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Lemon Blueberry Loaf

Nutrition Facts Canadian

1 Portion 0g Total Servings:0

% Daily Value Amount

% valeur quotidienne Teneur

Calories / Calories

Fat / Lipides

Saturated / Saturé

+ Trans / Trans

Cholesterol / Cholestérol

0mg

Sodium / Sodium

0mg

Carbohydrate / Glucides

Fibre / Fibres

Sugars / Sucres

Protein / Protéines 0g

Vitamin A / Vitamine A

Vitamin C / Vitamine C

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

Nutrition Facts US

1 Portion 0g Total Servings: 0

Amount Per Serving

Calories

Calories from Fat

% Daily Value ^*

Total Fat

Saturated Fat

+ Trans

Cholesterol

0mg

Sodium

0mg

Total Carbohydrates

Fiber

Sugars

Protein

Vitamin A 0%	•	Vitamin C 0%
Calcium 0%	•	Iron 0%
Thiamine 0%	•	Riboflavin 0%
Niacin 0%	•	Folate 0%

* Based on a 2000 calorie diet

Prep time

15 mins

Cook time

75 mins

Total time

100 mins

Ingredients

Loaf

2 large eggs (112 g)

½ cup vegetable oil (109 g)

¾ cups granulated sugar (150 g)

½ cup milk 2% (118 g)

1 large lemon - juiced/zested (48 g + 9 g)

2 pints blueberries - fresh (340 g)

2 cups Kinnikinnick All Purpose Flour Blend -reserve ¼ cup (416 g)

2 tsp baking powder (6 g)

½ tsp baking soda (2 g)

½ tsp salt (2 g)

Glaze

1 cup icing sugar - sifted (100 g)

1 large lemon - juiced/zested (48 g +9 g)

Directions

Loaf

Preheat oven to 350°F (176°C). Lightly spray a loaf pan. Set aside.
In a small bowl, toss blueberries in ¼ cup Kinnikinnick All Purpose Flour Blend. Set aside.
In a medium bowl combine, 1¾ cups Kinnikinnick All Purpose Flour Blend, salt, baking soda and baking powder. Set aside.
In a separate bowl, combine eggs, vegetable oil, granulated sugar, lemon juice and zest. Slowly add dry blend, alternating with milk, mix with an electric mixer until combined. Fold in blueberries. Pour prepared batter into loaf pan.
Bake in preheated oven for 75 minutes. Remove from oven and let cool for 10 minutes in pan. Remove loaf from pan and cool on a wire rack.

Lemon Glaze

Slowly add lemon juice to sifted icing sugar. For a thicker glaze, add less lemon juice. Drizzle over cooled loaf.

Tips & Variations

By tossing fruit in flour prior to adding to muffin or loaf batters, you avoid fruit from sinking to the bottom.

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