Blueberry Quick-Bread
This bread is really yummy!! It is a recipe that I have had for a long time in my files but never got to try it until now.
Enjoy!
hugs,
peg
Blueberry Quick-Bread
By Christine Makuch from Woman's Day | April 2, 2002 \
INGREDIENTS
1 3/4 cups all-purpose flour
2/3 cup plus 1 Tbsp sugar
2 tsp baking powder
2 tsp freshly grated lemon peel
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or unthawed individually quick-frozen blueberries
1 container (8 oz) lemon lowfat yogurt
1 large egg
2 Tbsp stick butter or margarine, melted
PREPARATION
1. Heat oven to 375°F. Coat an 8 1/2 x 4 1/2-in. or 9 x 5-in. nonstick loaf pan with nonstick spray.
2. In a large bowl, mix flour, 2/3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.
3. In a medium bowl, whisk yogurt, egg and butter. Add to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.
4. Bake 50 minutes or until browned and a wooden pick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.Slice with a serrated knife using a gentle sawing motion.
Nutrition Facts
Yield 10 servings
Amount Per Serving
Calories 201
Total Fat 3g
Saturated Fat 2g
Cholesterol 28mg
Sodium 321mg
Total Carbohydrates 39g
Dietary Fiber 1g
Protein 4g
Recipe source: Woman’s Day magazine, April 2, 2002 submitted by Christine Makuch.
This bread is really yummy!! It is a recipe that I have had for a long time in my files but never got to try it until now.
Enjoy!
hugs,
peg
Blueberry Quick-Bread
By Christine Makuch from Woman's Day | April 2, 2002 \
INGREDIENTS
1 3/4 cups all-purpose flour
2/3 cup plus 1 Tbsp sugar
2 tsp baking powder
2 tsp freshly grated lemon peel
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups fresh or unthawed individually quick-frozen blueberries
1 container (8 oz) lemon lowfat yogurt
1 large egg
2 Tbsp stick butter or margarine, melted
PREPARATION
1. Heat oven to 375°F. Coat an 8 1/2 x 4 1/2-in. or 9 x 5-in. nonstick loaf pan with nonstick spray.
2. In a large bowl, mix flour, 2/3 cup sugar, the baking powder, lemon peel, baking soda and salt. Stir in blueberries.
3. In a medium bowl, whisk yogurt, egg and butter. Add to flour mixture; stir until moistened (batter is thick). Spoon into prepared pan; sprinkle with remaining 1 Tbsp sugar.
4. Bake 50 minutes or until browned and a wooden pick inserted in center comes out clean. Cool 5 minutes, invert on a wire rack, turn top side up and cool completely.Slice with a serrated knife using a gentle sawing motion.
Nutrition Facts
Yield 10 servings
Amount Per Serving
Calories 201
Total Fat 3g
Saturated Fat 2g
Cholesterol 28mg
Sodium 321mg
Total Carbohydrates 39g
Dietary Fiber 1g
Protein 4g
Recipe source: Woman’s Day magazine, April 2, 2002 submitted by Christine Makuch.
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