Blueberry Lemon Loaf

Ingredients:

2 large eggs

⅔ cups stevia

½ cup full-fat yogurt

Juice and zest of 2 lemons

1 tsp vanilla extract

1 cup self raising flour (you can substitute this by using 1 cup regular flour, ½ tsp baking powder and ¼ tsp salt)

1 tsp baking powder

1-1 1/2 cup blueberries

How to Make a Light & Lemony Blueberry Loaf (Low Sugar!)

Craving something sweet but still fresh and light? This blueberry lemon loaf is packed with juicy berries, tangy lemon, and made with stevia for a lower-sugar treat! It’s easy to whip up with just a few steps and some simple ingredients.

First, preheat your oven to 355°F (180°C) and grease or line a loaf pan with parchment paper.

In a mixing bowl, beat 2 large eggs with ⅔ cup of stevia until light and fluffy. Then stir in ½ cup of full-fat yogurt, the juice and zest of 2 lemons, and 1 teaspoon of vanilla extract. This gives the loaf its bright, citrusy base.

Now add the dry ingredients: 1 cup of self-raising flour (or use 1 cup regular flour + ½ tsp baking powder + ¼ tsp salt) and an extra 1 tsp of baking powder for a fluffy rise. Gently fold the dry mix into the wet ingredients until just combined.

Carefully fold in 1 to 1½ cups of blueberries (fresh or frozen both work). Be gentle so the berries don’t break too much and turn the batter purple.

Pour the batter into your pan and bake for 55 minutes to 1 hour, or until a toothpick comes out clean from the center. Let it cool in the pan for 10–15 minutes before slicing and serving.

This loaf is bright, and bursting with lemon-blueberry flavor. Perfect for a snack, breakfast, or a healthy dessert option.