Skinny Blueberry Lemon Loaf

There’s not much like the refreshing taste of lemon combined with fresh blueberries.

The light melted butter along with the brown sugar substitute makes the crust crunchy while the inside soft and creamy! You’ll be sure to have seconds with this one!


  • 1 egg
  • Dash of lemon extract
  • 3/4 cup frozen blueberries
  • 1/2 cup water
  • 1/2 Tbsp fresh lemon juice (1 lemon)
  • 2 Tbsp. Splenda Brown sugar blend
  • 3 Tbsp. Stevia or sugar substitute
  • 1 1/4 cup Gold Medal self rising flour
  • 2 Tbsp. Land o’ Lakes made with canola oil light butter melted or you can substitute 3 Tbsp of unsweetened applesauce in place of the light butter.


1. Preheat oven to 350 degrees and spray loaf pan (9×5 or 8×4) with non stick cooking spray.

2. In a medium bowl add egg, water, lemon juice, lemon extract, and brown sugar. Stir well.

4. In a separate bowl combine flour, sugar substitute

5. Add dry ingredients into the wet slowly as you stir.

Before the two are incorporated add in frozen blueberries and melted butter. Stir just until barely combined.

💥DO NOT OVER MIX. The number one tip is to not over mix.

6. Pour into pan and bake for 30-45 minutes or until an inserted knife or toothpick comes out clean. If making them into muffins decrease the cooking time to 14-16 minutes.

Store in an airtight container

Servings: 12 slices for 2 Freestyle SmartPoints® per slice or 12 muffins for 2 points each


8 Comments Add yours

  1. Sher says:

    If I use fresh blueberries, will that be the same you think?

    Liked by 1 person

    1. Pounddropper says:

      Yes. Fresh blueberries should work just as well. Thanks


  2. Danielle Wein says:

    Do you think I can sub half of the flour with quest protein powder to up the protein?

    Liked by 1 person

    1. Pounddropper says:

      Yes. I have made muffins with substituting 1/2 the flour with Quest protein powder and they tasted delicious!


  3. Laney says:

    Hi! If I substitute the butter with the applesauce, do the SP decrease per serving? Thanks!

    Liked by 1 person

    1. Pounddropper says:

      Since it’s such a small amount of butter, based off the ww app, It doesn’t not change overall the points. So they will still be same points.


  4. Marie says:

    Hello I really enjoy your blog of recipes!! Thank you so much for sharing with everyone. Do you have any recipes for gluten free baking?? would gluten free flour or almond flour end up making the receipe have a different points per serving value?? I thought about using a mix of Almond flour and gluten free flour. There is not a gluten free self rising flour I have been looking for it. Also if using these kinds of flour how much baking powder would I add?? Thank you for all your help and support. Marie


    1. Pounddropper says:

      👋 so you can make your own self rising almond flour by adding 1 tsp baking powder and 1/4 tsp salt to 1 cup. If you are making 1/2 cup use 1/2 tsp of baking powder and dash of salt. Hope that helps!
      Thanks so much!! Have a great day


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