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Blueberry Lemon Bread

Ingredients

  • 2/3 c. whole wheat pastry flour
  • 1-1/3 c. all-purpose unbleached white flour
  • 2/3 c. sugar
  • 2 t. baking powder
  • 1/2 t. salt
  • 1 egg
  • 1 egg white
  • 1/2 c. unsweetened applesauce
  • 1/2 c. low fat milk
  • 3 Tbls. butter, melted
  • 1 c. fresh blueberries
  • 2 t. grated lemon peel

Glaze

  • 1/3 c. powdered sugar
  • 2 Tbls. fresh lemon juice

Instructions

In a large bowl, combine the flours, sugar, baking powder and salt.

In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel.

Transfer to an 8 x 4 x 2-inch loaf pan (or 3 mini loaf pans) coated with nonstick cooking spray and flour.

Bake at 350 degrees for about 50-60 minutes, or until toothpick inserted near the center comes out clean. If using mini loaf pans, only bake about 35-40 minutes.

Combine glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to wire rack to cool completely.