Lemon, Blueberry and Walnut Bread
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.5
- Total Fat: 9.4 g
- Cholesterol: 49.0 mg
- Sodium: 9,512.6 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 0.8 g
- Protein: 3.8 g
View full nutritional breakdown of Lemon, Blueberry and Walnut Bread calories by ingredient
Introduction
I got this recipes from allrecipes.com and I usually divide the "slices" in 1/2 so I can have a quick snack that is about 100 calories. Pop it in the freezer for a great light snack on a hot day. I got this recipes from allrecipes.com and I usually divide the "slices" in 1/2 so I can have a quick snack that is about 100 calories. Pop it in the freezer for a great light snack on a hot day.Number of Servings: 12
Ingredients
Ingredients
* 1/3 cup melted butter
* 1 cup white sugar
* 3 tablespoons lemon juice
* 2 eggs
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1/2 cup milk
* 2 tablespoons grated lemon zest
* 1/2 cup chopped walnuts
* 1 cup fresh or frozen blueberries
*
* 2 tablespoons lemon juice
* 1/4 cup white sugar
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user YAKYJAC.
2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into prepared pan.
3. Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. Meanwhile, combine lemon juice and 1/4 cup sugar in a small bowl. Remove bread from pan and drizzle with glaze. Cool on a wire rack.
Number of Servings: 12
Recipe submitted by SparkPeople user YAKYJAC.
Member Ratings For This Recipe
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LOLAVA2008
