Healthier Lemon Blueberry Bread is made with heart-healthy olive oil, reduced sugar, and enveloped in a lemony glaze.
August 2021 Update
After buying a bunch of blueberries on sale, I decided to revisit this recipe and give the post a makeover with new photos and everything. I’m not a big fan of summer in the Midwest, but I do love the produce available this time of year. August especially with its peaches, tomatoes, sweet corn, zucchini. And blueberries! We eat fresh blueberries year round (mainly in oatmeal), but are happy to find them so much cheaper during the summer.
Another thing I’ve been enjoying about summer this year are walks with my husband after dinner. We had a week recently of really hot weather, but for the most part, this summer has been pretty bearable. The evenings are the best time to enjoy the fresh air and nature. Something that we’ve really needed after the past year and a half of the pandemic. Walking outside is healthy for the body and the mind and its something I’m grateful to be able to partake in.
This is a recipe that I adapted from allrecipes.com and made it healthier. I replaced the butter with heart-healthy extra-light tasting olive oil and reduced the sugar and salt. I also make the glaze with powdered sugar, which gives the crust a nice crispy texture (like doughnuts!). Some of the glaze also seeps into the bread making the loaf very moist and lemony. This Healthier Lemon Blueberry Bread is just as delicious as the original!
Looking for a low-FODMAP or gluten-free version? Try adding blueberries to this recipe:
Lemon Blueberry Bread
Ingredients
- 2/3 cup granulated sugar
- 1 tablespoon fresh grated lemon zest (from 1 to 2 lemons)
- 1/2 cup low-fat milk
- 1/3 cup extra-light tasting olive oil (or other neutral-tasting oil such as canola)
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen blueberries
Glaze:
- 1 tablespoon fresh lemon juice
- 1/4 cup confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F. Lightly coat an 8×4-inch loaf pan with non-stick cooking spray.
- In a large mixing bowl, stir the lemon zest into the sugar (this helps release the oils in the zest). Add the milk, oil, eggs, and the 2 tablespoons lemon juice. Whisk until evenly combined.
- In a separate small bowl, combine the flour, baking powder, and salt.
- Add the flour mixture to the lemon mixture and stir just until flour is incorporated. Fold in the blueberries.
- Pour batter into prepared pan.
- Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean.
- Cool bread in pan for 10 minutes.
- Meanwhile, make the glaze. Whisk 1 tablespoon lemon juice and 1/4 cup confectioners’ sugar in a small bowl.
- Remove bread from pan (running a knife around edge to loosen bread from pan) and transfer to a cutting board. Evenly drizzle with the glaze.
- Cool completely before slicing and serving.
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Is it possible to use blackberries instead?
Of course! Go right ahead. Sounds delicious!
I made this today using fresh blueberries. It is VERY good. Nice and moist and lemony. I added a splash of vanilla for a little more flavor and to cut the lemon just a little. I also sprinkled the top with coarse sugar crystals before baking, and then glazed it after it was baked as the directions said. I liked the little sweet crust the sugar gave it. Great recipe—will definitely make again! Thanks!
So glad you liked it! 🙂
can you use whole wheat flour or will that ruin the flavor?
You can replace some of the flour with whole wheat, but I would recommend replacing no more than half to retain the flavor and texture.