Lemon Blueberry Loaf Recipe

Combine flour, baking powder, SPLENDA® Granulated and salt in one large bowl.

In a separate bowl combine the eggs, milk, olive oil and lemon zest/juice. Make a well in the centre of the dry ingredient bowl, then pour the wet ingredient mixture into the dry ingredient bowl and mix together until the batter is lightly moistened and all the ingredients are well mixed. Fold in the blueberries.

Bake in two separate 3 x 8 inch (8 x 20 cm) loaf pans for 20 minutes at 350°F (180°C).


  • 1 3/4 cups (414 mL) all purpose flour
  • 2 tbsp (30 mL) baking powder
  • 4 tbsp (60 mL) SPLENDA® No Calorie Sweetener- Granulated
  • 1 tsp (5 mL) salt
  • 4 whole eggs
  • 3/4 cup (180 mL) 2% milk
  • 1/2 cup (125 mL) olive oil
  • 2 lemons (zest and juice)
  • 2 cups (500 mL) blueberries (frozen or fresh)

Nutrition information

per serving
Total Calories 120
Calories from Fat 60
Total Fat 7.00g
Cholesterol 45mg
Sodium 280.00mg
Total Carbohydrates 12.0g
Fibre 1.00g
Sugars 2.00g
Protein 3.00g

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