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Add a photoServings: 10
Ingredients
- 1 1/2 c. flour
- 1 teaspoon baking pwdr
- 1/4 teaspoon salt
- 6 tbsp. butter
- 1 1/3 c. sugar
- 2 Large eggs
- 2 teaspoon grated lemon peel
- 1/2 c. lowfat milk
- 1 1/2 c. fresh blueberries or possibly frzn, thawed, liquid removed
- 3 tbsp. fresh lemon juice
Directions
- Combine first 3 ingredients in small bowl. Cream butter with 1 c. sugar in large bowl till fluffy. Add in Large eggs. Beat well. Add in lemon peel. Fold in dry ingredients alternately with lowfat milk. Mix in blueberries. Spoon batter into buttered 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.
- Bake till golden and toothpick inserted into center comes out clean, about 1 hour and 15 min. Meanwhile, bring remaining 1/3 c. sugar and lemon juice to boil in small saucepan, stirring till sugar dissolves. Pierce top of warm loaf with toothpick. Pour warm lemon mix over loaf in pan. Cold 30 min in pan. Turn out of pan and cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 10 servings | |
| Calories 287 | |
| Calories from Fat 73 | 25% |
| Total Fat 8.32g | 10% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 254mg | 11% |
| Potassium 76mg | 2% |
| Total Carbs 50.59g | 13% |
| Dietary Fiber 1.2g | 4% |
| Sugars 35.39g | 24% |
| Protein 3.93g | 6% |
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