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Lemon Blueberry Bread

This is one of those recipes that EVERYONE has been asking for… delicious, intense fresh lemon, packed with blueberries, we guarantee you, none of your friends will ever guess it’s healthy. This recipe is quick to prepare, but as with all baked goods, you must follow the recipe exactly.. we have (literally) made dozens of these to get it just right. Fresh flavors dominate, so make sure to use fresh lemons, and good quality vanilla extract (link: Karin at Sonoma Syrup Co. makes the BEST extracts anywhere.. always a food show award winner).


Makes 1 8″x8″ bread, or 9 individual muffins.

Each serving (1 muffin, or 1/9th of the 8×8 pan): 120 cal, 2g fat, 18g carbs, 10g protein


2 cups oat flour + 1 tbls
2 scoops vanilla flavor whey protein powder
1 tbls baking powder
1/2 tsp salt
1 cup Ideal brand sweetener (link) or Xyletol (available from any health food store), or granulated Spenda for baking (not powdered Splenda packets)
3 fresh lemons
2 egg whites (or 6 tbls liquid egg whites)
1/3 cup (or one single serving container) all natural, no sugar added, apple sauce
3/4 cup unsweetened almond milk or regular low/non fat milk
1.5 tsp vanilla extract
1.5 tsp lemon extract
1 1/2 cups blueberries (frozen work great and cost a lot less than fresh)



Heat oven to 350°. Spray an 8×8″ baking pan, or 9 muffin tin with non stick spray (Pam).

In large mixing bowl, combine 2 cups oat flour, 2 scoops whey protein, baking powder, salt and 3/4 cup of the sweetener. Zest 3 lemons, removing only the yellow of the skins (link: how to zest and juice a lemon).

In a medium mixing bowl, combine egg whites, apple sauce, almond milk, vanilla and lemon extracts; mix to combine.

Mix the wet ingredients into the dry ingredients. Do not over mix them… a few small lumps are good.

In another small bowl, mix the blueberries with 1 tbls of the remaining oat flour. Mixing the berries with flour will keep the berries from all sinking to the bottom of the bread.

Gently mix 1/2 the blueberries into the batter. Pour batter into prepared pan or muffin liners. Evenly sprinkle the remaining blueberries on the top of the bread. Bake bread in middle rack of oven for 35-40 minutes, or until a toothpick comes out clean. Remove when done and set aside to cool slightly.

In a small saucepan prepare the lemon glaze: mix the juice from the 3 lemons (seeds removed of course!) and the remaining 1/4 cup sweetner over high heat for 3-4 minutes to thicken. Spoon or brush glaze over the top of the cake. (It may look like a lot of glaze, but it will all soak in, and a lot of the true lemon flavor comes from this glaze).

Serve the cake warm, at room temperature, plain, or with mixed berries. It makes a great low glycemic carb source that tastes almost too good to be true.