Lemon Berry Bread

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.

Ingredients

1 cup unbleached all purpose flour

1/2 cup wheat flour

1/2 tsp salt

1 tsp baking powder

2 eggs

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.

Combine the dry ingredients and milk to the butter mixture.

Fold in the blueberries

You can use fresh or frozen just remember to check the ingredients on the frozen. The only ingredient should be 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...

Bake in a 350 oven for 60 minutes or until an inserted knife pulls back clean.

You have several topping options.

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!