1/3 c Canola oil
2/3 c Sugar
2 tb Lemon extract
4 Egg whites
1 1/2 c Flour
1 ts Baking powder
1/2 c Milk
1 c Fresh blueberries*
2 tb Grated lemon rind
-LEMON GLAZE-
1/2 c Sugar
1/2 c Lemon juice
Preheat oven to 350. In a large bowl, mix oil, sugar, lemon extract, and
egg whites. In another bowl, combine flour with baking powder. Add flour
mixture to sugar mixture alternately with milk, stirring just until
blended. Fold in blueberries and lemon rind. Pour batter into 9 by 5-inch
loaf pan coated with non-stick cooking spray and dusted with flour. Bake
40-50 minutes or until toothpick inserted in center comes out clean.
Immediately poke holes at 1-inch intervals on top of bread and pour lemon
glaze over.
Glaze: in a small saucepan, combine sugar and lemon juice, heating until
sugar is dissolved. *if fresh blueberries are not in season, use thawed
frozen ones.
Yields
1 Servings