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RECIPES/Desserts
Lemon Blueberry Loaf Cake - Exact Heat Toaster/Convection
This delicious loaf can be served for dessert or as a quick bread.
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Recommended Servings
Makes 10 servings
COOKING
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INGREDIENTS
vegetable oil cooking spray
2 cups all-purpose flour
¾ cup sugar
2 teaspoons grated lemon zest
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs, well beaten
½ cup butter, melted
½ cup lowfat milk
1 cup fresh or frozen blueberries
½ cup walnut halves, chopped
Instructions
Place rack in the Cuisinart® Exact Heat™ Convection Toaster Oven Broiler in position A and preheat oven to 350ºF on Bake setting. Lightly coat an 8½ x 4½-inch loaf pan with vegetable oil 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 20 minutes. Remove from oven and cook on wire rack for 10 minutes. Remove from pan and let cool completely on wire rack.
RECIPE FACTS

Servings: Makes 10 servings

Nutritional information per serving

Nutritional information per serving: Calories 267 (37% from fat) • carb. 37g • pro. 5g • fat 11g • sat. fat 6g • chol. 62mg • sod. 219mg • calc. 32mg • fiber 1g

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