Quick Lemon Blueberry Bread

Note from Cheri: The recipe and text below are reprinted with permission from Holly Clegg's Freezer Friendly Meals (2006 Running Press). The best thing about a Holly Clegg cookbook is its consistency, and this one is no exception. Her recipes have meticulously tested, so you;re guaranteed to get fabulous results. Every recipes is simple to prepare from ordinary easy to find ingredients. None takes over 30 minutes to prepare and take less than that. I have personally been "cooking ahead" for years -- making one meal to eat now and one or more to freeze. Until now, however, there has been a lack of good cookbooks on the subject. The few I have read have turned out mushy, flavorless concoctions that filled physical void of needing dinner but provided none of the emotional pleasure that eating good food brings. No so with the recipes in this book which turn out tasty food with both flavor and texture. Click here to learn more about this book, more of Holly's freezer friendly recipes and discount ordering links through Amazon.com.

When fresh blueberries are available, this luscious lemon bread with a mouthful of blueberries is so good it could pass for cake. If you need a quick homemade gift, this bread is sure to be remembered.

1 package (8-ounces) reduced fat cream cheese 1 1/3 cups sugar, divided 2 eggs 2 tablespoons lemon extract 1 1/2 cups biscuit baking mix 1 tablespoon grated lemon zest 1 1/2 cups fresh blueberries * 1/3 cup lemon juice

Makes 16 Servings Preheat the oven to 350°F. Coat a non-stick 9 x 5 x 3-inch loaf pan with non-stick cooking spray. In a large mixing bowl, beat the cream cheese and 1 cup sugar until light and fluffy. Add the eggs and lemon extract. Stir in the baking mix and lemon rind just until blended. Carefully stir in the blueberries. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Immediately poke holes in 1-inch intervals on the top of the bread with a toothpick. In a small non-stick saucepan over medium heat or in the microwave oven, combine the remaining 1/3 cup sugar and lemon juice, heating until the sugar is dissolved. Pour evenly over the top of the bread. Cool and slice. To Prepare and Eat Now: Eat when ready. To Freeze: Cool to room temperature, wrap, label, and freeze. To Prepare After Freezing: Remove from freezer to defrost. Nutritional Information Per Serving : Calories 169, Protein (g) 3, Carbohydrate (g) 27, Fat (g) 5, Calories from Fat (%) 28, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 36, Sodium (mg) 211. Diabetic Exchanges: Diabetic Exchanges: 2 atarch; 0.5 fat. * Note: If you're using frozen blueberries, do not thaw them before using, or they will be too mushy.