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Add a photoServings: 6
Ingredients
- 1/2 c. Butter at ROOM TEMPERATURE
- 1 c. Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla
- 2 tsp Baking pwdr
- 1/4 tsp Salt
- 2 1/2 c. Blueberries (mash 1/2 c with a fork)
- 2 c. Flour (I used 1 c flour and 1 c mixed whole grains per my usual)
- 1/2 c. Lowfat milk
Directions
- Blueberry Quickbread
- Preheat oven to 375 degrees. Grease a loaf pan. Beat butter till creamy.
- Beat in sugar till pale and fluffy. Beat in Large eggs, one at a time. Beat in vanilla, baking pwdr, and salt. Mix mashed berries into batter.
- Mix in half of the flour with a spatula, then half the lowfat milk. add in remaining flour and lowfat milk. Mix in remaining blueberries. (My blueberries sunk. They need to be tossed in the flour before adding the flour to prevent this.)
- Place in loaf pan and bake around 50 min, till pick comes out clean.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 484 | |
| Calories from Fat 156 | 32% |
| Total Fat 17.78g | 22% |
| Saturated Fat 10.44g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 659mg | 27% |
| Potassium 148mg | 4% |
| Total Carbs 74.85g | 20% |
| Dietary Fiber 2.5g | 8% |
| Sugars 40.53g | 27% |
| Protein 7.65g | 12% |
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