Best Light Berry Loaf Recipes

LEMON BLUEBERRY BREAD

Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

Ingredients

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

--LIGHT-- BERRY LOAF

--Light-- Berry Loaf image

If you like berries, and light desserts, then try this. Its a light spring/summer dessert my teacher gave me... I like to freeze the remaining 1 cup of berries and instead of garnishing the loaf with it, I pour some whipping cream on it as a nice side dish.

Provided by Little Italy

Categories Dessert

Time 1h5m

Yield 1 loaf/cake, 12 serving(s)

Number Of Ingredients 9

Ingredients

1/3 cup light cream cheese
3/4 cup sugar, divided in two bowls
2 egg whites
2 lemons, rind of, grated
1 cup flour, divided
2 teaspoons flour
1/2 teaspoon baking soda
1/3 cup fat free sour cream
3 cups mixed berries, divided (fresh or frozen)

Steps:

Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.

Nutrition Facts : Calories 174.8, Fat 1.8, SaturatedFat 1, Cholesterol 5.4, Sodium 93.9, Carbohydrate 37.2, Fiber 1.5, Sugar 13.1, Protein 3.6