LEMON BLUEBERRY BREAD
Lovely tender loaf chock-full of juicy blueberries with a delicious, tangy lemon glaze. Great for tea time or
even breakfast, this pretty sweet bread is sure to please. Tossing the frozen
blueberries with a bit of the bake mix (or almond flour) helps ensure that the blueberries are dispersed
throughout the loaf and do not all fall to the bottom of the loaf.
13/4
cups Gluten-Free Bake Mix 2, (425 mL)
OR Keto Bake Mix, OR Grain-Free Bake Mix
11/2 tsp baking powder (7 mL)
1/2
tsp baking soda (2 mL)
3 eggs
sugar
1/4
cup granulated sweetener of choice, OR (60 mL)
1/4
cup heavy cream (60 mL)
1/4
cup water (60 mL)
2 tbsp butter, softened (30 mL)
2 tbsp light-tasting olive oil (30 mL)
2 tbsp lemon juice (30 mL)
1 tsp vanilla extract (5 mL)
1/2
tsp lemon extract (2 mL)
1 cup frozen, unsweetened blueberries (250 mL)
2 tbsp Gluten-Free Bake Mix 2, (30 mL)
OR Keto Bake Mix, OR Grain-Free Bake Mix, OR almond flour
2 tsp grated lemon zest (10 mL)
Lemon Glaze:
2 tbsp whole milk powder, OR heavy cream powder (30 mL)
2 tbsp coffee sweetener packets (30 mL)
4 tsp lemon juice (20 mL)
Yellow food coloring
Preheat the oven to 350°F (180°C).
In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free Bake Mix, baking powder and baking soda.
In
food processor or in bowl with mixer, mix eggs, liquid sweetener, granulated sweetener,
OR coffee sweetener, heavy cream and water.
Add softened butter, olive oil, lemon juice, vanilla extract and lemon
extract; process. Add dry ingredients;
process. In medium bowl, combine frozen
blueberries and Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free Bake Mix, OR almond flour. Stir blueberry mixture and zest
into batter. Pour into 8 x 4-inch pan
(20 x 10 cm) lined with foil with high edges.
Bake 40 minutes. Might need to
cover lightly with foil tent at the 30 minute mark. Remove from pan by using high edges of
foil. Allow to cool completely and peel
foil off loaf. Pour glaze over top of
loaf.
Lemon Glaze: In small bowl, combine whole milk powder,
powdered sweetener, lemon juice and yellow food coloring.
Yield: 18 servings
1
serving
110.4
calories
3.3
g protein
8.7
g fat
0.3 g fiber
4.1
g net carbs
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