it’s hard to believe this delicious loaf is so light and healthy. Whether you’re following a WW plan or just looking for a healthy baked good, this loaf is sure to become a staple in your kitchen. Enjoy it any time of day, and don’t forget to share a slice with friends and family!