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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This is my absoulte favourite way to use fresh picked blueberries!!! Original recipe came from Garden Life magazine. Ingredients:
1 1/2 cups unbleached flour |
1/3 cup fine yellow cornmeal |
2 teaspoons grated lemon zest |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/2 cup low fat margarine |
3/4 cup white sugar |
2 large egg whites |
1 teaspoon vanilla |
1/2 cup low-fat milk |
1 cup blueberries |
1 1/4 cups icing sugar |
2 tablespoons lemon juice |
2 tablespoons low fat margarine |
1 teaspoon light cream |
Directions:
1. Preheat oven to 350°F Line the bottom of a loaf pan with parchment paper and spray sides with cooking spray ( i use the Becel spray).
2. In a medium bowl blend flour, cornmeal, lemon zest, baking powder and salt until well combined. Set aside.
3. In a large bowl, beat margarine with a mixer until fluffy. Gradually add in sugar, then beat in egg whites one at a time (scrape down sides of bowl as needed). Stir in vanilla.
4. Stir flour mix and milk into wet mix, alternating between them (flour, milk, flour etc.) When blended fold in the blueberries .
5. Pour better into loaf pan and smooth out top.
6. Bake 50-55 min's. It will be done when a toothpick poked into the center of loaf comes out with loose crumbs on it. Cool in pan for 5 min.'s then turn out onto a rack and cool completely.
7. Glaze: blend icing sugar with lemon juice, margarine and cream until smooth. Drizzle over cooled loaf.
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