 Glazed Blueberry-Lemon Bread
Prep: 10 min
Bake: 55 min
Cool: 70 min
1 loaf (12 slices)
Ingredients:
1 3/4 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup vanilla soymilk
3 tablespoons vegetable oil
1 teaspoon grated lemon peel
2 eggs
1 1/3 cups fresh or frozen (thawed and drained) blueberries
1/4 cup all-purpose flour
1/4 cup ready-to-spread vanilla frosting
1 tablespoon vanilla soymilk
1/2 teaspoon grated lemon peel
Directions:
1. Heat oven to 350°F. Spray a 9x5x3 inch loaf pan with cooking spray.
2. Stir together 1 3/4 cups flour, sugar, baking powder and salt in large bowl. Stir together 1 cup soymilk, oil, 1 teaspoon lemon peel and the 2 eggs in small bowl; gently stir soymilk mixture into dry mixture just until moistened. Toss blueberries with 1/4 cup flour; gently stir into batter. Pour into pan.
3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on wire rack. Remove from pan; cool completely, about 1 hour.
4. Stir together frosting, 1 tablespoon soymilk and 1/2 teaspoon lemon peel; drizzle over top of bread.
Nutritional Information:
1 Slice: Calories 200 (Calories from Fat 50); Fat 6g (Saturated 1g); Cholesterol 35mg; Sodium 210mg
Courtesy of 8th Continent® soymilk
Recipe from the Betty Crocker Healthy Heart Cookbook, now available in bookstores.
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