Blueberry Lemonade Bread

R loves blueberries. He would probably eat at least a pint or two at one sitting if I didn't stop him. R also loves lemonade. So I guess I developed this recipe to suit R, but G loves it too, and on the spectrum of muffins or bread, this one is quite healthy. It has blueberries, whole wheat flour and is reduced fat, but don't tell R and G about the healthfulness, they just eat it because they love it. Blueberry Lemonade Bread 1/2 cup brown sugar 1/2 cup sugar 4 egg whites 3/4 cup skim milk 3 tablespoons fresh lemon juice 2 tablespoons applesauce 2 tablespoons vegetable oil 1 teaspoon vanilla 2 cups all-purpose flour 1 cup whole wheat flour 1 teaspoon salt 4 teaspoons baking powder 1 cup fresh blueberries, rinsed and patted dry zest of one lemon Preheat oven to 350 degrees. In a large bowl, mix brown sugar, sugar, egg whites, skim milk, lemon juice, applesauce, oil and vanilla, stirring well to incorporate. In a separate bowl, mix your flours, salt and baking powder. Fold into the sugar mixture, until just combined (over-mixing will result in a tough dough). Gently fold in the blueberries and lemon zest to the dough. Lightly grease two 9x5 loaf pans. Pour half of the batter into each pan. Bake 35-45 minutes or until a toothpick inserted in the middle comes out clean. Makes 2 loaves, 12 slices each. Looks pretty tasty, eh? SPC