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Buckwheat Bread with Blueberries
Source: dLife

Homemade bread with blueberries and buckwheat made with yogurt.

Prep Time: 15 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 570.2
Total Carbs 18.6 g
Dietary Fiber 1.0 g
Sugars 2.4 g
Total Fat 55.9 g
Saturated Fat 8.2 g
Unsaturated Fat 35.6 g
Potassium 173.3 mg
Protein 4.0 g
Sodium 125.6 mg
Dietary Exchanges
11 Fat , 1/2 Milk , 1/2 Other Carbs , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
1.6667 cup  white all purpose flour
0.3333 cup  Flour, buckwheat, whole groat
1 tbsp  low sodium baking powder
0 1/2 tsp  salt
1 tsp  fresh lemon peel
3 cup  vegetable oil
2 each  egg whites
1 1/4 cup  lowfat plain yogurt
0.3333 cup  honey
0 1/2 cup  Blueberries, frozen
  1. Preheat oven to 350 degrees F.
  2. Lightly spray a 9 x 5 inch loaf pan with nonstick cooking spray.
  3. In a large bowl, mix the flour, buckwheat flour, baking powder, salt, and lemon zest.
  4. In a separate bowl, mix the oil, eggs, yogurt, and honey with an electric mixer until blended.
  5. Pour yogurt mixture over flour mixture and stir well.
  6. Fold blueberries, gently into mixture.
  7. Pour mixture into loaf pan and bake until toothpick entered into center comes out clean, about 70-80 minutes.
  8. Cool in pan for 10 minutes then transfer out of pan onto cooling rack and cool completely.

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