Scrumptious Blueberry-Lemon Bread

Name: Scrumptious Blueberry-Lemon Bread
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 1 loaf (12 slices).
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 large egg, room temperature; 1 large egg white, room temperature; 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 zest; GLAZE:; 1/3 cup confectioners' sugar; 2 tablespoons lemon juice

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.”

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 large egg, room temperature
1 large egg white, room temperature
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 zest
GLAZE:
1/3 cup confectioners' sugar
2 tablespoons lemon juice

Directions

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 zest.
Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean.
Combine the glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Editor's Note

If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutrition 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.

Originally published as Scrumptious Blueberry Lemon Bread in Light & Tasty April/May 2007

Reviews

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mjlouk

Apr 25, 2010

This was too dry to eat without spreading cream cheese all over it!
styles1229

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.