| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Canola oil |
| 2/3 | c | Sugar |
| 2 | T | Lemon extract |
| 4 | Egg whites | |
| 1 1/2 | c | Flour |
| 1 | t | Baking powder |
| 1/2 | c | Milk |
| 1 | c | Fresh blueberries* |
| 2 | T | Grated lemon rind |
| 1/2 | c | Sugar |
| 1/2 | c | Lemon juice |
INSTRUCTIONS
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. Recipe By :THE DESSERT SHOW SHOW #DS3021 Posted to MC-Recipe Digest V1 #263 Date: Sun, 27 Oct 1996 21:14:58 -0500 From: Meg Antczak <[email protected]>
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