2/3 c. whole wheat pastry flour
1-1/3 c. all-purpose unbleached white flour
2/3 c. sugar
2 t. baking powder
1/2 t. salt
1 egg
1 egg white
1/2 c. unsweetened applesauce
1/2 c. low fat milk
3 Tbls. butter, melted
1 c. fresh blueberries
2 t. grated lemon peel
1/3 c. powdered sugar
2 Tbls. fresh lemon juice
In a large bowl, combine the flours, sugar, baking powder and salt.
In a small bowl, beat the egg, egg white, applesauce, milk and butter. Stir into dry ingredients just until moistened. Fold in blueberries and lemon peel.
Transfer to an 8 x 4 x 2-inch loaf pan (or 3 mini loaf pans) coated with nonstick cooking spray and flour.
Bake at 350 degrees for about 50-60 minutes, or until toothpick inserted near the center comes out clean. If using mini loaf pans, only bake about 35-40 minutes.
Combine glaze ingredients; pour over warm loaf. Cool for 10 minutes before removing from pan to wire rack to cool completely.