Recipe by Member #610488
When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time.
Top Review by ammi
I made this for my daughter's tea party this weekend. I tried a piece right after it came from the oven and the glaze was freshly poured over it...and was very weary about serving it to my guest. Wrapped it up in foil and froze it for 3 days, then when it was thawed I tried it again.....I don't know what happened but it was absolutely amazing! Great recipe.
- 2 1⁄2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 cups mashed ripe bananas
- 1⁄4 cup fat-free buttermilk
- 2 tablespoons lemon juice
- 2 tablespoons canola oil
- 2 large egg whites
- 1 large egg yolk
- 1 teaspoon grated lemon zest
- 1 cup blueberries
- 1⁄2 cup confectioners' sugar
- 2 teaspoons lemon juice
- 1⁄2 teaspoon grated lemon zest
Directions See How It's Made
- Heat oven to 350°F In a bowl combine mashed ripe bananas, fat-free buttermilk, lemon juice, canola oil, egg whites, egg yolk and 1 tsp lemon zest.
- Stir blueberries into flour mixture then stir everything into original mixture.
- Pour batter into 9x5x3 inch loaf pan coated with baking spray; bake 1 hour or until toothpick inserted into middle of loaf comes out clean.
- Cool loaf in pan on wire rack 10 minutes; remove from pan.
- In a bowl combine confectioner's sugar, lemon juice ,and 1/2 tsp grated lemon zest. Spread over top loaf;cool completely.