Thursday, January 24, 2013

Blueberry Bread Recipes to Celebrate National Blueberry Month

This Internet article was first printed in June 2009 and several times since.  Tomorrow it goes into the archives so I am sharing with you before it goes into never never land.  No, National Blueberry Month is not in January.  As stated earlier this was a late June article going into July actual Blueberry Month.

Celebrate National Blueberry Month with blueberry recipes every week in July. But don't limit blueberries to just July. Blueberries are scientifically known to be one the healthiest foods we have. So pack a powerful punch with these Healthy Blueberry Scones and Blueberry Loaf Bread.

LEMON-BLUEBERRY SCONES
1 1/4 cups whole grain pastry flour
1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.

Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated)

BLUEBERRY LOAF
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
1 cup fresh blueberries
vegetable oil spray

Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.

Combine all-purpose flour, whole wheat flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.

16 slices at 85 calories, 15 g carbs, 2 g protein per slice

Enjoy!



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