Lemon Blueberry Loaf
This recipe makes 2 loaves servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 120120 cal |
| pro | 3 g3g pro |
| total fat | 7 g7g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 12 g12g carb |
| fibre | 1 g1g fibre |
| chol | 45 mg45mg chol |
| sodium | 280 mg280mg sodium |
| Sugars | 2 g2g Sugars |
Ingredients
- 1-3/4 cups all purpose flour 1-3/4 cups all purpose flour
- 2 tbsp baking powder 2 tbsp baking powder
- 4 tbsp Splenda® No Calorie Sweetener, Granular 4 tbsp Splenda® No calorie Sweetener, Granular
- 1 tsp salt 1 tsp salt
- 4 whole eggs 4 whole eggs
- 3/4 cup 2% reduced fat milk 3/4 cup 2% reduced fat milk
- 1/2 cup olive oil 1/2 cup olive oil
- 2 lemons , (zest and juice)2 lemons, (zest and juice)
- 2 cups blueberries , (frozen or fresh)2 cups blueberries, (frozen or fresh)
Preparation
Combine flour, baking powder, SPLENDA® Granulated 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 350°F (176°C).
Additional information :
Source : SPLENDA®
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