Blueberry Lemon Breakfast Loaf
Calorie Density: 1.9 Calories per serving: 1.9
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 2 teaspoons baking powder
- 2 tablespoons melted butter
- 1 cup all purpose flour
- 3/4 cup sugar
- 1/4 cup egg substitute
- 1/2 cup low-fat buttermilk
- 1 cup white whole-wheat flour
- 1 6 ounce carton light lemon yogurt
- 1 teaspoon grated lemon peel optional
- 1 teaspoon lemon or vanilla extract
- 2 cups blueberries frozen or fresh (do not thaw frozen berries)
- Carbohydrate 277.747729243443 g
- Cholesterol 25.8808333161276 mg
- Fat 16.9508240227278 g
- Fiber 33.8637804744976 g
- Protein 51.312495320514 g
- Saturated Fat 6.78096954550334 g
- Serving Size 1 1 Serving (1037g)
- Sodium 1044.80283621753 mg
- Sugar 243.883948768946 g
- Trans Fat 2.49687916152698 g
- Calories 1404 calories
1. Preheat the oven to 375 degrees. Spray a 9 by 5 inch loaf pan with cooking spray. 2. Stir together the flours, baking powder, and salt in a large bowl. Whisk together the sugar, egg substitute, butter, yogurt, buttermilk, lemon juice, lemon peel, and extract in a medium bowl. Gently fold the sugar-egg mixture into the flour just until combined. Gently fold in the blueberries. 3. Pour the batter into the prepared pan and bake for 55 minutes, or until the top is lightly browned and a knife inserted in the middle comes out clean. Cool for 5 minutes before slicing.
