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Scrumptious Blueberry-Lemon Bread Recipe

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 YIELD: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

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.

Nutritional Facts

1 slice: 180 calories, 4g fat (2g saturated fat), 27mg cholesterol, 210mg sodium, 34g carbohydrate (17g sugars, 2g fiber), 4g protein Diabetic Exchanges:2 starch, 1/2 fat

Reviews for Scrumptious Blueberry-Lemon Bread

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MY REVIEW
mjlouk
Reviewed Apr. 25, 2010

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

MY REVIEW
styles1229
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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