Sugar-free Blueberry Lemon Loaf
From time to time I decide to go through a sugar detox, just to reduce my cravings and to show myself that life without sugar is possible. During my detox, I try to reduce desserts in general. But sometimes you just need a little something to sweeten up your day. And on those days, when I really want to enjoy a piece of cake, I bake…just without sugar. And let me tell you something, the results are equally satisfying…well, probably even more satisfying because you feel no guilt after eating it.
On this particular weekend during my sugar detox, I craved lemon cake. I tried to resist it for a while, but in the end the lemon cake won (oh, what a surprise!). I had to bake. So I decided to bake a simple sugar-free lemon loaf, nothing fancy, just a simple cake to enjoy at home. But, I was feeling a bit experimental so I decided to add freeze-dried blueberries into the lemon loaf. And the results were absolutely amazing! I got a beautiful purple loaf made of natural ingredients only. The lemon flavor was still the dominant one, just as I wanted, but the subtle blueberry flavor and the beautiful light purple color turned this sugar-free lemon loaf into something special.
And as if this wonderful moist lemony loaf wouldn´t be enough on its own, it´s even covered in delicate Greek yogurt blueberry glaze. Just yum!
What Makes This Sugar-free Blueberry Lemon Loaf so great?
- it´s easy to make
- it´s sugar-free
- it´s incredibly moist and delicious
- it´s PURPLE!
Sugar Substitutes
In this recipe, I used two different sugar substitutes. I used honey in the lemon loaf to enhance the moisture and to achieve that rich texture. In the glaze, however, I used powdered xylitol. Instead of xylitol, you can use any other powdered sweetener of your choice. I wouldn´t recommend using liquid sweeteners like honey or maple syrup in the glaze, simply because it would make the glaze too liquid.
If you love sugar-free desserts, make sure to check out my Mango Chia Yogurt.
How Should I Store My Blueberry Lemon Loaf?
As this cake contains yogurt, I would definitely recommend keeping it in an airtight container, in the fridge for not more than 3 days.
- 150 grams butter
- 40 grams oil (I used sunflower oil)
- 3 eggs
- zest and juice of 1 lemon
- 120 grams yogurt (I used low fat)
- 150 grams honey (If you like it really sweet, feel free to add more)
- 220 grams all-purpose flour
- 15 grams cornstarch
- 8 grams baking powder
- 15 grams freeze-dried blueberry powder (I just powdered my blueberries in a blender)
- juice of half a lemon
- 1 tablespoon honey
- 75 grams powdered xylitol (I powdered granulated xylitol in my blender)
- 70 grams Greek yogurt
- 50 grams butter
- 5 grams freeze-dried blueberry powder (add as much as you want to achieve your desired color)
Preheat the oven to 160 C, and grease the loaf tin (mine is 20x14 cm) with butter.
In one bowl combine flour, cornstarch, baking powder, and blueberry powder. Set aside.
In another bowl beat room-temperature butter with oil. Start adding the eggs one at a time, until the eggs are fully incorporated. Add honey, yogurt, lemon juice, and lemon zest. Beat until everything is well incorporated.
Now sift the dry ingredients into the wet ingredients and fold it in, using a spatula, until combined. The key is not to overmix the batter. Pour the batter into the loaf tin and bake at 160C until the toothpick comes out clean.
Combine the honey and lemon juice to get the syrup-like consistency (honey has to dissolve) and pour it over a warm cake.
Let the loaf cool down a bit and in the meantime prepare the glaze.
For the glaze, beat room-temperature butter on medium speed until it becomes light and fluffy. Add yogurt, powdered sugar, and blueberry powder to it until it´s all combined. Pour the glaze over the cake and put it in the fridge.