Scrumptious Blueberry-Lemon Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This moist bread from Karen Strzelecki of Arlington, Texas is great for breakfast or as a snack. Karen writes, âIt's so good that my family doesn't even know they're eating a low-fat bread.â Ingredients:
1-1/3 cups king arthur unbleached all-purpose flour |
2/3 cup king arthur premium 100% whole wheat flour |
2/3 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
1 egg white |
1/2 cup unsweetened applesauce |
1/2 cup fat-free milk |
3 tablespoons butter, melted |
1 cup fresh or frozen blueberries |
2 teaspoons grated lemon peel |
glaze: |
1/3 cup confectioners' sugar |
2 tablespoons lemon juice |
Directions:
1. In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel.
2. Transfer to an 8-in. x 4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
3. Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (12 slices).
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