Scrumptious Blueberry-Lemon Bread
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
Reviews
This was too dry to eat without spreading cream cheese all over it!
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.
No comment left
No comment left
No comment left
No comment left
No comment left