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Lemon Blueberry Loaf Cake
This delicious loaf can be served for dessert or as a quick bread.
Makes 10 servings
cooking spray
2 cups all-purpose flour
3
⁄
4
cup sugar
2 teaspoons grated lemon zest
1
1
⁄
2
teaspoons baking powder
1
⁄
4
teaspoon salt
2 large eggs, well beaten
1
⁄
2
cup butter, melted
1
⁄
2
cup low-fat 2% milk
1 cup fresh or frozen blueberries
1
⁄
2
cup walnut halves, chopped
Place rack in the Cuisinart
®
Toaster Oven Broiler in position “A” and preheat
oven to 350ºF on “Convection Bake” setting. Press “Start/Stop” button. Light-
ly coat an 8
1
⁄
2
x 4
1
⁄
2
-inch loaf pan with cooking spray.
Combine flour, sugar, zest, baking powder and salt in a large mixing bowl.
Combine eggs, butter and milk in a 2-cup liquid measure and mix to combine.
Add egg mixture to flour mixture; stir with wooden spoon until just combined;
do not overmix (batter will not be smooth). Add blueberries and walnuts; mix
until just blended (do not overmix).
Pour into prepared pan and bake until a toothpick inserted in the center
comes out clean, about 1 hour. Remove from oven and cool on wire rack for
10 minutes. Press “Start/Stop” button. Remove loaf from pan and let cool
completely on wire rack.
Directions for non-convection models: Place rack in position “A” and pre-
heat oven to 350ºF on the “Bake” setting. Press “Start/Stop” button. Prepare
recipe as directed above and bake until a toothpick inserted in the center
comes out clean, about 1 hour and 20 minutes. Press “Start/Stop” button.
Cool as directed above.
Nutritional information per serving:
Calories 267 (37% from fat) • carbo. 37g • prot. 5g • fat 11g • sat. fat 6g
chol. 62mg • sod. 219mg
20
TOB-160/165/175 IB-3343E 5/23/05 12:06 PM Page 22
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