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This lemon blueberry quick bread is moist, tender and flavorful. It is loaded with fresh plump blueberries and lemon zest gives it a bright flavor that pops.

In this recipe, I used regular flour. However, I have made it with King Author’s gluten free all purpose flour to accommodate one of my students. There was no detectable difference in taste or texture.

Please see the recipe card below for exact amounts and directions.

Ingredient Round Up

  • Fresh blueberries (see note in recipe card)
  • Lemons for zest and juice
  • Egg whites
  • Sugar substitute. I use Whole Earth monk fruit with erythritol.
  • Vanilla
  • Plain non fat yogurt
  • All purpose flour
  • Salt
  • Vanilla
  • Baking powder
  • Baking soda

Making the Bread

  • Grease and flour four mini bread tins. You can make one large loaf and adjust the baking time. I make all my quick breads in mini pans for portion control.

  • Zest the lemon(s) and collect the juice in a small bowl and set aside.

  • Dust the blueberries with flour and set aside.

  • Measure out the flour, salt, baking soda and baking powder into a separate bowl and mix together and set aside.
  • Place the egg whites, sweetener and vanilla in a large mixing bowl and combine with a hand mixer or whisk until frothy.

  • Add the yogurt, zest and lemon juice to the wet ingredients and thoroughly mix them in.

  • Add the dry ingredients to the wet ingredients in three portions, blending thoroughly after each addition of the dry ingredients.
  • Fold in the blueberries into the batter.

  • Divide the batter into the mini loaf pans and place in the oven to bake.

  • After removing the breads from the oven, cool in the pan for 10 min and then remove the breads from the pans and cool thoroughly on a cooling rack.
  • The breads freeze well.

Serving Ideas

  • The bread is flavorful as it is but you can make a glaze with confectionery sugar or substitute and lemon juice and drizzle over the bread.
  • A slice of this bread can be served as dessert.
  • It is also good as a mid morning or afternoon snack with a glass of lemonade of a cup of tea.
  • This bread is a nice addition to a brunch buffet.

WW – 2 pt

Lemon Blueberry Quick Bread

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Prep Time: 25 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Course: Dessert, Snack
Cuisine: American
Servings: 16 slices
Calories: 72.3kcal

Equipment

  • hand grater
  • hand juicer
  • mini loaf pans
  • measuring cups
  • measuring spoons
  • hand mixer
  • spatula

Ingredients  

  • 1 c fresh blueberries (see note at end)
  • 1 tbsp flour
  • 2 tsp lemon zest
  • 3 tbsp fresh lemon juice
  • 2 c all purpose flour
  • 1 tsp baking powder
  • ¾ tsp baking soda
  • ½ tsp salt
  • 4 egg whites OR 2 whole eggs
  • ⅔ c plain non fat yogurt
  • 1 c Whole Earth monk fruit with erythritol (see note at end)
  • 1 tsp vanilla
  • ¼ c water

Instructions

  • Preheat the oven to 350℉.
  • Grease and flour 4 mini loaf pans. (see note at end)
  • Dust blueberries with 1 tbsp flour and set aside.
  • Zest the lemon with a hand held grater. Collect 3 tbsp juice from the lemon. Set the zest and juice aside.
  • Mix the flour, salt, baking powder and baking soda together in a bowl and set aside.
  • Put the egg whites, vanilla and sweetener in a large mixing bowl. Using a hand mixer beat until frothy.
  • Add the yogurt, lemon zest, lemon juice and water to the other wet ingredients and combine well.
  • Add the dry ingredients to the wet ingredients in three portions, mixing well after each addition of dry ingredients.
  • Fold the blueberries into the batter. Divide the batter between the four mini loaf pans.
  • Put the loaf pans into the oven and bake for 30 - 35 min depending on your oven. You are looking for a toothpick to come out clean when inserted into the center or the top to spring back when lightly pressed.
  • Remove the breads from the oven when done. Cool in the pans for 10 min and then remove and transfer them to a cooling rack to completely cool.
  • Serve and enjoy. These breads freeze well.

Notes

I use four mini loaf pans for portion control. you can make one large loaf and bake it longer, 45-50 min.
I've only used fresh blueberries in this recipe but frozen blueberries can be substituted.
You can substitute another sweetener of your choice equivalent to 1 c sugar. And of course you can use sugar.
Use a large lemon or 2 smaller ones.

Nutrition

Calories: 72.3kcal | Carbohydrates: 14.1g | Protein: 3g | Fat: 0.2g | Sodium: 183mg | Fiber: 0.7g
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