Lovely tender loaf chock-full of juicy blueberries with a delicious, tangy lemon glaze.  Great for tea time or even breakfast, this pretty sweet bread is sure to please. Tossing the frozen blueberries with a bit of the bake mix (or almond flour) helps ensure that the blueberries are dispersed throughout the loaf and do not all fall to the bottom of the loaf.

13/4 cups Gluten-Free Bake Mix 2, (425 mL)
11/2 tsp baking powder (7 mL)
1/2 tsp baking soda (2 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 1 cup (250 mL)
1/4 cup granulated sweetener of choice, OR (60 mL)
1/4 cup heavy cream (60 mL)
1/4 cup water (60 mL)
2 tbsp butter, softened (30 mL)
2 tbsp light-tasting olive oil (30 mL)
2 tbsp lemon juice (30 mL)
1 tsp vanilla extract (5 mL)
1/2 tsp lemon extract (2 mL)
1 cup frozen, unsweetened blueberries (250 mL)
2 tbsp Gluten-Free Bake Mix 2, (30 mL)
  OR Keto Bake Mix, OR Grain-Free Bake Mix, OR almond flour
2 tsp grated lemon zest (10 mL)
Lemon Glaze:
2 tbsp coffee sweetener packets (30 mL)
4 tsp lemon juice (20 mL)
Yellow food coloring

Preheat the oven to 350°F (180°C).

In medium bowl, combine Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free Bake Mix, baking powder and baking soda.

In food processor or in bowl with mixer, mix eggs, liquid sweetener, granulated sweetener, OR coffee sweetener, heavy cream and water.  Add softened butter, olive oil, lemon juice, vanilla extract and lemon extract; process.  Add dry ingredients; process.  In medium bowl, combine frozen blueberries and Gluten-Free Bake Mix 2, OR Keto Bake Mix, OR Grain-Free Bake Mix, OR almond flour.  Stir blueberry mixture and zest into batter.  Pour into 8 x 4-inch pan (20 x 10 cm) lined with foil with high edges.  Bake 40 minutes.  Might need to cover lightly with foil tent at the 30 minute mark.  Remove from pan by using high edges of foil.  Allow to cool completely and peel foil off loaf.  Pour glaze over top of loaf.

Lemon Glaze:  In small bowl, combine whole milk powder, powdered sweetener, lemon juice and yellow food coloring. 

Yield:  18 servings
1 serving
110.4 calories
3.3 g protein
8.7 g fat
0.3 g fiber
4.1 g net carbs

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