Blueberry Quick Bread

Servings: 10

• 1 3/4 cups all-purpose flour


• 2/3 cup plus 1 tablespoon sugar


• 2 teaspoons grated lemon zest


• 2 teaspoons baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1 1/2 cups fresh or frozen blueberries


• 1 - 8 ounce container low fat lemon yogurt


• 1 egg*


• 2 tablespoons melted butter

Preheat oven to 375°F.

Spray non stick loaf pan (8 1/2 x 4 1/2 or 9 x 5) with cooking oil spray.

In bowl, mix 2/3 cup sugar, flour, baking powder, baking soda, lemon zest and salt. Stir in blueberries. In a separate bowl beat egg, yogurt and butter and add to flour mixture. Stir until moistened - batter will be very thick.

Put into prepared loaf pan and sprinkle with 1 tablespoon sugar.

Bake 50 minutes or until an inserted toothpick comes out clean.

Cool 5 minutes, then invert on wire cooling rack and cool completely.

*Works with egg substitute, but texture is slightly compromised.

Provided by LowFatLifestyle.com