It's almost time for berry season to be in full swing - are you as excited as I am? To celebrate the soon to be bountiful fresh fruit, here is a recipe that will satisfy several different cravings. While I intended on this being a breakfast bread, my husband pointed out that it tastes very pound cake like and could easily be served as a dessert. Here is my healthier take on a delicious fresh baked treat.
1 cup unbleached all purpose flour
1/2 cup wheat flour
1/2 tsp salt
1 tsp baking powder
1 cup sugar
1/2 stick melted smart balance butter (1/4 cup)
2 teaspoons real lemon extract (or 2 tablespoons fresh lemon juice plus one teaspoon zest)
1/2 cup fat free milk
1 cup fresh or frozen blueberries
Wisk together the dry ingredients and set aside. In a large bowl combine the eggs, melted butter, sugar and extract.
Fold in the blueberries
Pour into a very well greased (sprayed) loaf pan. Make sure to inspect your pan for blueberry cliques. If you see several bunched together then move them around. We know what damage cliques can do and they will not be tolerated...
1) nothing - it's fab the way it is.
2) combine 1 tablespoon brown suger, 1 tsp wheat flour and 1 tablespoon cold smart balance butter and crumble on top BEFORE baking.
3) combine 2 tablespoons fresh lemon juice and 1/2 cup powdered sugar and pour onto cake AFTER baking
4) dust with powdered sugar AFTER baking
Let cool, Slice and Enjoy!