I know what you’re thinking…..but it’s over 100 degrees outside!! Yes. I’m fully aware. However, my mom recently got me some adorable new loaf pans and my boyfriend’s mom got me a brand new kitchen-aid mixer for my birthday (thank you Momma Gellner!) so what’s a girl to do??
As most of you all know, I’m not much of a baker (and I’m absolutely nowhere NEAR being a decorator) but that is something I’m really trying to do more of and want to get better at. This was such a surprisingly quick and easy bread to make and made our entire house smell incredible! Blueberries are so abundant right now and I already had so much on hand that this recipe was a no-brainer. Oh and I must say, I LOVE the way blueberries show up in photos! Aren’t they just so pretty??
The lemon zest in this wonderful bread really gives it that zing that I was hoping to achieve. I’ll be honest, I didn’t lighten this up as much as I had wanted (sorry). I did use Splenda instead of sugar which cut a lot of the calories (you really can’t tell the difference) but I wanted this to be moist, sweet and delicious! This bread is perfect to have as a morning slice with your coffee or even as a little after dinner dessert. A little indulgence is never a bad thing and it will only give you more motivation to work out! Speaking of blueberries and delicious bread, if you haven’t already, check out this fabulous guest post from Rachel where she shares her Reduced Fat Blueberry-Strawberry Muffins! They look so delicious! Anyway, hope you enjoy this as much as we did!
Healthy Blueberry Lemon Bread Pudding
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Serving Size: 1 slice • Calories: 159 • Fat: 7 g • Carbs: 21 g • Fiber: 0.9 g • Protein: 3.2 g • WW Points+: 4 pts
UPDATE: So I’m so excited to announce that thanks to Spicie Foodie’s “Your Best Recipe” my blueberry lemon bread was selected to be featured in Honest Cooking! Check it out!!A healthy lemon blueberry bread naturally sweetened with maple syrup and topped with a sweet lemon glaze. Made with white spelt flour or gluten-free flour blend for a gluten-free option.
Quick And Easy Lemon Blueberry Muffins
A light and cakey lemon bread that’s bursting with blueberries. It’s the perfect spring or summer treat. It pairs wonderfully with a cup of coffee or tea for a sweet afternoon treat or light summer dessert. I think you’re going to love it!
I wanted to make a dessert bread that was slightly healthier and not overly sweet. The result is this dairy-free lemon blueberry loaf that’s naturally sweetened with maple syrup. While the loaf itself is not a sweet as your traditional loaf cake, the glaze adds an extra layer of sweetness that makes the bread taste extra indulgent. I opted for a low sugar glaze using powdered monk fruit but a traditional glaze is also an option.
These are the main ingredients you need to make this lemon blueberry bread. Keep in mind that these substituting these ingredients may result in a slightly different taste or texture.
Healthier Lemon Blueberry Bread
This recipe is a healthier version of a classic dessert bread or loaf cake with glaze. It’s still slightly more of a dessert than a whole breakfast bread. Here what makes it healthier:
Naturally sweetened: Maple syrup adds a touch of natural sweetness to the loaf. The bread isn’t overall sweet so keep this in mind if you forgo the glaze. Powdered monk fruit is a natural, low-glycemic sweetener that adds sweetness without spiking blood sugar.
Lower sugar: Most loaf cakes or even quick bread can have 30 grams or more of sugar. Using powdered monk fruit for the glaze keeps the sugar content low while still tasting indulgent. One slice of this lemon blueberry bread only contains 11 grams of sugar. Which is pretty good for a dessert bread!
Healthy Blueberry Lemon Bread {7 Ingredients}
Flour options – I typically bake with whole grain flours like sprouted spelt or oat, or grain-free options like almond or coconut. To keep this bread light and cakey, I use all purpose, white spelt flour or a gluten-free all-purpose blend. I love baking with spelt flour. It has lower gluten content which makes it easier to tolerate for some people who are more sensitive to gluten. So is it
Also, keep in mind that gluten-free bends are similar to all-purpose wheat flour. This doesn’t make them unhealthy but they’re typically lacking fiber and less nutritious than a whole grain flour.
If you make these lemon blueberry bread, be sure to leave a comment and rate the recipe below. I’d love to hear from you and it encourages others to make the recipe too.
Healthy Lemon Blueberry Bread {classic Recipe}
A healthier lemon blueberry bread naturally sweetened with maple syrup and topped with a sweet lemon glaze. Made with whole grain spelt flour or gluten-free flour blend.
In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, whisk together the eggs, maple syrup, avocado oil, almond milk, lemon juice, and lemon zest until smooth. Add dry ingredients to wet ingredients and mix until just combined. In a small bowl, toss the blueberries with 1 teaspoon of flour. Gently fold in the blueberries. Careful not to over mix!
Pour batter into prepared pan and spread out evenly. Bake for 45-55 minutes or until a toothpick comes out clean. Cool completely on a wire rack before glazing.
Blueberry Lemon Yogurt Loaf
For the glaze: Mix together powdered monk fruit or powdered sugar, lemon juice, and almond milk until smooth. You may need to add in more almond milk to thin out the glaze. Keep in mind, you want a thicker glaze but still pourable. Pour over the top of the loaf and spread towards the sides. Let the glaze firm up slight;y before slicing. Cut into 10 slices.
Store the bread in an airtight container in the fridge for 5 days. The bread can be frozen for 3 months but I recommend freezing without the glaze.
Milk options: the higher the fat content the more tender and soft the loaf will be. I recommend a full fat almond milk, homemade cashew milk or cow’s milk if tolerated.
Mini Lemon Blueberry Bread
Spelt flour: sub all purpose, white whole wheat or whole wheat pastry flour. Using a whole spelt or whole wheat flour may require slightly more liquid.
Gluten-free: Make sure to add 1 teaspoon of xanthan gum or 2 teaspoons of ground psyllium husk to the batter if your gluten-free blend doesn’t contain it.
Powdered sugar: You’ll need about ½ cup more powdered sugar to reach the same slightly thick consistency of the powdered monk fruit glaze.
Blueberry Lemon Bread
Make into Muffins: Most quick breads can be made into muffins. Simply, pour the batter into a greased or lined muffin tin and bake for 15-20 minutes or until a toothpick comes out clean when inserted in the center.This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! Topped with a lemon glaze this easy bread recipe is a classic combination of tart, sweet, and bright flavors! Sure to be a new favorite! Serve for breakfast, snack, or dessert! Love all things lemon? Try these lemon favorites: Lemon Curd, Lemon Blueberry Crepes, andLemon Bundt Cake!
This Lemon Blueberry Bread is a delicious, flavorful quick bread perfect to enjoy along with a cup of coffee or tea. I love the bright flavors of blueberry and lemon, and they work together so beautifully in this simple loaf.
This lemon blueberry bread recipe comes together quite quickly and would beautiful for a special brunch, tea party or shower. In fact, I made this recipe with a very special occasion in mind… a sweet baby shower for my friend Joanne of Fifteen Spatulas.
Healthy Lemon Blueberry Loaf
The glaze is super simple to make but adds so much to this quick bread recipe. Just 4 ingredients that get whisked together and then drizzled over the bread.
I may have even gone a little overboard with blueberries, so the recipe below actually lists a slightly smaller quantity than I used =)
This Lemon Blueberry Bread recipe produces a perfectly moist, flavorful and delicious loaf of quick bread! This bread is sure to be a new favorite!
Healthy Lemon Blueberry Bread • The Healthy Toast
If baking the day before serving, wrap cooled loaf in plastic wrap and store at room temperature WITHOUT the glaze. Then, mix up and add the glaze the day of serving.
Calories: 259 kcal Carbohydrates: 44 g Protein: 4 g Fat: 8 g Saturated Fat: 4 g Cholesterol: 51 mg Sodium: 298 mg Potassium: 64 mg Fiber: 1 g Sugar: 28 g Vitamin A: 264 IU Vitamin C: 4 mg Calcium: 50 mg Iron: 1 mg
I’ve been blessed to get to know Joanne not just through her site, but in person too, and let me tell you she is as sweet as can be, and gorgeous inside and out! I know she’ll be an amazing mom! Congratulations Joanne and Pete!
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