2 c All-purposeflour
1 c Sugar
1 1/2 ts Baking powder
1/4 ts Salt
2 c Prune puree (see recipe below)
1/3 c Milk
1 Egg plus 1 egg white, beaten
2 ts Grated lemon peel
1 c Fresh or frozen blueberries
1/3 c Chopped toasted walnuts
1/4 c Sugar -- for glaze
2 tb Lemon juice -- for glaze
Heat oven to 350 degrees. Coat 81/2-x 41/2-inch loaf pan with vegetable cooking spray. In large bowl mix flour, sugar, baking powder and salt. Add prune puree, milk, egg, egg white and lemon peel; mix to blend thoroughly. Gently mix in blueberries and walnuts to distribute evenly.
Pour into pan; level top. Bake in center of oven 60 to 65 minutes until pick inserted into center comes out clean. Meanwhile, mix sugar and lemon juice for glaze in small saucepan. Stir over low heat about I minute until sugar melts; slowly pour over hot cake. Cool in pan on rack. Slice to serve. Makes 10 servings
If you're using frozen blueberries, do not thaw before using. Bake about 15 minutes longer until pick inserted into center comes out clean.
PRUNE PUREE: Combine 1 1/3 cup (8 oz) pitted prunes and 6 Tbs. Hot water in container of food processor. Pulse on and off until prunes are finely chopped and nearly smooth. Prune puree can be stored in an airtight container in the refrigerator for up to two months. Makes about 1 cup.
