1/3 cup canola oil

2/3 cup sugar

2 tablespoons lemon extract

4 egg whites

1 1/2 cups flour

1 teaspoon baking powder

1/2 cup milk

1 cup fresh blueberries*

2 tablespoons grated lemon rind

Lemon glaze: 1/2 cup sugar

1/2 cup lemon juice

Preheat oven to 350. In a large bowl, mix oil, sugar, lemon extract, and egg whites. In another bowl, combine flour with baking powder. Add flour mixture to sugar mixture alternately with milk, stirring just until blended. Fold in blueberries and lemon rind. Pour batter into 9 by 5-inch loaf pan coated with non-stick cooking spray and dusted with flour. Bake 40-50 minutes or until toothpick inserted in center comes out clean. Immediately poke holes at 1-inch intervals on top of bread and pour lemon glaze over.

Glaze: in a small saucepan, combine sugar and lemon juice, heating until sugar is dissolved. *if fresh blueberries are not in season, use thawed frozen ones.