Low Sodium Blueberry Loaf
Indulge in the naturally sweet and tangy flavors of this Low Sodium Blueberry Loaf, a health-conscious twist on a classic treat. Perfectly moist and bursting with juicy blueberries, this loaf is made with unsalted butter, unsweetened applesauce, and a hint of lemon zest for a light and refreshing finish. With no added salt, it’s an ideal option for those looking to reduce sodium without sacrificing taste. The combination of wholesome ingredients like low-fat milk and a touch of vanilla creates a tender crumb that pairs beautifully with your morning coffee or afternoon tea. Ready in just over an hour with minimal prep time, this easy blueberry loaf is a delightful, guilt-free addition to your baking repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Fresh blueberries
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Unsweetened applesauce
- 0.5 cups Low-fat milk
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan lightly with unsalted butter or line it with parchment paper.
In a medium bowl, combine the flour, baking powder, and baking soda. Stir with a whisk until evenly mixed.
In a large mixing bowl, beat the unsalted butter with sugar until the mixture is light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
Stir in the unsweetened applesauce and low-fat milk until just combined.
Gradually add the dry ingredients to the wet mixture and gently stir until the batter is smooth and no flour streaks remain. Be careful not to overmix.
Fold in the blueberries gently using a spatula to avoid breaking them and releasing too much juice.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Remove the blueberry loaf from the oven and allow it to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your delicious, low sodium blueberry loaf!
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.2 g | 81% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 506 mg | 169% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 390.1 g | 142% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 190.9 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 275 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
