Low Fat Lemon Blueberry Loaf

By
Fiona Haynes
Fiona Haynes
Freelance writer and copy editor Fiona Haynes has published more than 100 published recipes focused on low-fat and healthy eating.
Learn about The Spruce Eats' Editorial Process
Updated on 10/18/19
Lemon Blueberry Loaf

adventurelogix / Twenty20

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 12 servings
Nutrition Facts (per serving)
221 Calories
7g Fat
32g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 221
% Daily Value*
Total Fat 7g 8%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 655mg 28%
Total Carbohydrate 32g 11%
Dietary Fiber 1g 4%
Protein 10g
Calcium 152mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon and blueberries make a nice pairing in this low fat lemon blueberry loaf. Enjoy a slice with a morning cup of coffee or with afternoon tea.

Ingredients

  • 1/4 cup canola oil
  • 2 tablespoons lemon juice
  • 2 eggs (lightly beaten)
  • 1/2 cup nonfat milk
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 tablespoons lemon zest
  • 1 cup fresh blueberries (or frozen)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F.

  3. In a small bowl, combine oil, lemon juice, eggs, and milk.

  4. Place flour, baking powder, sugar, and salt in a large bowl.

  5. Make a well in the dry ingredients.

  6. Add wet ingredients to dry, stirring until just moist.

  7. Fold in lemon zest and blueberries.

  8. Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.

  9. Enjoy!