This Lemon Blueberry Loaf is a bright, zesty twist on a classic tea bread — soft, tender, and studded with juicy bursts of blueberries. The tang of fresh lemon pairs beautifully with the natural sweetness of the fruit, while Greek yogurt keeps the loaf moist and rich without all the fat of traditional quick breads. Every bite feels indulgent yet refreshing, making it perfect for breakfast, brunch, or a light dessert.

Best of all, this version is Weight Watchers–friendly, so you can enjoy a bakery-quality treat that fits neatly into your daily points. It’s a simple, wholesome recipe that comes together quickly with everyday ingredients and tastes even better the next day as the flavors meld. Serve it with a hot cup of tea or coffee and enjoy a guilt-free slice of sunshine any time of day. 🌞

Weight Watchers Lemon Blueberry Loaf

Servings: 10 slices
Estimated Points: 3–4 points per slice (depending on WW plan and ingredient brands)

Ingredients:

• 1½ cups all-purpose flour (or white whole wheat flour for extra fiber)

• 1½ tsp baking powder

• ¼ tsp baking soda

• ¼ tsp salt

• ⅓ cup unsweetened applesauce

• ¼ cup light butter, melted (like “I Can’t Believe It’s Not Butter Light”)

• ½ cup granulated sugar (or sugar substitute like Monk Fruit or Stevia blend)

• 2 large eggs

• 1 cup nonfat plain Greek yogurt

• Zest of 1 lemon

• 3 tbsp fresh lemon juice

• 1 cup fresh or frozen blueberries (if frozen, do not thaw)

• 1 tsp vanilla extract

Optional Lemon Glaze (adds ~1 point per slice):

• ½ cup powdered sugar substitute

• 1 tbsp fresh lemon juice

• ½ tsp lemon zest

Instructions:

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

2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat together the applesauce, melted butter, sugar (or substitute), and eggs until smooth.

4. Stir in the Greek yogurt, lemon zest, lemon juice, and vanilla extract until combined.

5. Gently fold in the dry ingredients until just incorporated. Do not overmix.

6. Toss blueberries with a teaspoon of flour (to prevent sinking) and fold them gently into the batter.

7. Pour the batter into the prepared pan and smooth the top.

8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the loaf cool completely before drizzling with the optional glaze.