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Bread Maker Blueberry Yogurt Cake-bread

 
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Fluffy, soft and delicious. This recipe does not use milk. The best bread-cake texture I have ever made or tasted.

Yield

12

servings

Prep

5

min

Cook

340

min

Ready

355

min

Trans-fat Free
 

Ingredients

½ cup blueberries
½ cup yogurt
blueberry or vanilla
½ cup brown sugar
or yellow sugar
*
½ cup sugar
or powdered sugar
¼ cup butter
melted
2 large eggs
warm
2 ¼ cups all-purpose flour
¾ teaspoon salt
2 teaspoons yeast, active dry
1 cup blueberries
can add more

Directions

In a food processor blend the ½ cup blueberries, butter, sugar, yogurt

Add eggs one at a time and blend after each addition.

Add the liquid to the bread machine

Add the floor

Put the salt in a corner and cover with bit of flour-Do not disturb the liquid

Add yeast to the center of the flour away from the salt

Add the 1 to 1½ cups of blueberries when the bread machine beeps for the addition of fruit and nuts.

This recipe is to be used on the regular bake cycle.

 

* not incl. in nutrient facts

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Comments

, United States
 9 months ago

This recipe was an epic fail. It didn’t rise and wasn’t cooked at the end of the cycle. More instructions are necessary for diff breadmakers.

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 18126% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 47mg 16%
Sodium 192mg 8%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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