Recipe adapted from Joy of Baking. This easy blueberry lemon bread yields a tender, moist loaf studded with fresh blueberries and finished with a bright lemon glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 6 Tbsp unsalted butter, room temperature
• 6 Tbsp Stevia (or 3/4 cup white sugar)
• 2 large eggs
• 1/2 tsp pure vanilla extract
• 1 Tbsp grated lemon zest (about 1 lemon)
• 1/2 cup fat-free milk
• 1 cup fresh blueberries
• Lemon Glaze:
• 3/4 cup confectioner’s sugar
• 2 Tbsp fresh lemon juice

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9 x 5 x 3 inch loaf pan with non-stick spray or butter. In a medium bowl, whisk together the flour, baking powder, and salt.
2. In the bowl of a stand mixer or using a hand mixer, beat the butter until softened (about 1 minute). Add the Stevia or sugar and beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
3. Beat in the vanilla extract and the grated lemon zest. With the mixer on low speed, add the flour mixture in three additions, alternating with the milk in two additions—begin and end with the flour. Mix only until just combined; avoid overmixing to keep the bread tender.
4. Gently fold the fresh blueberries into the batter to distribute them evenly without crushing them.
5. Scrape the batter into the prepared loaf pan and smooth the top. Bake for about 55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes of baking.
6. While the loaf cools slightly, whisk the confectioner’s sugar and lemon juice together in a small bowl to make the glaze. After the loaf has cooled in the pan for about 10 minutes, remove it to a wire rack and drizzle the glaze over the top. Allow the glaze to set before slicing.

Notes & Tips

Serving Size: 1 slice • Calories: 159 • Fat: 7 g • Carbs: 21 g • Fiber: 0.9 g • Protein: 3.2 g • WW Points+: 4 pts

Tips: Coat the blueberries lightly with a teaspoon of flour before folding them into the batter to help prevent them from sinking. For extra lemon flavor, add a teaspoon of lemon extract or increase the lemon zest to 1 1/2 tablespoons. This loaf freezes well—wrap cooled slices in plastic wrap and place in a resealable freezer bag for up to 2 months.

Substitutions: You can use a sugar substitute or regular granulated sugar depending on preference. For a dairy-free version, substitute the butter with an equal amount of dairy-free spread and use a non-dairy milk in place of the fat-free milk.