Skinny Lemon Blueberry Bread

by Jen on June 7, 2012

A sure way to tell summer is on it’s way, is by looking at the produce section of your local grocery store.  It’s this time of year that all the summer fruits slowly begin to arrive and make their way into our homes.

One of my favorite fresh fruits is blueberries.  Today, I saw a giant carton of them at the store for $6.  During the winter, I pay that price for a tiny little container.  I snatched those babies up so fast, and then casually continued along my merry way.

I had big plans for those blueberries.  Besides being the main topper on my morning oatmeal, I have been wanting to make a lemon blueberry bread.  Finally, after a long winter of frozen blueberries, I can now make my Skinny Lemon Blueberry Bread with fresh berries!



Just look at those big juicy blueberries ready to burst with flavour in your mouth.  And with a hint of lemon flavour, this bread is absolutely delicious.  Because really, what doesn’t pair well with lemon?!  How did I manage to make this bread healthy yet taste like the real thing?  Here’s how:

  • I added some whole wheat flour into the mix
  • I replaced the butter with coconut oil
  • I only used 1/2 of the glaze ingredients
  • I replaced refined white sugar with honey and a touch of brown sugar


Skinny Lemon Blueberry Bread


Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 12 slices

Serving Size: 1 slice



Adapted from Joy of Baking


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey, melted
  • 1/4 cup brown sugar
  • 1/2 cup unsweetened applesauce (can substitute with 2 eggs)
  • 1/2 tsp pure vanilla extract
  • zest of 1 lemon
  • 1/2 cup skim milk
  • 1 cup fresh blueberries
  • For the Glaze:
  • 1 Tbsp lemon juice
  • 1/4 cup + 2 Tbsp icing sugar


  1. Preheat the oven to 350F. Line a 9 x 5-inch loaf pan with parchment paper or spray with non-stick cooking spray.
  2. In a medium bowl, combine the flours, baking powder, and salt. Set aside.
  3. In a large bowl, with a handheld mixer, beat together the coconut oil, honey, and brown sugar. Add in the applesauce, vanilla, and lemon zest. Beat until combined. With the mixer on low, add in the flour mixture (in three additions) and the milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.
  4. Gently fold in the blueberries.
  5. Scrape the batter into your prepared pan and bake in the oven for approximately 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
  6. For the glaze: in a small microwaveable bowl, whisk together the lemon juice and sugar. Place in the microwave for about 20 seconds.
  7. Allow loaf to cool for 10 minutes, then remove from pan and drizzle with the glaze.

My kids loved this bread so much that they called it cake!  As in, “mommy, can we have a piece of blueberry cake?”  They enjoyed theirs with a big glass of milk.  Me?  I prefer mine with a cup of warm tea.  Either way, you’ve got to try this bread.  It’s moist, delicious, and you don’t have to feel guilty about eating a slice.



Skinny Lemon Blueberry Bread

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{ 7 comments… read them below or add one }

1 Betty@YummyWorkshop June 7, 2012 at 4:30 pm

I am always looking for good tasting and light alternative dessert recipes. This looks delicious, I would love to try it 🙂


2 Jen June 8, 2012 at 8:26 am

It’s very light and yet still moist and delicious!


3 Sandra July 8, 2012 at 12:27 pm

I’m so glad i founf you. So far all your recipes have appealed to me and don’t look like “diet” food. I needed this.
Sandra recently posted..Reconciling the pieces of my lifeMy Profile


4 Jen July 8, 2012 at 1:00 pm

I’m so glad you are liking the recipes! I don’t believe in “diet” food…as long as we are eating whole foods made to taste great, then we are on the right path! Enjoy 🙂


5 Chung-Ah | Damn Delicious July 21, 2012 at 2:43 pm

Loving this skinny version! And that glaze is so inviting!
Chung-Ah | Damn Delicious recently posted..Pesto Pasta with Sun Dried Tomatoes and Roasted AsparagusMy Profile


6 Meghan August 1, 2012 at 5:22 am

I made this recipe last night although I changed a few things based on what I had on hand. I used canola oil instead of coconut and a splenda/white sugar blend instead of honey and brown sugar. It turned out delicious! It was very light and moist. Thanks for a great recipe.


7 Jen August 1, 2012 at 1:01 pm

You’re welcome..glad you enjoyed!


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