Lemon Blueberry Loaf Cake - Exact Heat Toaster/Convection

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

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

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.