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Lemon Blueberry Bread

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Member since 2007
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Serves 20 | Prep Time | Cook Time 20

Why I Love This Recipe

Another one from! I think i'll try it with whole wheat flour rather than all-purpose... Amount per Serving

• Serving Size: 1/10 of one loaf

• Total Calories: 120

• Calories from Fat: 60

• Total Fat: 7 g

• Saturated Fat: 1 g

• Cholesterol: 45 mg

• Sodium: 280 mg

• Total Carbohydrates: 12 g

• Fibre: 1 g

• Sugars: 2 g

• Protein: 3 g

Ingredients You'll Need

1 3/4 cups (414 mL) all purpose flour
2 tbsp (30 mL) baking powder
4 tbsp (60 mL) SPLENDA® No Calorie Sweetener, Granular
1 tsp (5 mL) salt
4 whole eggs
3/4 cup (180 mL) 2% milk
1/2 cup (125 mL) olive oil
2 lemons (zest and juice)
2 cups (500 mL) blueberries (frozen or fresh)


Combine flour, baking powder, SPLENDA® Granular and salt in one large bowl.

In a separate bowl combine the eggs, milk, olive oil and lemon zest/juice.

Make a well in the centre of the dry ingredient bowl, then pour the wet ingredient mixture into the dry ingredient bowl and mix together until the batter is lightly moistened and all the ingredients are well mixed. Fold in the blueberries.

Bake in two separate 3 x 8 inch (8 x 20 cm) loaf pans for 20 minutes at 350oF (176oC).

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