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Lemon Berry Bread
Source: dLife

A moist and delicious lemon and blueberry bread.

Rating:
Prep Time: 20 minutes
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 154.6
Total Carbs 25.7 g
Dietary Fiber 0.7 g
Sugars 15.8 g
Total Fat 5.1 g
Saturated Fat 0.5 g
Unsaturated Fat 1.4 g
Potassium 64.6 mg
Protein 2.4 g
Sodium 16.0 mg
Dietary Exchanges
1 Fat , 1 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

0.3333 cup  canola oil
0.6667 cup  sugar
0 1/2 cup  sugar
2 cup  lemon extract
1 each  eggs
2 each  egg whites
1 1/2 cup  white all purpose flour
1 tsp  low sodium baking powder
0 1/2 cup  fat free milk
1 cup  Blueberries, fresh
2 tbsp  grated lemon rind
1 each  cooking spray
0 1/2 cup  fresh lemon juice
Directions
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix the oil, 2/3 cup sugar, lemon extract, egg, and egg whites. In a separate, small bowl mix the flour with the baking powder, and add the flour mixture to the sugar mixture alternating with the milk, stirring just until blended, and fold in the blueberries and lemon rind.
  3. In a separate, small bowl mix the flour with the baking powder. Add the flour mixture to the sugar mixture alternately with the milk, stirring just until blended, and fold in the blueberries and lemon rind.
  4. Pour the batter into cooking spray coated 9 x 5 x 3 inch loaf pan, and bake for 40 minutes to 50 minutes, or until a wooden toothpick inserted in the center comes out clean.
  5. Immediately poke holes at 1 inch intervals on the top of the bread, and in a small saucepan over medium heat or in a microwave oven, mix the remaining 1/2 cup sugar and lemon juice, heating until the sugar is dissolved. Pour over the bread. Let cool. Slice to serve.

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