Blueberry season is finally here and I couldn’t wait to make something with one of my favorite combos, lemon and blueberry! Even though it is called a “bread,” this honestly tastes more like a cake (hey I am not complaining 🙂 ). I love experimenting in the kitchen, especially when it comes to baking so here is a healthier version of a lemon and blueberry bread, made with only 1/4 cup sugar and 1 tablespoon oil for the entire loaf! Enjoy!
Yields: 8 slices (one 9 x 5 x 3 loaf pan)
1 cup whole wheat flour
1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 tablespoon vegetable oil
2/3 cup unsweetened applesauce
1/4 c sugar
2 large eggs
1 tsp. pure vanilla extract
1 Tbsp grated lemon zest (about 1 lemon)
1/2 cup 1% milk
1 cup fresh blueberries
- Preheat oven to 350F.
- Spray the bottom and sides of a loaf pan (9 x 5 x 3 inch) with cooking spray.
- In a separate bowl, whisk together the whole wheat flour, all purpose flour, baking powder and salt.
- In a separate bowl, combine the sugar and applesauce using an electric mixer. Add the eggs, one at a time, beating well. Beat in the vanilla extract and lemon zest. Change the mixer setting on low speed and add one third of the flour mixture and half of the milk alternately, starting with the flour and ending with the flour (3 scoops of the flour and 2 of the milk). Mix until combined and fold in the blueberries at the end.
- Pour the batter into the loaf pan and bake for about 45 minutes. You can check if it ready by inserting a toothpick in the center. If it comes out clean, it is ready to be eaten!
Est nutrition facts per slice: 160 calories, 27g carbohydrates, 11g sugar, 3g fiber, 5g protein
Happy healthy baking,