Reduced Calorie Lemon Blueberry Bread Recipes

HEALTHY GREEK YOGURT LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350F. Grease and flour a loaf pan and set aside.
• In a medium bowl combine the dry ingredients together; flour, baking powder, baking soda, and salt.
• In a large bowl combine the wet ingredients; whisk the Greek yogurt, maple syrup, coconut oil, eggs, lemon juice and zest, and vanilla.
• Gently fold in the dry ingredients to the wet ingredients.
• In a small bowl with a teaspoon of flour coat the blueberries and toss it. Fold the blueberries into the batter.
• Pour batter into the greased loaf pan and bake 45-50 minutes or until a toothpick inserted comes out clean. Cool for at least 10 minutes before slicing.

LOW FAT LEMON BLUEBERRY LOAF

Steps:

• Gather the ingredients.
• Preheat oven to 350 F.
• In a small bowl, combine oil, lemon juice, eggs, and milk.
• Place flour, baking powder, sugar, and salt in a large bowl.
• Make a well in the dry ingredients.
• Add wet ingredients to dry, stirring until just moist.
• Fold in lemon zest and blueberries.
• Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.
• Enjoy!

REDUCED CALORIE LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees. Spray an 8x5 loaf pan genrously with butter flavored cooking spray.
• In a large mixing bowl, sift together flours, sugar, baking powder and salt.
• Zest a whole lemon into a medium mixing bowl. Add, applesauce, eggs, milk and whisk together until combined.
• Add to dry mix along with fresh or frozen blueberries. Stir with a spatual until just combined.
• Bake at 350 for 1 hour. Let cool for 10 minutes in pan, then turn out onto a rack to cool completely.
• For the Glaze. Combine all ingredients lemon juice, lemon extract and powdred sugar in a small mixing bowl and beat with an electric mixer. Add more sugar or liquid as needed to reach desired consistency.
• I serve the glaze on the side with a spoon if anyone wants it. Or skip the glaze all together to keep the calories lower.

BLUEBERRY BREAD

Steps:

• Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).
• In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.
• Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.
• For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
• Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

LEMON BLUEBERRY BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
• In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
• Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.