Healthy Lemon Blueberry Loaf

A loaf cake is a cake that is baked in a loaf pan, traditionally for baking bread. My Healthy Lemon Blueberry Loaf is fruity, tangy and oh so sweet. First, I make a batter consisting of flour, sugar, applesauce, and healthy Greek yogurt. Then I mix in flavors like lemon zest, lemon juice, and whole fresh blueberries. After baking in the oven, I have an optional glaze for topping that is out of this world. Serve this versatile loaf for dessert or have leftovers for breakfast! The whole family will love my Healthy Lemon Blueberry Loaf.

Recipes Similar to Healthy Lemon Blueberry Loaf:

Healthy Banana Pudding Cookies Recipe

Vanilla Bean Easy Scones Recipe

Whole Wheat Banana Quinoa Pancakes

Refreshing Cantaloupe Juice Recipe

How Healthy is this Loaf?

This loaf cake has way less sugar inside than a traditional cake would. Only 1/2 cup is used in the whole cake! A slice of this loaf is only 182 calories per serving. Also, I like to keep the fat content down by using Greek yogurt in the batter. This allows for lots of moisture in the cake. The addition of blueberries offers antioxidants and anti-aging benefits. Lemon is also high in Vitamin C and can help control your weight.

This cake was developed to be a delicious, healthy option for a dessert that the whole family will love. If you love cake, why not try my Dark Chocolate Guinness Beer Cake!

Ingredients in Healthy Lemon Blueberry Loaf

• all-purpose flour
• baking powder
• salt
• nonfat Greek yogurt
• sugar
• unsweetened applesauce
• vanilla
• eggs
• lemon zest
• lemon juice
• fresh blueberries

How to Make Healthy Lemon Blueberry Loaf

Preheat the oven to 350°F and spray a 9×5-inch loaf pan with nonstick cooking spray.

In a medium-sized mixing bowl, whisk the flour, baking powder and salt together.

In a medium mixing bowl, stir together the yogurt, sugar, applesauce, vanilla, eggs, zest and lemon juice.

Stir the wet ingredients into the dry ingredients.

In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter.

Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals.

When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan.

While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl.

Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.

Recipe

Recipe

4.24 from 21 votes

click the stars to rate!

Healthy Lemon Blueberry Loaf

Created by: Brooke Farmer

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Print Recipe

Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

8 servings

This healthy loaf cake features blueberries and lemon, and is made with healthy ingredients like Greek yogurt and applesauce. Yum!

Ingredients

 

• 1½ cups + 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup plain nonfat Greek yogurt
• ½ cup sugar
• ⅓ cup unsweetened applesauce
• 1 teaspoon vanilla
• 2 eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 1½ cups fresh blueberries

For the Optional Glaze*:

• ½ cup powdered sugar
• 2 tablespoons skim milk
• ½ tsp lemon zest

Instructions

• Preheat the oven to 350° F and spray a 9x5-inch loaf pan with nonstick cooking spray.
• In a medium-sized mixing bowl, whisk the flour, baking powder and salt together.
• In a medium mixing bowl, stir together the yogurt, sugar, applesauce, vanilla, eggs, zest and lemon juice.
• Stir the wet ingredients into the dry ingredients.
• In a small mixing bowl, toss the blueberries in the reserved 1 tablespoon of flour, then gently fold these into the batter.
• Pour the batter into the prepared loaf pan, and bake for 35-45 minutes, depending on your oven. Check the loaf at 35 minutes to see if a cake tester comes out clean in the center of the loaf. If not, reset the timer in 5-minute intervals.
• When it comes out of the oven, allow the loaf pan to rest for 10 minutes on a cooling rack before flipping it out of the pan.
• While the loaf is cooling, make the (optional) glaze by whisking together the powdered sugar, milk, and lemon zest in a small mixing bowl.
• Cool the loaf completely before drizzling the (optional) glaze over the loaf and slicing it into 8 pieces.

Notes

Tip: For more of a fresh lemon taste, bump up the lemon zest! You can also use fresh lemon juice instead of the bottled lemon juice.

Tip: If you decide to make the optional glaze (which I wholeheartedly encourage), the calorie count is upped to 197 per slice and the WWP+ goes up to 6.

WWP+: 5

SmartPoints: 7

*Optional ingredients not included in nutrition calculation.

did you make this recipe?

Make sure to follow on Pinterest @ourfarmerhouse and on Instagram @ourfarmerhouse