** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Blueberry-lemon Tea Bread
Date Added:January 04, 2014
Ingredients:
1/2 Cup Butter 1/2 Cup Butter unsalted, softened
1 1/3 Cans Sugar 1 1/3 Cans Sugar brown
2 Cups All-Purpose Flour 2 Cups All-purpose flour
2 Teaspoons Baking Powder 2 Teaspoons Baking powder plus
1/2 Teaspoon Salt 1/2 Teaspoon Salt (I used reduced sodium)
2 Eggs 2 Eggs separated, plus 2 egg yolks
1/2 Cup Milk 1/2 Cup 1% low-fat milk or nfdm, sub.
1. Preheat oven to 350F Grease and flour 9" by 5" loaf pan.
2. In large bowl, with mixer at low speed, beat margarine or butter and 1 cup sugar just until blended.
3. Increase speed to medium; beat until light and fluffy,about 5 minutes.
4. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
5. Reduce speed to low; add eggs, one at a time, beating after each addition until well blended, occasionally scraping bowl with rubber spatula.
6. Alternately add flour mixture and milk, mixing just until blended.
7. Gently stir in blueberries. Spoon batter into loaf pan.
8. Bake loaf 1 hour and 5 minutes or until toothpick inserted in center comes out clean.
9. Cool loaf in pan on wire rack 10 minutes; remove from pan.
10. With skewer, prick top and sides of warm cake in many places.
11. In small bowl, mix lemon juice and 1/3 cup sugar.
12. With pastry brush, brush top and sides of warm cake with lemon glaze.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Blueberries, Sulfites, Natural Sweeteners, Fructose Malabsorption allergies.
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