Fresh and Zesty Blueberry-Lemon Loaf

When I think of spring time, the light and refreshing flavor of lemon comes to mind. Nothing beats a cold glass of lemonade on a hot, sunny day (check out my recipe for Skinny Zesty Lemonade). Another favorite of mine is zesty, fresh lemon loaf! The moist, lemony freshness of this recipe makes it a perfect springtime (or anytime) treat.


This recipe would be great for finishing off a nice Mother's Day brunch. I'll be traveling to Kelowna, BC tomorrow to visit my mom... I will definitely try to save her a slice (I can't promise anything though).


I adapted this recipe, slightly, from Kelly's recipe (you can find it here on her blog Eat Yourself Skinny). I replaced half of the butter with reduced calorie Becel, replaced the non-fat milk with unsweetened almond milk, and substituted 1 egg for egg substitute which reduces the fat and overall calorie count.


I hope you enjoy this recipe as much as I did :)

Fresh and Zesty Blueberry-Lemon Loaf

Slightly adapted from Eat Yourself Skinny, adapted from Joy of Baking

(Serves 12- 1 slice servings)

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, room temperature
• 3 tablespoons calorie reduced buttery spread, room temperature
• 3/4 cup Splenda (or your sweetener of choice)
• 1/2 cup egg substitute, room temperature (like Egg Creations original)
• 1/2 teaspoon pure vanilla extract
• zest of 1 lemon
• 1/2 cup unsweetened almond milk (you may substitute fat-free milk)
• 1 cup fresh blueberries

     Lemon Glaze:

• 3/4 cup confectioner's sugar
• 2 tablespoons fresh lemon juice

Method:

• Pre-heat oven to 350 degrees F and place oven rack in the center of the oven.
• Spray the bottom of a loaf pan (9 x 5 x 3 inch) with non-stick spray.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Beat butter and buttery spread in the bowl of an electric mixer for 1 minute. Add Splenda and beat until light and fluffy. Add egg substitute, scraping down sides as needed. Beat in vanilla and lemon zest.
• With mixer on low, add the flour mixture (in 3 additions) and milk (in 2 additions) alternately, starting and ending with flour mixture. Do not over mix. Gently fold in blueberries.

• Scrape the batter into the prepared pan and bake for about 55 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
• Meanwhile, in a small saucepan, whisk the 3/4 cup confectioner's sugar and the 2 tablespoons of lemon juice together until all blended together. Allow loaf to cool for about 10 minutes, remove from pan and drizzle glaze over top.
• Enjoy together with my Skinny Zesty Lemonade! 

NUTRITIONAL INFORMATION

For 1 slice (1/12th of loaf) WITH lemon glaze:

• 128 Calories
• 21g Carbohydrates
• 9g Sugar
• 1g Fiber
• 4g Fat
• 3g Protein

For 1 slice (1/12th of loaf) WITHOUT lemon glaze:

• 98 Calories
• 13g Carbohydrates
• 2g Sugar
• 1g Fiber
• 4g Fat
• 3g Protein