Low Syn Blueberry Bread
Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.
- 3/4 cup white whole wheat flour or regular whole wheat flour or all-purpose flour
- 1/4 tsp ground cinnamon optional
- 1/2 tsp kosher salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pure vanilla extract
- 1/4 cup unsalted butter melted and cooled, or swap melted and cooled coconut oil or canola oil
- 1/2 cup honey
- 1 cup plain nonfat Greek yogurt at room temperature
- 1 cup blueberries fresh or frozen (if using frozen, do not thaw)
- 1/4 tsp ground cinnamon
- 2 tbsp raw turbinado sugar
- 2 large eggs at room temperature
- 1 small lemon optional
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Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F.
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Lightly coat a 8×4-inch loaf pan with nonstick spray. Set aside.
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In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
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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).
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In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined.
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Whisk in the eggs. If the butter re solidifies, gently warm the bowl in the microwave, just until it melts again.
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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.
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For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.
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Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using.
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Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly.
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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.
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Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!
TO STORE: Store bread at room temperature for 2 days or in the refrigerator for up to 1 week.
TO FREEZE: Freeze as a whole loaf or in individual slices for up to 3 months. Let thaw overnight in the refrigerator.
To make gluten free: use a 1:1 GF all-purpose blend like this one.
Please see below for full nutritional info and additional details about recipe:
WW Points and other Slimming or Weight Loss programs – due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
Nutritional Info:
SERVING: 1slice (of 10)CALORIES: 199kcalCARBOHYDRATES: 32gPROTEIN: 7gFAT: 6gSATURATED FAT: 3gCHOLESTEROL: 46mgPOTASSIUM: 129mgFIBER: 3gSUGAR: 16gVITAMIN A: 195IUVITAMIN C: 1.5mgCALCIUM: 65mgIRON: 0.8mg