3 point Skinny Blueberry Lemon Loaf!

🍋🫐 3-Point Skinny Blueberry Lemon Loaf

Moist • Light • Low-Point • Bakery-Style

🕒 Time

• Prep: 10 minutes

• Bake: 45–50 minutes

• Cool: 15 minutes

🍞 Yield

• 1 loaf = 10 slices

• 3 WW points per slice

🧾 INGREDIENTS

Dry Ingredients

• 1½ cups all-purpose flour

• ¾ cup granulated sugar or monk fruit blend

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Wet Ingredients

• ⅓ cup nonfat Greek yogurt

• ¼ cup unsweetened applesauce

• 2 large egg whites (or 1 whole egg)

• ¼ cup fresh lemon juice

• Zest of 1 lemon

• 1 tsp vanilla extract

Add-Ins

• 1 cup fresh blueberries

• 1 tsp flour (to coat blueberries)

Optional Skinny Lemon Glaze

• ½ cup powdered sugar

• 1–2 tbsp lemon juice

👩‍🍳 INSTRUCTIONS

1. Preheat oven to 350°F (175°C).
   Spray a 9×5-inch loaf pan with nonstick spray.

2. Mix dry ingredients
   In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

3. Mix wet ingredients
   In another bowl, whisk yogurt, applesauce, egg whites, lemon juice, lemon zest, and vanilla until smooth.

4. Combine
   Add wet mixture to dry ingredients. Stir gently just until combined—do not overmix.

5. Prepare blueberries
   Toss blueberries with 1 tsp flour, then gently fold into batter.

6. Bake
   Pour batter into prepared pan and smooth the top.
   Bake 45–50 minutes, until a toothpick inserted comes out clean.

7. Cool
   Let loaf cool in pan 10–15 minutes, then remove and cool completely.

8. Glaze (optional)
   Mix powdered sugar and lemon juice and drizzle lightly over cooled loaf.

📊 NUTRITION (Approx. Per Slice)

• WW Points: 3

• Calories: ~120

• Fat: ~1g

• Protein: ~4g

• Sugar: ~9g

(Points may vary slightly depending on sweetener brand.)

❓ Q & A

Q: Is this really moist without oil or butter?

A: Yes! Greek yogurt and applesauce replace fat while keeping the loaf soft and tender.

Q: Can I use frozen blueberries?

A: Absolutely—do not thaw them first to prevent bleeding.

Q: Can I reduce the sugar even more?

A: Yes. Monk fruit or erythritol blends work well and may lower points further.

Q: Can I make muffins instead of a loaf?

A: Yes. Bake at 350°F for 18–22 minutes. Makes about 12 muffins (3 points each).

Q: How do I store it?

A:

• Room temp: 2 days

• Refrigerator: up to 5 days

• Freezer: up to 2 months (slice and wrap individually)

Q: Why coat blueberries in flour?

A: It keeps them from sinking to the bottom of the loaf.

Q: Can I make it gluten-free?

A: Yes—use a 1:1 gluten-free baking flour.

Q: Can I make it dairy-free?

A: Use dairy-free Greek-style yogurt alternatives; texture may vary slightly.