1/2 cup butter, at room temperature
1/2 cup brown sugar
1/2 cup sugar
2 eggs, beaten
1 teaspoon vanilla
1 cup raspberry yogurt, stirred thoroughly
1 1/2 cups unbleached all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped walnuts
1 cup fresh blueberries, or frozen blueberries, thawed and drained
Instructions
Preheat oven to 325°F.
Butter and flour an 8x4-inch loaf pan.
Cream the butter and sugars until light and fluffy.
Blend in the eggs and vanilla.
Add the yogurt and mix thoroughly.
Sift together the flours, soda, and salt and add to the yogurt mixture, stirring with a wooden spoon to just barely incorporate.
Mix in the walnuts with a few strokes;
fold in the blueberries.
Pour into the prepared pan.
Bake for 1 hour or until a toothpick inserted in
the center of the loaf comes out clean.
Cool in the pan.
Yield: 1 loaf
Nutritional Information
Per Serving__one 1/2" slice
Calories 190
Calories from Fat_100 (53%)
Total Fat__11 g
Saturated Fat__4 g
Cholesterol_____40 mg
Sodium_______190 mg
Total Carbohydrate__22 g
Dietary Fiber_____1 g
Sugars_______16 g
Proteins_______3 g
Calcium_______4%RDA
