Low Fat Lemon Blueberry Loaf

Ingredients

• Canola oil

  ¼ cup or 55g

• Lemon juice

  2 tbsp or 30g

• Egg

  whole

  2 large or 100g

• 2% milk

  ½ cup or 122g

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 ½ cup or 180g

• Baking powder

  double-acting, sodium aluminum sulfate

  2 tsp or 9g

• Salt

  table

  1 tsp or 6g

• Lemon zest

  4 tsp or 8g

• Wild blueberries

  frozen

  1 cup, frozen or 140g

• Walnuts

  Kirkland Signature

  1 cup or 120g

• Sweetener, Monk Fruit Extract Blend

  Monk Sweet

  151g

Directions

1. Gather the ingredients. Preheat oven to 350 F. In a small bowl, combine oil, lemon juice, eggs, and milk. Place flour, baking powder, sugar, and salt in a large bowl. Make a well in the dry ingredients. Add wet ingredients to dry, stirring until just moist. Fold in lemon zest and blueberries and walnuts. Empty batter into loaf pan and bake for an hour or until a toothpick inserted in the center comes out clean.