Nutrients per serving

  • Calories  229
  • Protein  3 g
  • Carbohydrates  36 g
  • Fat  8 g
  • Cholesterol  0 mg
  • Sodium  78 mg
  • Potassium  89 mg
  • Phosphorus  41 mg
  • Calcium  50 mg
  • Fiber  0.8 g

Renal and renal diabetic food choices

  • 1/2 starch
  • 1/1 fruit, low potassium
  • 1 fat
  • 1 high calorie

Carbohydrate choices


Helpful hints

  • People with diabetes can make one or more of the following changes:
    • Omit lemon glaze and reduce portion to 1/2 slice
    • Substitute Splenda® sugar substitute for sugar. Nutrient content changes to 154 calories and 17 grams carbohydrate per slice; other nutrients remain the same.
    • Count as 1/2 starch, 1/2 fruit, low potassium, 1 fat and 1 carbohydrate choice.

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What's everyone saying?

14 Comments | Average User Rating:
Lemon Berry Bread
sperson says:

I am going to try this loaf, it sounds easy and delicious. Can cranberries be substituted for the blueberries? Dietitian comment: I believe the cranberries will work. Let us know how your bread turns out.

Dec. 18, 2017, 2:37 PM
Lemon Berry Bread
ColParadox says:

Could you use 2 whole eggs instead of the egg whites, you think? Dietitian comment: Yes this substitution should work.

Aug. 06, 2017, 3:27 PM
Lemon Berry Bread

My husband says I did something wrong because it tastes like doe. I only substituted half-n-half for the milk. Can you adjust the recipe for me so I can make it with half-n-half please...? I would really appreciate it. is such a good recipe. Dietitian comment: Baked goods are not as forgiving as other recipes when making changes. You could try the recipe with milk as originally written. The amount per serving is less than 1 tablespoon per serving. I believe the glaze contributes to the extra moisture so you might try the bread without the glaze.

Jul. 21, 2016, 3:02 PM
Lemon Berry Bread

I made this today. We like it very much, but I wonder if I did something wrong, because the glaze was way too much and way too wet. I made it at the end of the baking time and poured it over the hot bread in the pan. I ended up pouring part of it off. Should I have made it earlier and let it cool first? It seems as though it needs something to thicken it...powdered sugar or corn starch, maybe? It is a delicious recipe as is, but I'd love to have the added lemon/sugar taste of all the glaze. Help, please! Dietitian comment: I plan to make this recipe and determine adjustments to the glaze. Stay tuned.

Jul. 21, 2016, 2:57 PM
Lemon Berry Bread

I am replacing my original review. Once the bread cooled and the lemon sauce soaked in and completed the process, the bread is delicious even though I had to substitute a lot of half-n-half for the milk. The consistency does not look like the picture though. Any thoughts on how to do this bread with half-n-half?

Jul. 20, 2016, 7:47 PM
Lemon Berry Bread

Can't have milk at all. Can have Half-n-half or cream. So I used half-n-half for the milk. This was a a problem. It made the batter doey and the recipe said to "pour the batter. There was no pouring this batter. I had to add more half-in-half until I was at a consistency where I could pour it into the baking dish. It taste terrible. Can you give me a substitution of ingredients for this recipe? It looks good but is awful!

Jul. 20, 2016, 3:23 PM
Lemon Berry Bread
afrances says:

This really sounds like a Great gift or party bread to replace banana bread! Going to market tonight for berries!????

May. 13, 2016, 10:10 AM
Lemon Berry Bread

I just made this but omitted the lemon extract and rind. The glaze still looks like lemon juice when I made it. I thought it was pretty tart and would taste better without the glaze or only 1/4 cup of lemon juice? I would make this again with some changes. It looks delicious.

Apr. 06, 2015, 2:56 PM
Lemon Berry Bread

Delicious! Easy to make. I used one of the helpful hints and didn't put the glaze on it to reduce sugar content. I did use regular sugar though, will try next time with Splenda. YUMMY!!

Jan. 16, 2015, 2:02 PM
Lemon Berry Bread
tammy123 says:

Could you use baking soda and cream of tartar? Dieticians at our renal unit say not to use baking powder. Would that little bit hurt? Moderator comment: The most important thing to look at is how much phosphorus is in a serving of the finished recipe made with baking soda. 41 mg is considered acceptable for a bread serving. The best baking powder to use is double acting sodium aluminum sulfate which is lower in phosphorus than double acting straight phosphate baking powder. Cream of tartar is high in potassium--that's the trade-off.

Nov. 30, 2011, 11:10 AM
Lemon Berry Bread
msdsks says:

This bread is great. I made it in two mini load pans but followed the recipe exactly except used orange rind instead of lemon. Will make this again.

Nov. 09, 2011, 11:27 AM
Lemon Berry Bread
crystalgg says:

YUMMY. the entire family enjoyed it. so good, i would take this to a party to share! Great as a dessert, snack or even possibly a breakfast bread for those who enjoy sweets.

Jul. 24, 2011, 1:55 PM
Lemon Berry Bread

Love this recipe! We will definitely be making it again.

Feb. 05, 2010, 12:01 AM
Lemon Berry Bread

Very Good and easy.

Oct. 27, 2009, 8:11 AM

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