Blueberry Lemon Bread
Ingredients
The bread
-
1 ½
cups
all-purpose flour
-
1
tsp
baking powder
-
¼
tsp
salt
-
6
Tbsp
unsalted butter, room temperature
-
6
Tbsp
Stevia (or ¾ cup white sugar)
-
2
large
eggs
-
½
tsp
pure vanilla extract
-
1
Tbsp
grated lemon zest (about 1 lemon)
-
½
cup
fat-free milk
-
1
cup
fresh blueberries
The lemon glaze
-
¾
cup
confectioner’s sugar
-
2
Tbsp
fresh lemon juice
Instructions
- 1. Preheat the oven to 350°F and prepare a loaf pan by spraying it with non-stick spray.
- 2. In a bowl, whisk together the flour, baking powder, and salt.
- 3. In a mixer, beat the butter until softened, then add the sugar and beat until fluffy.
- 4. Add the eggs one at a time, mixing well after each addition, then add the vanilla and lemon zest.
- 5. Gradually mix in the flour mixture and milk alternately, starting and ending with flour.
- 6. Gently fold in the blueberries.
- 7. Pour the batter into the prepared pan and bake for about 55 minutes until golden brown and a toothpick comes out clean.
- 8. For the glaze, whisk together confectioner’s sugar and lemon juice until blended.
- 9. Allow the loaf to cool for 10 minutes, then drizzle the glaze over the top.
Nutrition Facts (estimated)
Servings
12
Calories
159
Total fat
7g
Total carbohydrates
21g
Total protein
3.2g
Sodium
0mg
Cholesterol
0mg
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