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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (135g) Recipe makes 10 servings |
||
| Calories 429 | ||
| Calories from Fat 167 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.6g | 28% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 5.9g | ||
| Polyunsaturated Fat 8.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 419mg | 17% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 61.5g | 20% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 35.6g | ||
| Protein 5.6g | 11% | |
Ingredients
- 1 1/2 cups packed light brown sugar
- 2/3 cup vegetable oil
- 1 egg
- 1 cup sour milk
- 1 teaspoon vanilla extract or lemon extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 1 1/2 cups fresh blueberries or frozen blueberries
- 1/3 cup chopped nuts
Directions
1
In a large bowl, mix ingredients in order, mixing each ingredient as you add it.2
Pour batter into greased 9x5x3-inch pan with wax paper in the bottom.3
Bake at 350 degrees for 40-50 minutes. Turn oven off and let stay in oven for 10 minutes. Freezes well.4
*Refrigeration recommended due to moistness of bread.
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