Lemon Berry Bread

Lemon Berry Bread


Serving Size:
1 slice (1/12 of a loaf)

Prep Time:
15-20 minutes

Cook Time:
40-50 minutes


  • 1-1/2 cups all-purpose white flour
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 2/3 cup granulated white sugar
  • 2 tablespoons lemon extract
  • 4 egg whites
  • 1/2 cup 1% low-fat milk
  • 1 cup fresh blueberries
  • 3/4 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel


  1. Preheat oven to 350° F. Coat a 9 x 5-inch loaf pan with cooking spray and dust with flour.
  2. In a large bowl, combine flour and baking powder.
  3. In another bowl, mix oil, granulated sugar, milk, lemon extract and egg whites.
  4. Add flour mixture to oil and sugar mixture. Stir just until blended; do not overmix.
  5. Fold in blueberries and lemon peel.
  6. Pour batter into loaf pan and bake for 40 to 50 minutes or until toothpick once inserted comes out clean.
  7. Prepare glaze while bread is baking. In a small saucepan, combine powdered sugar and lemon juice. Heat until sugar is dissolved.
  8. After removing bread from the oven, immediately poke holes at 1-inch intervals into the top and pour lemon glaze over bread.


  • For people with diabetes, we recommend reducing carbohydrates to 17 grams by substituting low-calorie sweetener for sugar and omitting the lemon-sugar glaze.

Nutrients per serving

Calories 212

Protein 3 g

Carbohydrates 34 g

Fat 7 g

Cholesterol 1 mg

Sodium 54 mg

Potassium 66 mg

Phosphorus 68 mg

Calcium 46 mg

Fiber 0.8 g