Lemon-Blueberry Buttermilk Tea Bread
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Lemon-Blueberry Buttermilk Tea
Bread October, 2006 Serves 12-14 / Serving tip: Accompany with an herbal tea for a holiday breakfast treat, topped with a scoop of vanilla yogurt. 3 tablespoons butter, softened 3 tablespoons canola oil 1 cup natural cane sugar 4 egg whites 1 cup whole-wheat pastry flour 3/4 cup unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup reduced-fat buttermilk 2 tablespoons freshly squeezed lemon juice 1 tablespoon lemon zest 1/2 teaspoon vanilla extract 1 cup frozen (not thawed) organic blueberries 1. Preheat oven to 350º. Lightly coat a 9x5-inch loaf pan with cooking spray. 2. In a large bowl, combine butter, oil, and sugar; beat with an electric mixer until smooth. Add egg whites and beat again until smooth. 3. In a medium bowl, combine flours, baking powder, and salt. Alternately add flour mixture and buttermilk to the egg mixture, beating after each addition. Add lemon juice, zest, and vanilla. Beat until smooth. Gently fold in frozen blueberries. 4. Pour batter into prepared loaf pan. Bake for 1 hour, or until lightly browned. Remove from oven and let cool for 30 minutes before slicing. PER SERVING: 191 cal, 33% fat cal, 7g fat, 2g sat fat, 8mg chol, 4g protein, 28g carb, 1g fiber, 205mg sodium |
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