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Scrumptious Blueberry-Lemon Bread Recipe

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This moist bread from Karen Strzelecki of Arlington, Texas is great for breakfast or as a snack. Karen writes, “It's so good that my family doesn't even know they're eating a low-fat bread.”
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
MAKES: 12 servings

Ingredients

  • 1-1/3 cups all-purpose flour
  • 2/3 cup 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

Nutritional Facts

1 slice equals 180 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 210 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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).
Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.
Originally published as Scrumptious Blueberry-Lemon Bread in Light & Tasty April/May 2007, p27

Nutritional Facts

1 slice equals 180 calories, 4 g fat (2 g saturated fat), 27 mg cholesterol, 210 mg sodium, 34 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Reviews for Scrumptious Blueberry-Lemon Bread

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (1)
2 Star
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MY REVIEW
Reviewed Apr. 25, 2010

This was too dry to eat without spreading cream cheese all over it!

MY REVIEW
Reviewed Apr. 11, 2010

I made this last night and just finished a couple slices for breakfast. It's fantanstic! My husband loved it as well. I used an egg substitute for allergy reasons. Used 3 Tbs. of canola oil instead of butter, increased applesauce to 3/4 cup, added juice from 1/2 a lemon and 1/4 tsp. lemon extract. Before adding the blueberries I coated them in flour to keep them from all sinking to bottom. Turned out great and I love the healthier aspect.

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