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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Buckwheat Bread with Blueberries

Source: dLife

Homemade bread with blueberries and buckwheat made with yogurt.

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 55.9 Fat, 0.0 Fruits, 0.1 Milk, 0.4 Other Carbs, 0.9 Starch, 0.1 Lean Meat

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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Servings

Ingredients

1.0
1 each cooking spray 1.6667
1.6667 cup white all purpose flour 0.3333
0.3333 cup Flour, buckwheat, whole groat 1.0
1 tbsp low sodium baking powder 0.5
0 1/2 tsp salt 1.0
1 tsp fresh lemon peel 3.0
3 cup vegetable oil 2.0
2 each egg whites 1.25
1 1/4 cup lowfat plain yogurt 0.3333
0.3333 cup honey 0.5
0 1/2 cup Blueberries, frozen

Directions

Preheat oven to 350 degrees F.
Lightly spray a 9 x 5 inch loaf pan with nonstick cooking spray.
In a large bowl, mix the flour, buckwheat flour, baking powder, salt, and lemon zest.
In a separate bowl, mix the oil, eggs, yogurt, and honey with an electric mixer until blended.
Pour yogurt mixture over flour mixture and stir well.
Fold blueberries, gently into mixture.
Pour mixture into loaf pan and bake until toothpick entered into center comes out clean, about 70-80 minutes.
Cool in pan for 10 minutes then transfer out of pan onto cooling rack and cool completely.