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.



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