GLAZED LEMON BLUEBERRY BREAD
I doubled this recipe and made two loaves! You cannot believe how
lovely and moist this loaf is, and chock-full of juicy blueberries! I used frozen blueberries, so this loaf can be made any time of year! It freezes well too, if you want to double up on this recipe.
1 tsp baking powder (5 mL)
1 tsp baking soda (5 mL)
1/8 tsp
salt (0.5 mL)
2 eggs
1/2 cup
almond, OR coconut milk (125 mL)
1/2 cup
plain yogurt (125 mL)
(4 oz; 125 g)
2 tbsp butter, softened (30
mL)
1 tbsp lemon juice (15 mL)
1 tbsp lemon zest (15 mL)
11/2 tsp unflavored gelatin (7 mL)
1 cup frozen blueberries*
(250 mL)
1 tbsp Gluten-Free Bake Mix,
page___ (15 mL)
Lemon Glaze:
3 tbsp lemon juice (45 mL)
Liquid sweetener to equal 3
tbsp sugar (45 mL)
1 tbsp water (15 mL)
1/2 tsp
cornstarch (2 mL)
Preheat
the oven to 350°F (180°C).
In
medium bowl, combine 21/2
cups (625 mL) Gluten-Free Bake Mix 2, OR Keto Bake Mix, baking powder, baking
soda and salt; stir to mix well.
In
food processor or mixer, process eggs, liquid sweetener, almond, OR coconut
milk, yogurt, butter, lemon juice, lemon zest and gelatin. Add dry ingredients; process. In small bowl, combine blueberries and 1 tbsp
(15 mL) Gluten-Free Bake Mix. Stir into batter and turn out into greased 8 x 4-inch loaf pan. Bake 55 minutes to 1 hour or until dinner knife or cake tester inserted in loaf comes out clean, and loaf is golden.
Lemon
Glaze: In small pot, combine lemon juice, liquid
sweetener, water and cornstarch. Bring
to the boil over medium heat. Allow to cool completely
and using a pastry brush, brush cooled glaze over the cooled loaf.
Helpful
Hint: The cooled loaf should be refrigerated either
right away or within a day. I actually
prefer this particular loaf chilled. *I
am sure fresh blueberries would work nicely as well, in which case you would
not need the extra tablespoon of bake mix.
Yield: 18 servings
1
serving
104.2
calories
3.8
g protein
7.0
g fat
0.3 g fiber
5.3
g net carbs