Lemon-Berry Bread with Lemon Glaze
Lemon-Berry Bread with Lemon Glaze recipe
Yield
12 servingsPrep
15 minCook
50 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
canola oil
|
|
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
lemon extract
|
*
|
| 4 | large |
egg whites
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | cup |
milk
|
|
| 1 | cup |
blueberries
fresh |
|
| 2 | tablespoons |
lemon zest
grated |
|
| Lemon glaze | |||
| ½ | cup |
sugar
|
|
| ½ | cup |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
canola oil
|
|
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
lemon extract
|
*
|
| 4 | each |
egg whites
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 118 | ml |
milk
|
|
| 237 | ml |
blueberries
fresh |
|
| 3E+1 | ml |
lemon zest
grated |
|
| Lemon glaze | |||
| 118 | ml |
sugar
|
|
| 118 | ml |
lemon juice
|
|
Directions
Preheat oven to 350℉ (180℃).
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 to 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.
