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Healthier Lemon Blueberry Bread
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Lemon Blueberry Bread

Healthier Lemon Blueberry Bread is made with heart-healthy olive oil, reduced sugar, and enveloped in a lemony glaze.
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 20 minutes
Servings 12 slices

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 8x4-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.